Homemade Noodle Pot Recipes

HOMEMADE NOODLE POT

Homemade noodle pot image

Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste

Provided by Good Food team

Categories Lunch

Time 5m

Number Of Ingredients 11

Ingredients

40g nest dried vermicelli rice noodles , broken in half
½ tsp gluten-free yeast extract
1-2 tsp gluten-free soy sauce
½-1 red chilli (depending on how hot you like it), finely chopped
1 tsp ginger , peeled and finely chopped
¼ small courgette , thinly sliced
1 small carrot , sliced into ribbons with a vegetable peeler
25g frozen petit pois , defrosted
25g cooked gammon , shredded
25g baby spinach leaves, roughly chopped
½ lime , zested and juiced

Steps:

Use a large heatproof jar if you have one. If not, use a medium heatproof bowl. Put the noodles in the bottom of the jar, then add all the other ingredients except the lime. Pour over enough boiling water to just cover the ingredients - about 300ml. Cover with a lid or cling film and leave to soak for 10 mins, then stir in the lime zest, juice and some seasoning. Serve immediately.

Nutrition Facts : Calories 309 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

HOMEMADE NOODLES

Homemade Noodles image

These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

2 to 2-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
3 large eggs, lightly beaten
1 tablespoon cold water
1 tablespoon canola oil

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. ,

Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

HOMEMADE NOODLES

Homemade Noodles image

Easy, homemade noodles for two.

Provided by Craig Smith, in memory of Elizabeth Larimer

Categories World Cuisine Recipes European Italian

Yield 2

Number Of Ingredients 3

Ingredients

1 cup all-purpose flour
1 egg
1 pinch salt

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.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 47.9 g, Cholesterol 93 mg, Fat 3.1 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 36.3 mg, Sugar 0.4 g

NOT-YOUR-DORM-ROOM CUP OF NOODLES

Not-Your-Dorm-Room Cup of Noodles image

Protein-rich noodle soup that you can whip up in no time. Add all the ingredients in a portable container and just add water and egg when you are ready to eat.

Provided by Buckwheat Queen

Categories Chicken Pasta

Time 23m

Yield 1

Number Of Ingredients 16

Ingredients

3 ounces rice vermicelli noodles
2 ounces cooked chicken, diced
½ cup diced bok choy
⅓ cup shredded carrot
1 tablespoon chopped green onion
1 teaspoon dashi broth powder
1 teaspoon nutritional yeast flakes
1 teaspoon grated fresh ginger
⅛ teaspoon ground black pepper
⅛ teaspoon ground white pepper
⅛ teaspoon red pepper flakes, or more to taste
1 tablespoon tamari soy sauce
1 teaspoon toasted sesame oil
½ teaspoon gluten-free miso paste
1 ½ cups boiling water
1 egg

Steps:

Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

Nutrition Facts : Calories 602.7 calories, Carbohydrate 71.4 g, Cholesterol 230.2 mg, Fat 18.9 g, Fiber 5.5 g, Protein 35.9 g, SaturatedFat 4.6 g, Sodium 1287.6 mg, Sugar 5.5 g

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