These are basically a healthier and tastier version
of cup noodles, and far more satisfying too!
Not exact matches
Noodle box is as simple as it sounds: oodles
of Asian - style
noodles in a «box» (cardboard
cup).
Yes you blend in the 3/4
cup of peas to the mixture, and add the remaining 1/4
cup of solid peas to the
noodles once everything has been mixed together x
Cover with another layer
of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2
cup mozzarella cheese.
9
cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2
cup diced green onion 1/2
cup shredded carrots 1/2
cup cashews 8oz can sliced water chestnuts, drained 1/2
cup olive oil 1/4
cup rice vinegar 1/4
cup ponzu sauce 1/2 teaspoon dried ginger 1
cup chow mein
noodles
I added about two
cups of extra water for the
noodles to cook through.
Enjoy Egg
Noodles with a
cup of black coffee.so good!
When 30 minutes are left
of cook time, add in the 1
cup of water and
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
This untraditional spin on Thai red curry features spiralized butternut squash
noodles in a
cup -
of -
noodles - style mason jar soup, but you could also use spiralized sweet potatoes or fresh egg
noodles.
Set aside 1
cup of the
noodle cooking water, then drain the
noodles.
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).
To serve: place about a
cup of rice
noodles in a bowl.
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
Place
noodles in a large bowl and pour 6
cups of boiling water over the
noodles.
Pour 1/4 teaspoon or so
of the reserved sauce over the
noodles in each
cup and sprinkle the tops with a few green onions.
We served on egg
noodles and would like the gravy a little thicker so next time maybe try a half
cup of flour.
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.
Top with 2 more
noodles, one quarter
of the eggplant, 1
cup sauce and 1/4
cup Parmesan cheese.
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
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
Repeat one more time with 2
cups sauce, the rest
of the
noodles and cheese mixture.
Top with 2
cups sauce, then 1/2
of remaining
noodles, 1/2
of remaining cheese mixture, and 1/2
of remaining mozzarella cheese.
2 tablespoons canola oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5
cups reduced sodium chicken broth 2
cups water 4 oz soba
noodles 2
cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
Finally, four
cups of chicken stock were tipped into the pot, creating a rich base to spoon over the
noodles and cheese.
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls
of wide egg
noodles (about 2
cups) more or less to your liking.
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.
The gluten free ramen
noodles may look like the star
of the
noodle cup show.
I've been craving
cup o
noodle but was advised not to eat instant
noodles anymore because
of my stomach issues.
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.
These
noodle cups have the perfect balance
of robust flavors.
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.
Arrange 3
noodles over milk mixture; top with half
of squash mixture, half
of spinach mixture, and 3/4
cup milk mixture.
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.
Right before we were ready to eat I turned the stove back on and added the
noodles to the pot with a
cup or so
of vegetable broth.
Wrap a small handful (about 1/4
cup)
of kelp
noodles around each hot dog.
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
Place one more layer
of noodles on top, and smother evenly with the remaining 3
cups of marinara sauce.
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna
noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Drain the
noodles and toss with 1
cup of the peanut sauce and set them aside while you finish prepping the other ingredients.
Pour 1
cup of the tomato sauce over this mixture, and then cover with more lasagne
noodles.
Top with three lasagna
noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining 1/2
cup of parmesan cheese on top.
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)...
Hi I just prepared this recipe and wanted to let you know that 1/3
cup of filling only fills 7
noodles.
You can add 1/4
cup of ground Hazelnuts to the dough before pulling through a
noodle press.
-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-...]
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly slice it)- 1 2 - inch piece
of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8
cups of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice
noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head
of boy choy, cut and washed
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)