Easy Noodles Recipes

Steps:

• Mix all ingredients. Roll thin with flour, then roll like a jelly roll. Cut into 1/2 inch strips. Let dry.
• Drop into hot chicken broth. Boil for 15 minutes.

Steps:

• Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
• Drain and dry.
• Heat oil in wok or frypan until smoking hot.
• Add ginger and onion stir for 30 seconds.
• Add noodles and fry for 5 minutes over med heat.
• Add sauce, and stir until coated.
• Serve hot or cold.
• Sometimes I add some julienned carrots or broccoli to this.

Steps:

• Firstly, get the kettle on. Tip the stock, coconut milk, Thai curry paste, turmeric and chicken into a big microwaveable bowl. Cover with cling film, pierce it a few times and microwave on High for 5 mins. Remove the cling film, give it a stir and cook for a further 5 mins until the chicken is cooked.
• Meanwhile, tip the noodles into another large bowl. Pour boiling water over, leave to soak for 4 mins, then drain.
• Add the stir-fry mix and noodles to the chicken, ladle into deep bowls and serve with spoons and forks.

Steps:

• Place 2 cups flour and salt on a pastry board or in a deep bowl. Make a well in a center of the flour; add eggs and water. Gradually mix with hands or a wooden spoon until well blended., Gather into a ball and knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to keep dough from sticking to surface or hands. Divide the dough into thirds. On a lightly floured surface, roll each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges and flour both sides of dough. , Roll dough, jelly-roll style. Using a sharp knife, cut 1/4-in. slices. Unroll noodles and allow to dry on paper towels before cooking. , To cook, bring salted water to a rapid boil. Add 1 tablespoon oil to the water; drop noodles into water and cook until tender but not soft, about 7-10 minutes. ,

Steps:

• Make the dough:
• Combine the flour and salt in a large bowl. Using a pair of chopsticks, gradually stir in 1 cup (225 ml) of room-temperature water, a little at a time. It will look dry and rough-this is normal. Using your hands, bring the dough together, incorporating any dry bits of flour. When the dough comes together into a large ball, turn it out onto a smooth work surface (preferably not wood) and knead for 8-10 minutes, until the dough is smooth and malleable. Cover in plastic wrap and allow to rest at room temperature for 45 minutes. You can also leave it to rest overnight in the fridge-just make sure you bring it back to room temperature before the next step.
• Roll out the dough:
• After the first resting period, knead the dough for 2-3 minutes, then rest it again for 15-20 minutes-this relaxes the gluten and makes the dough easier to roll out. By now, the surface will look very smooth. Sprinkle your work surface with a little flour and divide the dough into four equal pieces. Working with one piece at a time (keep the others covered with a damp tea towel), roll it out into a roughly 9 x 12-inch (22.5 x 30 cm) rectangle (dust the rolling pin or surface with more flour if the dough sticks). If at any time the dough bounces back too much when you are rolling, simply leave it to relax for a few minutes. The more time you let it rest, the easier it will be to work with.
• Cut and pull the dough:
• Lightly dust the dough with flour and, using a sharp knife, cut it into ½-1inch-wide (1.25-2.5 cm) strips. Lift up each strip and gently pull, running your thumb and index finger along the noodle to elongate the strand. You don't have to pull too hard, just enough to slightly stretch the dough. Dust the strands with more flour to stop them sticking. Transfer the noodles to a floured sheet pan, cover with a tea towel, and repeat with the remaining dough.
• Cook the noodles
• Bring a large saucepan of well-salted water to the boil. Add the noodles in batches of two or three handfuls (depending on the size of your pan) and cook for 2-3 minutes, until the noodles float to the surface. Remove them from the water with tongs. Fresh noodles stick together easily so dress them immediately with a few drops of sesame or vegetable oil. If you plan on eating them later, submerge the noodles in an ice bath; when ready to serve, reheat them in boiling water for about 1 minute.
• Note: You can also freeze these noodles. Dust them with rice flour to separate the strands and place them on a parchment paper-lined sheet, then place the tray in the freezer. Once frozen, transfer the noodles to a freezer container or bag. To cook, plunge the frozen noodles straight into boiling water (do not thaw first) and cook until they float to the top.

Steps:

• In a skillet on medium to low heat, put roast in a large skillet.
• Pour can of beef broth over beef and add onion and garlic clove.
• Cook for 1 hour until broth is about 1/2 gone.
• After an hour, add Au jus, water, salt and pepper.
• Mix well until Au jus is disolved.
• Add sliced carrots and cook for additional hour until meat and carrots are tender.
• In a separate pan cook noodles until tender and drain.
• Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
• Pour remaining liquid from pan over noodles and beef.
• Stir well and serve.
• You can add more of less carrots.
• We like a lot of carrots.
• Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
• ENJOY!