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Zucchini Noodles with Chicken and Tahini Sauce

Zucchini Noodles With Chicken and Tahini Sauce

These zucchini noodles are wonderful! They have a much lower intake of calories and carbs than spaghetti, so they’re great for diet purposes. The easiest way to make them is using a spiralizer, but you can also use a vegetable peeler or a knife. We’ve served these ones with chicken and a delicious sauce made with tahini. Try and enjoy!

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Ingredients Needed for Zucchini Noodles With Chicken and Tahini Sauce

1 zucchini
1 tablespoon tahini
1 teaspoon sweet chili sauce
1 teaspoon olive oil
1 garlic clove, crushed
1 teaspoon red wine vinegar
1 teaspoon sesame oil
1 teaspoon cayenne pepper
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
7 ounces of chicken breast, cooked

How to Make Zucchini Noodles With Chicken and Tahini Sauce

  1. Spiralize the zucchini using the noodle blade.
  2. For the sauce, first, add tahini sauce in a small bowl. Continue adding the tahini, sweet chili sauce, garlic, olive oil, vinegar, sesame oil, cayenne pepper, soy sauce, and honey. Mix until smooth.
  3. Heat the vegetable oil in a skillet over medium heat. Add the zucchini noodles and the cooked chicken. Cook for 2 minutes.
  4. Add the sauce and give it a good stir. Cook for 1 more minute.
  5. You can serve the dish garnished with some spring onion.
Zucchini and Carrot Noodles

Zucchini and Carrot Noodles

Here’s how to make these very appealing noodles. Well, you can cut the veggies yourself, but it does help to own a spiralizer. You can use it to make noodles out of veggies, and then serve them in lots of recipes. We’ve served our noodles Asian-style, with toasted peanuts on top, flavored with garlic and honey.

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Ingredients Needed for Zucchini and Carrot Noodles

1 zucchini
1 carrot
½ cup peanuts
1 tablespoon olive oil
¼ cup balsamic vinegar
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon cornstarch
1 tablespoon white sesame seeds

How to Make Zucchini and Carrot Noodles

  1. Spiralize the zucchini and carrots.
  2. Heat a skillet over medium heat, add the peanuts and toast them until golden. Sprinkle them with a touch of olive oil.
  3. Next, heat another skillet over medium heat, and pour the balsamic vinegar. Bring it to a boil and, while stirring, add the garlic powder, olive oil, honey, and cornstarch.
  4. Reduce the heat and add the veggies. Sprinkle sesame seeds on top. Stir and cook everything for 2-3 more minutes. Serve with the toasted peanuts on top.
Beef, Mushrooms and Peas Noodles

Beef, Mushrooms and Peas Noodles

Looking for a quick recipe to fight hunger tonight? How about a savory bowl of noodles, veggies, and beef. Flavored with lots of authentic Asian ingredients like sesame oil, soy sauce, hoisin sauce, and ginger, these noodles are a cheap way to travel to Asia by mind.

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Ingredients Needed for Beef, Mushrooms and Peas Noodles

2 tablespoons of vegetable oil
1 spring onion, chopped
½ red bell pepper, thinly sliced
½ carrot, shredded
4 mushrooms, thinly sliced
½ cup peas
salt
pepper
10 ounces of beef tenderloin, sliced
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon brown sugar
0.25 beef stock
½ teaspoon ginger, shredded
1 garlic clove, crushed
½ teaspoon chili flakes
1 teaspoon cornstarch
8 ounces of noodle, cooked

How to Make Beef, Mushrooms and Peas Noodles

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the spring onion, bell pepper, carrot, mushrooms, and peas. Stir, and season with salt and pepper. Cook for 2-3 minutes.
  3. Next, heat the remaining vegetable oil in a skillet over medium heat. Add the beef and cook it until browned. Set it aside.
  4. Heat the sesame oil in a separate skillet over medium heat. Add the soy sauce, hoisin, brown sugar, and mix.
  5. Pour the beef stock, and add ginger, garlic, chili flakes, and cornstarch.
  6. Stir well and add the beef and veggies. Reduce for 2 minutes.
  7. Add the cooked noodles, and give it a good stir. Cook for 2 more minutes.
  8. You can serve topped with some spring onion.
Broccoli Noodles with Beans and Parmesan

Broccoli Noodles With Beans and Parmesan

Is spiralizing the new thing in people’s kitchens? Try and see if you like it. If you don’t have a spiralizer you can use a vegetable peeler or a knife to slice the veggies. We have made some broccoli noodles, and we’ve paired them with some white beans, and then flavored them with parmesan, lemon, and pine nuts. It’s an interesting dish, one we invite you to try as soon as possible.

