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Sometimes, you want something besides chicken soup
Pork Miso Udon
With the weather turning cooler, it's time to start thinking about comfort foods again, and noodles are the perfect comfort food when it comes time to fight off the common cold. That's why we have five original recipes for you to try out during the workweek that are easy, fast, and delicious, and guaranteed to keep away the sniffles.
Click here to see the 5 Slurptastic Noodle Recipes Slideshow
Check out Nina Fomufod's Ginger-Soy Noodles, which will make you wonder why you ever bothered to order takeout. This slimmed-down noodle dish isn't slimmed down when it comes to flavor, though, so it's sure to become a weeknight favorite.
Also, don't miss out on Anne Dolce's Pork Lo Mein, which gets the star treatment with juicy, marinated pork tenderloin instead of the usual ground pork. It's a dish that everyone at the dinner table will be clamoring over.
Last, but not least, we would like to offer our congratulations to Rachel Rappaport, winner of this week's Recipe SWAT Team with her recipe for Thai Noodle Salad with Turkey and Shrimp. Rappaport is a member of our Culinary Content Network and the author of the blog Coconut & Lime.
We used rice noodles for most of our dishes, so here are a few helpful cooking tips to make sure you end up with perfectly cooked noodles, and not a goopy mess:
- For noodle soup, cook the noodles like pasta in a pot of boiling, salted water until just cooked through and then drain. Add the noodles to the soup just before serving.
- For stir-fry, place the noodles in a large bowl and add boiling water to the bowl, making sure the noodles are completely covered. Stir occasionally until barely softened, but don't let them cook all the way through, since they'll finish cooking when stir-fried. Drain.
- The shape of the noodle matters. Thin vermicelli-style noodles will soften more quickly than wide, flat ones.
Click here to see Recipe SWAT Teams from the past
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.
Slurp-tastic Herb Noodles Recipe
I suppose I had what most people would call a stay-cation last week in nearby Marin County. My assignment was simple - take care of your sister's two dogs. Friends find this mildly amusing, because although I generally like dogs, I don't own one, and Heather's dogs aren't exactly petite. I'll just mention that one is a Bernese Mountain Dog and leave it at that. I settled into her house, made sure the dogs had plenty to eat, and used it as home base while she was in the UK. For those of you unfamiliar with Marin, most of it sits just north of the fog-bank that drapes itself over San Francisco each summer. Temperatures peaked in the 90s while I was there, and when I wasn't tossing squeaky toys to my two canine friends, I was exploring some of the nearby sites. This big, slurpy bowl of whisper-thin spinach noodles draped in a spicy curry and herb broth was inspired by a beautiful box of noodles I picked up in Mill Valley.
While walking around Mill Valley, I stumbled into Tyler Florence's new shop - yes, you know him, the guy from the Food Network! He lives in this area. His shop is called Tyler Florence West Coast Kitchen Essentials - it's sort of like Williams-Sonoma but infused with the slightest hint of Anthropologie, and let's say 5% generic country kitchen. There were a couple unexpected details and quirks that I'd love to see more of. For example, stacks of vintage Gourmet magazines you can take to the back of the store and browse while sitting in the cozy library cookbook alcove. You can't buy them though (I tried!). He also stocks adorable, handmade kitchen aprons and textiles by Ambatalia / The Fabric Society. This one came in a kids size, and although I rummaged through the shelves looking for an adult-sized version, it wasn't meant to be. There was a wall of various food products - oils, spices, vanilla and the like. I spotted a box of lovely, light, Cipriani spinach tagliolini and quickly grabbed a box. You see half of it here in today's recipe coupled with a selection of herbs that were congregating in my refrigerator door (again), and a nice jolt of curry paste.
In case you find yourself in that zip-code, and before you make your way to the recipe, here are a few other places worth mentioning. I spent my mornings at Emporio Rulli in Larkspur. There is one guy pulling shots who is particularly on point. If I lived in that area I'd have to ask him his work schedule is. Wayne came over on the ferry one day and we had fantastic Neopolitan-style pizza that night at Pizzeria Picco - and no, we couldn't resist the olive-oil drizzled soft serve with sea salt. And to counterbalance all that - I took a couple tough (but great) classes at The Dailey Method, conveniently located just up the street from Pizzeria Picco.
We ate this the first night back. You could certainly add broccoli for a bit of colorful crunch, and nutritional boost. Cauliflower might be good too.
Other favorite noodle recipes include: this incredible vegan ramen, my favorite pad thai, sriracha rainbow noodle salad, and black sesame otsu. Pasta with Smashed Zucchini Cream is also really good, or browse this list of tasty noodle soups!
