Displaying all Egg noodles Recipes
Cauliflower with Noodles
- Serves: 4
- 1 EL Olive Oil
- 1 Small Cauliflower
- 1 Whole Carrot
- Salt, Pepper
- .5 Whole Onion
- 2 EL Soy Sauce
- 250 ml Broth
- 200 g Egg Noodles
- Chop cauliflower. Peel and thinly slice carrots. Chop onion.
- Heat one half EL olive oil in skillet. Add cauliflower and carrots, cooking until lightly browned. Lightly salt and pepper mixture. Add onion and soy sauce. Cook for 5 minutes. Add broth and simmer for 15 minutes.
- While vegetable mixture is simmering, boil egg noodles in salted water. Drain and set aside.
- Heat remaining half EL of olive oil in skillet and lightly brown noodles. Add vegetable mixture.
- Egg Noodles
Chinese-Style Noodles
- Serves: 8
- 200 g Egg Noodles
- 2 EL Olive Oil
- 100 g Broccoli
- .5 Whole Onion
- 60 g Almonds (sliced)
- 125 ml Broth
- 3 EL Soy Sauce
- Salt, Pepper
- Chop onion and broccoli finely. Set aside. Cook noodles in salted, boiling water. Set aside.
- Heat oil in frying pan. Stir fry noodles for 3 minutes. Mix in almonds, onion, and broccoli. Add broth, soy sauce, and salt and pepper to taste. Cover and simmer until liquid is gone.
- Egg Noodles