Sakhons Noodles Recipes

27 EASY NOODLES TO MAKE TONIGHT

27 Easy Noodles to Make Tonight image

Provided by insanelygood

Number Of Ingredients 27

Ingredients

Yakisoba Chicken
Garlic Noodles
Paula Deen's Goulash
Takeout Sesame Noodles
Amish Macaroni Salad
Spicy Peanut Soba Noodle Salad
Easy Tofu Pad Thai
Rotisserie Chicken Noodle Soup
Tuna Noodle Casserole
Chow Mein
Zucchini Noodles
Barilla Lasagna Recipe
Asian Ramen Noodle Salad
Vegan Dan Dan Noodles
Fettuccine Alfredo
Thai Peanut Noodles Recipe
Lo Mein
Cacio e Pepe
Tallarines Verdes (Green Spaghetti)
Sweet Lokshen Kugel
Fried Cabbage and Noodles
One-Pot Beef Stroganoff
Shirataki Noodles
Easy Spaghetti and Meatball Recipe
Easy German Spätzle Recipe
Quick Vegan Pho
Japchae (Korean Stir-Fried Glass Noodles)

Steps:

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

Nutrition Facts :

SZECHUAN NOODLES

Szechuan Noodles image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SAKHON'S NOODLES

Sakhon's Noodles image

This is named after a dear student of mine who was originally from Cambodia. We had lunch in a Cambodian restaurant once and this is my "NO AUTHENTIC INGREDIENTS" copy of the recipe. At the time, fish sauce and such were not readily available even in California, so I faked it, but it turned out really well. My Cambodian and Vietnamese friends approve. It's a fast easy weeknight dish and is very open to whatever veggies you have in the fridge. (I love shredded carrots, cucumber, zucchini, halved cherry tomatoes....) What's best about it is that when I cook it I remember this troubled kid who finally made it :)

Provided by DeeCooks

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces thin spaghetti (cappelini, angel hair)
6 tablespoons white wine vinegar
3 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/4 cup packed fresh mint leaves, shredded (dried just doesn't work well here...)
1 lb any type of stir-fryable steak, such as flank, round, tri-tip, etc
3/4 cup fresh bean sprout
1/2 red bell pepper, cut in thin strips
1/2 cup thinly sliced celery
1/4 cup dried roasted peanuts, crushed
mint (to garnish)

Steps:

Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).
Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.
Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.
Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.
Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.
Sprinkle with peanuts, garnish with mint leaves.

Nutrition Facts : Calories 1264.3, Fat 60.4, SaturatedFat 19.5, Cholesterol 155.9, Sodium 2548.1, Carbohydrate 104.7, Fiber 4.6, Sugar 17.7, Protein 76.2

SCZECHUAN NOODLES

Sczechuan Noodles image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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