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Ingredients Needed for Broccoli Noodles With Beans and Parmesan

1 broccoli stalk
85 ounces of fresh broccoli florets
1 tablespoon pine nut
1 teaspoon olive oil
2 garlic cloves, chopped
salt
pepper
½ teaspoon chili flakes
1 tablespoon lemon juice
10 ounces of canned white beans
¼ cup parmesan, shredded
lemon zest

How to Make Broccoli Noodles With Beans and Parmesan

  1. Place the broccoli on a wooden board and slice off the stem.
  2. Slice of the edges and add the stem in the spiralizer to make noodles.
  3. Heat a skillet over medium heat and toast the pine nuts for 1-2 minutes.
  4. Heat a separate skillet over medium heat, add the olive oil and garlic.
  5. Add the broccoli noodles and small florets and season them with salt, pepper, chili flakes, and a small drizzle of olive oil. Cook for 2 minutes.
  6. Add the lemon juice, white beans, parmesan, and lemon zest. Cook for 3 more minutes, while stirring.
Zucchini Noodles with Shrimp

Zucchini Noodles With Shrimp

Don’t be discouraged by the fact that you don’t have a spiralizer. You can make also zucchini noodles by using a vegetable peeler or a knife. We’ve paired ours with some delicious garlic fried shrimp, seasoned with chili and basil.

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Ingredients Needed for Zucchini Noodles With Shrimp

1 tablespoon butter
3 garlic cloves, sliced
7 ounces of shrimp
3 fresh basil leaveses
½ teaspoon chili flakes
1 zucchini
salt
pepper
¼ cup fish stock

How to Make Zucchini Noodles With Shrimp

  1. First, spiralize the zucchini using the noodle blade.
  2. Heat a skillet over medium heat, add the butter and melt it.
  3. Add the garlic and shrimp. Season with basil and chili flakes.
  4. Add the zucchini noodles and cook for 2 minutes, while stirring continuously.
  5. Pour the fish stock and season with salt and pepper.
  6. Stir and reduce for 1 more minute.
Veggie Noodles with Spaghetti

Veggie Noodles With Spaghetti

Spaghetti with noodles? No, it’s actually not a low-carb diet’s worst nightmare. These veggie noodles are actually spiralized veggies, so it would be helpful if you get your hands on a spiralizer. We’ve mixed them with spaghetti, garlic, herbs, and a slight touch of parmesan.

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Ingredients Needed for Veggie Noodles With Spaghetti

1 tablespoon vegetable oil
2 garlic cloves, sliced
1 rosemary sprig
1 thyme sprig
1 zucchini
1 carrot
salt
pepper
½ teaspoon thyme powder
7 ounces of cooked spaghetti
parmesan (for serving)
2 boiled eggs (optional)

How to Make Veggie Noodles With Spaghetti

  1. Heat the vegetable oil in a skillet over medium heat. Add the garlic cloves, thyme, and rosemary. Cook them for 1 minute and remove it from the heat. Discard the herbs.
  2. Cut the zucchini and carrot using the spiralizer.
  3. Add the veggies in a large bowl and season them with salt, pepper, and thyme powder. Add the garlic and flavored oil and mix.
  4. Add the spaghetti to the bowl and give it a good stir.
  5. You can serve with shredded parmesan and 1 hardboiled egg.

Yogurt-Marinated Chicken and Noodles

Want to make chicken breast as tender as possible? Try marinating it in yogurt and exotic spices, like coriander, caraway, ginger, and garlic, then cook it in the oven. And to complete the meal, make a hearty side with noodles, green beans and peas. Both satisfying and healthy!

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Ingredients Needed for Yogurt-Marinated Chicken and Noodles

5 ounces of rice noodles 9 ounces of chicken breast 1 cup yogurt 1 teaspoon coriander powder 1 tea spoon caraway powder 1 teaspoon honey 1 tablespoon soy sauce 0.25 ounce ginger, chopped 2 garlic cloves, thinly sliced salt pepper 1 tablespoon vegetable oil 1 onion, chopped 3 ounces of green beans ½ zucchini, diced 1 cup peas ½ cup orange juice 1 tablespoon sour cream 6 olives, thinly sliced

How to Make Yogurt-Marinated Chicken and Noodles

  1. Preheat the oven to 360°F/180°C.
  2. Add the noodles in a bowl and pour boiled water over them.
  3. Allow the noodles to soak for 7 to 10 minutes or until they just start separating. Drain them and leave them aside.
  4. Add the yogurt into a bowl. Add coriander powder, caraway, honey, soy sauce, ginger, garlic, salt and pepper.
  5. Mix and add the chicken, and coat it with this marinade. Move the chicken in a baking tray and slide it into the oven for the next 35 minutes.
  6. Heat the oil in a skillet over medium heat. Add the onion and cook it until light golden. Add the green beans, carrot, zucchini, and peas. Pour the orange juice, sour cream, and cook everything for 8-10 minutes.
  7. Take the chicken out of the oven, place it on a large plate, and serve it with the noodles and veggies.

Bacon and Bell Pepper Noodles

Noodles are a great idea for meals because they take a small amount of time to cook, and you can mix them with all kinds of other ingredients. We’ve made these with crispy bacon and 3 types of bell peppers. And by the way, if you notice a sweet aroma, that’s the mango chutney. Exotic and delicious!

