Egg Noodles With Poppy Seeds Yogurt Mushrooms Recipes

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TERIYAKI MUSHROOM AND EGG NOODLE BOWLS



Teriyaki Mushroom and Egg Noodle Bowls image

In this delicious vegetarian supper, you can swap in any stir-fry vegetables you have on hand. With store-bought teriyaki sauce, this dish can go from pan to plate in around 20 minutes.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil, plus more for brushing
5 tablespoons salted butter
1 pound assorted mushrooms, thickly sliced or quartered
6 scallions, cut into 1-inch pieces
2 tablespoons grated fresh ginger
3 cloves garlic, finely chopped
1/2 cup plus 1 tablespoon bottled teriyaki sauce
2 bunches spinach, tough stems trimmed (about 1 pound)
Soy sauce, to taste
4 to 6 large eggs
Kosher salt
4 cups cooked soba noodles
Toasted sesame seeds, for sprinkling

Steps:

  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
  • Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
  • Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
  • Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
  • To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 459, Fat 25g, SaturatedFat 12g, Carbohydrate 42g, Fiber 4g, Sugar 9g, Protein 23g, Cholesterol 271mg, Sodium 1923mg

EGG NOODLES WITH MUSHROOMS



Egg Noodles with Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 pound wide egg noodles
2 tablespoons butter
8 white mushrooms, sliced
1 shallot, finely chopped
A handful fresh parsley, chopped
Salt

Steps:

  • Cook egg noodles until just tender in boiling salted water, about 6 minutes.
  • Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
  • Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

EGG NOODLES WITH POPPY SEEDS, YOGURT & MUSHROOMS



EGG NOODLES WITH POPPY SEEDS, YOGURT & MUSHROOMS image

Categories     Mushroom     Pasta     Side     Vegetarian     Yogurt

Yield 8 side servings

Number Of Ingredients 10

8 oz. Medium egg noodles
¼ cup sour cream
½ cup low fat plain yogurt
1 Tablespoon poppy seeds
¼ teaspoon cayenne pepper
2 Tablespoons extra virgin olive oil (divided)
½ pound mushrooms, sliced (about 3 cups)
1 onion, chopped
¼ teaspoon Kosher salt
½ cup dry white wine

Steps:

  • In a small bowl, combine sour cream, yogurt, poppy seeds, cayenne pepper and 1 Tablespoon of the olive oil. (This can be done ahead and refrigerated.) In a large pot, cook the egg noodles according to the package direction with 1 ½ teaspoons salt until they are al dente (about 9 minutes.) While the noodles are cooking, heat the remaining Tablespoon of oil in a large skillet. Add the mushrooms and onions and sprinkle them with the salt. Cook, stirring frequently, until the mushrooms and onions are browned all over, about 5 to 7 minutes. Add the wine to the skillet and continue cooking and stirring until almost all the liquid has been absorbed. When the noodles are done, drain them and add them to the skillet. Add the yogurt mixture. Toss well and serve.

POPPY SEED AND GREEN ONION NOODLES



Poppy Seed and Green Onion Noodles image

Make and share this Poppy Seed and Green Onion Noodles recipe from Food.com.

Provided by sandrasothere

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

2 1/3 cups wide egg noodles
1 1/2 tablespoons butter
3/4 cup green onion, thinly sliced
1 teaspoon poppy seed

Steps:

  • Cook noodles in medium saucepan of boiling slated water until al dente.
  • Drain well, reserving 4 tablespoons cooking liquid.
  • Melt butter in same saucepan over medium heat.
  • Add noodles, green onions and poppy seeds.
  • Toss until pasta is well coated, adding reserved cooking liquid by tablespoonfuls to moisten if noodles seem dry.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 265.9, Fat 11.3, SaturatedFat 6.1, Cholesterol 60.1, Sodium 91.7, Carbohydrate 34.7, Fiber 2.7, Sugar 1.8, Protein 7.3

TURKEY NOODLE POPPY SEED CASSEROLE



Turkey Noodle Poppy Seed Casserole image

After Thanksgiving I give an extra thanks for a recipe to use up that leftover turkey. Can be prepared and refrigerated night before, let stand 30 minutes before baking. Can sub chicken. See note below for freezing.

