SUNSET MAGAZINE NOODLE BOWL
My mom used to make this when I was younger. I haven't made it before but I remember it being delicious.
Provided by bojmom
Categories Clear Soup
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
- Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
- In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
- Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
- Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).
Nutrition Facts : Calories 450.2, Fat 15.9, SaturatedFat 3, Sodium 877.6, Carbohydrate 60.9, Fiber 2.7, Sugar 12.9, Protein 18.7
SUNNY'S SUNSET PARK NOODLE BOWL
Steps:
- For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
- For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
- Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.
ONE POT NO-BAKE LASAGNA FROM SUNSET MAGAZINE
This looks like it could satisfy a lasagne craving at the drop of a hat. I'm going to try baking it, just to see what happens, and will report back then.
Provided by CorriePDX
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove and discard sausage casings.
- In a 4- to 5-quart nonstick pan over high heat, combine sausages, onion, and garlic. With a spoon, break meat into small pieces and stir often until mixture is browned, about 15 minutes.
- Meanwhile, break the lasagna into 2- to 3-inch pieces.
- To pan, add broth, 2 cups water, tomatoes (with juice), tomato sauce, basil, oregano, and lasagna. Boil, stirring often, until pasta is tender to bite, about 15 minutes.
- Ladle into wide bowls and sprinkle with cheese and parsley.
Nutrition Facts : Calories 512.2, Fat 14.2, SaturatedFat 5.2, Cholesterol 74.2, Sodium 2214.9, Carbohydrate 63.9, Fiber 5.9, Sugar 13.4, Protein 32.9
CHICKEN NOODLE BOWL
I got this recipe out of a Kraft magazine. I've tried a lot of lo mein recipes, but this has been my favorite out of all of them.
Provided by quirkycook
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil and brown chicken.
- Stir in dressing, teriyaki, and ginger.
- Add vegetables and cook until sauce thickens.
- Toss meat and veggie mixture with pasta.
Nutrition Facts : Calories 520.5, Fat 18.1, SaturatedFat 4.2, Cholesterol 72.6, Sodium 960.5, Carbohydrate 54.4, Fiber 3.2, Sugar 7.5, Protein 34.3
CHICKEN MEATBALL NOODLE BOWL
from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish
Provided by Kay D.
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare noodles according to the package directions; drain and set aside.
- Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs.
- In a large skillet, heat 1 tblsp of the coconut oil over medium heat. Add the meatballs. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the meatballs to a plate.
- Turn off the heat.
- Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice.
- Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.
Nutrition Facts : Calories 364.6, Fat 17.4, SaturatedFat 10.8, Cholesterol 72.2, Sodium 420.8, Carbohydrate 37, Fiber 1.9, Sugar 10.5, Protein 16.8
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