VEGETABLE NOODLE RECIPES
VEGETABLE NOODLE SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...
This soup is just as good for dinner as it is for lunch -- it's warming and comforting and perfect for a rainy day.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings, about 4 cups
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.
- Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.
VEGETABLE NOODLE SOUP BOWL RECIPE - BBC FOOD
Super healthy and light, this soup is packed with goodness and is ideal for a light lunch or as a first course.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 6
Number Of Ingredients 14
Steps:
- Pour the stock into a large saucepan and bring to the boil.
- Add the ginger, chilli, spring onions, Chinese five-spice powder, sugar, sweet chilli sauce and soy sauce, reduce the heat and simmer gently for 5 minutes.
- Add the mushrooms and noodles and simmer for 3–4 minutes until the noodles are cooked. Stir in the bok choi and lime juice and season with salt and pepper, if needed. Simmer for a further 2 minutes. Ladle into bowls, sprinkle with the coriander and serve.
More about "vegetable noodle recipes"
CHICKEN AND VEGETABLE NOODLE SOUP RECIPE: HOW TO MAKE IT
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
From tasteofhome.com
Total Time 03 hours 30 minutes
Category Lunch
Calories 190 calories per serving
From tasteofhome.com
Total Time 03 hours 30 minutes
Category Lunch
Calories 190 calories per serving
- Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle., Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender., Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through.
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NOODLE RECIPES | BBC GOOD FOOD
Noodles make the perfect speedy, midweek supper. Flash fry some egg noodles for an Asian-style dish, or experiment with buckwheat, rice or soba noodles.
From bbcgoodfood.com
From bbcgoodfood.com
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THE BEST VEGAN VEGETABLE NOODLE SOUP RECIPE | LIFE MAD…
This Vegetable Noodle Soup is warm, cozy and the perfect healthy vegan dinner that'll get you through the wintertime. Filled with carrots, celery, chickpeas, gluten-free noodles and more, you'll be refilling your bowl on repeat! Gluten-free, grain-free, dairy-free with low carb, keto, paleo and Whole30 options.
From lifemadesweeter.com
Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine American
Calories 203 kcal per serving
From lifemadesweeter.com
Reviews 5
Total Time 35 minutes
Category Dinner
Cuisine American
Calories 203 kcal per serving
- When ready to serve, remove the thyme sprigs and bay leaf.
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THAI VEGETABLE NOODLE SOUP | FORKS OVER KNIVES
This recipe requires just one pot and 25 minutes. With lots of veggies and plenty of Thai spices, this brightly flavored Thai noodle soup is both colorful and comforting.
From forksoverknives.com
Reviews 5
Total Time 25 minutes
From forksoverknives.com
Reviews 5
Total Time 25 minutes
- In a large saucepan combine scallions, Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock, green beans, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Add noodles, snow peas, broccoli, and bok choy; simmer 5 to 7 minutes more or until noodles are cooked. Add milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.
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Discover our delicious chicken noodle recipes, including noodle soups and salads, pad Thai, Singapore-style noodles and chicken chow mein.
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CHICKEN NOODLE STIR FRY RECIPE | JAMIE OLIVER RECIPES
A tasty one-pan stir-fry sizzler that's packed with flavour and good for you, too.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 493 calories per serving
- Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
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