Auntleesorientalnoodles Recipes

Steps:

• Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
• Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
• Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
• Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
• Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
• Divide noodle mixture among large bowls. Top with steak slices.

Steps:

• Make sauce: Combine all of the ingredients in a small bowl. Set aside.
• Prepare noodles: In a large saute pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.
• Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.
• Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.
• Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

Steps:

• In a small bowl, combine 3 1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary.
• Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4" thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking.
• To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles, cook for 9-12 minutes or until tender. Drain.
• Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.

Steps:

• Cook pasta according to package directions. Drain and rinse.
• In a heavy skillet over medium heat, melt butter.
• Add scallions and garlic.
• Stir and cook without browning the garlic.
• Cook until the garlic smell is fragrant and filling the room (about 5 minutes).
• Add brown sugar and soy sauce and cook for another minute.
• Increase the heat a bit and throw in the noodles.
• Quickly saute the noodles until they are all coated with the garlicky butter mixture.
• Serve immediately.
• Garnish with additional scallions if desired.

Steps:

• Preheat oven to 350°F.
• In a large bowl combine cake mix and pudding mix.
• Add hot water and oil.
• Stir in sour cream, eggs (1 at a time - combining after each egg), vanilla, and cinnamon.
• Stir in chocolate chips.
• Grease & flour the bundt pan, and pour in batter.
• Bake for 45-50 minutes or until toothpick comes out clean.