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.

Boiled Savory Chicken Noodle Recipes

Ingredients Prepared:

     5 lb. chicken thighs
     1/2 c. shoyu
     3 tbsp. sugar
     3 tbsp. sherry wine
     1/4 tsp. ají pepper
     2 cloves garlic, crushed
     1 thumb ginger, crushed
     1 pkg. chow fun noodles
     cornstarch and water, to taste
     green onions, to garnish

How to Cook:

Boil Ingredients

In large pot, bring to boil all ingredients except chicken thighs.

Simmer Chicken

Add chicken thighs, Simmer about 45 minutes, depending on size of thighs. Make slits on both sides of bone to let sauce penetrate easily.

Remove Noodles to Plate

Move chow fun noodles on plate. Blanch a package of bean sprouts and place over noodles. Place chicken thighs over it.

Cooking Sauce

Thicken remaining gravy with cornstarch and water.

Serve

Pour sauce over noodles and thighs. Sprinkle with green onions before serving.

Ingredients Prepared:

     1 pkg. thin spaghetti
     1/4 c. chicken broth
     2 tsp. chives
     2 tsp. soy sauce
     1 tsp. honey
     Dash of ginger
     2 tsp. rice vinegar

How to Cook:

Cooking Spaghetti Noodles

Cook spaghetti according to package directions. Drain well and cool.

Boil Ingredients

In a small saucepan, add 1/4 c. chicken broth, 2 tsp. chives, 2 tsp. soy sauce, 1 tsp. honey, dash of ginger and 2 tsp. rice vinegar, cook over low heat until blended well.

Serve

Pour over noodles in the saucepan then refrigerate immediately. Sprinkle with sesame seeds and chopped scallions before serving.

Boiled Noodles with Sliced Chicken Meat Recipes

Serves 2

Ingredients Prepared:

     375 ml chicken stock
     1 tbsp soy sauce
     100 g egg noodles
     75 g raw chicken meat
     2 leeks
     1/2 cup mushrooms

How to Cook:

Cooking Noodles

In boiling salted water, cook noodles follow package directions, drain well and set aside.

Prepare Chicken Meat

Remove any skin and bones from the chicken and mince the meat.

Slice Vegetables

Slice the leeks and mushrooms.

Mix All

In a saucepan, heat the stock, add all the ingredients and noodles then simmer for 10 minutes.

Hot Vegetables and Noodles Recipes

Serves 4

Ingredients Prepared:

  5 1/4 cups  vegetable broth
  4 1/4-inch-thick slices  fresh ginger, peeled
  2 cloves  garlic, crushed and peeled
  2 tsp  canola oil
  4 oz  shiitake mushrooms, stemmed, wiped clean and sliced
  1/4 tsp  crushed red pepper, or to taste
  1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
  3 1/2 oz  Chinese wheat noodles
  1 14 oz package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
  1 cup  grated carrots
  4-6 teaspoons  rice vinegar
  2 tsp  reduced-sodium soy sauce
  1 tsp  toasted sesame oil
  1/4 cup  chopped scallions, for garnish

How to Cook:

Boil Broth

Mix broth, ginger and garlic in a pan, bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

Saute Vegetables

Meanwhile, In a skillet over medium-high heat, heat oil and add mushrooms, crushed red pepper then cook, stirring often, until tender. Add bok choy stems, cook, stirring often, until tender, about 4 minutes.

Mix Vegetables and Noodles

Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Top with scallions when serving.

Noodle Stew with Chicken Recipes

Ingredients Prepared:

     1 (4 oz.) stewing chicken
     Salt to taste
     Freshly ground black pepper
     Celery leaves
     1 chicken heart, finely chopped
     1 chicken gizzard, finely chopped
     1 lb. egg noodles
     1/3 c. scallions, finely chopped
     1/3 c. cooked ham, shredded

How to Cook:

Cooking Noodles

Cook noodles in boiling salted water, until tender but still firmly

Cooking and Shredded Chicken

Wash chicken thoroughly. Cut into serving pieces. Place chicken in large kettle and cover with cold water. Heat to boiling, reduce heat and simmer until chicken is tender. Remove chicken from kettle and shred the meat.

Making Broth Mixture

Add celery leaves, chicken heart and gizzard to stock in which chicken was cooked. Simmer until tender.

Serves

Place noodles in deep bowls. Pour with stock and add chicken, scallions over noodles. Last garnish with ham.

   13 c. chicken stock

   1/4 c. dry vermouth

   1/4 c. butter

   1 c. heavy cream

   1/2 lb. (4 c.) med. egg noodles

   3/4 c. flour

   1 1/4 c. water

   2 c. diced, cooked chicken

   Salt and pepper to taste

Mix 1 cup of stock, vermouth and butter. Bring to a boil until mixture is reduced to 1/4 cup. Stir in cream, set aside.

Meanwhile, heat remaining stock to a boil. Add noodles and cook follow the package directions until tender. Blend flour with water until smooth, pour into noodles, stir until mixture boils. Last add cream mixture and chicken, season with salt and pepper.

