Teriyaki Noodles

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I really, really love the site Budget Bytes and I made another recipe from it.

Any kind of oriental noodles are right up my alley so I had to try the teriyaki noodles on Budget Bytes.  They are awesome!  Making the teriyaki sauce from scratch is a huge plus to me since it tastes so much better than bottled sauce.  Plus it make just enough for the recipe so I don’t have extra hanging around in my fridge.  It’s also a very easy recipe to make, which is always a plus!

Teriyaki Noodles

Teriyaki Noodles

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps brown sugar
1/4 tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, minced
red pepper flakes, pinch
1 tbsp cornstarch
2 tbsps water

Vegetables and Noodles:
1 lb frozen stir fry vegetables
8 ozs buckwheat soba noodles ~ I used linguine
1 tbsp canola or vegetable oil

To make the sauce: Mix all the sauce ingredients and whisk to completely combine. I make this ahead and keep in the fridge until I need it making sure to whisk it well before using in the recipe since it separates a bit.

Boil the noodles; drain. Set aside.

In a wok or large skillet, heat the canola oil over medium-high heat. When the pan is hot, add the vegetables and stir for several minutes to heat up the vegetables. Whisk the teriyaki sauce and pour over vegetables in pan. Let it come up to temperature and it will thicken at this point. The vegetables will be warmed through as the sauce thickens. Once the sauce is thickened and vegetables warm, turn off the heat.

Add the noodles to the pan and mix. I found that using a pair of tongs is the easiest way to mix it all up.

If you have leftovers, store them in the fridge and reheat in your microwave.

Makes 4 servings.

Source: Budget Bytes

Teriyaki Noodles 2

Happy Cooking!

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Herbalicious Noodles

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This is just such a super simple recipe that will go with any main dish.  It can be made any time of year because it uses dried herbs.  Much, much better than those packages of noodles with seasonings that you can buy at the store.

Herbalicious Noodles

3 tbsps butter
1 clove garlic, minced
1/4 tsp dill
1/4 tsp thyme
1/4 tsp salt
8 ounce pkg medium egg noodles, cooked

Melt butter in a skillet over medium-low heat. Add minced garlic and for a couple of minutes, being careful not to let the butter or garlic burn. Stir the seasonings into the butter and garlic. Add the cooked noodles to the butter/herb mixture and toss to coat the noodles thoroughly.

Makes 4 servings.

Happy Cooking!

Mushroom Noodles

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These noodles are an excellent side dish for just about any meal.  They are easy to make and taste delicious.  Adding chicken, ham or shrimp would make this a complete one-dish meal.  I got the recipe years ago from a community cookbook.

Mushroom Noodles

Mushroom Noodles

3 cups uncooked egg noodles
2 cups quartered fresh mushrooms
1/2 cup green bell pepper, diced
1/4 cup green onion, sliced
3 tbsps butter, divided
1/2 tsp garlic salt
1 tbsp flour
2/3 cup milk
1/2 tsp seasoned salt
1/3 cup dry white wine
2 cups grated Monterey Jack cheese

Cook noodles as directed on package. Drain and set aside.

Saute mushrooms, bell pepper and green onion in 2 tbsps of the butter in a large skillet. Sprinkle with garlic salt. Remove veggies and set aside.

Combine 1 tbsp butter and flour in the skillet and let the flour cook for a minute to get rid of the flour taste. Gradually add the milk, stirring and cooking until smooth and thick. Blend in seasoned salt, wine and 1 cup cheese. Cook until cheese melts, stirring constantly. Stir in noodles and veggies.

Spoon mixture into a lightly greased 1 1/2 quart casserole. Top with remaining cheese. Bake at 350º for 20 minutes.

Makes 4-6 servings.

Happy Cooking!

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Roast Chicken Soup

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I’ve made this soup several times in the past but had totally forgotten about it until recently.  I think it started out as a Cooking light recipe but I’m not positive about that.  It’s a little weird in that there are both noodles and potatoes in it but it works.  When the potatoes start to break down, they thicken up the broth nicely.  I don’t always put the evapoated milk in (as in the picture) and it doesn’t *really* need it if you want to leave it out.

This recipe is a great way to use a rotisserie chicken or if you don’t have that, try Cooked Chicken for Recipes ~ Barefoot Contessa Style .

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Roast Chicken Soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.

Reduce heat. Stir in the milk; heat through (do not boil).

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

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