Sentences with phrase «using vegetable noodles»

If you want, you can absolutely use vegetable noodles or any other type of noodle, but it is just fastest with shirataki noodles (like these) and I prefer the texture of them anyway.

Not exact matches

I shape daikon radish into noodle - like strands (using this handy tool) and use them in place of noodles, in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable into the mix.

Yes I have also used soba noodles successfully but I really hoped for another raw vegetable alternative as I love the idea but really can't get used to the taste of courgettes.....

I eat this regularly, and in several incarnations — using rice and lentils, with different noodles or various vegetables, in massive quantities to share, etc..

In the Paleo diet, pasta is strictly prohibited; but that doesn't mean you can't enjoy delicious noodle - type dishes using fresh vegetables.

I made a triple batch of the pesto expecting a crowd of 25 - 30 but used vegetable pasta instead of zucchini noodles.

2 cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

So, next up, I think I'll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles...

If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center.

The main difference between this recipe and a chicken noodle soup recipe (besides the obvious omission of noodles) is that I used zucchini in this soup to add some vegetables and flavor.

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)

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

-LSB-...](Here's one way to make zucchini noodles, or you can buy the Veggetti vegetable slicer like they used; it worked really well!)

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

I use vegetables that are typically cooked to make noodles for hot / cooked dishes and vegetables that are served cold to make beautiful salads.

Armed with my trusty vegetable peeler, I set off to make my own carrot noodles (Wegmans sells these too but I like the wide, flat ribbons you get using a peeler, kind of like carrot pappardelle) and it was pretty easy.

~ using half veggie noodles and half pasta for a spaghetti and meatball dish ~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches ~ baking rather than frying crab wontons ~ puréeing white beans as a base for creamy sauces ~ adding puréed butternut squash or sweet potato to a cheese sauce ~ making your own breakfast (and other) sandwiches ~ boosting a breakfast sandwich with a vegetable or bean patty

3 packed cups carrot «noodles» (you can use a spiralizer, buy them spiralized or just use a vegetable peeler like I did)

Instant Pot Apple Pie Steel Cut Oats Instant Pot Olive Garden Zuppa Toscana Soup Instant Pot Spinach and Sausage Egg Bites Instant Pot Chicken, Seafood, and Sausage Gumbo Instant Pot Baked Creamed Cheesy Corn with Ham Instant Pot Green Bean Casserole Instant Pot Chicken Noodle Soup with Spinach Instant Pot Caramel Apple Cider Instant Pot Meatball Sliders Instant Pot Pumpkin Spice Sweet Potato Soup Instant Pot Homemade Cranberry Sauce Instant Pot Starbucks Gingerbread Latte Instant Pot Skinny Pumpkin Spice Latte Instant Pot Low - Carb Pumpkin Spice Bread Instant Pot Lasagna Instant Pot Shrimp Risotto with Vegetables and Parmesan Instant Pot BBQ Pulled Chicken Sandwiches How to Make Hard Boiled Eggs Using the Instant Pot Instant Pot Chicken and Spanish Rice (Arroz Con Pollo) Instant Pot Cheesecake Instant Pot Chicken Alfredo Spaghetti Squash Instant Pot Mongolian Beef Instant Pot Steak Tacos Instant Pot Chicken Taco Bowl with Quinoa Instant Pot Buffalo Chicken Pasta

Heat a wok until hot, add the vegetable oil to a depth of 3 - inches and heat to 360 degrees F. Add one of the noodle bunches and using a round, heat proof bowl or can, press down on the noodles so that they press up along the sides of the wok to form a bowl.

I have been using this julienne peeler a whole lot lately to make all kinds of vegetable noodles, which is a fun way to present vegetables in salads and main dishes.

Use this delicious sauce on pasta (my favorite is the quinoa / brown rice noodles from Trader Joe's), vegetables, or as the base of a salad dressing.

my go to meals are either chinese or japanese style clear broth soup with vegetables and meat thrown in, simplest one pot meals:) my daughter and i love udon noodles so sometimes i» l boil that in also, i also use soba and somen noodles.

(which by the way you can use if you do not own a spiralizer) This vegetable spiralizer belongs into the FUN category, it transforms any meaty root vegetable or fruit into the most beautiful curly noodles.

Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons.

I finally just bought a little julienne slicer so that I can get noodles that look more like yours, instead of using my vegetable peeler

Gluten Free Roasted Vegetable & Bean Cannelloni Recipe Print Author: Recreating Happiness Ingredients 1 box GF lasagna noodles, cooked al dente (I used Tinkyada and only cooked...

It's an easy way to turn all sorts of vegetables into noodles and has turned into one of the most used items in my kitchen (aside from my mixer, and food processor, and, oh gosh, the coffee maker!

THAI RED CURRY SOBA NOODLES WITH with sautéed shimeji mushrooms and vegetables Soba noodles are always my go - to starch if I'm in a hurry — the same way that a curry paste is my easy to use condiment to spice up anNOODLES WITH with sautéed shimeji mushrooms and vegetables Soba noodles are always my go - to starch if I'm in a hurry — the same way that a curry paste is my easy to use condiment to spice up annoodles are always my go - to starch if I'm in a hurry — the same way that a curry paste is my easy to use condiment to spice up any meal.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then sUsing the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then susing the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Inspiralized offers a creative new twist on healthy eating, using a spiralizer to create noodles out of vegetables.

Transfer noodles to a large bowl and any leftover vegetable to a container for later use (it makes great vegetable stock!).

Also, it's super easy to personalize; simply use your favorite type of noodles and add in your favorite vegetables.

When making pesto out of wild garlic, you can store it at least for two weeks in the fridge and you can use it to flavor many different foods, for example, stir fried vegetables, noodles, chicken, and soups.

It was interesting roundup up these recipes, because I found that so many of them used vegetables in place of noodles — like spaghetti squash or sweet potatoes.

It's simple to use and makes nutritious spiral vegetables & noodles — a gluten free, -LSB-...]

Use a vegetable spiralizer to make thick spiral noodles.

I love using both tools to make vegetable noodles!

Whether you use a vegetable spiralizer or julienne peeler, veggie noodles are quick and easy to make — perfect for those busy weeknight dinners.

If you don't have a spiralizer you can prepare these healthy noodles using a vegetable peeler or simply cut the zucchini into strips using a sharp knife.

Check out my shop page where you can find a great kitchen tool called Multifunctional Manual Vegetable Slicer, which is also perfect to transform veggies and fruits into slices and noodles, also this great slicer can be used as a grinder and a grater as well.

Using a spiralizer, mandolin or vegetable peeler, cut the zucchini into noodles.

The best and easiest way to make zucchini noodles is to use a vegetable spiralizer.

You can also use a vegetable peeler for making wider «noodles.»

This all - vegetable version of traditional spaghetti gives the option of using traditional grain pasta (I like brown rice pasta), or using fresh zucchini «noodles,» which are easily created using a mandolin (a type of vegetable slicer) or spiral slicer.

1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)

In this version of purple pad thai, we load it up with vegetables, use brown rice noodles and kick up the spice.

Make zucchini noodles with a julienne peeler, or use your regular vegetable peeler to shave the zucchini into fettucine - like ribbons.

Use a vegetable peeler or spiral slicer to cut the zucchini into noodles.