Sentences with phrase «of dry noodles»

I'm talking like $ 10 for 1 package (of dried noodles!)

Now she emptied a wooden bowl of dried noodles into it as well.

Not exact matches

Half a century ago, Samsung was selling dried seafood and noodles, and South Korea was one of the poorest countries in the world, with income levels equal to sub-Saharan African nations.

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 used the whole bag of noodles (12 oz instead of 8) and it still wasn't dry (although my can of sauce was 24 oz instead of 23, so that may have helped).

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.

This classic stir - fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street - food staple in Thailand, and surprisingly easy to make at home.

I usually opt for noodles of the Asian variety, but when I saw that sun - dried tomatoes were on sale, I decided to go in an Italian direction for a change.

They are the four flavors of condiments typically found in Thai noodle shops: Phrik Phon (dried ground chiles), Phrik Naam Plaa (Thai chiles in fish sauce), Phrik Naam Som (mild green chiles in vinegar), and Naam Taan (sugar).

Soba noodles are available fresh and dried in Japanese markets; the dried variety may also be found in the ethnic aisle of well - stocked supermarkets.

I thought the noodles would be too dry by how they looked in the pan, but the seasoning and amount of sauce was perfect!

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

Udon While dried udon noodles are readily available in the West, I prefer the soft, yet chewy texture of frozen udon.

Even with conventional noodles, if the assembled lasagna looks like it might get dry as it bakes, minimize evaporation by covering it with foil for about two - thirds of the baking time.

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

Nongshim produces a variety of instant noodle soup products like ramyun in bowls and dry form, as well as onion rings, shrimp crackers, tako chips and snacks with potato, banana or cuttlefish flavor.

Your recipe note stated to use * dry * Tinkyada noodles in place of some of the zucchini — I just want to make sure that I'm not supposed to cook them first (the box doesn't say «no boil» and just has cooking instructions).

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

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

I ended up using the dry noodles for a couple of layers and zucchini for a couple of layers, and I must say this lasagna is the best I've ever eaten!

All I had for inspiration was a bag of dried soba noodles I bought from Whole Foods and a fridge filled with some random condiments and lonely veggies.

I love the idea of using quinoa in place of the noodles and adding sun dried tomatoes and kale!

Often the veg are brocolli and fried red onion or roast onion and fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy, slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.

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

You have to get just the right ratio of nnodles to broth so the noodles will soak up that broth but still not be dry.

One of my fav salads is mixed greens, dried cranberries, goat cheese, walnuts or almonds with Paul new mans balsamic dressing:) We actually had warm beef oriental salad tonight — mixed greens, crunchy noodles, bit of feta, cucumber, tomato, thin beef on the grill sliced thinly....

I found aisles and aisles of just dry noodles (there are like a billion different varieties, people!)

Add two cakes of dried Ramen noodles and cook according to package instructions.

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

For noodles 1 package of fresh or dried banh pho (flat rice noodles).

After drying my eyes, I opened up a can of Campbell's chicken noodle soup, ate and had a nap.

1.2 litres (5 cups) dashi or vegetable broth handful of dried shiitake mushrooms 500g (1 - 1 1/2 lbs) mixed soup vegetables (like sliced carrots and broccoli florets) pinch of salt 200g (8oz) soba or ramen noodles

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.

8 ounces dried soba noodles 2 - 3 cups baby Romanesco or broccoli florets zest of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4 teaspoon cayenne powder 1/2 teaspoon fine grain sea salt scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu

This makes it more of a dry lasagne that you can pour sauce over to your own taste without it smothering those «noodles».

If using dried noodle nests, add to a pan of boiling water for the required cooking time.

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

Transfer the noodles to a clean dish cloth or lots of paper towels and pat dry to get all the excess water off - you don't want that watering down the dressing!

Cook a packet of instant ramen noodles (a bundle of soba or other dried noodles work, too) according to the package instructions.

All noodle dishes are essentially Chinese in origin, but the addition of dried spices, including a generous amount of chile, makes this dish unmistakably Singaporean.

When the noodles are dry to the touch / sticky, pour in 2 1/4 Cups of the sauce (for 12 servings).

Ingredients: 1 pack of buckwheat or brown rice noodles 1 small avocado (or 1/2 medium avocado) handful of fresh spinach, rocket, kale or any soft greens 1/2 a red bell pepper (optional) 1/2 cucumber (optional) 2 - 3 dried Asian mushrooms fresh coriander mixed seeds juice of quarter fresh lime or 1 tsp of apple cider vinegar 1 tb of sesame oil 1 tb of olive oil 1 tb tamari cashew chunks (optional)

Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped

Ingredients: 1 pack of organic buckwheat or brown rice noodles 1/2 medium avocado, cubed handful of fresh greens (I used kale today), finely chopped 1/2 carrot, julienned 1/2 leek, sliced 2 - 3 dried Asian mushrooms, soaked and sliced (you can also use fresh shiitake mushrooms)

Korean food markets in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened red beans, big bags of frozen dumplings, whole heads of pickled garlic, jars of bright red hot - pepper paste, packages of dried zucchini, giant fresh Korean pears the size of large grapefruits, fresh soy and mung bean sprouts, salted fish, several kinds of rice (from white to beige to black), and more types of packaged dried noodles than you probably ever knew existed.

Other items I see with great potential to be embraced by chefs are dry - aged persimmon, further variety of kimchi using different vegs and even fruits, semi-dry-aged herring, noodle dishes (cold and hot) like neng - myun.

1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for serving

I generally eyeball it and add anywhere from 8 - 12 ounces, making sure I don't add too much to have dry noodles.Some of you may decide not to add any noodles at all and that would be totally fine.

We hang all of the individual noodles on a wooden drying rack meant for clothes before we cook them.