THE BEST GARLIC & CHIVES NOODLES
Make and share this The Best Garlic & Chives Noodles recipe from Food.com.
Provided by WI Cheesehead
Categories Spaghetti
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, cook spaghetti. We like to break the spaghetti in half before cooking.
- Drain and keep warm.
- In the large pot, heat olive oil and butter and cook garlic for 1-2 minutes.
- Add back in the spaghetti, garlic powder and chives.
- Serve warm and enjoy.
SPICY CHILI GARLIC NOODLES
These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!
Provided by Claire Cary
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
- Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
- Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
- When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
- Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 299 kcal, Carbohydrate 53 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 4 g
ASIAN GARLIC NOODLES
This quick and easy Asian garlic noodles recipe takes just 20 minutes to make. The combo of soy sauce, oyster sauce, butter, and parmesan is an umami blast!
Provided by Sarah
Categories Noodles
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)
- Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.
- After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up. Serve!
Nutrition Facts : Calories 468 kcal, Carbohydrate 68 g, Protein 14 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 34 mg, Sodium 510 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BUTTERED NOODLES WITH CHIVES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the noodles in a large pot of boiling salted water over medium heat, according to the package directions. Drain in a colander and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the shallot and garlic and saute until tender. Season with salt and pepper, to taste. Add the remaining 2 tablespoons butter and when melted stir in the chives, Parmesan and lemon.
- Add the noodles to the skillet and toss to combine. Transfer to a serving bowl and serve with Gina's Oxtail Stew.
AMAZING GARLIC CHIVE NOODLES
This is a random thing I threw together for my two year old one day when I was out of his favorite noodles. You may need to adjust the bullion to your own taste if you don't find this is strong enough... but that is easy enough to do. I remove the pieces of garlic in my son's portion- but I love it.
Provided by Lady Clare
Categories Very Low Carbs
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles as per directions, and while they are cooking make the garlic chive sauce.
- Melt butter, with olive oil, in a pan.
- Add garlic and cook about 2 minutes, until the butter browns a bit. Be careful to not overcook the garlic.
- Pour mixture over cooked, drained noodles and add the bullion and milk.
- Stir well and let sit one minute. Enjoy!
- For Vegetarian use Vegetarian stock bouillon cubes.
Nutrition Facts : Calories 369.3, Fat 22, SaturatedFat 6.5, Cholesterol 57.4, Sodium 212, Carbohydrate 35.8, Fiber 1.7, Sugar 1.1, Protein 7.6
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
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