auce and chilies until sugar dissolves. Set aside.
Cook noodles in
trips, squeeze the juice and set aside.
Heat the
boil.
Stir in noodles and cook 3 or 4 minutes
Cook and drain noodles as directed on package; keep
Heat water for noodles and cook pasta 6-8 minutes
Break up noodles in noodle mix.
In a mixing bowl combine oil, vinegar, sugar, 1/4 teaspoon salt, dash of pepper and seasoning packet from noodle mix; stir to dissolve seasonings.
Stir in broken noodles, cabbage, chicken, onion and sesame seed.
Cover; chill several hours.
Before serving, stir in almonds.
Garnish with green pepper rings.
Serves 6 to 8.
arlic, blue cheese and chipotle.
Melt for approximately 5 minutes.
Microwave 1 1/2 c. water until boiling, stir in milk, butter, noodles and sauce and ham.
Cover and cook on high 5-6 minutes, stir only once.
Add pea pods, cook 2-3 minutes; stir only once. Let stand for 5 minutes and serve.
a simmer and immerse dippers for cooking.
For sauce:
Finely
In medium bowl, combine ground beef, bread crumbs and water. Shape into 16 (1-inch) meatballs.
In 10-inch skillet, heat oil and cook meatballs over medium heat 5 minutes or until done; set aside.
In medium saucepan, bring 1 1/2 cups water and milk to the boiling point.
Stir in noodles and stroganoff sauce and continue boiling over medium heat, stirring occasionally, 7 minutes.
Stir in mushrooms, parsley and meatballs and continue cooking, stirring frequently, 3 minutes or until noodles are tender.
In a medium saucepan, prepare the noodles and sauce according to package directions.
When the noodles are cooked stir in mixed vegetables and cook until heated through.
highs. (trim fat deposits and rinse all chicken thoroughly) This step is
on-stick frying pan and saute the chicken for 5 mins, turning, until
Cover chicken with cold water in a
Mix together the beef, prawns and chicken with the curry powder.
Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes.
Stir, cover, and cook for 5 minutes.
Add the vegetables, garlic and pepper, cook for 3 minutes.
Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes.
Serve with a green crisp salad.
mmer over medium heat. Add chicken, ensuring it is just
b>chicken, soy sauce, fish sauce, garlic, and sugar. Cover with plastic wrap and
b>chicken, chopped carrot, ginger and chili peppers. Reduce heat to low and simmer for
Bring stock, ginger, cinnamon stick, fish sauce, soy sauce and 1 cup water to a boil over high heat, cover, reduce heat to low and simmer 5 mins. Discard cinnamon stick. Add chicken and lime juice and cook for 2 mins, or until chicken is cooked through.
Divide noodles and chicken between 2 serving bowls. Ladle hot stock over noodles and serve topped with cilantro, sprouts, chili and onion.
large saucepan. Deep-fry noodles, in batches, until puffed. Drain