Best Lemon Noodles Recipes

CHICKEN PICCATA WITH BUTTERY LEMON NOODLES

Steps:

• For the buttery lemon noodles: Cook the pasta according to the package directions. Drain and set aside.
• For the chicken piccata: Sprinkle the chicken breasts with salt and pepper on both sides, then dredge in the flour.
• Heat the butter and oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3 minutes on each side; fry them a little longer if the breasts are thicker, monitoring the oil/butter mixture to make sure it doesn't burn. Remove the chicken to a plate.
• Add the garlic to the skillet and saute. Pour in the chicken broth and wine, and squeeze in the juice of the lemon. Whisk the sauce, scraping the bottom of the skillet. Allow the sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
• Reduce the heat to low and whisk in the cream. Add the capers, then cook for a couple of minutes until the sauce thickens. Taste and adjust the seasonings. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it's too strong!
• To finish the noodles, melt the butter in a separate skillet over medium-high heat. Throw in the cooked pasta, along with the parsley. Cook it in the butter for a couple of minutes so that a few of the noodles get a little bit of a pan-fried texture to them. Grate in some lemon zest and squeeze in some lemon juice. Season with salt and pepper.
• Place a handful of arugula on each plate, some noodles and a chicken breast. Garnish with Parmesan shavings and chopped parsley, then spoon over the sauce.

EGG NOODLES WITH LEMON AND HERBS

Steps:

• Fill a large saucepan with cold water, bring to a boil, and add 1 tablespoon salt. Add noodles, and cook until tender but still firm, about 5 minutes. Remove saucepan from heat, drain noodles, and transfer to a bowl.
• Add butter, parsley, chives, lemon zest, remaining 3/4 teaspoon salt, and pepper. Toss to coat noodles with butter and herbs. Serve immediately or keep warm, covered with aluminum foil, until ready to serve.

BUTTERY LEMON PARSLEY NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
• Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.

LEMON-GARLIC ZUCCHINI NOODLES

Steps:

• Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
• Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
• Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES

Steps:

• Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
• Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

ZUCCHINI NOODLES AND BUTTERNUT SQUASH IN A GARLIC-LEMON SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Arrange butternut squash into a single layer over the prepared pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
• Bake squash in the preheated oven, turning halfway, until browned and softened, about 35 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add zucchini, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook and stir until zucchini is tender, about 4 minutes. Mix in baked squash and lemon juice until just combined. Top with Parmesan cheese.

ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE

Steps:

• Cut zucchini into noodles using a spiralizer.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

LEMON POPPY SEED NOODLES

Steps:

• Cook noodles in a large pot of boiling salted water until tender. While noodles are cooking, lightly toast poppy seeds in a dry small skillet over moderately low heat, stirring, until just fragrant, about 2 minutes.
• Reserve 1/2 cup cooking water and drain noodles in a colander. Add butter and zest to warm pot and swirl until melted. Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in poppy seeds, chives, and salt and pepper to taste.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES

Steps:

• Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
• Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
• Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
• Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
• Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
• Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.

BEEF SHORT RIB STROGANOFF WITH BUTTERED NOODLES AND LEMON CREME FRAICHE

Steps:

• For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat.
• Boil the orecchiette until tender in salted boiling water. Strain and mount with butter.
• For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth.
• For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender.
• For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper.
• Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream.

LEMON POPPY SEED NOODLES

Steps:

• Cook noodles as directed on package.
• While noodles are cooking, lightly toast poppy seeds in a dry small skillet over moderately low heat, stirring, until just fragrant, about 2 minutes.
• Reserve 1/2 cup cooking water and drain noodles in a colander.
• Add butter and zest to warm pot and swirl until melted.
• Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in poppy seeds, chives, salt and pepper to taste.

LEMON CHIVE NOODLES

Steps:

• Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
• While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.

LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)

Steps:

• LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.

LEMON ITALIAN CHICKEN WITH NOODLES

Steps:

• Cook noodles as directed on package, omitting salt.
• Meanwhile, mix dressing and lemon zest until blended. Heat 1/4 cup of the dressing mixture in large nonstick skillet on medium heat. Add chicken; cook 7 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
• Add vegetables and remaining dressing mixture to skillet; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Drain noodles. Serve topped with chicken, vegetable mixture and cheese.