Provided by gailanng

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (8 ounce) package med-sized egg noodles, uncooked
1/4 cup butter, melted
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 tablespoons all-purpose flour
3 cups milk
1/2 cup grated parmesan cheese
1 tablespoon poppy seed
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 cups diced cooked turkey or 3 cups chicken
2 tablespoons parmesan cheese

Steps:

  • Preheat oven 350 degrees.
  • Cook noodles according to directions; drain well; set aside.
  • Heat butter and saute onion and bell pepper until tender.
  • Add flour, stirring until smooth; cook 1 minute; stirring constantly.
  • Gradually add milk; stirring constantly, until thickened and bubbly.
  • Stir in noodles, 1/2 cup Parmesan, poppy seeds, salt, cayenne and cooked turkey.
  • Spoon mixture into lightly greased 12x8 inch oven proof pan and top with remaining 2 tablespoons Parmesan cheese.
  • Bake uncovered 45 -55 minutes.
  • NOTE:.
  • May be frozen unbaked. Thaw in refrigerator 24 hours in advance. Let stand at room temperature 30 minutes.

Nutrition Facts : Calories 482.1, Fat 20.9, SaturatedFat 10.9, Cholesterol 131.3, Sodium 726, Carbohydrate 38, Fiber 2, Sugar 1.6, Protein 34.7

EGG FRIED NOODLES



Egg fried noodles image

Serve these egg fried noodles with egg, mushrooms and plenty of green veg for a meat-free meal the whole family can enjoy. It takes just 20 minutes to make

Provided by Lulu Grimes

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

300g white button mushrooms , sliced
2 tbsp olive oil
½ tsp smoked paprika
2 tsp soy sauce
250g dried egg noodles
1 head broccoli , broken into small florets
50g frozen peas
3 egg yolks (use the whites as well, if you prefer, or freeze them to make meringues with later)
2 spring onions , sliced on an angle

Steps:

  • Gently fry the mushrooms in the oil until soft, then add the paprika and plenty of seasoning and keep frying until browned. Stir in the soy sauce.
  • Cook the noodles following pack instructions. Meanwhile, cook the broccoli in simmering water for 3 mins, or steam it if you prefer.
  • Put the mushrooms, broccoli and peas in a bowl with the egg. Add the noodles with some of the water still clinging to them, then drain the pan. Tip everything from the bowl back into the pan and stir to heat through. Make sure the egg is thoroughly cooked before serving, then scatter over the spring onion.

Nutrition Facts : Calories 395 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium

EGG NOODLES WITH PEAS AND MUSHROOMS



Egg Noodles with Peas and Mushrooms image

Categories     Mushroom     Side     Vegetarian     Quick & Easy     Pea     Fall     Noodle     Shallot     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 7

2/3 cup sliced shallots (2 large)
3 tablespoons unsalted butter
10 oz mushrooms, trimmed and quartered lengthwise (4 cups)
1 (10-oz) package frozen baby peas, thawed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 lb medium or wide egg noodles

Steps:

  • Cook shallots in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned and tender, 7 to 8 minutes. Stir in peas, salt, and pepper and cook, stirring frequently, until heated through, 1 to 2 minutes.
  • Cook noodles in a 4- to 6-quart pot of boiling salted water until tender, 7 to 8 minutes. Drain well in a colander, then immediately add to mushroom mixture, tossing to combine. Season with salt and pepper.

BUTTERED POPPY SEED NOODLES



Buttered Poppy Seed Noodles image

Mom's delicious fried noodles are absolute comfort food. Mom would roll out the dough, and we kids got to cut the long noodles and hang them up to dry. Mom served them with other entrees, too.-Shirley Joan Helfenbein, Lapeer, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) egg noodles
1 medium onion, chopped
3 tablespoons butter
2 green onions, chopped
2 tablespoons poppy seeds
Salt and pepper to taste
1 tablespoon minced fresh parsley

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large heavy skillet, saute onion in butter until onion begins to brown. Drain noodles; add to skillet. Cook and stir until noodles begin to brown. , Add the green onions, poppy seeds, salt and pepper; cook and stir 1 minute longer. Sprinkle with parsley.

Nutrition Facts : Calories 275 calories, Fat 8g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 44mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

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