Sentences with phrase «like rice noodles»

They may not be just like rice noodles, but Sophie likes them all the same.

You can add all sorts of extras to make this salad into more of a meal like rice noodles, Mandarin oranges, crab and shrimp.

One day I noticed that spaghetti squash is really more like rice noodles than spaghetti and started experimenting.

So while the initial soup usually included chicken and mushrooms, I decided to incorporate other fresh and original ingredients like rice noodles, bell peppers, and broccoli.

Not exact matches

We like to eat this over rice, but you can also serve over egg noodles if you prefer that.

You can top them with chopped cilantro, cucumber slices, rice vermicelli noodles or anything you like.

Note: if you use rice noodles or pretty much any other kind of dried Asian noodle, you can make this without feeling like you're staying up until 3 am studying for midterms.

Our family likes Sausage and Peppers served on it's own with a salad, or over baked sweet potatoes, rice, quinoa, polenta or gluten free noodles.

I feel like cold rice noodles turn out like cold rice — pebbly.

I haven't seen brown rice noodles before, they sound like a healthier alternative though.

We like both over rice or noodles.

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

You could easily make this dish gluten - free: Rice or buckwheat noodles will taste just as delicious: that's what I use, and not only because I like to limit my...

I nearly forgot all about it until I was scrounging around my noodles / rice / grains / soups / Smudge's - collection - of - straws - of - every - size drawer and upon my rediscovery shouted BINGO like I was a senior citizen at a low - brow Las Vegas casino.

While zucchini will never taste like real flour noodles, this cauliflower kinda tastes like rice to me.

You can add in other Asian foods like Shiitake mushrooms and swap the rice noodles for white or brown rice if you like.

I like the idea of using cabbage as a base for the beef instead of noodles or rice.

While a lot of our CSA greens end up in soups and pasta dishes, I also like to stir fry them with Asian flavors to serve with rice or noodles.

This is what I eat in a normal week: Chicken grilled with olive oil or coconut oil and seasoning Ground turkey or beef with olive oil or coconut oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of suRice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of surice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of surice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix on the side of each meal Different fruits and veggies (try to eat more veggies though, as fruit has a lot of sugar)

Sommers says some of the new offerings that will come to Rice Garden this year include cold food options like noodle dishes, salads, wraps and soups.

In my beloved Singapore, where eating out is practically a national sport, I know it how difficult it is to be strict with one's diet (particularly where comfort foods like rice and rice noodles are concerned).

I like Melissa's suggestion to double the dressing and add rice noodles... I will try that next... I also think cooked tofu, fish or chicken would be great in here, and would turn this into a complete meal.

They also sell prepared food like zucchini noodles with raw sauce, collard green wraps, cauliflower rice, and raw carrot cake cupcakes (though they were out of the cupcakes when I was there!)

When I wrote to my mom asking her for the exact proportions of the very simple dressing we always like to put on our soba noodles (from the back of the soba noodle box, I'll admit), she emailed back with the right proportions of rice wine vinegar, soy sauce, sugar, and sesame oil — and, more importantly, to say that noodle salad was among Jill's favorite dinners.

It features traditional recipes such as Miso - Seared Scallops, Pinched - Noodle Soup with Pork, Salmon - Stuffed Kelp Rolls, and basics like rice, stocks, and sauces, along with sake pairings and essays on Japan in recovery from journalists and food writers.

Keep this spicy, gingery peanut sauce on hand for things like baked tofu with quinoa and veggies, or rice noodles, or just for dipping carrot sticks and cucumbers.

Check out all of our dinner recipes by clicking right here, and try out some of my favorites, like broccoli mac and cheese, roasted broccoli, cauliflower, and kale soup, brown rice and lentil loaf, «chicken» noodle soup, and broccoli potato soup.

I also changed the quantities of some of the ingredients, adding more orange and lemon juice, for instance, to allow for more sauce to spoon over the chicken at the end, and to drizzle over rice or noodles you might like to serve on the side.

We like to eat this with brown rice pasta, but these meatballs would be equally delicious over a bed of steamed vegetables, or even zucchini noodles.

New global product launches of soup product applications grew more than 48 % from 2012 to 2013.1 Side items like pasta and noodles, rice and salads have also experienced growth, with a 45 % increase in global product launches of pasta and noodles from 2011 to 2013, a 58 % increase in rice products and a 42 % increase in salads.

In fact, after a few meals substituting your regular pasta or rice (or sides like potatoes and grains) with Miracle Noodle or Miracle Rice, or enjoying our Ready - To - Eat meals, you may noticrice (or sides like potatoes and grains) with Miracle Noodle or Miracle Rice, or enjoying our Ready - To - Eat meals, you may noticRice, or enjoying our Ready - To - Eat meals, you may notice...

If you'd like, serve the dish over or alongside hot cooked rice or noodles.

for things like tamari, rice noodles, tapioca flour, etc..

We've made them quite a bit over the years - fillings we like include thin rice noodles or bean thread noodles with shrimp (or real crab) and avocados.

This all - vegetable version of traditional spaghetti gives the option of using traditional grain pasta (I like brown rice pasta), or using fresh zucchini «noodles,» which are easily created using a mandolin (a type of vegetable slicer) or spiral slicer.

It can be drunk from a cup like savoury tea or made into a more substantial meal with oodles of noodles (or rice) and your favourite toppings.

SERVES: 4 NOTES: I prefer traditional wheat - based linguine here, but brown rice pasta, zucchini noodles, or any other noodle you like would be great.

They're different in that the former normally can contain flour of some kind to thicken them, are meant to be slow cooked over longer periods of time, and are designed to be served with something carby, like noodles, rice or bread.

Ingredients: 1 portion of buckwheat or brown rice noodles 2 - 3 mushrooms sliced quarter courgette / quarter broccoli chopped handful of soft greens (spinach, kale, chard, spring greens) fresh green herbs like coriander, spring onion 1 tb of brown rice miso (to taste)

I prefer traditional wheat - based linguine here, but brown rice pasta, zucchini noodles, or any other noodle you like would be great.

Toss it with a healthy pasta like a soba / kamut noodle or rice noodle, and pair it with a light salad for a nutritious meal.

Off the top of my head other low carb options could be edamame, Primal strips, flax crackers, yuba, seed bars, TVP, kelp noodles, nori or spring green wraps, cocoa - avocado pudding and of course things like cauliflower «rice» or «mashed potato», rhubarb crumble (with topping made with almond meal), the new so delicious sugar free coconut ice creams...

If you'd like to read more about rice wine vinegar and the whole30, check out my post for spiralized cucumber noodle salad.

When I'm feeling lazy and want comfort food quick and fast, I make something like this — a plate full of brown rice noodles with wilted bok choy, sautéed mushrooms and golden pan-fried tofu, tossed with a generous glug of soy sauce and a shake of salt and sprinkled with fresh chopped spring onions.

I also love this Vietnamese tofu pho (you can swap out the rice noodles for zucchini noodles if desired) and this hearty Thai Tom Kha soup loaded with ingredients like coconut milk, chilis, ginger, lime, and veggies to help you ward off any cold.

You can play around with many different vegetables, eat it with noodles or maybe you'd like to add rice to your bowl, you can even be as bold as to pour it over some steamed potatoes.

brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp maple syrup Cook rice noodles according to package instructions.

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.

You may like to add some noodles, you can add soya, rice or buckwheat noodles.