Yummy Egg Noodles With Pasta Sauce Recipes

YUMMY EGG NOODLES WITH PASTA SAUCE!

Steps:

• Prep: garlic. Skin the garlic the easy way. Place the cloves into a small jar and then shake the whole thing. After a couple of minutes, the skins will have been beaten off. Mince the peeled cloves, then place directly into a 3-quart pot.
• Prep: onions. Slice a small white onion in half lengthwise. remove skin, slice thinly followed by rough shopping. place directly into the pot.
• Prep: Spices. Mix Italian spices, brown sugar, onion powder, garlic powder, seasoning salt, and kosher salt in a small container.
• Place pot on stove over medium heat. Add the 2 tablespoons of extra virgin olive oil. Stir occasionally, until onions soften and the garlic is fragrant.
• Drain the mushrooms directly into the pot of onions. Add the undrained ortega chiles. There will be a great amount of liquid. Continue cooking until all liquid is gone.
• Crumble the meat into the pot, stirring occasionally until red is gone.
• Add the spices, stir to cover.
• Add the diced tomatoes, stock, tomato paste, and mushrooms. Stir to mix. Make certain that the tomato paste is dissolved. Cook for 25 minutes, covered.
• While the sauce is cooking, start your pasta water. Fill your pasta pot 1/2 way with water, add kosher salt. Bring to a boil, about 15 minutes.
• Put egg noodles into boiling water. stir occasionally. Cook 10 minutes then drain. Turn off all burners.
• Pour pasta sauce into the drained egg noodles, mix well. Serve and enjoy!

EGG NOODLES WITH PEKING TURKEY AND VEGGIE SAUCE

Steps:

• In a bowl, whisk together the bean sauch sherry, molasses and red pepper flakes.
• Set aside.
• In a large nonstick skillet, combine turkey, carrot, celery and cook over medium heat, breaking up the meat with a wooden spoon, until the turkey is no longer pink--about 5 minutes.
• Add the scallions, ginger and the garlic, and stir-fry about 30 seconds.
• Stir in the stock and bean sauce mixture, reduce the heat to med-low, and simmier until the liquid is reduced by half, about 5 minutes.
• Keep warm.
• Meanwhile, in a loarge pot of salted boiling water, cook noodles until barely tender.
• Drain well, and return to pot.
• Toss noodles with the sesame oil, and add the warm meat sauce and toss well.
• Put into bowls, and garnish with bean sprouts.
• Serve immediately.

HANDMADE EGG NOODLES

Steps:

• Pour flour on a countertop and create a well in the center of the pile. Place eggs in the center with a splash of water and oil; use a fork to whisk and bring dough together. Knead until it forms a ball.
• Cut the dough ball into quarters on a floured surface and roll each piece out to 1/8- or 1/4-inch thickness. Cut into desired lengths and shapes.
• Bring a pot of salted water to a boil. Add noodles and cook until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Meanwhile, bring butter to a simmer in a saucepan. Add garlic and salt. Mix in cooked noodles and top with parsley and Parmesan cheese.