Mar Mar Noodles Recipes

MASON JAR INSTANT NOODLES

Mason Jar Instant Noodles image

These Mason Jar Instant Noodle Soups are the perfect on-the-go work lunch and packed full of raw veggies, quick-cook vermicelli noodles & shredded chicken

Provided by Taylor Stinson

Categories Soup

Time 30m

Number Of Ingredients 9

Ingredients

4 (1 L) Mason jars
2 chicken breasts (cooked and shredded)
4 tsp soy sauce or tamari
4 tsp Sriracha chili garlic hot sauce
4 tsp lime juice
4 vegetable bouillon cubes
1/2 cup each julienned broccoli stems, carrots, bell peppers and green onions
1 lb package rice vermicelli noodles
Sunflower sprouts or cilantro for garnish

Steps:

To shred chicken, boil breasts in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.
Divide the shredded chicken into each mason jar evenly, then add 1 tsp of soy sauce, Sriracha and lime juice to each jar.
Layer in vegetables, then drop in bouillon cubes. Finally, finish by dividing vermicelli noodles evenly among each jar and keep in fridge until ready to eat.
When ready to serve, pour boiling water in to fill jar and carefully stir contents, making sure to dissolve bouillon cube completely and saturate noodles. You may also need to microwave the jar for 1-2 minutes depending on the type of noodles used (some varieties of vermicelli are harder than others). Let the jar sit for 5 minutes before serving.
Pour contents of the jar into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

Nutrition Facts : Calories 369 kcal, Carbohydrate 52 g, Protein 28 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 1366 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MAR MAR NOODLES

Mar Mar Noodles image

Well... This dish is a ironic dish for me to post as my first recipe to share with you. I LOVE Thai food and this is a great westernized version of Pad Thai. Simple, but tastes fabulous! My husband and I immdetiatley knew this was a hit upon our first bite! Don't be afraid to add other ingredients such as bean sprouts, chicken etc. since we changed the recipe from its original version (Dan Dan Noodles, Food & Wine Jan 2006), my husband renamed it after me. :-)

Provided by Marly Deschauer

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup peanut oil
1/2 cup raw peanuts
1 small jalapeno, minced
1 small garlic clove
1 tablespoon fresh ginger, peeled and chopped
2 1/2 tablespoons soy sauce
2 tablespoons water
1 1/2 tablespoons rice vinegar
1 tablespoon sriracha sauce
1 tablespoon sugar
1 teaspoon sesame oil (asian version)
kosher salt
12 ounces chow mein rice noodles or 12 ounces linguine
fresh cilantro (to garnish)
lime wedge (to garnish)

Steps:

In a large skillet, heat the peanut oil.
Add peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly.
Transfer peanuts and oil to a food processor.
Add the jalapeno, garlic, and ginger and process until minced.
Add the soy sauce, water, rice vinegar Sriracha, sugar and sesame oil and process until smooth.
Season generously with salt.
In a pot of boiling salt water, cook the noodles until al dente.
Drain, at this point you can with either rinse with cold water and toss with the sauce for an excellent salad or you can toss the hot noodles with the sauce for an excellent hot meal.
Garnish with Cilantro and Lime Wedge.

Nutrition Facts : Calories 564.7, Fat 24.1, SaturatedFat 3.8, Sodium 787, Carbohydrate 78.2, Fiber 3.1, Sugar 4.2, Protein 8.9

MARTI'S HOMEMADE NOODLES

Marti's Homemade Noodles image

The easiest noodle recipe I know. Tasty too. Great for chicken and noodles. There is nothing quite like homemade. Time includes 2 hours of drying time.

Provided by quixoposto

Categories Healthy

Time 2h40m

Yield 3 cups uncooked noodles

Number Of Ingredients 4

Ingredients

1 egg
2 tablespoons milk
1/2 teaspoon salt
1 cup flour

Steps:

Beat egg.
Combine egg, salt, 2T milk.
Add enough flour to make a stiff dough.
Roll very thin on a floured surface.
Let stand 20 minutes.
Roll up and slice 1/8 inch thick. (Use a very sharp knife and sprinkle more flour to keep from sticking.).
Spread out and dry 2 hours.
Drop into boiling soup and cook 10 minutes.
Makes 3 cups uncooked noodles.
To freeze: Lay out noodles on a baking sheet (instead of drying on the counter) Place in freezer until solid. Place in freezer bags. Seal, label and freeze.
To serve: Drop frozen noodles into boiling liquid. Cook for 10 minutes, stirring once in a while.

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