Oodles Of Noodles Garlic And Hot Pepper Variation Food

OODLES OF NOODLES - GARLIC AND HOT PEPPER VARIATION

Steps:

• Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min).
• Drain noodles, reserving 1/4 cup of cooking liquid.
• Return noodles to pot.
• You may moisten the noodles with reserved water if desired.
• Toss with remaining ingredients and serve.

OODLES OF TUNA NOODLES!

Steps:

• Melt butter in medium saucepan. Add flour - whisk until smooth and light brown (approx 3 minutes). Add milk, stir constantly til it comes to a boil.
• Add onion, frozen spinach, grillmates, and chili powder. Cook on low, stirring occasionally til spinich is thawed and incorporated.
• At the same time, in large sauce pan, boil water and cook egg noodles - but only for approx 3/4 of the time on the package. Drain.
• Drain and flake tuna.
• Put noodles, tuna, spinach sauce and 1 and 1/2 cups cheese back in noodle pan - mix well.
• Pour into greased or sprayed 6 qt casserole dish.
• Top with fried onions - then with remaining 1/4 cup cheese.
• Bake at 350 til hot and bubbly - approx 1/2 hour.
• Can be made ahead til toppings - freeze, thaw, top and bake.

OODLES OF NOODLES CHICKEN SALAD

Steps:

• Cook Ramen as directed on package.
• Drain noodles and rinse with cold water and place in a medium sized bowl.
• While noodles are cooking combine mayonnaise, Sambal olek, and rice wine vinegar in a small bowl.
• Add remaining ingredients to the noodles and mix well.
• Add the dressing and mix well.
• Chill 1 - 2 hours before serving.
• Serve on a bed of chopped romaine lettuce.

OODLES OF NOODLES

Steps:

• In a small bowl, combine 3 1/4 cups flour and salt. Make a well in the center. Pour eggs into well. Stir together, forming a dough. Turn dough onto a floured surface; knead for 3-4 minutes or until smooth, adding remaining flour if necessary.
• Divide into nine portions; cover and let rest for 15 minutes. Roll each portion into a 12-in. x 5-in. rectangle. Roll up jelly-roll style, starting with a short side; cut into 1/4" thick strips. Unroll noodles and allow to dry on kitchen towels for 1 hour before cooking.
• To cook, fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles, cook for 9-12 minutes or until tender. Drain.
• Note: After drying, noodles may be stored in the freezer for up to 2 months if desired. Using waxed paper, store noodles in layers in an airtight container. Frozen noodles are ready to cook.

BUTTERED NOODLES

Steps:

• Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.

OODLES OF NOODLES - PEAS AND PARMESAN VARIATION

Steps:

• Cook noodles in a large pot of boiling salted water until tender but still firm (about 8 min).
• Drain noodles, reserving 1/4 cup of cooking liquid.
• Return noodles to pot.
• You may moisten the noodles with reserved water if desired.
• Toss with remaining ingredients and serve.