nce I wound up using frozen mixed vegetables - and it was
nd reserve for use in Noodle Soup; let them cool. Discard
Preheat oven to 400\u00b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.
cook noodles in water until almost done (3 mins).
cook corn and vegys in 1/2 cup water in microwave for 3 minutes.
put frozen shrimp in colander in sink.
pour cooked noodles and cooked vegys over frozen shrimp.
with two butter knifes cut noodle to disire length.
cool under cold running water and drain.
put drained noodle mixture in salad bowl.
add Italian dressing and mix.
This can be served right away.
Add flavor packet from the noodle package, pea and corn mix
int. Serve spring rolls with noodle salad and dipping sauce.
ladle 1/2 of chicken/noodle mixture, then sprinkle with 1
Prepare noodles as directed on package.
Cook chicken breasts in microwave until done.
Cut up chicken into bite-size pieces and add to noodles.
Add frozen vegetables and mix well.
Bake additional 30 minutes until vegetables are done.
Heat a wok over high heat. Add 1 tsp oil and swirl to coat surface. Add eggs and cook gently for 1 min, or until just set. Set aside. Add remaining oil and stir-fry onion for 1 min. Add frozen vegetables and stir-fry for 3-4 mins, or until heated. Add lime juice, soy sauce and sugar and stir-fry for 1 min. Remove wok from heat. Add noodles and egg. Serve sprinkled with peanuts.
ouillon cube, coconut milk and frozen vegetables. Bring to a simmer
In your crock pot, pour all three cans of soup and water.
Whisk together until smooth.
Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
After cook time, make sure the crock pot is set on high and add dried egg noodles.
Cook on high for 20-30 minutes or until noodles are tender.
ry for 2 mins. Add frozen vegetables; stir-fry for 3
Put the 1st (11) ingredients in the crock-pot.
Cook 6 hours on Low setting.
Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
Stir in sour cream and garnish with parsley.
immer for 1 hour. Add frozen peas.
Mix Bisquick and
In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
Bring to a boil.
Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
Sprinkle each serving with peanuts from meal starter.
hat the vegetables are not frozen. When it's done, turn
In large saucepan, combine broth, water and vegetable flakes; bring to a boil.
Add frozen peas.
Partially break up noodles from soup; stir in boiling broth.
Reduce heat to medium; cook uncovered for 3 to 4 minutes or until peas are crisp-tender.
Stir in seasoning from packet in soup, shrimp and onion.
Cook 3 to 4 minutes or until thoroughly heated.
Garnish with chopped green onions.
Thaw shrimp, if frozen.
Peel and devein shrimp.<
Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Put frozen vegetables and water in a 2-quart saucepan over medium-high heat.
Bring to a boil.