oil to cook egg noodles. When water boils add egg noodles and green beans
Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.
ollow the instructions for the egg noodles.
Usually you only need
roiler pan with foil. Cook egg noodles according to package directions.
Cook the egg noodles according to package directions, omitting
nch baking dish.
Cook egg noodles in boiling salted water until
prigs and serve over hot egg noodles. Enjoy!
Note: During cooking
ste and 8-12 ounces egg noodles; RETURN to a boil.
WHISK 1 large egg in a large mixing bowl (
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
et set while the egg noodles cook.
When noodles are ALMOST done
Place beef cubes into crockpot. Add all remaining ingredients EXCEPT egg noodles. Cover and cook on low for 6-8 hours.
Just before beef is done, cook egg noodles according to package directions; drain. Use optional butter for the cooked noodles, if desired.
Serve beef mixture over hot cooked noodles.
f water to boil for egg noodles.
While bacon crisps, scatter
ater to a boil. Cook egg noodles in the boiling water, stirring
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain.
Melt butter in a skillet over medium heat. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes. Stir the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, 5 to 7 minutes.
ablespoon fine sea salt. Blanch noodles and toss with 1-tablespoon
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
Stir spinach mixture into the noodles; season with salt and pepper.
Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minutes.
eady to serve cook the egg noodles according to package directions.
inutes.
Meanwhile, cook the egg noodles according to package directions. Drain