Cabbage Noodles

Ingredients:

  • 2 cups extra fine noodle
  • 1/2 head of cabbage, ground
  • 2 tablespoons oil

Directions:

  1. Cook the noodles to al dente.
  2. Grind the cabbage.
  3. Drain the excess water off the cabbage.
  4. Fry the cabbage in the oil.
  5. Season with salt and pepper.
  6. Combine the noodles and the cabbage.
  7. Eat hot and enjoy!
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Pizza Casserole

Ingredients:

  • 2 cups uncooked egg noodles
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese

Directions:

  1. Cook noodles according to package directions.
  2. Preheat oven to 350.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper.
  4. Drain excess fat.
  5. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well.
  6. Pour this mixture into a 2-quart casserole dish.
  7. Bake for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Source: http://allrecipes.com/recipe/pizza-casserole/detail.aspx

 

Ginger Soba Noodles

12 oz / 340 g dried soba noodles

Ginger Dressing:

1 tablespoon freshly grated fresh ginger
1 teaspoon toasted sesame oil
zest and juice of 1/2 a lemon
1/2 cup / 2.5 oz / 70 g chopped white onion
1 teaspoon mirin (optional)
2 teaspoons brown sugar or honey
1/2 teaspoon salt, plus more to taste
3 tablespoons brown rice vinegar
1 celery stalk, strings removed, then chopped
1/3 cup / 80 sunflower oil or untoasted sesame oil

3 tablespoons of chopped tarragon, plus more to taste

a few big handfuls of cubed tofu, pan-fried or baked until golden

1/3 cup + toasted squash seeds, pumpkin seeds, walnuts, or sesame seeds

Cook the soba noodles in well salted water, drain, rinse under cold water, and shake off as much of the water as possible.

In the meantime, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, sugar, salt, vinegar, celery, and sunflower oil in a food processor. Blend until very smooth, then press aggressively through a strainer. Taste and tweak a bit if needed – the dressing should have a bit of bite, and an edge. It’ll hit the pasta and you want it to be able to cut the starchiness. Set the dressing aside.

In a large bowl, toss the soba noodles with most of the tarragon, the tofu, most of the squash seeds/nuts, and about 2/3 of the dressing. Really get in there and toss well. Add more dressing if needed (I use all of it), and season again until the noodles are to your liking. It’s nice to serve this with a few wedges of lemon on the side, or a bit of brown rice vinegar. Finish with the remaining tarragon and seeds.

Source:  http://www.101cookbooks.com/archives/ginger-soba-noodles-recipe.html

Japchae (Korean Sweet Potato Noodles)

Ingredients

serves 4 to 5

  • 8 ounces sweet potato noodles
  • 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
  • 1/4 cup plus 1 teaspoon soy sauce
  • 1/4 medium onion, sliced
  • 3 to 4 pyongo or shiitake mushrooms, sliced
  • 1 carrot, shredded or cut into thin strips
  • 3 green onions, cut into 1-inch pieces
  • 1/4 cup sugar
  • Toasted sesame seeds for garnish

Procedures

  1. Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
  2. Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
  4. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

Source: http://www.seriouseats.com/recipes/2011/02/japchae-korean-sweet-potato-noodles-recipe.html?

Cold Sesame Noodles

Ingredients

serves serves 4, active time 5 minutes, total time 15 minutes

  • 1 pound Chinese egg noodles, such as lo mein
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons tahini (sesame paste)
  • 3/4 cup water, plus more as needed
  • 1 tablespoon rice vinegar
  • 4 tablespoons soy sauce
  • 1 1/2 teaspoons sugar
  • 2 cloves garlic, minced
  • 1 scallion, thinly sliced
  • 1 tablespoon minced ginger
  • Sriracha hot sauce or chili oil (to taste)

Procedures

  1. Bring a large pot of water to boil and add the noodles. When the water returns to a boil, turn down to a simmer and cook until just tender according to package directions. Drain well, rinse with cold water, then toss with sesame oil.
  2. In the meantime, combine the sesame paste with water and whisk to combine, thinning into the consistency of thick cream. In a second bowl, whisk together the vinegar, soy sauce, sugar, and garlic until the sugar is dissolved. Combine the mixtures, then stir in the ginger and almost all the scallion.
  3. Toss noodles with sauce and season to taste with more soy sauce and hot sauce or chile oil. Garnish with remaining scallion.

Source:  http://www.seriouseats.com/recipes/2011/06/dinner-tonight-cold-sesame-noodles-recipe.html