Serves 4

     200g rice vermicelli noodles

     1 large carrot, cut into thin matchsticks

     1 telegraph cucumber, seeds removed, cut into thin matchsticks

     1 long red chilli, seeds removed, cut into thin matchsticks

     300g peeled cooked prawns (tails intact), deveined

     1 cup (75g) bean sprouts

     1/4 cup each of mint, coriander and Thai basil leaves  

     2 tbs brown sugar

     2 tbs fish sauce

     1/3 cup (80ml) lime juice

     1 long red chilli, seeds removed, finely chopped

     1 garlic clove, finely chopped

In a bowl, stir in the sugar, fish sauce, and lime juice until sugar dissolve , then stir in chilli and garlic. Set aside until needed.

Cook rice noodles according to packet instructions, drain well, then place in a large bowl.

Add the carrot, cucumber, chilli, prawns, bean sprouts and herbs to the bowl of noodles.

Pour the dressing on bowl, toss well to combine, then ready to serve.

Nutrition information per serving:

Serves 4

     200g (1/2 pkt) rice stick noodles

     2 small or 1 large (about 350g) green (unripe) mangoes

     2 large (about 400g) carrots

     1 red capsicum, halved, deseeded, thinly sliced

     100g bean sprouts

     70g baby spinach leaves, washed, dried

     1/3 cup firmly packed coriander leaves

     300g peeled cooked large prawns

     1 tbs boiling water

     1 tbs caster sugar

     60ml (1/4 cup) fresh lime juice

     1 1/2 tbs white vinegar

     1 1/2 tbs fish sauce

     1 tsp sambal oelek

     1 small clove garlic, crushed

In a heatproof bowl, place rice stick noodles and cover with boiling water. Set aside for 10 minutes to soak. Drain well.

Peel carrots and cut into lengths small enough to fit sideways in the feed tube of a food processor. Cut cheeks from mangoes close to the seed and peel away skin. Use grater attachment to grate mango and carrot into long shreds and place in a bowl. Add capsicum, bean sprouts, spinach leaves and coriander.

To make the dressing, combine boiling water and sugar in a jug, and stir until dissolved. Add lime juice, vinegar, fish sauce, sambal oelek and garlic. Whisk to combine.

Add noodles and prawns to the carrot mixture. Pour over the dressing, then use clean hands or 2 large metal spoons to toss gently until just combined. Serve immediately.

Healthy Warm Noodle Recipes

Serves 4

Ingredients Prepared:

     2 tbs sesame seeds
     500g pkt thick wheat noodles
     1/2 large telegraph cucumber, peeled, halved lengthways
     2 carrots, peeled
     1 red capsicum, quartered, deseeded
     3 limes, halved
     100ml kecap manis (sweet Indonesian soy sauce)
     2 1/2 tbs peanut oil
     2 tsp brown sugar
     Ground black pepper, to taste
     6 green shallots, trimmed, thinly sliced
     1 small (about 450g) daikon radish, peeled, finely shredded (optional)

How to Cook:

Brown sesame seeds

Add and cook sesame seeds on a large frying pan over high heat , tossing, for 3-4 minutes or until golden. Transfer to a plate and set aside.

Cooking Noodles

In a large saucepan of boil water over high heat. Add the noodles and cook, uncovered, for 6 minutes or until just tender.

Prepare vegetable

Meanwhile, use a teaspoon to deseed the cucumber. Cut the cucumber, carrots and capsicum into long, thin strips.

Make dressing

Juice 3 lime halves and cut the remaining lime halves into wedges. Place lime juice, kecap manis, oil, sugar and pepper in a small screw-top jar. Shake to combine.

Mix noodles with sauce

Drain the noodles and return to the pan with the dressing and green shallots. Cook over medium-low heat, tossing constantly, for 2 minutes or until heated through.

Add vegetable and serve

Remove pan from heat and add the sesame seeds, cucumber, carrots, capsicum and daikon. Toss gently to combine. Serve with lime wedges.

Chicken Seasoning Sauce and Noodles Recipes

Serves 4

Ingredients Prepared:

     8 c. water
     2 tsp. salt
     8 oz. fine egg noodles
     1 1/2 tbsp. vegetable oil
     1 (1 1/2 lbs.) pkg. skinned and boned chicken thighs, cut into 1-inch chunks
     1 c. frozen chopped onion
     1 (16 oz.) jar meatless spaghetti sauce
     1 lg. green bell pepper, cut in narrow strips
     2 tsp. paprika
     1/2 c. sour cream

How to Cook:

Cooking Noodles

Cook noodles in boiling salted water, drain. Toss noodles with 1/2 tablespoon of the oil. Keep warm.

Frying Chicken

In large skillet, heat oil then add chicken, onion and cook over high heat. Stirring often, 5 minutes or until chicken is browned and almost cooked through.

Making Sauce

Stir in spaghetti sauce, green pepper and paprika. Bring to a boil, reduce heat, cover and cook until chicken is done and green pepper is crisp-tender, about 3 minutes. Stir in sour cream. Heat through, do not boil. Serve over noodles.

Egg Noodles, Spicy Sauce Recipes

Serves 4

Ingredients Prepared:

     1 lb. fresh egg noodles
     4 chopped scallions
     2 tsp. chili oil
     2 tsp. sesame seed oil
     2 tbsp. white vinegar
     4 tbsp. sugar
     1 1/2 tsp. salt
     1/2 tsp. pepper
     1/4 c. chopped red pepper
     4 tbsp. cooking oil

How to Cook:

Cooking Noodles

Pour noodles in boiling water for 3 minutes until cooked. Drain and rinse under cold water until cool, set aside. Next, cut noodles with scissors.

