Sentences with phrase «used dry noodles»

Regarding the lasagna noodles, we actually used dry noodles, and they were not pre-boiled.

You can use dry noodles, just be sure to cover and seal the pan with foil before cooking.

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!

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

Not exact matches

Hi Hetti, you can use dried kelp noodles.

If they're dried noodles like this then you should cook them fully before using — if they're oven ready then you use them straight from the box.

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.

2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)

second, are the lasagna noodles you are using fresh or dry?

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)

And can I dry these noodles for use later?

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

I don't have access to an Asian market so I used the dry udon noodles.

Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use

I made homemade noodles using this recipe, but this dish is almost equally as delicious with your favorite dried kind.

The noodles get a bit dry if you don't use them right away, so if you have leftovers, loosen them up with a little water.

If you're using dried soba noodles, cook them according to package directions, drain them and run them under cold water to stop the cooking and set them aside.

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

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)

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.

For the Salad Spring Mix Lettuce Mango Parmesan (or I've used feta before) Avocado Dried Cranberries Raspberry Vinaigrette (I love the Maple Grove Brand, tasty and low cal) Steak, cooked and sliced Chow Mein Noodles

Rice noodles (wide flat ones, not skinny round ones — I use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese Grated cheddarnoodles (wide flat ones, not skinny round ones — I use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese Grated cheddarNoodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese Grated cheddar cheese

Canned tuna in water, whole - wheat noodles, whole - grain rice, canned tomatoes, dried or low - sodium canned beans, artichoke hearts, lentils, whole - grain couscous and other grains, polenta, and low - sodium broths can all be put to good use to make inexpensive, nutritious meals.

They can be found both wet (like these) and dry (like these) and can be used in many dishes in place of wheat - based noodles.

2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (more or less to taste) 1/2 onion, chopped 1 tsp fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T. coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or less to taste 1/4 tsp black pepper, more or less to taste

The extremely healthy foods that the Japanese in Japan eat that don't cause much flatulence include: natto (fermented whole soybeans), tofu (soybean curd with 90 % of the fiber removed), edamame (baby whole soybeans with about half of the flatulence - causing raffinose bred out), unsweetened soymilk (fiber removed), green tea, fish, shellfish, brown seaweeds (wakame, kombu, arame, mozuku, and hijiki), red seaweeds (nori and ogo), mushrooms (fresh shiitake, dried shiitake, maitake, reishi, enokitake, buna - shimeji, bunapi - shimeji, hon - shimeji, hatake - shimeji, king oyster, nameko, hiratake, and matsutake), konnyaku slices (zero calories), shirataki noodles (zero calories), sukiyaki (uses shirataki noodles), brown rice, white rice, wholegrain buckwheat noodles, tomatoes, daikon (giant white turnips), and green vegetables.

2 If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain.