Sentences with phrase «boil the noodles about»

Boil the noodles about 1 minute less than the package directions so they are slightly underdone.

Boil the noodles about 1 minute less than the package directions so they are slightly underdone.

Not exact matches

For the mung bean noodles, boil them for about 4 - 5 minutes, then rinse in cold water and drain well.

Once the broth is boiling, add noodles and let them go for about two minutes.

Bring 6 cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and cook lasagna noodles (semi covered) and stirring frequently until cooked al dente (about 8 — 10 minutes).

I have tried this both with regular lasagna noodles and with the dry ones that say «no boiling necessary» on the package, and they come out about the same!

You know about no - boil noodles, right?

Cook your ramen noodles, keeping about a tablespoon of the starchy water that comes from boiling it (extra points if you use the flavor packet).

Bring to a boil and then reduce to a simmer and cook until potatoes and noodles are cooked through, about 15 minutes.

5) When the water is boiling briefly cook noodles until they soften about 2 to 3 minutes.

Next, cook the noodles one nest at a time according to the package directions or by boiling them in about a quart of water until they separate and begin to soften.

Cook your noodles as per package instructions; mine only took about 1 1/2 to 2 minutes on medium boil.

To make the noodle bowl, heat about 4 quarts of water in a stockpot to boiling.

To make the blue noodle I took some purple cabbage and boiled it in some water for about 10 minutes, turned off the heat and added the rice noodles to get soft and absorb the colour from the water.

Cook the glass noodles in boiled water for about 2 minutes, and then let it sit for 1 minute or until it is soft.

To make the pink and green noodles I brought a pot of water (with the corn) to a boiled the corn for about 5 minutes, now I turned the heat off and added the broccoli and noodles until the noodles get soft.

About 20 minutes before you serve, throw in the beans (you don't want them to fall apart too much) and boil some whole wheat macaroni or ditalini in a separate pot if you like noodles in your soup.

how about cutting raw chicken into bite sized pieces & cooking it in the bacon fat while the noodles are boiling instead of pre-cooking it.

To get started you boil some macaroni noodles and brown about a pound of ground beef with some onions and taco seasoning.

Cover noodles with boiling water, remove from heat and let sit for about 20 minutes, or until soft.

Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more, about 2 minutes.

Recently, I cut this dough into fettuccini noodles that I then cooked about 90 seconds in salted boiling water.

Soba noodles are great for weeknight meals because they cook very quickly — about 4 to 5 minutes in boiling water.

Bring the 4 cups of water to a boil in a large saucepan, add the noodles and cook the noodles for about 2 minutes, until just cooked through.

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

Add the soba noodles, turn down the heat slightly so the water does boil over and cook until the soba noodles are just tender, about 5 minutes.

Bring to a boil; add shredded chicken, carrot rounds, and noodles and cook until noodles are al dente, about 10 minutes, depending on thickness of noodles.

Cook noodles in a large pot of boiling water, stirring occasionally, until tender but still chewy, about 3 minutes.

Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of fresh cilantro leaves fresh lime wedges

4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..

This was my first attempt at cooking vegetable noodles like pasta — boiled in a pot of salted water — a method I've been curious about for a while.

Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes.

Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heNoodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the henoodles and turn the heat off.

While the tofu and sweet potatoes are in the oven, steam your broccoli and prepare your noodles by adding them to boiling water for about 30 seconds, stirring until soft and draining in a colander.

So my protein options this week are eggs — I hard boil about half a dozen keep the rest whole, turkey burgers, Buffalo Lasagna (made with zucchini noodles) and assorted nuts, hemp seeds and protein powders.

Add the noodles and boil about 6 minutes, until tender but chewy.

2 Meanwhile, in saucepan of boiling water, cook noodles according to package instructions, about 5 minutes.

3 While the pork is cooling, place the noodles in a bowl, cover with boiling water and soak until softened, about 30 minutes.