SWEET AND SAVORY GARLIC NOODLES
Sweet, salty, savory, and addicting noodle dish. Kid-friendly and great for potlucks.
Provided by FrankandTina Holmes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
- Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 64.4 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.4 g, Protein 9.2 g, SaturatedFat 7.5 g, Sodium 1370.5 mg, Sugar 21.5 g
SAVORY SKILLET NOODLES
"My daughter is a vegetarian, so I created this colorful side dish to serve with vegetables. She asks for it once a week," says Lucille Goers of Seminole, Florida. Chopped sweet peppers, onion and almonds accent the mild buttery noodles.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.
Nutrition Facts : Calories 160 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 189mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SAVORY THAI NOODLES WITH SEARED BRUSSELS SPROUTS
Isa Chandra Moskowitz runs a vegan restaurant in Omaha, Neb., so she knows how to make plant-based food that meat-eaters will also like. This one-pot noodle dish, loosely based on pad Thai, has lively textures (like shredded brussels sprouts and chewy rice noodles) and super-satisfying flavors.
Provided by Julia Moskin
Categories dinner, quick, weeknight, noodles, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Make the sauce: In a blender or bowl, combine all the ingredients and mix until smooth. It should be thick but pourable like barbecue sauce; add water as needed to thin it out.
- Cook noodles for stir-frying according to the package directions; they should be slightly underdone. After draining, rinse well with cold water to stop the cooking. Toss noodles in 1 teaspoon coconut oil to prevent sticking.
- Cut scallions: Thinly slice the white parts, and cut the pale and dark green parts into 1-inch lengths.
- Heat a wok or large nonstick skillet over high. Add 2 tablespoons coconut oil and sprinkle in salt. Add brussels sprouts and sear, tossing occasionally, until browned and cooked through, about 5 minutes. Remove from the pan and set aside.
- In the same pan over high heat, heat remaining 1 tablespoon coconut oil. Add scallions and cook, stirring often, just until wilted, about 2 minutes. Add garlic, stir, then pour in about half the sauce and stir until bubbling.
- Add noodles and cook, tossing in the sauce until cooked through, about 2 minutes. Add the remaining sauce, cooked brussels sprouts, cilantro and bean sprouts, if using; toss to coat and heat through.
- Divide among plates. Garnish with peanuts, chile and lime wedges (if using) and serve immediately.
SAVORY NOODLE KUGEL
Make and share this Savory Noodle Kugel recipe from Food.com.
Provided by shells75
Categories Savory
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook noodles uncovered in a large pot of boiling salted water over high heat about 4 minutes or until nearly tender but firmer than usual.
- Drain, rinse with cold water, then drain well again.
- Transfer to a large bowl.
- Heat 3 to 4 tablespoons oil in large skillet over medium-low heat.
- Add onions and saute about 20 minutes or until very tender and light brown, (but not burned!) stirring occasionally.
- Add salt, pepper, and 1 teaspoon paprika, and saute about 5 minutes or until well browned.
- Cool slightly.
- Stir onion mixture into noodles.
- Adjust seasoning, mixture should be seasoned generously.
- Add eggs and mix well.
- Oil a 2 quart baking dish and add noodle mixture.
- Sprinkle with remaining tablespoon oil, then dust with paprika.
- Bake uncovered 1 hour or until set.
- Serve from baking dish.
Nutrition Facts : Calories 270.4, Fat 12.4, SaturatedFat 2.2, Cholesterol 93.9, Sodium 33.8, Carbohydrate 32, Fiber 2.2, Sugar 2.9, Protein 8.1
SAVORY BEEF AND NOODLES
No one can resist a hearty entree like this...it's true comfort food at its finest. The recipe only calls for 1/2 cup gravy. Refrigerate the remainder and serve it with potatoes or leftover roast beef at another meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, gravy and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., In a small bowl, combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Garnish with parsley if desired.
Nutrition Facts : Calories 442 calories, Fat 13g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 924mg sodium, Carbohydrate 50g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein.
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