Not exact matches
I added about two
cups of extra water
for the
noodles to cook through.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg
noodles
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice
noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra
for garnish
NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
NOODLES ETC: 3/4 lb
noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big
noodles of choice 4
cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Shake up a healthy salad dressing, bring a jar of homemade
cup of
noodles to work, make your morning oatmeal in a jar the night before or even use your jars as a pretty serving vessel
for chocolate mousse.
Nutrition Highlights: Summer squash (zucchini and yellow squash) make the perfect low cal low carb base (only about 20 cal per
cup)
for a veggie
noodle bowl.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems
for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg
noodles,
for serving Sour cream and chopped chives or parsley,
for garnish (optional)
If you love ramen
noodles, this recipe
for gluten free instant
noodle cups will prove that gluten free ramen
noodles are real — and should be quick, easy and delicious!
These D.I.Y. gluten free instant
noodle cups are going to be responsible
for classing up my husband's work lunches.
One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12
cups of water
for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite
noodles.
I had seen a recipe
for noodle cups on some random website and decided I needed to give it a shot.
Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are
for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti
noodles (
for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
12 ounces dried soba
noodles 12 ounces extra-firm nigari tofu 1/4
cup chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of cilantro sprigs,
for garnish 1/4
cup toasted sesame seeds,
for garnish
Boil 9
cups of water in another saucepan add the
Noodles with salt and 1 tbsp oil.Boil Al dente
for 3 - 4 minutes.
No
Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4
cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4 slices of lime — to serve
ingredients TUNA
NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more
for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more
for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)
5
cups Vegetable Stock 1/2 lb rice
noodles Recipe
for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced)...
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4
cups) 1 1/2
cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2
cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2
cups (8 ounces) shredded cheese, plus and extra handful
for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4
cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small
noodle Olive oil, salt, pepper 1/4
cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder
for the topping
-LSB-...] Cucumber & Carrot
Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into
noodles * 2 large carrots, cut into
noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
5
cups Vegetable Stock 1/2 lb rice
noodles Recipe
for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (
for the cooked
noodles)
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick
noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2
cup shredded roast chicken
Cellophane
Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane
noodles, soaked in warm water
for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
- Black pepper to taste - 2 tablespoons sesame oil - 1/4
cup + 1 tablespoon brown sugar - 2
cups wild mushrooms left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen
noodles seasoning packets discarded - 4 soft boiled or fried eggs
for serving - sliced jalapenos, cilantro + green onions,
for serving
8 ounces spaghetti, fettuccine or similar
noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4
cup good quality balsamic vinegar 1/2
cup Parmesan cheese, freshly grated (plus, additional
for serving) 1/4
cup fresh parsley, chopped
Salad: 2 salmon fillets, grilled or poached 6
cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks
for baby 1 carrot, grated 1 bundle of soba
noodles 1/4
cup pumpkin seeds
Stir in 3/4 pound (12 ounces) fresh peeled and deveined shrimp, a
cup each of stringed + fresh snow peas and chopped fresh asparagus and cook
for 2 - 3 minutes until shrimp is firm and pink and
noodles are nearly tender.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine
noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced
for garnish
When the
noodles are no longer wet and are cooled enough
for you to touch them, spoon 1/3
cup of chicken filling from the first mixing bowl onto each
noodle and spread evenly down the middle of the
noodle.
3 bundles flat rice
noodles (around 14 ounces) 2 tablespoons toasted sesame oil, plus more
for the
noodles 1 ounce whole baby corn, cut into pieces or 1
cup corn kernels (canned or frozen) 2 medium carrots, thinly sliced 1 medium red onion, halved and thinly sliced 3/4
cup green beans, chopped 1
cup broccoli, broken into small florets 3 cloves garlic, finely chopped Chopped peanuts and cilantro, to garnish (optional)
Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice sticks») or other thin rice noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1 cup green onions, thinly sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (op
Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice sticks») or other thin rice
noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1 cup green onions, thinly sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (op
noodles Enough water to boil
noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1 cup green onions, thinly sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (op
noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large carrots, julienned 2 large celery stalks, thinly sliced 2 medium bell peppers, thinly sliced 1
cup green onions, thinly sliced (optional) Sea salt, to taste Water
for sautéing Lemon wedges (optional)
For 1 1/2
cups cooked
noodles, start with 3 to 4 oz.
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.
