Noodlesherbs Recipes

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EGG NOODLES WITH GARLIC AND HERBS

Provided by Food Network

Categories     main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6



Egg Noodles with Garlic and Herbs image

Steps:

  • Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes.
  • Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat.
  • Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately.

8 ounces wide egg noodles
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
1 large garlic clove, minced
Salt
1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced

NOODLES & HERBS

This is a yummy little side dish that goes really well with beef roast, pork, and lots of other things.

Provided by Darlene Summers

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Noodles & Herbs image

Steps:

  • Cook noodles; drain and set aside.
  • Using pan you cooked your noodles in, put butter and spices in pan, melting butter and stirring spices into the butter.
  • Stir in noodles and coat well with the butter mixture.
  • Serve hot.

6 -8 ounces egg noodles (cooked)
1/2 teaspoon thyme leaves
1/2 teaspoon basil leaves
1/2 teaspoon parsley
1/2 teaspoon chives or 1/2 teaspoon very finely chopped onion
3 tablespoons butter

HERB BUTTERED NOODLES

Provided by Claire Robinson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5



Herb Buttered Noodles image

Steps:

  • Cook the noodles according to package directions in a large pot of salted boiling water.
  • Meanwhile, blend the herbs with the butter and salt and pepper, to taste in a large bowl. Drain the cooked noodles and immediately add them to the bowl with the herbs and butter. Toss and serve.

12 ounces egg noodles
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped thyme leaves
2 tablespoons unsalted butter, room temperature
Kosher salt and freshly cracked black pepper

HERBED NOODLES

This simple dish is a complement to just about any kind of meat of fish. We enjoy it often, no matter what the season.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7



Herbed Noodles image

Steps:

  • In a saucepan, cook noodles according to package directions; drain and return to saucepan. Add the remaining ingredients; toss well to coat.

Nutrition Facts :

1-1/2 cups uncooked noodles
1 tablespoon butter
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon minced fresh parsley
1/4 teaspoon minced chives
Salt and pepper to taste, optional

EGG NOODLES WITH FRESH HERBS

We've improved on classic parsleyed noodles by adding aromatic fresh thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 15h

Number Of Ingredients 5



Egg Noodles with Fresh Herbs image

Steps:

  • Cook noodles in boiling salted water until al dente; drain and return to pot.
  • Toss noodles with parsley, thyme, and butter; season with salt and pepper.

Nutrition Facts : Calories 245 g, Fat 5 g

8 ounces egg noodles
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon butter

COLD SOBA NOODLES WITH HERBS AND MANGO

Most people do not think "Oklahoma" when they think of Chinese, Japanese, Vietnamese, Taiwanese, Thailand, or Korean food, yet in Oklahoma there are thriving, vibrant communities of individuals from those countries who have immigrated and settled in Oklahoma, and this recipe is based on a fresh spring roll I tried at a local restaurant. In fact, if you have any leftovers, feel free to roll them up in rice paper.

Provided by thedailygourmet

Categories     Noodles

Time 30m

Yield 6

Number Of Ingredients 12



Cold Soba Noodles with Herbs and Mango image

Steps:

  • Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
  • Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
  • Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 43.7 g, Fat 5 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 636.9 mg, Sugar 6.5 g

9 ½ ounces dried soba noodles
1 medium carrot, shredded
1 medium mango - peeled, seeded and diced
1 cup shredded purple cabbage
¼ cup chopped fresh cilantro
6 leaves fresh mint, julienned
6 leaves Thai basil, julienned
2 medium limes, juiced
2 tablespoons sesame oil
1 tablespoon tamari
1 tablespoon Sriracha sauce
1 tablespoon chopped green onion, or to taste

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