Recipes for "noodles"

Place the cucumbers in a colander set over a large bowl or in the sink, and sprinkle in the salt. Toss to combine and let sit for at least 15 minutes. The salt will draw out moisture from the cucumbers.

You can make this recipe in about 15 minutes if you rest the cucumbers during the time it takes to cook the noodles and make the dressing.

Set a medium pot with water over high heat. Once it comes up to a boil, cook the noodles until al dente following package instructions. Drain them into a colander placed in the sink and rinse with cold running water until cool to the touch. Leave them in the sink to drain well.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Tap the colander with the cucumbers inside the sink to drain as much liquid as possible. Discard the drained water in the bowl, if you used one, and rinse it out. Transfer the cucumbers to the bowl.

Add the chili crisp, sesame oil, sesame seeds, sugar, and garlic. Toss well to evenly coat the cucumbers with the dressing.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Add the drained noodles and toss to combine. Taste and add more chili crisp, sesame oil, or sugar, if you’d like. Enjoy! These noodles are delicious served at room temperature or cold.

Cover and refrigerate leftovers for up to 2 days. The cucumbers will release more water as they sit and that’s okay. Toss the noodles to reincorporate the dressing before serving.

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Simply Recipes / Alison Bickel

1. Toss the chicken with the turmeric, 1 tablespoon curry paste, and 1 tablespoon oil. Season with salt.

2. Heat 2 tablespoons oil in a large Dutch oven or a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot.

3. To the pot, add the zucchini, shallots, garlic, ginger and a pinch of salt. Cook 5 minutes, until they just begin to soften. Toss in the broccoli, cook another 2-3 minutes. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, 1/2 cup water, the chicken, remaining curry paste, fish sauce, and honey. Stir to combine. Partially cover and simmer for 10-15 minutes, or until the chicken is cooked through. Remove from the heat. Season to taste with salt.

4. Meanwhile, cook the rice noodles according to package directions.

5. To serve, divide the noodles among bowls and spoon the curry, vegetables, and chicken over top. Top with fresh basil, mint, and limes.

1. Toss the chicken with the turmeric, 1 tablespoon curry paste, and 1 tablespoon oil. Season with salt.

2. Heat 2 tablespoons oil in a large Dutch oven or a large pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pot and add to the bowl of your slow cooker.

3. To the slow cooker, add the shallots, garlic, and ginger. Add 1 cup broth, the coconut milk, remaining curry paste, fish sauce, honey, and pinch of salt.. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the zucchini and broccoli during the last hour of cooking.

3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the lime juice. Season to taste with salt. Finish as directed above.

1. Preheat the oven to 450° F.

2. On a baking sheet, mix the chicken with the shallots, curry powder, pepper, and chili flakes. Toss to coat, then add 2 tablespoons ghee/oil, fish sauce, and honey, and toss again. Arrange the chicken in an even layer. Arrange the asparagus to the side of the chicken and toss with 1 tablespoon ghee/oil. Season with salt and pepper.

3. Bake for 15-20 minutes, until the chicken is cooked. Then toss with the Thai basil.

4. Meanwhile, make the noodles. Melt the butter in a skillet set over medium heat. Add the garlic and a pinch of chili flakes. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook for 3-5 minutes, until warmed through. Season with salt. Remove from the heat and toss the noodles with the sauce.

5. To serve, divide the noodles among bowls and top with chicken and asparagus. Serve with additional basil, green onions, and limes. Enjoy!

1. In a medium bowl, toss together the chicken, cornstarch, turmeric, ginger, black pepper, and 1 tablespoon oil.

2. In a glass jar, combine the honey, soy sauce, rice vinegar, red pepper flakes, and 1/4 cup water.

3. Cook rice noodles according to packaged directions.

4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the shallots, broccoli, and cashews, cook another 2-3 minutes, until the broccoli is charring. Pour in the honey/soy sauce mix. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes. Remove from the heat and stir in the lime zest, lime juice, and the basil.

5. Meanwhile, heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

6. To serve, divide the noodles among bowls and top with chicken. Serve with additional basil and limes. Enjoy!

Whisk the sauce ingredients (except the extra broth) in a small bowl or shake together in a jar. It should form a thick sauce.

Cook the chicken in a large skillet over medium high heat. Season generously with salt and pepper.

Boil the noodles for just a few minutes to soften. Drain and set aside.