Ingredients ~ 12 oz Chinese
Noodles * 2 tbsp canola oil 1/3
cup cucumbers, cut into thin matchsticks 1/4
cup green onion, cut into 1/2 inch pieces, plus more
for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4
cup soy sauce 1/4
cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
LAYERS: 5 whole wheat lasagna
noodles, broken in half, cooked according to directions 2
cups chopped fresh spinach 1/4
cup black olives or green olives
for top, (other ideas: pepperonata, capers, roasted red pepper strips)
Finally, if you love ramen
noodles, this recipe
for gluten free instant
noodle cups will prove that gluten free ramen
noodles are real — and should be quick, easy and delicious.
12 ounces Thai fresh flat rice
noodles or fresh, Chinese ho fun
noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3
cups shredded Napa or savoy cabbage 1 carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2
cup lightly packed Thai basil leaves 1/2
cup lightly packed cilantro leaves Lime wedges
for squeezing over
noodles
6 - 7
cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2
cup button or oyster mushrooms, chopped fine or sliced 1/2
cup snow peas, trimmed, or shelled peas (frozen ok) 1/2
cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave
for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice
noodles (we used Erawan Brand medium size oriental style
noodles)
ingredients TRAP MAC 1 box small macaroni
noodles 1/2 stick unsalted butter 1 1/2 teaspoons onion powder 1 teaspoon seasoned salt 3 teaspoons freshly ground pepper (plus additional
for garnish) 1 teaspoon Cajun seasoning 1 1/2 teaspoons dried parsley flakes (plus additional
for garnish) 2 dollops sour cream 2 cans roasted garlic mushroom soup (10.75 - ounces each) 2 cans cheddar cheese soup (10.75 - ounces each) 1
cup Sharp cheddar cheese (grated) 1
cup Colby Jack cheese (grated) 1
cup Monterey Jack cheese (grated) 1
cup Mild cheddar cheese (grated) 1 can evaporated milk (12 - ounces) 1/2
cup jarred cheese dip
It goes well with Asian - style rice or
noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce
cups, or stuffed into raw bell peppers
for a nice touch.
A favorite from our friend Valerie Bertinelli ingredients TUNA
NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more
for greasing dish)...
Pin It Ingredients
for Pasta Salad Recipe: 1
cup Rotini
noodles Boiled mix vegetables (Peas, broccoli, carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.
Set aside 1/2 a
cup of the sauce
for the pad thai
noodles.
1 - 8 ounce package brown rice
noodles 1 - 14 ounce package extra firm tofu 1/2
cup soy sauce 1 tablespoon toasted sesame oil 1 tablespoon peanut butter 2 tablespoons rice wine vinegar 1 tablespoon minced fresh ginger 1 tablespoon vegetable oil 3 scallions, white & green separated plus more
for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4
cup chopped roasted salted peanuts
Crab Pad Thai 8 oz rice
noodles 1
cup tamarind water / concentrate 1/2
cup fish sauce 3 tbsp sugar 1 tbsp soy sauce 8 tsp vegetable oil 2 cloves garlic, minced 2 eggs, lightly beaten 8 oz lump crabmeat 2
cups bean sprouts 6 scallions, thinly sliced 1/2
cup roasted salted peanuts, chopped 2 limes, cut into wedges,
for serving
When the wok and oil are hot, drop around 2
cups of the
noodles (about 1 / 4th) and toss continuously
for 30 seconds.
2 tablespoons peanut butter — almond butter or sesame tahini can be used instead of peanut butter 2 tablespoons nutritional yeast 1 tablespoon mellow white miso paste 1/4 water
for the sauce 4 ounces dry
noodles (100 % buckwheat
noodles shown in the picture) 3
cups water
for cooking the
noodles
The spaghetti
noodles stick together some, and I think it could have used maybe 1/2
cup more liquid
for the IP.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1
cup reduced sodium chicken or fish stock 2
cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges,
for serving Steamed rice or cooked
noodles,
for serving 1/2
cup chopped cilantro,
for garnish
for the
noodles about 8 oz mung beans vermicelli or other clear
noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1
cup shelled frozen edamame 1
cup fresh or frozen shelled green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3 green onions — thinly sliced 1
cup basil leaves, plus more
for garnish handful mint leaves — chopped 1
cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
Sprinkle most of the cheese (reserve some
for garnish) over the
noodles, and add 1/2
cup of the ramen cooking liquid.