Sentences with phrase «serving noodle bowls»

These easy single - serving noodle bowls all can be made in under 15 minutes with simple ingredients!

For a raw version, serve this noodle bowl with spiralized or julienned zucchini, instead of the soba noodles.

Not exact matches

Serve the noodle soup in bowls and top with sliced scallions, red pepper flakes and black sesame seeds, if you like.

Serve the ginger soy broth and peppers into bowls and add the zucchini noodles last to each bowl.

Made with just a handful of ingredients — olive oil, garlic, red pepper flakes, parsley, pasta and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad and no one seems to mind that I may have omitted adding any meat.

To serve: place about a cup of rice noodles in a bowl.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

This is great served with rice, sauteed spinach or a different green, string beans or you can easily turn it into a tasty noodle bowl with rice noodles.

Serve with noodles & sour cream or a big bowl of creamy mashed potatoes.

Drain under cold water to stop the noodles cooking, and divide among four serving bowls.

To serve, divide the noodles among bowls and top with curry.

To serve, arrange the noodles in bowls, top with prawns, tofu, snow peas and cucumber ribbons.

To serve, place half the noodles in each bowl.

Place 4 - 5 konjac noodles in the bottom of each serving bowl, and ladle soup over top.

To serve, spoon the rice noodles into a bowl and pour the soup over the noodles.

noodle bowls: rice vermicelli noodles hard - boiled eggs, halved chopped cilantro, to garnish lime wedges, to serve

Drain and place noodles in serving bowls.

To serve, divide the zucchini noodles evenly amongst 6 shallow bowls, and spoon the beef stroganoff over the noodles and top each bowl with more parsley, chives and a dollop of Greek yogurt if desired.

Drain and divide the noodles equally into 4 serving bowls.

To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION NOODLES evenly into two or three soup bowls; pour broth and vegetables over noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION noodles; top with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN ONION (stalk)

Keep soup warm, and serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top.

To serve, place noodles in a bowl and top with bok choy.

To serve, divide the noodles between two bowls and top with a generous handful of Brussels sprouts and chard stems (if using).

Drain the noodles, rinse with cold water, drain again, and place in a large serving bowl.

Barbara's Five Heap Noodles are served at the center of a large platter / bowl, with the heaps dotting the edges of the serving platter.

To assemble, divide noodles, vegetables and tofu among serving bowls.

To serve, place half a cup of noodles in a bowl.

Combine the noodles in a serving bowl with the remaining ingredients.

Serve the spicy shredded beef on a rice bowl or over noodles with barely steamed vegetables for a delicious - sounding Asian meal.

To serve, put the noodles into a bowl and top with the vegetables and red curry sauce.

In the meantime, cook noodles as directed on package; then drain and transfer to a serving bowl.

Transfer the noodles and veggies to a large serving bowl.

Drain and place a serving in a large bowl, and pour hot broth generously over the cooked noodles.

I used my rustic Minestrone Soup recipe from a while ago, and decided to serve it with fresh zucchini noodles — trying to convince myself that a bowl of nutrition will save my sanity.

Arrange the condiments on a serving platter, or put them into individual serving bowls, and set them on the table so they will be ready when the noodles are hot out of the wok.

Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds, and tofu.

To serve, divide the noodles among four bowls.

To serve, ladle the broth into serving bowls making sure each has a good portion of sliced chicken and noodles.

Serve Beijing noodles in individual bowls: a helping of noodles topped with sauce, and then sprinkled with toppings.

Add noodles to a large serving bowl along with the vegetables.

Place a serving of soba noodles in a bowl and carefully place the tofu on top.

Serve in a large noodle bowl and add the garnishes: green onion, cilantro, clover sprouts, red cabbage and peanuts.

3 servings of ramen noodles (I found some organic rice ramen from Lotus Foods - very good when you don't want a bowl full of wheat noodles)

Divide the noodles among serving bowls and top with the chicken mixture, scallion greens, and nuts, if using.

Healthy turkey meatballs are served in a delicious savory noodle bowl with a rich and aromatic coconut broth that appeals to a wide range of palates.

Serve in shallow soup bowls, with rice noodles if desired, garnished with bean sprouts, sliced green onions, cilantro, basil and sliced Thai red peppers, if using.

Drain the zucchini well and make gentle piles of the noodles on your serving plates or bowls.

To serve: Divide the crispy rice noodles between 12 Chinese takeout containers or serving bowls.

Divide soup and noodles among bowls and serve with toppings.

We eat with our eyes first, and I think the dark color of the bowl serves as a very attractive contrast to the noodles.