We Answered:I love noodle soup! My mom thought me this one its tastes so good!!!
water to put in the pot
and your hands!!!
1.take the eggs and crack them all in a bowl(bis plastic bowls are best!
2.mix the flour and eggs together
3.take the flour and eggs(it should be like cookie dough)and flatten it out into long(like fruit roll ups,but thicker)(it should be as thick as a straw that you drink out of)
4.(we use a machine that you put the dough that you made at step 3 and makes them noodles)take the dough that you made at step 3 and make them look how ever you want
5.take the noodles and let them dry for a day and the next day they should be crisp,and put the pot on the stove at 350,and put REALLY HOT WATER in the pot and put about 3 or 4 carrots[cut up or not makes no difference]and let it cook for 5 mins and put the crispy noodles in!let it cook for 2 hours,READ THE NEXT STEP BEFORE YOU DO THIS,the water should be yellow and take a bowl that you put soup in and enjoy!!!
(keep this a secret,ITS A SECRET RECIPE,SHHHHHHHH)
Emma Said:What would be a good dish to make with the ingredients of chicken and bow tie pasta noodles recipes and or?
We Answered:Chicken and Bow Tie Pasta
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
Mabel Said:Anybody have any creative recipes for using Ramen noodles?
We Answered:Go here for recipes:
Bobbie Said:Any idea for salmon and pasta( not noodles) recipes?Can it be combined with with white sauce?I need sth really
We Answered:*******SHRIMP AND SALMON FETTUCCINE ALFREDO
1 (10 oz.) pkg. fettuccine noodles
1 lb. salmon fillet
1 lb. med. shrimp
8 oz. alfredo sauce
2 or 3 tomatoes
3 tbsp. basil
3 oz. Parmesan cheese
1/8 tsp. garlic powder
Squeeze lemon juice on salmon. Bake salmon in pan (without water) for 20 to 25 minutes at 450 degrees. Remove skin and break into chunks after cooking. Clean and boil shrimp; drain. Boil fettuccine according to package instructions. Strain noodles. Heat alfredo sauce in microwave. Combine noodles, alfredo sauce, salmon, shrimp, Parmesan cheese, garlic, and basil. Toss. Add uncooked, cut up tomatoes. Toss and serve.
PASTA WITH SALMON CREAM SAUCE
12 oz. fresh or dried cappellini, linguini, spaghetti or other thin pasta
1/4 lb. butter
1 c. fresh shelled petite peas or thawed, frozen peas
1 c. heavy whipping cream
2 c. (about 12 oz.) flaked, cooked salmon
1 c. freshly grated Parmesan cheese
Freshly ground white pepper
Freshly ground nutmeg
1/4 c. minced fresh parsley
Cook the pasta in 4 quarts boiling water about 12 minutes. Melt 2 tablespoons butter in a saute pan or skillet over medium heat. Add the peas and saute until crisp tender, about 3 minutes, for fresh peas and 1 minute for thawed. Add remaining 6 tablespoons butter and the cream, reduce the heat to low and cook, stirring occasionally, until the butter melts. Add the salmon, 1/2 cup Parmesan cheese, salt, pepper and nutmeg to taste. Simmer until cheese melts, about 2 minutes. Drain pasta, pour sauce over pasta. Sprinkle remaining cheese and parsley on top.
Carla Said:Can you pls suggest recipes using Asian Rice Noodles. - Veg only?
We Answered:A delicious twist on noodles if you are getting tired of the spaghetti routine. If you can't find fresh rice noodles, cooked dried rice noodles work just fine. Dried rice noodles, as well as fresh rice noodles, can be found in many supermarkets as well as Asian markets. You can use sherry in place of the sake, and Chinese black vinegar in place of the balsamic, if you like."
Original recipe yield: 4 servings.
2 1/2 tablespoons soy sauce
3 tablespoons sake
2 tablespoons balsamic vinegar
2 teaspoons white sugar
3 tablespoons water
2 teaspoons cornstarch
1 tablespoon canola oil
2 tablespoons dark sesame oil
2 cloves garlic, sliced
6 whole dried red chile peppers, seeded and diced
1 tablespoon minced fresh ginger root
1 medium head bok choy, cut into 1 1/2 inch strips
20 fresh shiitake mushrooms, stemmed and quartered
8 green onions, halved lengthwise
2 (9 ounce) packages fresh rice noodles
2 tablespoons sesame seeds, toasted
In a small bowl, whisk together the soy sauce, sake or sherry, vinegar, sugar, water and cornstarch. In a large skillet or wok heat the oils over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the skillet or wok off the heat after 10 seconds.
Reduce the heat to medium-high and return the skillet or wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the fresh or soaked rice noodles and the soy sauce mixture; cook 2 minutes more or until the noodles are hot and tender. Serve the noodles immediately, topped with the toasted sesame seeds.