Noodle Eating Poodle Noodles Recipe 455

NOODLE-EATING-POODLE NOODLES RECIPE - (4.5/5)

Steps:

• 1. In a pasta pot or other large pot, bring the water to a boil. Add % teaspoon of the salt, then the pasta. Cook until tender, about 12 to 13 minutes. Drain. 2. Put the pasta in a bowl and add the butter or olive oil and the remaining teaspoon salt. 3. Using large spoons or forks, turn the pasta over and over until it is coated with the butter or olive oil. 4. Add about a third of the cheese, then turn the pasta again. Sprinkle with the remaining cheese and serve.

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

POODLE DOODLE (MALAYSIAN NOODLE STIR-FRY)

Steps:

• Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
• Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
• Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
• Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
• Add noodles and vegetables to wok, stirring to combine.
• Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

PARMESAN HERBED NOODLES

Steps:

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

OODLES OF NOODLES

Steps:

• In a small bowl, combine 3-1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary. , Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4-in.-thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking. , To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook for 9-12 minutes or until tender. Drain.

PEKING-STYLE NOODLES

Steps:

• If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
• Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
• Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
• Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
• Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.