Healthy Noodles Recipe List

* Vegetarian Lo Mein
* Grilled Onion an Sausage Pasta With Tomato Sauce
* Chicken and Egg Noodles with Wine Sauce
* Asian Noodles with Shrimp

Asian Noodles with Shrimp

Asian Noodles with Shrimp and Vegetables

Why this recipe works: traditional Japanese ramen soup often includes exotic ingredients such as miso(a fermented soybean paste). Here, we use the unlikely combination of smoky bacon, shrimp shells, and chicken broth to mimic the complexity of a traditional ramen broth. We recommend buying shrimp intact, peeling them yourself , and suing the shells to flavor the broth. But if you prefer the convenience of prepeeled shrimp, add an additional strip or two of bacon to the broth to make up for the lack of shells.

Asian Noodles with Shrimp and Vegetables

Ingredients:

4 slices bacon

1 pound large shrimp, peeled and deveined, shells reserved (optional)

6 scallions, white parts halved lengthwise, green parts sliced thin

1 (2 inch) piece fresh ginger, peeled, sliced into ¼ inch rounds, and smashed

3 garlic cloves, peeled and smashed

¼ teaspoon red pepper flakes

8 cups low sodium chicken broth

2 tablespoons toasted sesame oil

2 teaspoons soy sauce

3 (3 ounce) packages ramen noodles, flavoring packets discarded

1 (16 ounce) bag frozen Asian vegetables mix

Procedures:

1. cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then dividde noodle mixture between 4 large bowls.
3. return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion green. Serve.

Kitchen know how deveining shrimp

In a tasting of cooked shrimp that had a had not been deveined, we found that deveining generally does not make a difference in flavor. (the one exception was in shrimp with especially large, gritty viens.) because the appearance of an especially dark, thick vein can be unsightly, we recommend its removal with a quick slit and tug of a paring knife, even if this step is unlikely to change the flavor of the shrimp. According to our research, this “vein” is the digestive tract, which may contain partially or fully digested food. Sometimes the tract is empty, in which case you won’t quite be able to see it and don’t need to worry about removing it. 

Chicken and Egg Noodles with Wine Sauce all recipe

Chicken and Egg Noodles with Wine Sauce

Why this recipe works: This quick but company worthy dinner comes together quickly in a single skillet. First, we cut the chicken into narrow strips, cook it in butter and remove it from the skillet, leaving its fond behind. We then add white wine to the skillet to deglaze it, which makes scraping the fond from the bottom of the pan easy. Once the browned bits are dislodged, we simmer them in the liquid we use to cook the noodles, thereby distributing the fond’s flavor throughout the dish. Shallots and tarragon make an elegant accompaniment to the mild taste of chicken breast, while a few tablespoons of cream add a sweet dairy richness to the dish. We use plain egg noodles, rather than a more exotic variety of pasta, in this dish because their wide shape and fluffy texture lend themselves to quick cooking in shallow liquid. The last thing we wanted to do was bring out a pot just to boil the noodles.

Chicken and Egg Noodles with tarragon wine sauce

Ingredients: serve 4

3 boneless, skinless chicken breasts (about 1 ¼ pounds), cut crosswise into ¼ inch strips

   salt and pepper

2 tablespoons unsalted butter

2 shallots, peeled and sliced into thin rounds

½ cup white wine

4 cup white wine

8 ounce egg noodles

3 tablespoons heavy cream

2 tablespoons minced fresh tarragon

Procedures:

1. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in large skillet over medium high heat. Melt butter in large skillet over medium high heat. Cook chicken until no longer pink, about 3 minutes. Transfer chicken to plate and tent with foil.
2. Add shallots to empty skillet and cook until softened, about 2 minutes. Stir in wine and cook, scraping up any browned bits of fond, until pan is nearly dry, about 3 minutes. Stir in broth and noodles and cook, stirring occasionally, until noodles are tender and liquid has been absorbed, 8 to 10 minutes.
3. Stir in cream, tarragon, and chicken, along with any accumulated chicken juices, and cook until heated through, about 1 minute. Season with salt and pepper. Sever.

Kitchen know how Shallots vs. Onions

Although they’re commonly substituted for one another, shallots and onions are not the same. Shallots have a unique flavor that is quite a bit milder and more delicate than that of onions, and, of course, they are also much smaller in size than most onions. When shallots and onions are cooked, the differences between them show up even more. In a quick cooking pan sauce for steak, for example, a shallot’s mild flavor will meld much more smoothly with that of the other ingredients. A finely minced shallot’s will also melt into the sauce until it’s all but indiscernible. No matter how finely you mince an onion, it’s not going to disappear into an otherwise silky sauce. An onion also needs much more cooking time before its flavor will mellow. In addition, a raw shallot will add gently heat to a vinaigrette or salsa, with a minimum of crunch. Use a raw onion in the same recipe and the pungent onion crunch may seem out of place.  