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Sesame Tofu with Sweet Potato Noodles
Sesame tofu coated in a sticky-sweet cashew sauce and tossed with sweet potato noodles. This vegan-friendly, slurptastic meal will take your taste buds to a whole new world of delicious.
The Best Sesame Tofu Recipe
This meal has quickly become a veggie-filled favorite. Mainly because it combines two of my latest culinary loves — the spiralizer (basically the sum of my summer meals) and meatless meals.
With summer produce being at its peak, vegetarian options have been sounding fresher, lighter, and overall more appealing lately. Zucchini noodles and sweet potato noodles are now regulars in my rotation, and I love how versatile they are. This recipe especially has me excited for veggie-based noodles. Maybe it’s the crispy tofu, or maybe it’s the delicious sauce. Either way, I’m HOOKED and super excited to share this recipe with you.
Tofu Marinade 101
These crispy cubes of tofu cook in an Asian cashew butter sauce, which is insanely delicious. This sauce combines cashew butter, soy sauce, rice vinegar, sesame oil, sriracha, and ginger. Together, they create a bold and bracing marinade that is miles ahead of anything I’ve tried bottled. However to ensure the tofu gets sufficiently crisp, the sauce is added AFTER the tofu cooks. Because tofu already has a high moisture content, it’s important to dry it out prior to cooking, and save the sauces for later.
After the tofu does cook, the sauce blankets over each bite-sized piece of tofu in the pan. This allows the tofu to further crisp up as the natural sugars form a rich glaze. As you cook the saucy tofu, you’ll notice bits and pieces of the sauce sticking to the pan. These will eventually crisp up and turn into toasty bites of bliss, which I promise you will love.
I’m telling you, even the carnivores in your life will love this crispy tofu.
And, did I mention this sauce contains CASHEW BUTTER? Which may have officially beat out my obsession for peanut butter. Cashew butter is on another level of creamy and smooth, and I can only describe it as pure decadence. Plus, it’s the perfect compliment to the sweet, salty and spicy ingredients of the sauce. I can already tell this sauce will be on repeat in our dinner rotation.
Sweet Potato Pasta: How to Make
If you’re someone who enjoys very al dente pasta, you will go bonkers over these noodles. The best way to get sweet potato noodles is to spiralize them. In terms of brands, I recommend the Inspiralizer, which comes with four different size blades. It also comes with vacuum base counter clamps, which help it stay steady on the countertop. It’s the only spiralizer I use these days, and can’t recommend it enough.
I like to cook mine for about 7-8 minutes, which will break down their fibrous texture while still retaining some crunch. Or, if you prefer a softer noodle, you can also boil them. Just keep in mind they will absorb some water, which will end up thinning out the sauce. Not a bad thing, but it will modify the overall texture/consistency of the dish.
Sweet potatoes are loaded with nutrients and are most widely known for their rich levels of Vitamin A. In the form of beta-carotene, this nutrient is known for its powerful antioxidant properties. Sweet potato are also rich in fiber and Vitamin C, which not many pasta dishes have!
Why You Should Make this Sesame Tofu Recipe
- The crispy, caramelized tofu will turn you into a toFAN after one bite
- You’re eating a big bowl of vegetables that tastes like al dente PASTA
- The sesame cashew sauce is out of this WORLD delicious and super easy to make
- It makes the best leftovers your lunchbox will have seen since Mom’s spaghetti
- It’s high in protein, rich in fiber, and brimming with good-for-you nutrients
And that, my friends, is how you conquer Meatless Monday. I hope you give this deliciously flavorful recipe a try for make-ahead lunches or weeknight dinner. And if you do, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations.
Lo Mein Sauce
A gold standard Lo Mein calls for a great Sauce – and here’s what you need for truly takeout grade Lo Mein! You see these ingredients in virtually every one of my stir fries and noodles – they’re the holy grail of Chinese cooking!
Dark soy sauce is labelled as such on the bottle, and sold at most large grocery stores nowadays. It adds colour and flavour to the dish – notice how my noodles are nicely bronzed? Thank you Mr Dark Soy!
Soy Sauce – the other one can be any generic soy sauce or light soy sauce (bottle will be labelled as such). This soy sauce adds salt and some flavour to the dish, but it doesn’t stain the noodles like dark soy.
Chinese cooking wine (Shaoxing wine) is an essential ingredient for making truly “restaurant standard” Asian noodles. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic substitute – sub both the cooking wine AND water with low sodium chicken broth/stock, reduce light soy sauce to 1.5 tbsp.
Noodles make the perfect speedy, midweek supper. Flash fry some egg noodles for an Asian-style dish, or experiment with buckwheat, rice or soba noodles.
