Sentences with phrase «vegetable noodles into»

Add pasta noodles and vegetable noodles into the sauce, toss lightly and serve immediately.

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.

This healthy and flavorful chicken curry dish comes together with a vibrant mixture of spices, fresh vegetables and is served over zucchini noodles for a fun and unique way to get more veggie - power into your meal time.

Serve over noodles or vegetables, as a pizza topping, or stir into soup.

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 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

Earlier this year, the Hemsleys also launched the Hemsley Spiralizer, a must - have kitchen tool for instantly turning fruit and vegetables into noodle - like spirals which sold out in a month.

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

Freezer cooking plan for the week: Apple French Toast Casserole and Tuna Noodle & Vegetable Casserole will both be making their way into my freezer this week.

This rich and flavorful chicken bone broth can be sipped as is, made into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded with vegetables or a Mexican version filled with small chunks of sweet corn cobs, cilantro, onion, peppers, tomatoes and topped with chunks of avocado.

Alternatively, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible; set aside.

Any round or semi-round vegetable can be made into «noodles» with this tool!

This unassuming vegetable can be turned into veggie «noodles» with a julienne peeler, pureed into a creamy soup, sliced thin for salads, or grilled alongside burgers or steaks.

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

Add the vegetables to the wok or skillet and mix them into the noodles until they are well combined.

Quick work with a vegetable peeler transforms colorful vegetables into low - carb «noodles» for this fresh and spicy Asian - inspired dish.

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)

Ingredients 6 ounces rice vermicelli noodles 1 teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped

(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.

Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper

While the noodles are cooking, add the remaining sauce ingredients into the blender (from the soy milk to the black pepper) with the boiled vegetables and blend until smooth.

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!

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 serve.

I'm sure these vegetable Singapore noodles will quickly make it into your regular dinner rotation.

If you are not familiar, a «spiralizer» makes vegetables like zucchini, sweet potatoes, and carrots into «noodles», like this... (This post contains affiliate links.

Place 1 cup of noodles into a bowl or plate, and top with 1 / 4th of the vegetables.

* A spiralizer is a tool for turning vegetables into noodles!

Prepare your zucchini noodles by either running them through a spiralizer, slicing into «noodles» or with a vegetable peeler.

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

If you don't have a spiral slicer, make zucchini into wide, flat «noodles» with a vegetable peeler, doing so into a serving container.

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.

Fortune Yakisoba Hot and Spicy Noodles — 2 packets Extra firm Tofu / Paneer cut into cubes — 6 oz Mushroom chopped — 5 Onion chopped — 1/2 Garlic cloves chopped — 3 Ginger chopped — 1/2 inch Peanuts chopped — for garnish Spring onion chopped — for garnish Vegetable oil — 1 1/2 tbsp Salt — to taste

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 spiralizer easily cuts your fruits and vegetables into long, curly, ribbons of «noodles.»

Gently mix the noodles into the sauce and vegetables (they'll finish cooking here and they'll absorb much of the sauce).

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)

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

Add freshly boiled water into the bowl of cooked noodles and vegetables and add a large spoonful of miso into the noodle broth and mix in properly so it dissolves throughout.

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

1/2 pound fresh or dried udon noodles 2 tablespoons vegetable oil 1 medium red onion, sliced into half - moons 4 ounces shiitake mushrooms, stems trimmed, sliced 3 cloves garlic, minced 2 teaspoons ginger, minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste

I use zucchini noodles as a wheat - free alternative to pasta, and it's a great way to add more vegetables into a meal.

1 Tablespoon vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.

Like most vegetables, it grills up wonderfully smoky, and its physically flexible nature means it will curl neatly into noodles — or, zoodles, as I've seen them called on the interwebs — creating a perfectly lovely zucchini noodle bowl.

A spiralizer is this fantastic tool that turns vegetables into noodles.

Dig right into these healthy soba noodle bowls, topped with vegetables and a light peanut sauce, for a quick and filling meal!

1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)

It's a great way to easily incorporate more vegetables into your diet, while still being able to eat a real noodle salad!