Vegetable And Noodle Crunch Recipes

VEGGIE NOODLE SIDE DISH

Steps:

• In a large skillet or wok, stir-fry the pepper, green beans, carrots and onion in oil for 4 minutes. Meanwhile, cook noodles according to package directions (discard seasoning packet or save for another use)., Add the remaining ingredients to the vegetable mixture; cook and stir until vegetables are crisp-tender. Drain noodles; add to vegetables and stir until blended.

VEGETABLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn. , Pour into a greased 13x9-in. baking dish. Sprinkle with remaining cheese. Cover and bake until heated through, 45-50 minutes.

VEGETABLE NOODLE CASSEROLE

Steps:

• In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well.
• Add noodles and vegetables and mix well.
• Pour into a greased 9x13 pan.
• Sprinkle with remaining parmesan cheese.
• Cover with foil and bake at 350°F for 45-50 minutes.

NOODLES AND VEGGIES

Steps:

• In a medium saucepan, prepare the noodles and sauce according to package directions.
• When the noodles are cooked stir in mixed vegetables and cook until heated through.

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

QUICK NOODLE-VEGGIE BOWLS

Steps:

• Heat oil in a skillet over medium-high heat. Add mushrooms, snow peas, carrot, and green onions. Cook, stirring, until crisp-tender, about 4 minutes. Add garlic; cook 1 minute more.
• Stir together soy sauce, sugar, and cayenne in a small bowl; pour into skillet. Add cooked spaghetti and toss to coat. Cook until heated through, about 1 minute. Sprinkle with toasted sesame seeds.

COLD SESAME NOODLES WITH CRUNCHY VEGETABLES

Steps:

• Bring a large pot of water to a boil and salt it. Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. Reserve in a container until ready to use.
• Cook the noodles in the boiling water until tender but not mushy. When they're done, rinse in cold water, then toss with a little sesame oil. Store in one or more containers.
• Whisk together the sesame oil and tahini, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin the sauce with hot water until it's about the consistency of heavy cream; you will need 1/4 to 1/2 cup per serving; store as desired.
• When you're ready to eat, toss a portion of the noodles and a portion of the vegetables; top with sauce and stir to coat.

VEGETABLE AND NOODLE CRUNCH

Steps:

• Preheat the oven to 180C/350F/gas 4. Seperately cook the leeks, carrots and noodles in boiling water until tender. Drain well.
• Mix the yoghurt with the parsley, then add the noodles and mix well. Season with salt and pepper.
• Spread half of the carrots in the bottom of a casserole dish. Cover with half the noodles. Place the leeks on top, and cover with the rest of the carrots, and then the noodles.
• Mix the breadcrumbs with the cheese and the garlic. Sprinkle over the top of the dish. Bake for 25-30mins.