Needle Noodles Recipes

25 BEST NOODLES

Steps:

• before you start. Noodles are typically very quick and easy to make. Having all your ingredients prepped, ready, and within hands reach before you begin will make the entire cooking process go smoothly. This is especially important for stir-fried noodles as you have to add different ingredients in quickly, one after the other, while continuously stir-frying.
• . Almost all these noodle recipes are completely customizable. You can add in or substitute any vegetables that you have on hand. You can add in or substitute the protein with chicken, beef, tofu, or ground meat. Noodles are a great way for clearing out your refrigerator of any vegetables or protein that you need to get rid of. Make sure that everything is cut into bite-sized pieces for fast and even cooking.
• Noodles are best served fresh. Depending on the type of noodle, they might start to stick together and get a little stiff once they go cold. If you happen to have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, steam the noodles, heat on a skillet with a splash of water, or heat in the microwave.

27 EASY NOODLES TO MAKE TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a noodle recipe in 30 minutes or less!

NEEDLE NOODLES

Steps:

• heat wok.
• add 1 tbsp oil.
• crack eggs into hot oil and stir fry to scramble, remove.
• add additional oil to wok if needed, add onions, ginger, garlic, and light green parts of scallion. stir fry for 1-2 minutes until softened.
• add shrimp, pork and peppers, stir fry until heated through. add needle noodles and stir fry to mix well.
• add sauce ingredients, continue stirring.
• add green parts of scallions,bean sprouts, eggs, mix well, serve.

SHANGHAI NOODLES

Steps:

• Toast the peppercorns in a dry pan for 30 to 60 seconds
• Make the sauce by whisking together the chicken stock, soy sauce, black vinegar, rice wine, sesame oil, cornstarch and peppercorns
• Place the chicken in a bowl with the oyster sauce and soy sauce
• Stir together and let stand 15 minutes
• Bring a large pot of water to a boil
• Cook according to directions on package, drain, rinse and drain again
• Preheat the oven to 375*F
• Toast the cashews in the oven for 5 to 7 minutes until golden
• Coarsley chop and set aside
• Place a wok or wide skillet over high heat until hot
• Add the peanut oil and swirl the pan to coat the bottom and sides with oil
• Add the ginger and garlic and cook until fragrant, about 10 seconds
• Add the chicken and stir fry for 2 minutes
• Add the bell pepper and mushrooms, and cook for 1 minute
• Add the reserved sauce and cook until the chicken is done and the sauce boils and starts to thicken, about 1 minute
• Add the noodles, cashews, spring onions, and spinach and toss to coat the noodles
• Cook, gently tossing, until heated through
• Sprinkle the cilantro and mint on top
• Serve!