When the chicken is done, add spinach, cooked noodles, and sauce to the pan, keeping it over medium high heat. Toss to combine; heat until the spinach is wilted. Add extra water or broth to thin the sauce, a little at a time, to get the sauciness that you like (I usually add about 1 1/2 cups total).

Serve topped with fresh herbs, scallions, chili oil, sesame seeds, and whatever else you like.

Instant Pot: Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately. If you get splatter, pause, or cover with a towel.

After: Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes – add hot sauce for an extra kick. Says me on every recipe ever. ♡

Cover the cashews with water in a bowl and soak for 2 hours or so.

Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.

Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.

Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

For the pesto, pulse all the ingredients in a food processor or blender until mostly smooth (or until you reach desired consistency). This will make about 2 cups of pesto. Set aside one cup for this recipe and save the other cup for something else later (you can freeze it, but we just keep it on hand in the fridge because it goes really well on just about anything).

Heat the butter or oil over medium high heat. Add the shrimp and toss with the spices – I usually just do this right in the pan to save myself a dish, and I don’t really measure the spices – I just eyeball it until they get pretty well coated with spices. Sauté the shrimp until they evenly coated with spice and fully cooked (they will no longer be translucent).

Cut the zucchini into long noodle-like shapes – the best way to do this is with a spiralizer but you can also use a peeler. Toss the zucchini noodles with the reserved pesto and top with the shrimp.

DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.

CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.

NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.

VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.

ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.

1. In a skillet, cook the sesame oil and green onions over medium heat until very fragrant, 3-5 minutes.

2. in a large bowl, mix the garlic, ginger, cilantro, and season with chili flakes. Pour the hot oil over top the garlic herb mix. Let site 3-5 minutes, then whisk in the tamari, peanut butter, tahini, and honey.

3. Cook the noodles according to package directions, then drain. Toss the warm noodles with the oil. Note, you may not need/want all the oil, but I use it all.

4. Serve the noodles with green onion, cilantro, and peanuts.

1. To make the sauce. Combe all ingredients in a glass jar. Shake or whisk to combine.

2. Cook the rice noodles according to package directions. Drain and rinse under cold water.

3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan.

4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles.

5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and add to a large bowl with the carrots and peppers.

2. Meanwhile, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and 1/3 cup water. Pulse until combined and smooth. Pour the sauce over the warm noodles. Tossing well.

3. Heat 1 tablespoon sesame oil in a skillet over medium heat. Add the Halloumi and cook until golden, about 5 minutes. Remove from the skillet.

4. To the skillet, add 1/4 cup sesame oil, the garlic, and a pinch of chili flakes. Cook until the garlic crisps, about 5 minutes. Toss the Halloumi with 1/2 of the garlic oil, cilantro, basil, peanuts, and sesame seeds. Add the lime juice.

5. Divide the noodles between bowls and top with the halloumi, herbs, and additional chili garlic oil. Enjoy!

1. In a medium skillet, combine the sesame oil, garlic, shallots, and bay leaf. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and ginger, cook 1 minute.

2. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with salt. I use all of the oil for the noodles, but if desired, reserve half of the oil for serving.

3. Cook the noodles according to package directions. During the last 3 minutes, add the bell peppers to the water. Save 1/4 cup water, then drain. Toss the hot noodles, tamari/soy sauce, and all of the herbs with the chili oil, add water to thin to reach desired consistency.

4. Serve the noodles with additional chili oil and green onions.

1. Preheat the oven to 400° F. Line a baking sheet with parchment. Spread the cashews out on the baking sheet and bake 5 minutes. Add the sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.

2. Meanwhile, cook the noodles according to package directions, drain.

3. To make the sauce. In a jar, whisk together 1/2 cup soy sauce. 3 tablespoons honey, the rice vinegar, peanut butter, molasses, and a big pinch of black pepper.

4. Heat the sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry until softened, about 5 minutes. Stir in the ginger, cook another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and chili garlic oil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles.

5. Serve the noodles topped with cashews and green onions.

1. Toss the chicken with turmeric, ground ginger, pinch of pepper, soy sauce, honey, and 1 tablespoon oil. Let sit 5 minutes.

2. Heat 2 tablespoons oil in a large Dutch oven or braiser over medium-high heat. Add the chicken and sear until browned, about 3 minutes, stirring 2-3 times. Toss in the bok choy and cook 2 minutes more, until just charred on the edges. Transfer everything to a plate.

