Not exact matches
Use kitchen scissors to cut the sweet potato
noodles into smaller lengths, which will help them form
into nests.
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
This rich and flavorful chicken bone broth can be sipped as is, made
into a traditional chicken
noodle or chicken and rice soup, a heartier chicken soup loaded with vegetables or a Mexican version filled with
small chunks of sweet corn cobs, cilantro, onion, peppers, tomatoes and topped with chunks of avocado.
1 1/4 cups elbow
noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
There's also nothing to say that you couldn't break up those ordinary lasagna
noodles into smaller pieces and use them instead.
Instead of egg
noodles I used fettuccine cut
into fourths, and used (cooked) Gardein chicken strips (they are breaded but took off half the bread), cut up
into small pieces.
Grace — you can really put any
noodles you want but the recipe called for angel hair pasta that you break
into small peices.
Ingredients (serve 2) 2
small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen
noodles (or rice
noodles, or we recommend these soba
noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Make a quick sauce by mixing the almond milk and arrowroot together in a
small bowl, then add the mixture and the garlic to the frying pan and stir
into the
noodles.
-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-...]
1) Cut the chicken breast
into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice
into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice
noodles according to package instructions, then drain well 7) Add cooked rice
noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
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
Very good — even with the yellow curry powder, it still had a different flavor than most Indian - style yellow curries, and I really liked it on the bed of
noodles (I cooked the
noodles, cooled, cut
into smaller pieces, tossed with sesame oil, and spread out on a platter before heaping the curry mixture over them).
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)
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice
noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped
into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
Using kitchen shears, cut the
noodles into small pieces.
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)
1/3 pkg of steamed Chinese
noodles (I used fresh steamed Farkay brand
noodles, but udon would be good too) 1 large carrot, julienned 1/4
small red cabbage, finely sliced
into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice
noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4
small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice
noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4
small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Toss
noodles into eggs to coat and to form
smaller pieces of egg.
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..
3 c cooked elbow
noodles 1
small onion diced 2t garlic minced 2 T butter 1 / 3c flour 3c skim milk 3 / 4c cottage cheese 4 packages sliced Finlandia Muenster (cut
into small dices) 2c parmesan 1T chipotle peppers pureed Salt & pepper Seasoned bread crumbs
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut
into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut
into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli
noodles or other thin rice
noodles a large bunch of coriander, chopped
These cookies are very easy to form
into a cockroach or bug shape if you are feeling creative, or you can simply make
small clusters and pretend the chow mein
noodles are spindly cockroach legs.
Cut
noodles into smaller pieces.
Slice the chicken breast
into small pieces and place on top of the
noodles and soup.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut
into 1 inch pieces 1
small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat
noodles (or
noodle of choice)
Veggie Coconut Rolls with Mango Tahini Sauce Prep time: 20 mins Total time: 20 mins Serves: 4 - 6 Ingredients Veggie Wraps 12 coconut wrappers 2
small avocados, pitted, peeled and sliced
into 8 wedges each 4 cups kelp
noodles 4 cups zoodles (zucchini
noodles cut on an inspiralizer) 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced 6 green onions cut
into...
Because I usually add this Herb - Crusted Baked Tofu to my pho
noodle bowls, I like to cut my tofu
into small triangles.
I am the only surf fanatic in the family so I am in the water trying to catch waves by myself while family floats around on
noodles or lays in the sun, so it isn't easy trying to paddle
into small waves yourself & try to stand up without alot of forward motion.
A sort of related question, and I've been
noodling on this for a long time, I believe that it's really important for
small firms to take diversity and inclusion
into account when hiring.
When they launched the effort, it took them three months to raise $ 325,000 from 175
small investors to help turn a two - story building
into a boutique
noodle restaurant that was set to open in late 2012.