Noodle recipes

- Posted on Mar 13, 2019 - 12:47 PM


1 (8-oz.) package uncooked spaghetti

1 Tbs. cornstarch

1 c. vegetable broth

1/3 c. creamy peanut butter

3 Tbs. soy sauce

3 Tbs. honey

3 Tbs. brown sugar. divided

1 tsp. sesame oil

1 tsp. ground ginger 

¼ tsp. ground red pepper

2 Tbs. rice wine

2 Tbs. vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 c. broccoli florets

1 c. carrots, sliced

½ c. red bell pepper, chopped

Fill a large pot with lightly salted water and bring to a rolling boil.  Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, al dente, about 12 minutes. Drain. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved.  Then whisk in the peanut butter, soy sauce, honey, 2 Tbs. brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat.  Then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the wine and keep warm. Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots and red bell pepper, and remaining sugar. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.



Six 3-oz. packages chicken-flavored ramen noodles (reserve 1 flavoring pack. Keep remaining packs for later use.)

1 (8-oz.) container onion cream cheese

4 c. milk

2 c. shredded cooked chicken (skin and bones discarded)

1 (10.8-oz) bag frozen broccoli florets 

8 oz. shredded Cheddar cheese

Preheat the oven to 400°F. Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 flavor packet in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with cheese, distributing evenly on top of dish.  Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes. 



Cook 12-oz. wide egg noodles in salted boiling water until al dente.  Transfer ¼ c. cooking water to a skillet. Stir in 4 Tbs. butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, salt and pepper. Drain the noodles and toss with the sauce.





8 oz. dried Chinese egg noodles (or 1-lb. fresh)


1 packet chicken bouillon mix, dissolved in 1¾ c. hot water

¼ c. plus 2 Tbs. oyster sauce

3 Tbs. soy sauce

1 Tbs. sesame oil

1 Tbs. chili sauce

Lo Mein

2 Tbs. vegetable oil

1 Tbs. minced garlic, divided

2 tsp. minced ginger, divided

1 c. thinly sliced mushrooms, divided

2 stalks celery, thinly sliced

1 large carrot, shredded 

1 small bunch scallions or onions, white and green parts, sliced

1 lb. small shrimp, peeled and deveined

¼ head cabbage, finely shredded

2 Tbs. cornstarch

Put noodles in a large pot of salted boiling water; cook according to package directions. Drain and set aside. Combine the bouillon, oyster sauce, soy sauce, sesame oil and chili sauce in a small bowl and set aside. Heat a wok over high heat. When hot, add 1 Tbs. vegetable oil, half the garlic, half the ginger and half the scallions or onions and sauté 30 seconds. Add the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Reserve. Heat the remaining 1 Tbs. vegetable oil and add the remaining garlic, ginger and scallions. Sauté 30 seconds, and then add the mushrooms, celery, carrots and cabbage. Sauté the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 Tbs. cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp and noodles.



2 Tbs. butter

2 garlic cloves, minced

1 (8-oz.) block cream cheese, cut into chunks and softened

 ½ c. milk 

½ sp. salt

½ tsp. black pepper 

¼ tsp. white pepper

1 lb. noodles, cooked

In a large saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Add cream cheese and reduce heat to low. Stir until cream cheese is about half melted. Add milk and continue to cook and stir until smooth. Stir in salt and both peppers. Remove from heat and stir in pasta. Stir in salt and both peppers. Remove from heat and stir in pasta.


5-oz. pkg. egg noodles

Dash toasted sesame oil

1 oz. skinless chicken breast, sliced into strips

2 Tbs. soy sauce

1 tsp. five-spice powder

1 tsp. chili sauce 

1 Tbs. flour 

1 Tbs. peanut oil

1 red bell pepper, thinly sliced

5 oz. bean sprouts

1  onion, sliced lengthways

Freshly ground black pepper

Cook the noodles in a pan of boiling water for 2-3 minutes, according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other. Put the chicken strips in a bowl and season with a dash of soy sauce, the five-spice powder and chili sauce, if using. Mix well, then lightly dust the chicken strips with the flour. Heat a wok until smoking and add the peanut oil, then add the chicken and stir-fry for 3-4 minutes, or until the chicken is golden-brown and cooked through. Add the red bell pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for 30 seconds. Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper.