Oodles Of Noodles Herbed Variation Recipes

OODLES OF NOODLES - PEAS AND PARMESAN VARIATION

Steps:

• Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min).
• Drain noodles, reserving 1/4 cup of cooking liquid.
• Return noodles to pot.
• You may moisten the noodles with reserved water if desired.
• Toss with remaining ingredients and serve.

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.

OODLES OF NOODLES - GARLIC AND HOT PEPPER VARIATION

Steps:

• Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min).
• Drain noodles, reserving 1/4 cup of cooking liquid.
• Return noodles to pot.
• You may moisten the noodles with reserved water if desired.
• Toss with remaining ingredients and serve.

OODLES OF NOODLES CHICKEN SALAD

Steps:

• Cook Ramen as directed on package.
• Drain noodles and rinse with cold water and place in a medium sized bowl.
• While noodles are cooking combine mayonnaise, Sambal olek, and rice wine vinegar in a small bowl.
• Add remaining ingredients to the noodles and mix well.
• Add the dressing and mix well.
• Chill 1 - 2 hours before serving.
• Serve on a bed of chopped romaine lettuce.

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" 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.
• Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.