Pin It Easy, flavorful, 10 - ingredient chickpea bolognese
over carrot noodles!
A tasty, flavorful, and meat - free recipe made with chickpea bolognese
over carrot noodles!
Not exact matches
Fresh
carrots, zucchini, and broccoli slow cook in a garlic parmesan sauce and served
over fettuccine
noodles - another Crockpot winning meal!
Thrown together stir fry
over rice
noodles Tonight, in this weeknight dinner, the
carrot is the star of the meal.
12 ounces Thai fresh flat rice
noodles or fresh, Chinese ho fun
noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano), sliced into paper - thin rings One 8 - ounce package fried or baked tofu, sliced into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy cabbage 1
carrot, sliced into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing
over noodles
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
greatest hits of lunch — wilted kale / sausage / other veg combo, turkey / chicken thighs w roasted veggies (throw
carrots, green beans, baby potatoes, beets, squash, w / e tossed in oil in the oven), homemade hot / sour soup w broccoli
noodles (i made a big broth out of a leftover turkey carcass), salmon
over salad