Vinegar Noodles Recipes

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STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

VINEGAR NOODLES



Vinegar Noodles image

I WORK in a beauty salon, and one of my clients shared this recipe with me many years ago. The name of this dish intrigued me, so I gave it a try. It's a refreshing summer favorite, and now, it goes hand in hand with barbecue at our house. -Jeanette Fuehring, Concordia, Missouri

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1 cup uncooked spiral noodles
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion
6 tablespoons sugar
1/4 cup water
3 tablespoons vinegar
3/4 teaspoon prepared mustard
3/4 teaspoon dried parsley flakes
1/4 to 1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon garlic salt

Steps:

  • Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 312 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 434mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 2g fiber), Protein 6g protein.

BALSAMIC VINEGAR CHICKEN & NOODLES



Balsamic Vinegar Chicken & Noodles image

My Boyfriends favorite, and really easy to make. Left overs are just as good. I make this for a crowd with steamed carrots and a side salad for a complete healthy meal. NOTE: for those with Gluten Allergies or Celiac, this can work with GF noodles and draining them before adding them to the pot with the chicken, however I recommend half cooking the noodles before trying to add them to the chicken... otherwise the chicken gets tough by the time the noodles are cooked.

Provided by Liza Boo

Categories     Chicken

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb chicken breasts or 1 lb chicken tenders
4 cups balsamic vinegar
2 cups red wine
1 pint cherry tomatoes
4 garlic cloves
1 tablespoon olive oil
1/2 lb angel hair pasta
baby fresh mozzarella cheese (optional)

Steps:

  • Marinade Chicken in Wine, Olive oil and Balsamic Vinegar 20-30min.
  • Peel and Crush Garlic and toss in pan with the Chicken and Marinade.
  • Bring to a boil, simmer for ten minutes.
  • Cover and set aside for another 20 min while you prepare any sides or salads (this step can be skipped if you are in a hurry).
  • Break Angel Hair in half or thirds.
  • Bring Chicken back to a boil (if you need more liquid just add equal parts of Wine and Balsamic).
  • Add Pasta and cherry tomatos to pot.
  • Cook Pasta according to package directions but do not drain, the starch from the pasta thickens the sauce. (Gluten Free option** please see note at the top).
  • Serve on plate next to veggies or alone in a bowl, garnish with baby mozzarella.

VINEGAR NOODLES



Vinegar Noodles image

I like this recipe because the vinegar, onion, and cucumber taste great together. Also, I love pasta. I clipped this recipe from an insert that came with a Taste of Home magazine a couple of years ago. This dish is great for picnics and potlucks. Expeirment and use flavored vinegars and onion varieties for a totally different taste.

Provided by Amber of AZ

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup uncooked spiral shaped pasta
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion (I prefer red onion)
6 tablespoons sugar
1/4 cup water
3 tablespoons vinegar
3/4 teaspoon prepared mustard
3/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon garlic salt

Steps:

  • Cook noodles according to package directions.
  • Drain and rinse in cold water.
  • Place in a bowl; add cucumber and onion.
  • Combine remaining ingredients in a jar with a tight- fitting lid; shake well.
  • Pour over noodle mixture and toss to coat.
  • Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 320.6, Fat 0.8, SaturatedFat 0.1, Sodium 316.6, Carbohydrate 72.5, Fiber 1.9, Sugar 39.9, Protein 6

VINEGAR NOODLES



VINEGAR NOODLES image

Number Of Ingredients 11

1 cup uncooked spiral noodles
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion
6 tablespoons sugar
1/4 cup water
3 tablespoons vinegar
3/4 teaspoon prepared mustard
3/4 teaspoon dried parsley flakes
¼-½ teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon garlic salt

Steps:

  • Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 2 servings

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