Best Noodles And Veggies Recipes
SPICY PEANUT SAUCE FOR NOODLES, VEGGIES AND/OR MEAT
This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.
Provided by kitchengrrl
Categories Sauces
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except scallions in a bowl, using the back of a large spoon to blend into a smooth paste.
- Use sauce to dress noodles, vegetables and/or meat.
- Sprinkle scallions over top.
- This recipe makes 1 cup of sauce, enough to dress 1/2 lb.
- of noodles.
- Use 1-2 T per 1/2 c vegetables.
- I usually use this sauce over 1 lb sliced grilled chicken breast, steamed carrots, snowpeas, red bell pepper and fresh bean sprouts.
NOODLES AND VEGGIES
Quick and very easy.
Provided by KATE45
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- In a medium saucepan, prepare the noodles and sauce according to package directions.
- When the noodles are cooked stir in mixed vegetables and cook until heated through.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 28.1 g, Cholesterol 5.3 mg, Fat 2.7 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 425.7 mg, Sugar 1.1 g
RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES
My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.
Provided by Lalaloula
Categories Asian
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Wash, peel and cut carrots into small strips. Peel onion and slice.
- Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
- Season with tahini and salt to taste.
- 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
- Serve sprinkled with gomashio if you like or some asian herbs.
Nutrition Facts : Calories 576.1, Fat 17.1, SaturatedFat 4.4, Cholesterol 10.2, Sodium 296.6, Carbohydrate 97.9, Fiber 8.6, Sugar 10.9, Protein 8.8
GROUND BEEF WITH NOODLES AND VEGGIES
I like this recipe because it is a comfort food. It is fast,easy and healthy. My husband and I made this recipe up one night when I was late cooking supper. It is a great end of the day meal for everyone.
Provided by ShellyfromLouisiana
Categories One Dish Meal
Time 43m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground beef with onion and pepper.
- Add seasonings. Mix well.
- Brown ground beef in medium pot.
- No need to drain (beef should be lean).
- Add noodles.
- Add water just until noodles are covered.
- Bring to boil.
- Simmer between medium and high until noodles are cooked.
- Water should be boiled down by now.
- Simmer on high if water has not boiled down enough.
- Turn off heat and cover pot for 5 minutes before serving.
- Flavors will mix together.
- Stir and serve.
Nutrition Facts : Calories 656.8, Fat 16.6, SaturatedFat 5.8, Cholesterol 145.5, Sodium 112.1, Carbohydrate 91, Fiber 6.5, Sugar 6.6, Protein 38.7
LEMON BASIL NOODLES AND VEGGIES
fomr eatbetteramerica.com I use Barilla PLUS pasta. I like it best with spaghetti or fettucine noodles, but really any will do. I also like these better with the heartier whole wheat pasta. 20 minutes preptime is time to boil pasta. I also leave out what veggies I don't care for (zuchini). So feel free to add what you like!
Provided by SarahBeth
Categories Lunch/Snacks
Time 35m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 12
Steps:
- In 12-inch skillet, cook broccoli, cauliflower, onion, lemon peel and 1/2 cup of the broth over medium heat 7 to 10 minutes, stirring frequently, until cauliflower is crisp-tender.
- Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.
Nutrition Facts : Calories 132.7, Fat 2.3, SaturatedFat 0.4, Cholesterol 15.5, Sodium 45.4, Carbohydrate 24.8, Fiber 4.2, Sugar 3.2, Protein 5.8
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