Serves 6

Ingredients Prepared:

     8 ounces macaroni
     3 cups milk
     1 teaspoon salt
     1 1/2 tablespoons all-purpose flour
     1 cup chopped onion
     1/4 cup butter
     1 1/2 cups shredded Cheddar cheese

How to Cook:

Saute Ingredients

In a saucepan pan over medium heat, melt butter or margarine. Add onions, and saute. Add in flour and salt then stir.

Add Macaroni Noodles

Next is add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally

Serve

Add cheese, and stir until cheese melts. Serve for 6 dish.

4 pieces deep fried tofu (cut into large triangles)

1 package soba noodles (about 3/4 lb.)

4 green onions (finely sliced)

6 1/2 cups of dashi (Japanese Stock)

3 tablespoons of shoyu (Soy sauce)

1 tablespoon of sugar

1 tablespoon of sake (Japanese alcohol beverage)

Making broth

Heat the broth ingredients in a small pot

Mix Tofu and broth (dashi)

In a separate pot, simmer the tofu in a cup of hot dashi.

Cooking Noodles

Meanwhile cook the dried noodles (soba noodles), then rinse them in a colander using hot water, drain.

Serves

Then transfer the cooked noodles to the serving bowls. Place the tofu on top, pour the hot broth over the noodles and garnish with the green onions.

Serves 4

1 lb. boneless and skinned chicken breast
3 tbsp. vegetable oil
2 cup Chinese cabbage, sliced
1 cup celery, chopped
2 cup bean sprouts
3 oz. oriental noodles, cooked
2 tbsp. cornstarch
1/4 cup chicken broth
3 scallions, chopped
2 tsp. caraway seeds
1 tbsp. lemon juice

Cooking Noodles

Cook noodles according to package directions or until tender, then drained.

Cooking Chicken

Cut chicken into small pieces. Heat oil in a deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery, and sprouts. Mix well, cover and cook over low heat for 3 minutes.

Making broth dough

In a separate bowl, mix together cornstarch and broth. Stir in dough into chicken mixture until thickened. Sprinkle with scallions, caraway seeds and lemon juice.

Chicken Noodle Casserole Recipes

Ingredients Prepared:

1 large bag egg noodles
1 stick butter
2 tablespoons flour
2 cups (more or less) chicken stock
1 family size Cream of Chicken soup
1 small can Swanson's Chicken á la King
1 can of baby peas

How to Cook:

Cooking Noodle

In a large pot boil egg noodles, drain, set aside.

Mix Ingredients

In the same pot melt butter then add flour, whisk about for about 1 minute until it is mixed together and thickened. Add 1 cup chicken broth, a little at the time stirring briskly. Then add soup, peas with juice, Chicken á la King, stir all together until well mixed.

Adding Egg Noodle

If too thick add more chicken broth until of desired consistency or thin enough to mix the noodles in. Remove from heat mix in noodles. Salt and Pepper to taste.

Serves 6

1 1/2 pounds boneless, skinless chicken breasts, cut in 1" pieces
4 carrots, thinly sliced
4 green onions, sliced (include green portion)
3 stalks celery, sliced
1 cup low sodium chicken broth
1 T sugar
1/3 cup
ight soy sauce
1/4 t crushed red pepper flakes
1/4 t ground ginger
1 clove garlic, crushed
8 oz bean sprouts
8 oz water chestnuts, sliced
1/4 cup cornstarch
1/2 cup water 

Cooking Chicken

Heat oil in skillet and brown chicken. Put chicken pieces in crock pot. Add all ingredients except cornstarch and water. Stir and cover; cook on low 6 to 8 hours. Turn to high.

Add Other Ingredients

Combine cornstarch and cold water in a small bowl then stir until dissolved. Stir in the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thick, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

1 bag frozen egg noodles
1 can chicken broth
1 can cream of mushroom or celery soup
1-2 lb. frozen boneless chicken breasts or a whole chicken
salt and pepper, to taste
boxed mashed potatoes

In Crockpot place chicken and cook until it is shredded ( about 5-8 hours). Tear up chicken into shredded pieces. Add can of soup and 1/2 can of broth.

Cooking Noodle

Cook noodles following package directions. or alternatively, you can boil them in additional chicken broth for increased flavor (rather than water) :-)

Mix Chicken and Noodle

Drain noodles and mix with chicken mixture. Add more broth to thin, however this should be fairly thick in texture. Add salt and pepper to taste. Serve over mashed potatoes. 

Serves 4

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey
3 cups medium egg noodles, cooked and drained
Chopped fresh parsley

Start with heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. 

Before serving, sprinkle the parsley on top.

