Sentences with phrase «of bean noodles»

And as an added bonus you'll get to educate them about the amazingness of bean noodles, and, why yes, you can share the recipe, it comes from this awesome blog you follow... Right?

You can eat a big old bowl of bean noodles and you don't have to add anything for protein because the protein is in the noodles!

You can eat a big old bowl of bean noodles and you don't have to add anything for protein because the protein is in the noodles!

Not exact matches

This is a simple plate of tangled summer vegetables - tender zucchini noodles and carrot ribbons, gently blistered green beans and shallot - kissed mushrooms, all dressed up in a bright, smoky sauce.

«A base is created from a heap of glistening limp spaghetti noodles; they in turn are topped by a deliriously spiced sauce of finely ground beef, then beans, then raw onions, and finally a fluffy crown of cheddar cheese.»

Look for bean thread noodles — sometimes labeled vermicelli, mung bean or cellophane noodles — along with sheets of nori (seaweed) in the Asian section of most supermarkets.

This yummy casserole is full of penne noodles, chicken, black beans, a creamy fiesta sauce and loads of cheese....

2 button mushrooms, thinly sliced handful of green beans, ends trimmed & beans halved 1/4 cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar

The Vietnamese version of chicken soup is just as comforting as the American one, but it's infused with ginger and lime, and it's served with rice noodles, fresh herbs, bean sprouts and fish sauce.

The textural foil of the noodles with the beans was perfect.

Using the softened tapioca disk as the wrapper, place a piece of lettuce, bean sprouts, mint, basil, rice noodles and 2 - 3 cucumber «matchsticks».

2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch of parsley bunch of swiss chard mung bean or rice noodles lemon juice, or lime juice

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8 ounces of rice cellophane noodles (or mung bean cellophane noodles or sweet potato vermicelli noodles)

Add remaining ingredients in the following order, and toss after each addition: noodles, 3 tablespoons of the sauce, chicken, 1 cup of the bean sprouts, and 1/4 cup of the sunflower seeds.

Bun is a popular Vietnamese meal, which consists of rice vermicelli noodles, shredded lettuce, bean sprouts, cucumber, a protein element and dipping sauce.

A variety of creamy roasted vegetables pairs great with the unique gluten - free black bean noodles.

For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt

If you want a more substantial meal, add a packet of udon noodles instead of the bean vermicelli; it's an easy, super tasty 10 minute meal.

On my some of my more experimental days I've included tempeh, noodles, and even beans.

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

In the most recent round of sampling, Australian Certified Organic tested products as diverse as nuts, miso, beans, oysters, garlic, spices, soba noodles, oats, sourdough breads, raspberry leaves, roasted coffee beans, lemons and kale.

Place another layer of noodles on top; then add the remaining half of the cannellini bean mixture, followed by the remaining half of the mushroom mixture.

Cover the noodles with half of the cannellini bean mixture, then with half of the mushroom mixture.

One of my favorites is a bowl dinner with brown rice (or rice noodles), shaved carrots, broccoli, sprouts of some kind, black beans, cilantro and a peanut sauce.

Although it's one of the first recipes that caught my eye in her book, there are many others like a white bean risotto, a vibrant green broth - y tofu noodle soup and some baked beans that I'd also like to make — oh, and the Earl grey tiramisu sounds pretty great too!

Pasta with homemade basil and pecorino pesto (made with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup with smoked paprika, veggie burgers with homemade chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......

Basically, you can think of nutritional yeast as vegan parmesan: you can sprinkle it atop your favorite noodles, use in dressings and marinades, douse your fresh veggies and beans, and use as a functional ingredient in dishes like Vegan Frittata, vegan strata, vegan macaroni and cheese, tofu «feta, «soups, and so many more recipes.

-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-...]

I think this is my best yet: stir - fried noodles with a salty, soy - sauce based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts.

I love slurping up the noodles in the rich broth, and mixing in all of my favorite crunchy things like bean sprouts, jalapeño's, and fresh basil.

Evenly distribute the mung bean vermicelli and / or cooked noodles at the bottom of a large soup bowl.

Follow the package instructions for preparing mung bean vermicelli (or noodle of choice).

Green beans & chicken rice - a-roni, Lima beans & corn, green beans and some garlic noodles (or a box of pasta roni), broccoli and rice

I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.

Once you meat and noodles are ready you add them along with all of the other ingredients, black beans, corn, salsa, sour cream, and cheese to a large bowl and mix everything together.

In a large bowl add ground beef mixture, noodles, black beans, corn, salsa, sour cream and 2 cups of cheese.

Add noodles, 1/4 cup of the sauce, 2/3 of the bean sprouts and 2/3 of the peanuts.

This time of year that means corn soups, brothy bean pots, or lunch time slurpy noodle bowls.

Big, wide pappardelle noodles would be an interesting replacement and would change the taste and texture of the soup a bit, but would be a great variation on white bean and kale soup.

Thick with noodles, lentils, and beans, it still harkens spring with its copious greens in the form of chopped spinach, cilantro, and parsley.

I will fill in the gaps with lots of greens, baby lettuces that I'm growing on my deck, roasted beets, fresh pineapple salsa, roasted green beans, peppers, cherry tomatoes, zucchini noodles and Brussel's sprouts.

Alternatively, if a spiralizer is not something you can get your hands on, you could substitute for another type of plant based noodle such as black bean, adzuki or edamame.

Here's a picture of today's gluten - free / dairy - free / sugar - free meals away from home: Breakfast: Banana Blueberry Pancakes with cashew butter & hemp seed Lunch: Huge salad of arugula, mung bean noodles, cherry tomatoes, olives, carrots, avocado, Tessamae's Lemonette dressing Snacks: #nondairy yogurt w / raspberries & Purely Elizabeth's Pumpkin Fig granola, orange, clementine, MTG Pumpkin Spice & Everything Nice Green Smoothie -LSB-...]

One of our favourite Vietnamese restaurants makes these great salad bowls filled with glass noodles, shredded lettuce, cucumber, carrots, bean sprouts and fresh coriander with your choice of protein on top.

Pho is essentially a very flavoursome clear soup served with flat rice noodles, slices of chicken (ga) or beef (bo), spring onions, bean sprouts, fresh herbs, chilli's and lime.

Feast + West Honey Chipotle Roasted Chickpeas Clean Food Dirty City Lentil Rice Bowl with Shaved Cauliflower Salad Crepes of Wrath Garlic Noodles Appeasing a Food Geek Wine Wednesday + a Kale and Tomato Galette Feed Me Phoebe Maple Pecan Gluten - Free Banana Bread Arthur Street Kitchen Kale Kimchi Pamela Salzman Drunken Beans The Mom 100 Banana Bread with Chocolate and Crystallized Ginger Snixy Kitchen Kale Salad with Toasted Nuts, Seeds, & Buckwheat Loves Food, Loves to Eat Warm Lentil Salad with Butter - Crumbed Eggs The Speckled Palate Curried Veggie Rice Bowls The Naptime Chef Spring Couscous Salad the pig & quill Roasted Fig + Potato Salad with Asparagus + Goat Cheese

This combination of organic vegetables, beans and noodles in a tomato based broth makes for a hearty satisfying lunch or light supper.

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

Spread 1/3 of bean mixture on top of the noodles, followed by 1/4 of the remaining tomatoes, and finally 1/4 of the cheese.