A low-fat, low-calorie Asian stir-fry of pork and prawns, flavoured with teriyaki, madras and five-spice powder
Delectable Peking-style noodles
Pepper steak with noodles
Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve
Superhealthy Singapore noodles
These noodles have it all - healthy, flavour-packed and quick to make, they're sure to be a midweek staple
Thai pesto prawn noodles
Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns
Spicy mushroom & broccoli noodles
Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry
Garlic chilli prawns with sesame noodles
A speedy, Asian-influenced stir-fry of jumbo juicy seafood, crunchy beansprouts and a sweet and spicy sauce
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Kimchi sesame udon noodles
Enjoy udon noodles with kimchi, radish and spring onion for a speedy midweek meal that delivers three of your 5-a-day. Top with a fried egg and chilli flakes
This Sichuan noodles dish combines chicken, shrimp, and a spicy sauce made with hot chili oil. The chicken is first marinated in a rice wine/soy sauce mixture and then stir-fried with garlic and shrimp. After the vegetables are cooked, the noodles are stir-fried and the entire dish is simmered in the spicy sauce.
- 3 pounds beef rump roast
- 2 large onions, chopped
- 1 cup red wine vinegar, or to taste
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon white sugar
- 10 whole cloves, or more to taste
- 2 bay leaves, or more to taste
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste
- 2 tablespoons vegetable oil
- 10 gingersnap cookies, crumbled
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in a large Dutch oven or pot over medium heat cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
- ½ cup very thinly sliced radishes
- ¼ cup apple cider vinegar
- 1 ¾ teaspoons kosher salt, divided
- 1 English cucumber, chopped (about 1 3⁄4 cups)
- 1 8-oz. pkg. soba noodles
- ⅓ cup creamy almond butter
- 2 tablespoons toasted sesame oil
- 2 cups watercress or other greens
Stir radishes, vinegar, and ¼ teaspoon salt in a small bowl, pressing down to submerge radishes as much as possible. Set aside, stirring occasionally, until radishes turn slightly pink, about 15 minutes.
Meanwhile, bring a pot of water to a boil over high. Toss cucumber and ½ teaspoon salt in a large bowl. Cook noodles in boiling water according to package directions drain and rinse under cold water to cool. Transfer noodles to bowl with cucumber.
Whisk ⅓ cup water, almond butter, oil, and remaining 1 teaspoon salt in a medium bowl until smooth. Spoon out 3 tablespoons vinegar from radish mixture whisk vigorously into almond butter mixture until well combined. Add almond butter dressing to noodles and cucumber toss. Add watercress to bowl and gently toss to coat. Serve and top with drained radishes.
Homemade broth. Egg noodles. Lots of chopped fresh parsley. Chicken noodle soup, we will always love you.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Ingredients of Vegetable Masala Maggi Noodles
- 140 gm maggi noodles
- 1 teaspoon butter
- 1/4 cup peas
- 1 tomato
- 1 green chilli
- 1/4 teaspoon garam masala powder
- 12 gm maggi masala
- 1/4 teaspoon powdered black pepper
- 1/2 onion
- 1/2 teaspoon garlic paste
- 1/4 teaspoon powdered turmeric
- 1/2 capsicum (green pepper)
- 1/4 tablespoon red chilli powder
- 1/2 teaspoon chaat masala powder
- salt as required
- 2 1/2 cup water
How to make Vegetable Masala Maggi Noodles
Step 1 Boil water & chop the veggies
To prepare this mouth-watering snack recipe, put a deep-bottomed pan over medium flame and add water in it and bring it to a boil. Meanwhile, take a chopping board and finely chop onion, capsicum, tomato and green chilli on it. Once the water begins to boil, add Maggi masala noodles and peas to it. Let it cook till the noodles and peas are soft and tender.
Step 2 Cook Maggi and saute veggies in a separate pan
Next, in another pan, add butter and let it melt. Then, add chopped onion and saute till it changes colour. Now, add garlic paste, chopped capsicum, tomato and green chilli to it and saute well for a couple of minutes, till the tomatoes are soft.
Step 3 Add spices
Next, in the sauteed vegetables, add red chilli powder, turmeric powder, garam masala powder, black pepper powder and saute for a minute. Now, add the boiled Maggi noodles and peas to this masala and mix well and cook for 1 more minute.
Step 4 Garnish and enjoy
Once done, transfer to a serving bowl and sprinkle a pinch of chaat masala over the noodles to make it even more flavorful. Serve it hot to enjoy! Make sure you try it, rate it and leave your valuable comments in the comment section below.
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