Serves 4

Ingredients Prepared:

1 pound Chinese egg noodles or spaghetti
6 dried black Chinese mushrooms
1/2 pound beef

Marinade:

1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch

Sauce:

2 tablespoons hoisin sauce
1/4 cup water or mushroom soaking liquid
2 teaspoons granulated sugar
1/4 teaspoon chile paste

Other:

1 8-ounce can baby corn
8 water chestnuts, fresh or canned
2 green onions
2 cloves garlic
4 tablespoons oil for stir-frying, or as needed
2 tablespoons bean sauce
1 cup shredded cabbage or other green vegetable
1/2 teaspoon sesame oil, or to taste

How to Cook:

Cooking Noodles

Fill a large saucepan with 4 quarts water, add 2 teaspoons salt and bring to a boil. Add the noodles and cook until they are al dente (tender but still chewy in the middle), using chopsticks or a wooden spoon to separate the noodles during cooking. Drain thoroughly.

Cooking Mushroom and Prepare Beef

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Thinly slice. Then combine the beef with the rice wine and cornstarch, using your fingers to mix together. Marinate for 20 minutes.

Chop Baby Corn and Garlic

Rinse the baby corn under warm running water to remove any "tinny" taste. Drain thoroughly. If using canned water chestnuts, do the same. If using fresh, peel. Finely chop the water chestnuts. Cut the green onion on the diagonal into 1-inch pieces. Peel and finely chop the garlic.

Cook Beef

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Stir-fry until it loses its pink color and is nearly cooked through. Remove from the wok.

Prepare Sauce

Add 2 tablespoons oil. When the oil is hot, add the bean sauce and garlic. Cook briefly, then add the water chestnuts, followed by the baby corn and the cabbage. Stir-fry all the vegetables, seasoning the cabbage with soy sauce or salt during stir-frying if desired.

Push the vegetables up to the side of the wok. Add the sauce in the middle and bring to a boil. Add the meat back into the pan. Cook for a few more minutes. Stir in the sesame oil.

To serve, place the noodles on a large serving platter or in individual serving bowls. Pour the sauce over top.

Ramen Noodles with Tuna

Serves 6

Ingredients Prepared:

3 (3 ounce) packages chicken flavor ramen noodle soup
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup milk
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 (9 ounce) package frozen mixed vegetables
1 1/2 cups shredded mozzarella cheese
1 (6 ounce) can tuna, drained and flaked

How to Cook:

Boil Ramen Noodles

Cook ramen soup according to package directions. Drain off most of liquid.

Mix Seasoning and Vegetables

Mix mushroom soup, milk, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender. Add cheese and heat until melted.

Mix All

Add tuna and noodles. Heat through.

Noodles with Chicken Fricassee

Ingredients Prepared:

1 roaster chicken, cut up
2 tbsp. oil
2 celery stalks, cut up
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried sage
2 c. water
2 carrots, halved
2 med. potatoes, pared & quartered
2 med. onions, quartered
1 (8 oz.) pkg. noodles
1/4 c. flour
1/4 c. water

How to Cook:

Cooking Chicken

Wash and dry chicken pieces. Brown chicken in hot oil until golden brown. Add celery, salt and pepper and sage. Saute for about 3 minutes, stirring. Add 2 cups of water, cover and bring to a boil and allow to simmer for 30 minutes. Add carrots and cook for 10 minutes. Add potatoes and onions and simmer covered for 15 minutes until done.

Boil Noodles

Coat noodles in salted water, drain and keep hot. Mix 1/4 cup water and 1/4 cup flour until smooth. Add 1/2 cup broth from chicken. Blend well and then stir into chicken pot. Bring to a boil, stirring well. Reduce heat and add cooked noodles. Simmer for 5 minutes until heated through. When all done, move to serving bowl and sprinkle with parsley.

Serves 4

1 (14 ounce) can Swanson® Chicken Broth or Swanson® Natural Goodness™ Chicken Broth

1/2 teaspoon dried basil leaves, crushed

1/8 teaspoon ground black pepper

2 cups frozen vegetable combination (broccoli, cauliflower, carrots)

2 cups uncooked medium egg noodles

2 cups cubed cooked chicken

Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes

Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through

 

1 whole chicken

3 cloves garlic, minced

1 onion, chopped

2 tablespoons fresh parsley, minced

1 stick celery, finely sliced

a pinch of sage (optional)

2 cans of Cream of Chicken soup

1 bag of frozen broccoli cuts, rinsed

1 bag of egg noodles

salt and pepper to taste

1 8-16 oz. bag of shredded mozzarella cheese

butter

milk or cream

Parmesan cheese (optional)

Simmer chicken until tender in a medium stockpot, with garlic, onion and sage, and a teaspoon of salt. Remove from heat. When cool enough to handle, remove meat from bones, discarding skin and bones. Return chicken to stockpot

Boil the egg noodles according to package directions in a separate pan. Rinse broccoli cuts under cold running water until no ice crystals remain. Add parsley and broccoli cuts to stockpot and simmer until tender

Add cream of chicken soup to stockpot, add the mozzarella, 2 tablespoons of butter and 1/2 cup of milk (or cream). Add salt and pepper to taste. Garnish with fresh parsley and grated parmesan cheese, if desired

Variations: Add Minute Rice during last 5 minutes of cooking or break angel hair pasta into soup during final 10 minutes