Saute Seasoning

Heat 4 tbsp. oil in skillet. When oil is hot, put in rest of ingredients and stir 1 minute. Remove from heat and immediately add to noodles. Let the noodle to cool before serving.

Pasta with Tomato sauce Recipes

Serves 6

Ingredients Prepared:

     3 tablespoons extra virgin olive oil
     2 cloves garlic, peeled and chopped
     1 (14.5 oz) can diced tomatoes, drained
     14 oz fusilli (spiral) pasta
     salt and pepper to taste
     3 tbsp pesto
     3 tbsp freshly grated Parmesan cheese
     3 tbsp fresh basil leaves for garnish

How to Cook:

Make Sauce

In a medium skillet over medium heat, heat the oil and saute garlic for 2 minutes, add tomatoes and simmer for 10 minutes.

Cooking Pasta

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente (tender) drain and return to pot.

Toss Pasta and Sauce

Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.

Serves 4

     12 oz. egg noodle, medium noodles

     3 c. cooked and shredded chicken

     1/2 c. chopped fresh parsley

     1/2 c. thinly sliced green onions

     8 c. lightly packed torn greens

     1/2 c. vegetable oil

     1/4 c. lemon juice

     1/8 tsp. garlic powder

     2 tsp. sugar

     1 tsp. dry mustard

     1 tsp. crumbled rosemary leaves

Cook noodles according to package directions, drain and cool. Add chicken.

Mix together oil and lemon juice and blended seasonings. Stir into noodle - chicken mixture. Cover and chill at least 1 hour.

Just before serving add the parsley, green onions and greens. Mix lightly until well distributed.

Savory Fried Meat Noodle Recipes

Ingredients Prepared:

     16 oz fresh rice noodles
     8 oz beef, very thinly sliced
   
Marinade Ingredients:

     1 tbsp soy sauce
     1 tsp rice wine / dry sherry
     1/4 tsp baking powder
     5 tbsp water
     2 tsp cornstarch
     1 tbsp vegetable oil
   
Other Ingredients:

     Vegetable oil for stir-frying, as needed
     1/2 tbsp fresh ginger
     1/2 tbsp thinly sliced green onions
     1 tbsp chopped garlic
     1 tbsp fermented black beans (soaked in water for 20 minutes and drained)
     1/2 tsp salt
     1/2 tsp MSG (monosodium glutamate)
     1/2 tsp granulated sugar
     1/4 tsp black pepper
     1/2 tsp sesame oil
     2 tsp cornstarch dissolved in 3 tablespoons water

How to Cook:

Prepare Noodles

Rinse the rice noodles in boiling water and drain until used.

Marinating Beef Meat

Mix all marinade ingredients then marinate the beef for about 1 hour.

Saute meat and other ingredients

Heat oil in the skillet, add the ginger, stir-fry for a few seconds. Then add the beef, stir-fry the beef for 20 seconds, or until the color changes. Add the green onion, garlic, and the fermented black beans, stir again.

Adding Noodles

Add the noodles, heat and then add the salt, MSG, sugar, black pepper, sesame oil and the cornstarch slurry. Stir for another minute and serve when it's hot.

Noodles stew and chopped sauce Recipes

Ingredients Prepared:

     5 oz arugula / rocket leaves
     8 oz thin ribbon noodles
     2 medium-sized ripe tomatoes
     1 small clove garlic
     1 1/2 oz grated hard cheese
     6 tbsp extra-virgin olive oil
     salt and black pepper

How to Cook:

Preparing Vegetables

Wash well rocket leafs and dry in a salad spinner. Pour boiling water on to the tomatoes in a bowl, wait 10 seconds then drain and fill the bowl with cold water; drain again and peel, remove the seeds and any hard stalk sections and chop the flesh coarsely.

Making Sauce

Place the rocket leaves in the food processor with the peeled garlic clove and grated cheese and process just enough to chop finely, not to turn into a paste. Turn into a mixing bowl, stir in the oil and the drained chopped tomatoes. Add a little salt and plenty of freshly ground pepper.

Cooking Noodles

In large saucepan, boil plenty of salted water and cook ribbon noodles (taglierini) for 3 minutes or until tender. Drain well. 

Reserving about 120 ml of the liquid on the saucepan. Return the noodles to the saucepan, sprinkle with some of the reserved hot water so that it is very moist and then stir in the sauce. Ready to serve at once.

Full Cheese, Noodle Casserole Recipes

Ingredients Prepared:

    
     1/2 lb. egg noodles
     1 c. Swiss cheese, grated
     1/8 tsp. pepper
     3 c. cooked chicken
     1/4 c. Parmesan cheese

Sauce Ingredients:

     6 tbsp. butter
     6 tbsp. flour
     2 c. chicken broth (bouillon)
     1 c. heavy cream

How to Cook:

Cooking Noodles

Cook noodles follow package directions until tender and drain. Season with pepper, Parmesan cheese and 1/2 cup Swiss cheese. Place in 3 quart casserole and top with chicken.

Pour Sauce on Top and Bake

Melt butter, add flour and cook 2 minutes. Add broth and cream and cook until thick and smooth. Pour this sauce over the noodles and chicken and sprinkle with remaining Swiss cheese. Bake at 350 degrees for 30 minutes.