Recipes for "noodle bowls"

Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.

Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.

Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).

Noodles: Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.

Bowls: Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds. Voila! Store in the fridge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause this is your moment.

Noodles: Soak the noodles in a bowl of cold water. Start this right away – they need at least 20 minutes or so of soaking. When they’re soft, drain and rinse.

Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly. If you’re adding the broth to make the sauce go farther, you might need a little extra simmer time for the sauce to thicken.

Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

Sauce: In a food processor, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.

Noodles: Cook soba noodles according to package directions. Drain and set aside.

Chicken: Heat a large skillet with a little oil over medium heat. Cut the chicken breasts in half if they are large. Add the chicken; sprinkle chicken with salt and pepper. Saute until barely golden brown on the outside. Add about a third of the sesame sauce to the chicken with a little water to thin it out. It might splatter, so turn down the heat at this point and have a lid ready. Let the chicken finish cooking in the sauce for a few minutes. Remove the chicken from heat, let cool slightly, and shred.

Veggies: Chop the veggies super-finely or put them in the food processor and get them all minced up. Drain out any excess moisture.

Toss everything together and serve hot or cold.

Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.

Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.

Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.

Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Bring a pot of water to a boil over high heat. Add spaghetti and salt and cook until spaghetti is tender with a bite, about 12 minutes. 2 minutes before pasta is done, add edamame and stir.

Drain pasta and edamame; return to the pot set over low heat. Stir in sauce and cook until just warmed through, about 1 minute.

Divide noodle mixture among 4 shallow bowls. Top evenly with salad kit contents and cucumber.  Serve immediately.

Grease a 9x13-inch casserole dish with butter. Set aside until ready to use.

Coco Morante / Simply Recipes

Bring a large pot of water to a boil over medium-high heat. Add the noodles and boil until al dente, about 8 minutes or according to package instructions.

When the noodles are done boiling, drain into a colander, then add to a large bowl.

Coco Morante / Simply Recipes

While the noodles are boiling, make the topping. In a large bowl, use your hands to crush the cornflakes into coarse crumbs. Add the brown sugar, cinnamon, and melted butter and stir to combine. Set aside until ready to use.

Coco Morante / Simply Recipes

Coco Morante / Simply Recipes

After you’ve drained the noodles, add the butter into the large bowl while the noodles are still hot, and stir until the butter is melted. Add the diced apples, eggs, sour cream, cottage cheese, sugar, raisins, cinnamon, and salt, and stir until evenly combined.

Coco Morante / Simply Recipes

Coco Morante / Simply Recipes

Coco Morante / Simply Recipes

Transfer the noodle mixture to the greased baking dish, then sprinkle the cornflake mixture evenly over the noodle mixture.

Coco Morante / Simply Recipes

Coco Morante / Simply Recipes

Cover the dish tightly with aluminum foil. Bake the kugel for 1 hour, then remove the foil and bake for 20 more minutes. You’ll know your kugel is done when an instant-read thermometer inserted in the center of the casserole reads 150 to 160°F, the topping is lightly browned, and the noodles have turned golden brown around the edges of the baking dish.

Coco Morante / Simply Recipes

Remove from the oven and let cool for at least 1 hour before serving, to allow the kugel to set up.

Cut the kugel into squares or rectangles—this casserole makes 8 or 9 generous servings (about 4 inches by 3 inches), or 12 smaller ones (about 3 inches square). Serve warm or at room temperature.

Coco Morante / Simply Recipes

Bring broth to a boil in a small saucepan. Reduce heat.

Reduce heat. Add vegetables, protein, and noodles. Simmer, stirring occasionally, until ramen noodles are tender and ingredients are heated through, 3 to 5 minutes.

Season with salt and black pepper. Top with sauce and sprinkle with garnish.