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Ingredients Needed for Bacon and Bell Pepper Noodles

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
4 bacon
2 spring onions
1 tablespoon vegetable oil
1 teaspoon store-bought mango chutney
salt
5 ounces of dried noodles
1 teaspoon soy sauce

How to Make Bacon and Bell Pepper Noodles

  1. Heat a saucepan over medium heat, fill it with water, and bring it to a boil. Add the dried noodles and cook them according to the instructions on the package.
  2. Chop all 3 bell peppers, bacon and spring onions.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the mango chutney and bacon. Cook them for 1 minute. Add the chopped bell peppers. Season with salt and cook them for 2-3 minutes, while stirring in the process.
  4. Add the cooked noodles and stir. Pour the soy sauce, add the spring onion, stir, and cook for 3 more minutes before turning off the heat.

Beef and Red Cabbage Noodles

Want to cook something that’s fast and also full of flavor? You can try this simple beef noodle recipe. You’ll also need veggies, so for this recipe, we recommend red cabbage. It has a rather subtle flavor, that balances the taste of beef and spices. And speaking of spices, this is, after all, an Asian inspired dish, so there’s no shortage of them whatsoever!

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Ingredients Needed for Beef and Red Cabbage Noodles

2.5 ounces of rice vermicelli
1 tablespoon vegetable oil
3 garlic cloves
0.5-ounce ginger, thinly sliced
7 ounces of beef tenderloin, thinly sliced
1 tablespoon soy sauce
½ lime
1 teaspoon fish sauce
3 ounces of red cabbage, shredded
1 teaspoon paprika powder
1 teaspoon turmeric
1 teaspoon chili flakes

How to Make Beef and Red Cabbage Noodles

  1. Add the noodles in a bowl full of simmering water and cook them according to the instructions on the package.
  2. Heat the vegetable oil in a skillet over medium heat. Add the garlic cloves for around 1-2 minutes, so they can release their flavors into the pan.
  3. Add the ginger, beef, and pour the soy sauce. Cook the beef for around 4-5 minutes.
  4. Add the rice vermicelli in the skillet. Add the lime juice and fish sauce. Add the red cabbage and season with paprika powder. Cook for 2-3 more minutes.
  5. Add a touch of chili flakes, stir, and turn off the heat.

Stir-Fried Beef and Noodles

Don’t order Chinese food pretending that it comes faster than if you would preparing it yourself. This stir-fried beef and noodles is ready in just 30 minutes and tastes delicious!

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Ingredients Needed for Stir-Fried Beef and Noodles

12 ounces of beef tenderloin
3 tablespoons of vegetable oil
½ lemon
2 tablespoons of soy sauce
1 tablespoon honey
0.5 broccoli, raw, florets
5 ounces of rice noodles
1 ounce peanut
1 red bell pepper, slices
½ lime

How to Make Stir-Fried Beef and Noodles

  1. Slice the beef tenderloin thinly.
  2. Heat 2 tablespoons of vegetable oil in a skillet and add the beef tenderloin slices.
  3. Season with salt and cook the beef slices on both sides for 3-4 minutes.
  4. Squeeze the lemon over the meat, add the soy sauce, and honey.
  5. Cook the beef for one more minute and then set it aside.
  6. Fill a large saucepan with water and bring it to a boil, then cook the broccoli florets.
  7. Put the rice noodles in a large bowl and pour boiling water over them. Let them soak for 10 minutes or according to the instructions on the package. Every minute or two, give the noodles a stir to loosen them up. Once the noodles are tender, drain them and run them under cool water to stop the cooking process.
  8. Heat a skillet and roast the peanuts. Set them aside.
  9. Heat 1 tablespoon of vegetable oil and add the red bell pepper, parboiled broccoli, cooked beef, and peanuts. Squeeze the lime and add the remaining soy sauce.
  10. Serve the stir-fried beef and veggies with the noodles.

Shrimp Noodles

If you’re looking for a gluten-free pasta recipe, this shrimp noodles may be exactly what you need. Rice noodles do not contain gluten, which makes them a safe choice for people with wheat allergies.

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Ingredients Needed for Shrimp Noodles

6 ounces of rice noodles
1 white onion, julienne sliced
1 tablespoon vegetable oil
2 garlic cloves, slices
¼ teaspoon paprika powder
rosemary leaves, fresh
thyme leaves, fresh
7 ounces of shrimp
⅓ cup white wine
salt
pepper

How to Make Shrimp Noodles

  1. Put the rice noodles in a large bowl and pour warm water over them. Let them soak for 10 minutes or according to the instructions on the package. Every minute or two, give the noodles a stir to loosen them up. Once the noodles are tender, drain them and run them under cool water to stop the cooking.
  2. Heat the vegetable oil in a skillet and cook the onion until translucent and soft, stirring often.
  3. Add the garlic, paprika powder, 4-5 rosemary leaves, fresh thyme, and stir 1 minute.
  4. Add the shrimp and cook it 1-2 minutes.
  5. Add the white wine, salt, pepper, and simmer to reduce the wine.
  6. When you have little liquid left in the skillet, add the cooked rice noodles and mix everything.
  7. Garnish with fresh thyme.
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