FAVORITE GARLIC NOODLES | ALLRECIPES
These garlic noodles are a favorite at our house. Makes a great side dish with grilled flank steak and can be easily adjusted to your taste.
Provided by CookingQueen
Categories Pasta and Noodles Noodle Recipes Egg Noodle Recipes
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Add soy sauce, peanut oil, sesame oil, and garlic to the same pot. Return egg noodles to the pan and stir until well coated.
- Preheat a large nonstick skillet over medium heat. Transfer noodles and sauce into the hot pan and stir-fry until they are slightly crispy, 3 to 5 minutes. Garnish with green onion.
Nutrition Facts : Calories 385.8 calories, CarbohydrateContent 44.4 g, CholesterolContent 47 mg, FatContent 19.4 g, FiberContent 2.8 g, ProteinContent 9.6 g, SaturatedFatContent 3.3 g, SodiumContent 915.1 mg, SugarContent 1.5 g
CABBAGE AND CARROT NOODLES WITH EGG RECIPE - NYT COOKING
This is based on Grace Young’s Cilantro Chili Noodles With Egg. I added cabbage and carrots to the mix, and I’ve given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour. They’re both treated the same way. Bean thread noodles have more texture, even after softening in warm water.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
- Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
- Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve
Nutrition Facts : @context http//schema.org, Calories 248, UnsaturatedFatContent 5 grams, CarbohydrateContent 40 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 454 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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