3. To the same Dutch oven, add 2 tablespoons oil, the shallots, garlic, fresh ginger, and cilantro/basil, cook 3 minutes, then stir in the curry paste. Cook until fragrant, about 2 minutes. Stir in about 2 cups coconut milk and fish sauce. Slide the chicken and bok choy back into the sauce. If you want more sauce, add the additional coconut milk…I always use 3 cups. Simmer over medium heat until the sauce thickens slightly, 5 minutes.

4. Meanwhile, cook noodles according to package directions.

5. Divide the noodles between bowls and ladle the chicken and sauce over. Top each bowl as desired with herbs, shallots, and lime juice.

1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel.

2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water.

3. Cook the noodles according to package directions. Drain and set aside.

4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.

5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!

1. To make the sauce. Combine 1/2 cup soy sauce, honey, balsamic vinegar, rice vinegar, peanut butter/tahini, molasses, 1 tablespoon ginger, 1 clove garlic, and 1/3 cup water in a bowl.

2. Cook the noodles according to package directions. Drain. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.

3. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 5 minutes or until golden. Add the shallots, 1 tablespoon ginger, and 2 cloves garlic. Cook 4-5 minutes, until fragrant. Add 2 tablespoons soy sauce and a large pinch of pepper. Cook another 2-3 minutes, until the mushrooms are caramelized. Add the sesame seeds, cook 2 minutes. Spoon the mushrooms out of the skillet and onto a plate.

4. To the skillet, add the remaining soy sauce mixture and bring to a simmer over medium heat. Add the noodles, toss to combine, and cook until the sauce just coats the noodles, 2-3 minutes. Remove from the heat.

5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the mushrooms over the noodles. Top with green onions and chili oil. Enjoy!

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

Meanwhile, combine chicken broth, soy sauce, peanut butter, ginger, honey, garlic, and chili paste in a medium saucepan. Cook and stir over medium heat until peanut butter melts and sauce is heated through.

Add drained noodles to peanut butter sauce; toss to coat. Garnish with green onions and peanuts.

On the stovetop, fill a medium large pot with water and bring to a boil.

While the water is heating, prepare toppings and the sauce. Prepare the lettuce, cabbage, cucumber, carrots, asian pear, sesame leaves and radish sprouts. Set aside. Cut each hard boiled egg in half. Set aside.

Simply Recipes / Lori Rice

In a small bowl, combine red pepper paste, rice vinegar, soy sauce, honey, brown sugar, sesame oil and sesame seeds. Stir to combine and set aside.

Simply Recipes / Lori Rice

Once the water is boiling, add buckwheat noodles, or other type of noodles, and cook according to package instructions, or about six minutes, until al dente. When noodles are finished cooking, pour into a colander and rinse with cold water and drain. To quickly cool your noodles you may also place a few ice cubes in the colander or place the drained noodles into the freezer for a short time, just don't forget them!

To serve, place cooled noodles in a medium sized bowl. Toss with the dressing, then top with the vegetables/fruit of your choice. Place one of the hard-boiled egg halves on top and a few radish sprouts.

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Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Gather all ingredients.

Melt butter and oil in a skillet over medium-high heat. Add mushrooms, season with salt, and saute, stirring occasionally, until they turn golden brown, 5 to 10 minutes.

Add onion and ground beef. Cook, stirring, until meat is browned and crumbly, and onions turn soft and translucent, about 5 minutes. Season with black pepper and cayenne.

Stir in minced garlic and flour, and cook for 1 minute.

Pour in vodka and allow to evaporate, about 30 seconds.

Stir in beef broth and water and bring to a simmer. Cook, stirring occasionally, for 10 minutes.

Reduce heat to medium, and mix in noodles. Cover with a tight-fitting lid and simmer for 5 minutes. Uncover and stir thoroughly. Cover again and cook until noodles are just tender, about 3 minutes. (See Cook's Note.)

Once noodles are cooked, reduce heat to low, and stir in sour cream.

Serve immediately with additional sour cream and green onions or chives if so desired.

Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.

Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes.

Gather the ingredients.

Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.

Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.

Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.

Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.

Add Chinese broccoli leaves and stir-fry until wilted.

Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.

Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.

Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

Gather all ingredients.

Stir flour and salt together in a large bowl. Add eggs, milk, and butter.

Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll dough out to a thickness of 1/8 to 1/4 inch. Cut into desired lengths and shapes.

Allow to air-dry before cooking, 10 to 15 minutes.

Cook noodles in a large pot of salted boiling water until al dente, about 5 minutes.

Serve and enjoy!

Gather the ingredients.

Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.

Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.

Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

Gather all ingredients.

Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.

Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.

Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.

Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.

Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.

Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.

Enjoy!

Whisk eggs and melted butter together in a large bowl with a fork. Stir in flour, salt, and baking powder until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely.

Divide dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.

When noodle sheets are somewhat dry, roll them up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out noodles to dry for about 1 hour before cooking or storing in freezer containers.

To cook the noodles: Drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil.

Cook noodles uncovered, stirring occasionally, until tender but slightly firm, about 5 minutes. Drain well and set aside.

Melt 1/2 cup butter in a large skillet over medium-low heat. Add onions; cook and stir until translucent, 5 to 10 minutes.

Add cabbage and remaining 1/2 cup butter to onions; cook and stir until cabbage is softened but not browned, 5 to 8 minutes. Season with salt and black pepper.

Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired.

Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.

While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.

Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Combine condensed soup, soup mix, mushrooms, and water in a 13x9-inch casserole dish. Mix thoroughly and add beef tips. Turn to coat well. Bake in the preheated oven for 1 hour.

While beef tips are cooking, bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.

Serve beef tips and sauce over noodles.

In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.

Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.

Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.

In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.

Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Mix together condensed soups and sour cream in a slow cooker until well combined. Stir in meatballs. Cook on High for 3 to 4 hours.

Fill a large pot with lightly salted water and bring to a boil. Cook egg noodles in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain.

Toss cooked noodles with butter in a large bowl until well coated. Serve meatballs and sauce over buttered noodles.

Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.

Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes.

Add steak to onion in the skillet; pour in beef stock and season with bay leaves, thyme, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer until steak is tender, about 50 minutes.

Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

Serve beef mixture over noodles.

Gather the ingredients.

Combine chicken broth, both condensed soups, and diced chicken in a large pot. Season with onion powder, seasoning salt, and garlic powder.

Bring to a boil over high heat and stir in noodles.

Reduce heat to low and simmer until desired consistency is reached, 20 to 30 minutes.

Serve hot and enjoy!

Cook rice noodles according to package directions.

Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.

Toss cooked rice noodles with saute. Garnish with sesame seeds.

Gather all ingredient, and preheat the oven to 350 degrees F (175 degrees C).

Make sauce: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and mushrooms; sauté until onions are transparent. Stir in pasta sauce and cook until heated through. Set aside.

Make filling: Combine cottage cheese, ricotta, eggs, and Parmesan in a medium bowl and set aside.

Spread a thin layer of meat sauce in the bottom of a 13x9-inch dish. Layer with uncooked lasagna noodles, cheese filling, mozzarella, and meat sauce. Continue layering until all components are used, reserving 1/2 cup mozzarella. Cover the dish with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove foil and top with reserved 1/2 cup mozzarella. Continue baking until cheese is melted, about 15 more minutes. Let lasagna stand for 10 to 15 minutes before serving.

Serve warm and enjoy!

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

Meanwhile, heat butter and cream in a small saucepan over low heat until butter melted. Stir in cheese, parsley, salt, and pepper; keep warm over low heat.

Drain egg noodles; toss with sauce to coat.

Cook pasta in a large pot of boiling salted water.

Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.

Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.

Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.

Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.

Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

For making either of the versions here, layer the ingredients into the jar in the order listed: paste and seasoning ingredients, followed by the protein, vegetables, noodles, and scallions (and the spinach leaves, for the Miso and Tofu Noodle Cups).

If you're making the Chicken in Spicy Broth, wrap the herbs in plastic wrap to make an airtight package. Place on top of the other ingredients.

Remove the herb package from the Chicken with Spicy Broth. Pour enough boiling water over the ingredients to come to the top of the jar. Cover with the lid and let steep for 4 to 5 minutes. (If you're making Noodles Cups with Tofu and Miso, the noodles should be soft and no longer crunchy; steep for longer if needed.)

Remove the lid and stir the contents with chopsticks or a fork to distribute the flavorings. Transfer to a bowl and top with the fresh herbs.

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Using a sharp knife, trim off and discard any excess fat from the pork.