STIR-FRIED SHRIMP WITH LEMON SAUCE & SCALLION NOODLES

Steps:

• Crush 1 clove garlic through press and combine with 1 t. soy sauce, 1/2 t. sesame oil, pepper flakes, and shrimp in bowl. Let stand 15 minutes.
• Put large pot of water on to boil for noodles.
• Mix remaining 1 T. soy sauce, 1/2 t. sesame oil, the lemon juice, sugar, and cornstarch in small bowl. Heat wok or large heavy skillet over high heat. Add peanut oil. Lightly crush remaining garlic and peel.
• Salt water and add noodles to boiling water; cook according to package directions, about 6 minutes.
• Add peeled garlic to oil with 3/4 of the scallions, zest, and ginger. Stir-fry until fragrant, about 30 seconds. Remove garlic. Add green beans and stir-fry until barely tender, about 3 minutes. Add mushrooms and bell pepper; stir-fry until tender, about 3 minutes.
• Drain noodles well; transfer to serving bowl and mix with 1 T. Oriental sesame oil and 1.4 of the scallions; toss well.
• Add shrimp with marinade to wok; stir-fry just until shrimp turn pink. Add lemon juice mixture and cook, stirring constantly, 20 seconds. Serve over noodles.

UDON NOODLES WITH LEMON GRASS CLAM BROTH

Steps:

• In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

ARCTIC CHAR WITH SOBA NOODLES, PINE NUTS AND LEMON

Steps:

• Cook the noodles according to the package instructions. Rinse under cold water; drain well.
• Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
• Heat the oven to 450 degrees. Line a large baking sheet with foil.
• Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
• Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
• Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

LEMON NOODLES

Steps:

• Boil the noodles till al dente-drain-plunge into ice water and drain well, toss with Lemon dressing.
• And that would be: Stir together all ingredients-whisk well-make sure sugar is dissolved.

LEMON GRASS CHICKEN ON RICE NOODLES

Steps:

• Cut chicken into bite size pieces. Trim the lemon grass and cut the lower pale sections into rings (can then put this in a food processor to make even smaller) and set aside. Boil water for rice noodles. Cook rice noodles for about 8 minutes on rolling boil, stirring often to make sure the noodles don't stick together. Drain and cut so the noodles are easier to eat. Meanwhile, heat oil in a wok and sear the onion and garlic. Add the curry paste and 2 tablespoons of coconut milk and heat stirring constantly. Mix in curry paste so that it is not lumpy. Add the chicken and lemon grass to the wok and fry for about 5 minutes. Top with 2/3 cup of coconut milk and the chili pepper. Allow to simmer over low heat for another 3 minutes. Season to taste with fish sauce, lime juice and sugar. Serve chicken on top of rice noodles, with chopped peanuts and sliced cucumbers. Offer hot or sweet chili sauce on the side, to stir in.

CHERRY SESAME NOODLES WITH LEMON-HOISIN SAUCE

Steps:

• 1. In a saucepan or small skillet, heat 1 Tbsp peanut oil over medium heat. Add garlic and white onion tips, sauté for 3 minutes. Meanwhile, whisk rice wine vinegar, Hoisin sauce, lemon juice, 1 Tbsp honey, 1 Tbsp sesame oil, half of the lemon zest, ginger, and 1/2 tsp hot sauce. Add to cooked garlic mixture. Increase heat to high and cook until very bubbly. Reduce heat to medium, add cherries, and cook, stirring frequently, for 4 or until thickened. Remove from heat. Set aside.
• 2. Meanwhile, cook noodles to al dente, about 6 minutes, or as directed on package directions. Drain and rinse with cold water to stop cooking process. Toss noodles with 1 Tbsp peanut oil, 1 Tbsp sesame oil and green onion tips. Set aside.
• 3. To Pan-Roast Broccoli: Stir water, salt,1/2 tsp hot sauce and 1 Tbsp honey together in small bowl until salt dissolves; set aside. In large nonstick skillet with tight-fitting lid, heat 2 Tbsp peanut oil over medium-high heat. Add broccoli and cook, without stirring, until bottoms of florets just begin to brown, 1-2 minutes. Turn florets over with spatula, and brown other side, about 1-2 minutes. Add water mixture and cover skillet; cook broccoli about 2 minutes. If needed, continue to cook until desired tenderness. Add lemon-hoisin sauce and noodles to pan, gently toss. Gently fold cilantro and sesame seeds into noodles. Place noodles and broccoli on serving platter and sprinkle with almonds and remaining lemon zest. Garnish with sprigs of cilantro.