Original recipe makes 6 servings
- 6 dry Chinese egg noodle nests
- 1/4 cup peanut oil
- 6 cloves garlic, minced
- 2 tablespoons slivered fresh ginger
- 2 teaspoons crushed red pepper flakes
- 1 pound skinless, boneless chicken breast halves
- 1/3 cup green onions, chopped
- 2/3 cup julienned carrot
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 (15 ounce) cans whole straw mushrooms, drained
- 1/4 cup peanut butter
- 1/4 cup oyster sauce
- 3 tablespoons curry powder
- 2 teaspoons soy sauce
- Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
- Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
- Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
Crockpot Chicken Noodle
- 2 packages chicken breast tenderloins
- 2 can nacho cheese soup
- garlic powder, to taste
- onion powder, to taste
- salt, to taste
- pepper, to taste
- 1 package rotini pasta
- 1 stick butter
- Trim fat off chicken.
- Sprinkle chicken with salt, pepper, onion powder and garlic powder; place in crockpot.
- Add nacho cheese soup making sure chicken is well covered.
- Cover and cook in crockpot on low 6-8 hours until thoroughly cooked.
- When chicken is finished fully cooked, shred with two forks.
- Cook rotini as per directions on package; drain.
- Melt butter over rotini and coat well; sprinkle with salt and pepper to taste.
- Serve chicken mixture over rotini.
Original recipe makes 6 to 8 servings
- 2 1/2 cups all-purpose flour
- 1 pinch salt
- 2 eggs, beaten
- 1/2 cup milk
- 1 tablespoon butter
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Beef Noodle Shepherd’s Pie
- 1 tablespoon Olive Oil
- 15-20 Baby Carrots, chopped into small discs (or use “real” carrots!)
- 1 Yellow Onion, diced
- 1 teaspoon ground Black Pepper
- 3-4 sprigs Fresh Thyme, chopped
- 1 lb. Ground Beef – we used 93% Lean
- 1 cup Frozen Peas
- 2 tablespoons All-Purpose Flour
- 3 tablespoons Butter, divided (or Butter Spread like Earth Balance)
- 1 glass Red Wine (we used a Pinot Noir)
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 1 cup Beef Stock (we only had chicken broth; would be better with beef stock!)
- Salt and Pepper to taste
- 8-12 Small Yukon Gold Potatoes, peeled and cut in half
- 1/4 cup Fat Free Half & Half
- 1/2-3/4 cup Skim Milk
- Grated Parmesan Cheese
Heat the olive oil in a large skillet over medium-high heat. Add the chopped carrots and saute for a few minutes until they start to become tender. Add in the onions and saute for another 1-2 minutes, then add in the black pepper and thyme and stir well. Add the ground beef and cook until browned, stirring occasionally. Drain the beef if there is excess fat (there wasn’t with our 93% lean beef).
- Add 1 tablespoon of the butter and the peas and stir. Sprinkle with flour, stir, and then add in the wine, tomato paste and Worcestershire sauce and stir again. Bring the mixture to a simmer, allow to reduce for a few minutes, and then add in the stock. Simmer the mixture for several more minutes, stirring occasionally, until the mixture takes on a thick, meaty consistency. Season with salt and pepper to taste.
- While you are waiting for the beef mixture to thicken, add the potatoes to a pot of boiling water and allow to boil for 10-12 minutes (or more, depending on the size of your potatoes) until fork-tender. Drain the potatoes, return to the pot, add in the half & half, milk, and remaining 2 tablespoons butter and mash with a potato masher until creamy and smooth. Season with salt and pepper to taste.
- Transfer the meat mixture into a 13 x 9 casserole pan and spoon the mashed potatoes over top. Spread out the potatoes carefully to complete cover the meat. If desired, sprinkle some Parmesan cheese over the top of the potatoes. Cook the Shepherd’s Pie for 30 minutes in a preheated 400°F oven. In the last 3-5 minutes of cooking switch the oven to broil and put the Shepherd’s Pie until the broiler to give the potatoes and nice golden crust… yum!
Applesauce Noodle Kugel
Original recipe makes 12
- 1 (16 ounce) package wide egg noodles
- 1 cup reduced fat margarine
- 1/2 cup fat free sour cream
- 1 1/2 cups egg substitute
- 2 cups white sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 (16 ounce) jar applesauce
- 1/4 cup raisins
- 1/4 cup graham cracker crumbs (optional)
- 1 teaspoon ground cinnamon, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.
- In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.
- Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.
- Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.
Original recipe makes 12 cups
- 1 (8 ounce) package kluski noodles
- 2 (12 ounce) packages sage pork sausage
- 1 green pepper, diced
- 1 onion, diced
- 4 cups water, or as needed
- 1 large head cabbage, chopped
- salt and pepper to taste
- 1/2 cup sour cream (optional)
- Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
- Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.
If you are making this dish ahead to serve the next day, make it watery; the noodles will absorb most of the moisture.
Original recipe makes 4
- 1/2 pound dried rice noodles
- 1 pound skinless, boneless chicken breast halves
- 1 dash soy sauce
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cucumber, coarsely chopped
- 1 carrot, grated
- 10 mushrooms, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 1/2 tablespoons red chile sauce
- 3/4 cup peanut sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Cook rice noodles according to package directions.
- Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
- In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
- Toss cooked rice noodles with saute. Garnish with sesame seeds.