Sentences with phrase «until noodles»

Cook until the noodles absorb the liquid fully.

In the same pot add all other ingredients and let simmer for 30 minutes until noodles are tender and done.

Add the noodles and cabbage to the bowl and toss until noodles are well coated.

Roast until noodles are tender and beginning to color, 5 to 10 minutes.

Once shrimp is fully cooked, add noodles to the wok with vegetables and shrimp and toss until noodles are fully coated and vegetables are mixed in — cook another 1 - 2 minutes while the sauce coats the noodles.

When done cooking, transfer to a strainer and rinse under cold water until noodles are completely cooled.

Cook 4 to 5 minutes, or until noodles are golden brown on bottom.

Turn down the heat and simmer for about 8 minutes, until noodles are soft.

Let the mixture come to a simmer, cover with a lid (if you don't have one you can use a piece of foil or even a large metal baking sheet), reduce the heat to medium - low, and cook for 15 minutes (stirring once), or until the noodles are cooked to your liking and almost all of the liquid is absorbed (there will be a bit left over to create a sauce).

Cover and continue to check and toss until the noodles are just tender and the broth is absorbed.

Cook for another 8 minutes uncovered, or until the noodles are cooked.

Cook for 5 minutes or until noodles are tender.

Cook for about 7 - 8 minutes, stirring constantly, until noodles are starting to get tender but are not mushy yet.

Stir again and microwave on medium power for another 1 1/2 minutes until the noodles are tender.

Bake in the oven for 18 - 20 minutes, or until the noodles are cooked through.

Toss until the noodles are well - coated, adding more pesto as needed.

Reduce the heat and simmer until the noodles are almost tender (8 - 10 mins).

Cook until the noodles are tender, usually about 10 minutes.

Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes.

Keep cooking for about 12 - 15 minutes, stirring occasionally as needed until noodles are cooked and tender.

Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 more minutes.

Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

Mix cheese sauce and macaroni noodles in a large pot over low heat until all noodles are coated with sauce and heated thoroughly.

Microwave for 2 minutes or until noodles are cooked to your liking, I like them quite al dente not mushy.

Add noodles and beans and simmer until noodles are soft.

Add noodles, carrots, celery, and onion and cook 10 minutes, or until noodles are tender.

Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds.

Bring to a boil; add shredded chicken, carrot rounds, and noodles and cook until noodles are al dente, about 10 minutes, depending on thickness of noodles.

Cook, stirring, until noodles start to brown and chicken is cooked through, about 2 minutes.

Alternatively, if you want to use zucchini noodles, add them to the pot, cover and cook everything over low to medium heat for about 5 - 7 minutes, until the noodles are tender.

Add a little more sauce and continue stir - frying in the same way for 1 - 2 more minutes, or until the noodles begin to soften and become sticky.

Allow to cook for 10 - 12 minutes, or until the noodles are tender.

Then you'll add the tomatoes, tomato sauce, sweet corn, chicken broth, tomato sauce and noodles to the pot and let simmer 10 - 12 minutes, or until the noodles are tender.

Toss in the coconut aminos, cover with a lid and cook for an additional 1 - 2 minutes, until the noodles are softened.

Simmer for 10 - 15 minutes uncovered or until noodles are al dente.

When the wine is cooked off toss in an ounce of veggie broth until the noodles soak it up then add the sauce.

Turn off the heat, move pot from the heat, and stir occasionally until noodles are just tender, about 4 to 6 minutes.

Continue to cook, tossing only a few times, until the noodles begin to caramelize, about 3 to 5 minutes.

Over medium - high heat, saute the sweet potato noodles with 1 tbsp of olive oil for approximately 8 minutes, or until noodles are softened.

Add the sliced mushrooms, rice noodles, and bok choy to the pot and simmer for 5 - 8 minutes, or until noodles and bok choy are tender.

Cover with foil and bake for 35 minutes or until noodles are soft.

Cook, stirring with wooden chopsticks every now and then to separate the noodles, for about 5 to 7 minutes, until the noodles are cooked al dente.

Reduce heat to medium and cook until noodles are warmed through, tossing frequently, about 3 to 4 minutes.

Sir occasionally until noodles are tender, about 8 to 10 minutes.

Cook until the noodles just begin to separate.

Let sit a minute or two or until noodles are tender, then serve.

Add sweet potato noodles and sauté for five minutes, or until noodles become slightly tender.

Turn the oven off, tomatoes can remain in there until noodles are done.

Repeat until noodles are gone.

Add the edamame, toss the stir - fry well, and cook until the noodles are well coated and hot, about 3 minutes.