Best Herbed Noodles Recipes

PARMESAN HERBED NOODLES

Steps:

• In a small saucepan, cook noodles according to package directions; drain. Add the remaining ingredients and toss to coat.

HERBED EGG NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat.

WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES

Steps:

• Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
• Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
• Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
• Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
• Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
• Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
• Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
• Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

PORK SCALOPPINE WITH HERBED NOODLES

Steps:

• Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.
• While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.
• Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.
• Divide noodles among 4 plates and top with pork. Spoon sauce over pork.

HERBED EGG NOODLES

Steps:

• Toss cooked egg noodles with butter and chopped parsley. Serve immediately.

HERBED OMELET WRAPS WITH RICE NOODLES AND DUCK

Steps:

• Combine the eggs, scallions, 2 tablespoons cilantro, chile, tamarind, coconut milk, brown sugar and salt, and beat lightly.
• Place a 6-inch skillet over medium-low heat and add 1 teaspoon oil. Using a small ladle, add about a sixth of the egg mixture, swirling it quickly to thinly cover the base of the pan. When the underside is golden and the top looks set, 2 to 3 minutes, turn it onto a plate to cool and repeat with the remaining egg mixture to make 5 more omelets.
• Pour boiling water over the rice noodles and soak until soft, 5 to 10 minutes, then pour cool water over them, drain and cut into shorter lengths with kitchen scissors.
• Lay one omelet golden-side down and spread a tablespoon of hoisin sauce over it. In a line, just off center, lay about a tablespoon of rice noodles, a little duck or chicken, cucumber matchsticks, a few cilantro leaves and a little shredded mint. Roll up as firmly as possible, from the edge nearest the filling ingredients. Cut in half through the middle, and repeat with the remaining omelets and filling.

HERBED NOODLES

Steps:

• In a saucepan, cook noodles according to package directions; drain and return to saucepan. Add the remaining ingredients; toss well to coat.

HERBED EGG NOODLES RECIPE RECIPE - (4.2/5)

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, melt butter. Stir in the garlic, salt, dill and thyme. Drain noodles and add to butter mixture; toss to coat. Yield: 4 servings.

HERBED NOODLES WITH EDAMAME

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir until tender. Stir in edamame and broth; heat through. Add herbs., Drain noodles and add to skillet; toss to combine. Transfer to a serving plate. Drizzle with oil and sprinkle with cheese.

NOODLES AND SHREDDED HERBED CARROTS

Steps:

• Cook noodles according to package directions; drain. Do not rinse.
• In the same pot, melt butter over med-low heat. Add carrots; cover & cook, stirring occasionally, until softened, about 6-8 minutes.
• Stir in parsley, sage, tarragon, garlic powder, salt & pepper. Add noodles; toss to coat.

HERBED BEEF WITH NOODLES

Steps:

• Cut steak into serving-size pieces; sprinkle with salt and 1/4 teaspoon pepper. In a large nonstick skillet coated with cooking spray, brown meat in oil on both sides. Transfer to a 3-qt. slow cooker., In a small bowl, combine the soup, onion, milk, oregano, thyme and remaining pepper. Pour over meat. Cover and cook on low for 5-6 hours or until meat is tender. , Serve with noodles. Sprinkle with celery leaves if desired.