Grilled Onion an Sausage Pasta With Tomato Sauce all recipes

Grilled Onion an Sausage Pasta With Tomato Sauce

Why this recipe works: We know that grilling over a hot fire does wonders to enhance the flavor of meat in this case, packaged sausage but it also works a similar kind of magic on red onions. When grilled a red onion releases a little bit of sugar. The sugar caramelizes on the onion’s surface, and the onion tastes sweeter as a result. For this recipe, we put grilled onion alongside our smoky grilled sausage to tweak the flavor of this otherwise traditional tomato cream sauce. Any precooked. Smoked sausage such as andouille, linguica, chorizo, or smoked beef sausage will taste good in this recipe, so feel free to experiment. You’ll find these sausages alongside the bacon in the refrigerated section of the grocery store.

Grilled Onion and Sausage Pasta with Tomato Sauce

Ingredients: serve 4

1 red onion, peeled and sliced into ½ inch rounds

2 tablespoons olive oil salt and pepper

12 ounces smoked sausage, split lengthwise

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes

½ cup heavy cream

1 pound penne

¼ cup chopped fresh basil

Procedures:

1. Bring 4 quarts water to boil in large pot. Brush onion slices with 1 tablespoon oil and season with salt and pepper. Grill onion and sausage over hot fire until lightly charred, 3 to 5 minutes per side. Transfer to large bowl, cover with plastic wrap, and set aside.
2. Meanwhile, heat remaining oil in large skillet over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes and ¼ teaspoon salt and cook until tomatoes begin to break down, 5 to 7 minutes. Stir in cream and continue to cook until sauce is slightly thickened, about 5 minutes.
3. Meanwhile, add penne and 1 tablespoon salt to boiling water and cook until all dente. Reserve ½ cup cooking water, drain penne, and return penne to pot. Stir in sauce mixture and basil, adding reserved cooking water as needed. Roughly chop onions and sausage and add to pot along with any accumulated juices. Season with salt and pepper. Serve.

Smart shopping penne

In the past, domestic brands of dried pasta have repeatedly won top honors with our testers, but now that more specialty brands and Italian imports have hit store shelves, we decided to give fancy pasta another taste. We tried eight brands, with some of the pricier entrants costing as much as $5 per pound. Tasters liked three of the Italian offerings, but top honors stayed right here at home with an American brand triumphing. Mueller’s Penne Rigate was the favorite, with tasters calling it “hearty” and “wheaty.” The bottom line: Money may buy you fancy packaging, but it doesn’t buy you better pasta. Pricey Italian imports aren’t worth the cost or the trip to the specialty store. 

Vegetarian Lo Mein all recipes

Vegetarian Lo Mein

Why this recipe works: anyone who’s ever been to a Chinese restaurant is probably familiar with lo mein, a stirred noodle dish often containing some type of meat or seafood. We wanted a quick, tasty vegetarian version that would be on the table in less time than it takes for takeout to arrive. We use a simple combination of Asian pantry ingredients(Hoisin, soy sauce, and chili – garlic sauce) to give our homemade lo mein a robust, spicy flavor. Scallions we use both the whites and greens at different points give our dish a bit that is simultaneously sweet and peppery. Just 2 teaspoons of cornstarch is enough to make the sauce cling to the noodles without making them stodgy.

Vegetarian Lo Mein

Ingredients: serve 4

9 ounces fresh Chinese noodles or 8 ounces dried linguine

1 tablespoon toasted sesame oil

3 tablespoons Hoisin sauce

3 tablespoon soy sauce

1 tablespoon chili garlic sauce

2 teaspoons cornstarch

¼ cup water

1 tablespoon vegetable oil

1 bunch scallions, white and green parts separated, both parts cut into 1 inch pieces

8 ounces shiitake mushrooms, stemmed and sliced thin

1 red bell pepper, mushrooms, seed and sliced thin

1 medium head bok choy, sliced crosswise into ¼ inch strips (about 4 cups)

Procedures:

1. bring 4 quarts water to boil in pot. Add noodles and cook, stirring occasionally, until noodles are just tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain noodles, rinse with cold water until cool, then toss noodles with sesame oil and set aside.
2. Meanwhile, whisk Hoisin, soy sauce, chili garlic sauce, cornstarch, and water in small bowl; set aside
3. Heat vegetable oil in large nonstick skillet over medium high heat until shimmering. Add scallion whites, shiitakes, and bell pepper and cook until softened, about 5 minutes. Stir in bok choy, scallion greens, and noodles. Whisk Hoisin mixture to recombine, then add to skillet and cook, tossing constantly, until sauce is thickened and noodles are heated through, about 1 minutes. Serve.

Kitchen know how scallion green vs. whites

To find out if there were any differences between the parts of scallion, we started by tasting raw scallions. Tasters described distinctly different flavor profiles for the white and green parts. The white section has a delicate, sweet taste similar to shallots, while the green portion has grassy notes and peppery bits. When we used the raw scallions in salsa, tasters were still able to identify the same distinguishing characteristics; which worked better depended on individual taste. Finally we cooked scallions in a pork stir – fry. The whites softened nicely while the green wilted, taking on a limp texture that some tasters didn’t like. If texture is an issue(it isn’t in the recipe), cook only the white part and reserve the green portion to use as a garnish.