Spanish Noodle Supper Recipes

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SPANISH NOODLES RECIPE



Spanish Noodles Recipe image

Cooked in chicken broth, these Spanish noodles are light as a feather and a breeze to make!

Provided by Cheryl Najafi

Categories     side dishes

Time 25m

Number Of Ingredients 7

2 Tbsp oil
8 oz bag fideo noodles (broken into small pieces, or 2 cups vermicelli noodles)
1/2 yellow onion (finely diced)
1 celery stalk (finely diced)
3 Roma tomatoes (finely chopped)
2 1/2 cups water
2 tsp chicken bouillon ( or vegetable bouillion)

Steps:

  • Heat a non-stick skillet over medium-high heat and add oil. When oil is hot, add noodles and stir constantly until the majority of noodles are golden brown-approximately 3 minutes.
  • Add onion, celery or tomatoes and cook, stirring constantly, for 3 minutes. Add water and bouillon and bring to a boil.
  • Reduce heat to medium and cook at a rapid simmer for 5-6 minutes, stirring occasionally. When noodles are tender and water is mostly absorbed, remove from heat. Consistency should be loose, but not soupy.

Nutrition Facts : Calories 207 kcal, Carbohydrate 32 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

SPANISH NOODLES & GROUND BEEF



Spanish Noodles & Ground Beef image

Bacon adds crunch to this comforting stovetop supper my mom used to make when I was a kid. Now I prepare it for my own family. -Kelli Jones, Perris, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound ground beef
1 small green pepper, chopped
1/3 cup chopped onion
3-1/4 cups uncooked medium egg noodles (about 6 ounces)
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1/4 cup chili sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled

Steps:

  • In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes; drain., Stir in noodles, tomatoes, water, chili sauce, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. Top with bacon.

Nutrition Facts : Calories 409 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 756mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

SPANISH-STYLE NOODLES WITH CHICKEN AND SAUSAGE



Spanish-Style Noodles with Chicken and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
Kosher salt and freshly ground pepper
1 teaspoon dried marjoram or oregano
1/3 cup extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, chopped
2 bay leaves
3/4 cup tomato puree
12 ounces spaghetti, broken into 3-inch pieces
Grated manchego or parmesan cheese, for garnish (optional)

Steps:

  • Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
  • Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
  • Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.

SPANISH NOODLE PAELLA



Spanish Noodle Paella image

Categories     Pasta     Shellfish     Sauté     Stew     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 16

2 cups (about) water, divided
1/4 teaspoon saffron threads, crumbled
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, finely chopped
4 tablespoons chopped fresh Italian parsley, divided
2 large garlic cloves, chopped
1 pound tomatoes, seeded, chopped
1 tablespoon tomato paste
1 teaspoon Hungarian sweet paprika
3 8-ounce bottles clam juice
1 1 1/4-pound live lobster
10 ounces spaghetti, broken into 1-inch pieces (about 2 1/3 cups)
12 mussels, scrubbed, debearded
12 uncooked large shrimp, peeled, deveined
12 sea scallops, side muscle trimmed

Steps:

  • Place 1 tablespoon water in cup; mix in saffron. Heat oil in large saucepan over medium heat. Add onion, bell pepper, 3 tablespoons parsley, and garlic. Sauté until onion is lightly browned, about 4 minutes. Mix in tomatoes. Simmer until almost all tomato juices have evaporated, about 3 minutes. Stir in tomato paste, paprika, and saffron mixture. (Sauce base can be made 1 day ahead. Cover and chill.)
  • Bring clam juice to boil in large wide pot over medium-high heat. Add lobster. Cover; boil until lobster is red, about 4 minutes. Remove pot from heat. Using tongs, transfer lobster to rimmed baking sheet; reserve lobster broth in pot. Cool lobster 15 minutes. Twist tail off body. Cut tail in half lengthwise; remove meat. Twist off claws. Split claw shells with cleaver and remove meat. Cut meat into 1- to 1 1/2-inch pieces. Strain juices from sheet into 4-cup measuring cup. Strain in broth from pot. If necessary, add enough water to measure 3 cups broth mixture.
  • Heat sauce base in paella pan or very large skillet over medium heat. Add noodle pieces; stir 1 minute. Add 3 cups broth mixture; bring to boil, stirring occasionally. Reduce heat and simmer until noodles are almost tender, about 12 minutes. Mix in mussels and 1 cup water. Cover and cook until mussels open, about 5 minutes; discard any that do not open. Mix in shrimp, scallops, and lobster. Cover; simmer until seafood is just cooked through, adding water by 1/4 cupfuls if paella is dry, about 6 minutes. Uncover; simmer until noodles are tender, about 3 minutes. Season with salt and pepper; sprinkle with 1 tablespoon parsley.

