Garlic Noodles With Vegetable Cheesecake Factory Style Recipes

GARLIC NOODLES WITH VEGETABLE ( CHEESECAKE FACTORY STYLE)

Steps:

• Prep the vegetables as described in the ingredients section.
• Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ).
• At about 6 minutes add the broccoli florets to the pasta and let it cook.
• In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
• Drain pasta and broccoli into a colander.
• Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
• Transfer to a serving dish and sprinkle grated parmesan.
• Enjoy delicious hot garlic noodles!

VEGGIE GARLIC NOODLES RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium heat. Add the garlic and 3 spring onions and cook for 2-3 minutes.
• Add the carrots and peas, before stirring in the brown sugar and soy sauce.
• Add the noodles and mix together for another couple of minutes.
• Season with salt and pepper, then slice remaining spring onion and top to serve.
• Enjoy!

GARLIC NOODLES WITH VEGETABLES (CHEESECAKE FACTORY STYLE/COPYCAT

Steps:

• Prep the vegetables as described in the ingredients section.
• Heat a pot of water, add salt and a couple of drops of EVOO and boil the spaghettini till aldente! About 7-8 mins (Do not overcook! ).
• At about 6 minutes add the broccoli florets to the pasta and let it cook.
• In the meanwhile when the noodles are cooking, heat the oil and butter in a large pan, add minced garlic and saute. Add the asparagus and mushrooms and saute for 3-5 mins.
• Drain pasta and broccoli into a colander.
• Add the pasta and broccoli to the pan, toss in the chopped fresh tomatoes, add salt and pepper and mix well.
• Transfer to a serving dish and sprinkle grated parmesan.

SAN FRANCISCO-STYLE VIETNAMESE AMERICAN GARLIC NOODLES

Steps:

• Melt the butter in a wok or saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
• Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package).
• Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. (Reserve the pasta water in the skillet.) Increase the heat to high, add the cheese to the wok, and stir with a wooden spatula or spoon and toss vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more cooking water into it and let it re-​emulsify. Stir in the scallions (if using), and serve immediately.

CRUSTACEAN-INSPIRED GARLIC NOODLES RECIPE

Steps:

• Rinse the noodles with cold water and set aside.
• Heat up a pot of water and let it boil.
• Boil the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.
• In a pan, saute the garlic with the olive oil in medium heat. The purpose is to infuse the olive oil with garlicky flavor.
• Discard the garlic and then add in 4 tablespoons of butter and turn the heat to low.
• Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.
• Once the garlic mixture is cool and the noodles are cool at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese, toss well, and serve immediately.

SAVORY VEGETABLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees farenheit.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with 1/2 t salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes-- then pull it out for a minute.
• Remember those tomatoes?
• Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.