In a medium-sized stockpot, combine the pork with about 3 cups of water, or enough to cover the meat. Sprinkle with salt and ground pepper.

Bring to a simmer over medium heat, then cover and adjust the heat to maintain a simmer. Cook until tender, about 45 minutes.

Reserve 1 1/2 cups of the pork broth for the stir-fry. When the meat is fork-tender, remove from the liquid and let it rest on a cutting board for about 10 to 15 minutes to cool. Slice the pork into 1/2-inch cubes. Set aside.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place the dry noodles in a large bowl. Pour some water into a small bowl, and use your fingers to sprinkle water over the noodles until they become damp. Continue sprinkling water until the noodles get soft and pliable but not mushy. Set aside.

Some recipes suggest soaking the dried bihon noodles in water for a few minutes. I prefer to instead sprinkle water to soften the noodles. This method has worked well for my pancit and the noodles do not melt or clump together before cooking.

Simply Recipes / Frank Tiu

Place a wok or large skillet over medium heat. Add the oil. When the oil is hot, add the garlic, onion, celery, and the white parts of the green onion and stir fry until soft and fragrant, for about 2 minutes.

Add the patis (fish sauce). Add the carrot and green beans and stir fry until beginning to soften. Add the shredded cabbage and toss well.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Add the sliced, cooked pork to the mixture. Add 1 1/2 cups of the reserved pork broth, the toyo (soy sauce), and calamansi juice. Stir to mix.

Add the damp bihon noodles. Combine the noodles and the rest of the ingredients well.

Cover the pan with a lid. Continue cooking, stirring occasionally, until the noodles soften and blend well with the ingredients. The white noodles will become translucent as they cook and the broth will coat the noodles and give them a light brown hue. The broth eventually gets absorbed by the noodles the longer it simmers and should result in a dry pancit noodle dish. This will take 8 to 10 minutes total.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Sprinkle salt and pepper all over, to taste. Garnish with the green parts of the green onions.

Serve warm with a dipping sauce of patis mixed with calamansi juice.

Pancit bihon is best when served soon after it is cooked. If there are any leftovers, store pancit in the refrigerator in a covered container for up to a day. Reheat in the microwave or on the stovetop. It is not advisable to freeze pancit bihon because the noodles will get watery and the vegetables wilt.

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Simply Recipes / Frank Tiu

In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).

Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.

In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.

Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.

Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.

Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.

Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.

Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Bring a large pot of water to a boil over high heat. Add the noodles and cook following package instructions. Drain into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.

Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the fridge to keep cool while you prepare the sauce.

Simply Recipes / Hannah Zimmerman

In a small bowl, add the remaining 1 tablespoon sesame oil, peanut butter, soy sauce, honey, rice vinegar, and garlic. Whisk with a fork until combined and smooth.

Simply Recipes / Hannah Zimmerman

Scrape the peanut sesame sauce on the cold noodles and toss to combine. Garnish with sesame seeds and green onions, if desired.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Before serving them again, toss with a little warm water to thin out the sauce.

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Simply Recipes / Hannah Zimmerman

In a nonstick skillet, heat the oil over medium-high. Add the ground chicken and use a wooden spoon to break it up. Cook until the chicken is cooked through and starting to brown, 5 to 6 minutes. Turn off the heat.

While the chicken cooks, in a medium saucepan, boil the ramen noodles according to the package directions, reserving the flavor packet. Before draining the noodles, reserve 1 cup of the cooking water.

Add the ramen flavor packet, peanut butter, and 3/4 cup of the cooking water to the chicken. Stir until creamy, adding more water if needed. Add the noodles and toss until they’re coated with the sauce. Stir in the lime juice.

Divide the noodles between 2 bowls and top with the green onions, if using.

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave in 30-second bursts until heated through.

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Make the noodles: Cook the noodles according to package directions, including adding in the little sauce packet.

Add the extras: Once prepared, toss hot noodles gently with the butter, honey, and sesame oil. Taste and adjust to however you like it. It should be silky when hot but it will get more sticky the longer you wait – if it’s too sticky, add a bit of warm water to loosen it which will emulsify and make it just a little creamy. It’s perfect.

Finish and serve: Finish with chili crisp, scallions, or some kind of sesame or spicy sprinkle! Ideal little snack, or you can make it more of a rounded out meal by serving with a fried egg and/or a salad. Or ground chicken. Or shrimp. It’s the kind of thing that’s good with everything.