SPANISH NOODLES AND GROUND BEEF



Spanish Noodles and Ground Beef image

Bacon adds flavor to this comforting stovetop supper my mom frequently made when we were growing up. Now I prepare it for my family. -Kelli Jones, Peris, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound lean ground beef (90% lean)
1/4 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 cups uncooked medium egg noodles
3/4 cup canned diced tomatoes
1/2 cup water
2 tablespoons chili sauce
1/4 teaspoon salt
Dash pepper
2 bacon strips, cooked and crumbled

Steps:

  • In a large skillet, cook and crumble beef with green pepper and onion over medium-high heat until no longer pink, 4-6 minutes. Stir in all remaining ingredients except bacon; bring to a boil. Reduce heat; simmer, covered, until noodles are tender, 15-20 minutes, stirring occasionally. Top with bacon.

Nutrition Facts : Calories 371 calories, Fat 14g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 887mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.

SPANISH GARLIC NOODLES



Spanish Garlic Noodles image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 9

3 tbsp extra virgin olive oil (45 ml)
1 head garlic
2 cups Spanish fideos ¨short thin pasta noodles¨ (200 grams)
1 tsp sweet smoked Spanish paprika (2.30 grams)
2 1/2 cups vegetable broth (600 ml)
1/4 tsp saffron threads (.17 grams)
1/2 cup finely grated Manchego cheese (45 grams)
handful finely chopped parsley
sea salt & black pepper

Steps:

  • Add 2 1/2 cups vegetable broth into a sauce pan, along with 1/4 tsp saffron theads and heat with a medium-high heat
  • Meanwhile, heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
  • While the olive oil is heating, grab 1 head of garlic, remove the skins from the cloves and chop the garlic into small pieces
  • After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil so all the chopped garlic is coated in the olive oil, then add in 2 cups of Spanish fideos and mix together, cook for 3 to 4 minutes while mixing so the ingredients evenly sautee and they don´t brown to quickly
  • After 4 minutes, add in 1 tsp sweet smoked Spanish paprika and lightly season with sea salt & black pepper, mix together until well mixed, then slowly pour in the hot saffron infused vegetable broth into the pan, turn up the fire to a high heat, mix every 1 to 2 minutes so all the noodles are evenly cooked and they don´t stick to each other
  • After 5 to 6 minutes and most of the broth has been absorbed by the noodles, but there is still some broth left, place a lid on the pan and lower the fire to a low-medium heat
  • After simmering for about 4 minutes, remove the lid from the pan, there should be no broth left in the pan, remove the pan from the heat
  • Add 1/2 cup finely grated Manchego cheese and mix together until well combined
  • Add to serving dishes and sprinkle with finely chopped parsley, enjoy!

SPANISH NOODLES



Spanish Noodles image

Make and share this Spanish Noodles recipe from Food.com.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 slices bacon, diced
1/2 lb ground beef
1 onion, coarsely chopped
1 green pepper, shredded or chopped
1/2 teaspoon salt
1 tablespoon parsley flakes
1/2 cup water
2 cups wide egg noodles, uncooked
2 (15 ounce) cans tomatoes
1/2 cup chili sauce (prepared)

Steps:

  • Heat diced bacon, ground beef and onion in skillet at medium to medium high heat until browned.
  • Add remaining ingredients and cover.
  • When mixture begins steaming, switch to low heat and simmer for 35 minutes.

SPANISH NOODLES



Spanish Noodles image

This is like homemade Hamburger Helper, but tastes a lot better. An easy to prepare, one-pan dinner.

Provided by cuisinebymae

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices bacon
1/2 cup onion, chopped
1 lb ground beef
1 (28 ounce) can tomatoes
1/2 cup green pepper, chopped
1/4 cup ketchup
1 teaspoon salt
1 dash pepper
4 ounces uncooked noodles (shells, macaroni, etc.)

Steps:

  • Fry bacon slices until crisp.
  • Drain.
  • Reserve drippings.
  • Crumble bacon and set aside.
  • To dripping in frying pan, add chopped onion.
  • Cook until tender.
  • Add ground beef.
  • Cook and stir until done.
  • Stir in canned tomatoes, cut up, and their juice, green pepper, ketchup, salt, and pepper.
  • Stir in noodles.
  • Bring to a boil.
  • Reduce heat to simmer, and cook for 30 minutes or until noodles are tender, stirring frequently.
  • Stir in bacon.

Nutrition Facts : Calories 467.9, Fat 23.9, SaturatedFat 8.8, Cholesterol 108.8, Sodium 934.9, Carbohydrate 34.9, Fiber 4, Sugar 10.5, Protein 28.8

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