Related Searches: Dan Dan Noodles, Zucchini Noodles
... recipe. Bursting with green vegetables, mushrooms and sesame, it's sure to be a hit. Ingredients: 270 g dried udon noodles, 2 tbs vegetable oil, 1 red onion cut into wedges, 200 g mushrooms cut into wedges, 0.25 cup ...
... is ready to serve in 15 minutes. Ingredients: 2 tbs Woolworths vegetable oil, 500 g beef mince, 400 g shelf-stable udon noodles, 0.25 cup salt-reduced soy sauce, 0.25 cup oyster sauce, 1 tbs brown sugar, 1.5 tsp sesame ...
... sunflower oil, 2 cloves garlic crushed, 400 g asparagus, 8 spring onions sliced diagonally, 400 g straight-to-wok udon noodles, 5 tbs oyster sauce, 5 tbs water. Method: Heat the oil in a large frying pan. Add the garlic ...
... can coconut milk, 1 L vegetable broth, 2 tbs satay paste, 200 g satay tofu, 2 cup veggies, 180 g udon noodles, 1 handful fresh coriander, 1 handful peanuts, 1 tbs soy sauce, 1 tbs honey, 1 tbs lemon juice. Method: Finely ...
... peanut butter, 0.33 cup kecap manis, 0.25 cup rice wine vinegar, 2 tbs chilli oil, 270 g dried udon noodles, 1 bunch Chinese broccoli roughly chopped, 0.25 cup peanuts 1/4 cup chopped, 0.5 tsp dried chilli flakes, 0 ...
... broccolini chopped, 40 g pickled ginger, 200 g udon noodles, 36 g instant miso soup powder, 30 g baby spinach leaves, 100 g silken tofu cubed. Method: Place noodles into 2 deep, sealable containers. Add broccolini, tofu ...
... for a quick, nourishing, and comforting soup. This vegetarian soup is versatile too, as you can swap udon with any other noodle you have in hand. Ingredients: 2 L water, 10 tbs miso paste, 40 g dried wood ear mushrooms ...
... Soy, 3 cm piece fresh ginger peeled, grated, 260 g Tassal salmon fillets skin-off, 250 g Hakubaku Organic Udon Noodle, 1 tbs peanut oil, 1 onion cut into wedges, 1 bunch broccolini cut into 3 cm pieces, 1 red capsicum ...
Ingredients: 2 Lebanese cucumbers, 1 tbs grated ginger, 1 brown onion, 100 g Swiss brown mushrooms, 270 g dried udon noodles, 1.5 tbs pickled ginger, 0.25 cup rice wine vinegar, 2 cup salt-reduced chicken stock, 0.25 cup ...
... wallet. Ingredients: 1 bunch baby pak choy halved lengthways, 4 free range eggs, 270 g Hakubaku organic Japanese udon noodles, 1 tbs extra virgin olive oil, 500 g Woolworths RSPCA approved chicken mince, 92 g S&B golden ...
... canola oil, 2 cloves garlic peeled and minced, 2 large red capsicums thinly sliced. Method: Cook udon noodles according to pack instructions, drain and set aside. Whisk the vinegar, mirin, soy and brown sauce together ...
... and eggs dressed with kecap manis, sesame oil and chilli. Ingredients: 270 g udon noodles, 2 tbs sesame seeds, 0.25 Savoy cabbage, 2 cloves garlic crushed, 1 brown onion halved, cut into wedges, 100 g green beans halved ...
... the soup back to the boil, add the bok choi and cook for 6 minutes, stir in the kale and udon noodle cook for 2 more minutes or until the kale is wilted. Serve with roasted butternut squash, sriracha and spring onion ...
... Ingredients: 1 tbs cornflour, 2 tsp ginger grated, 1 cup spring onions, 400 g button mushrooms, 800 g udon noodles cooked, 2 cups salt-reduced chicken stock, 1 tbs reduced-salt soy sauce, 2 cups baby spinach leaves, 400 ...
... smooth peanut butter, 2 tbs sweet chilli sauce, 2 tbs soy sauce, 0.33 cup cornflour, 200 g fresh udon noodles, 0.5 bunch spring onions thinly sliced, 0.33 cup sesame oil, 1 red chilli, deseeded deseeded, finely chopped ...
... g mixed mushrooms such as oyster, shiitake and hon shimeji, trimmed or chopped, 200 g snow peas, 400 g udon noodles. Method: Put the steak in a bowl, sprinkle over the cinnamon and stir to coat. Heat the sunflower oil ...
... hot, 2 tbs light soy sauce, 50 g miso paste, 1 tbs mirin or 1 teaspoon brown sugar, 300 g ready-cooked udon noodles, 4 baby heads pak choi halved lengthways, 3 tbs sake, 1 tsp dark soy sauce, 3 tbs light soy sauce, 2 tbs ...
Ingredients: 600 g cod loins, 250 g udon noodles, 4 spring onions sliced, 1 handful fresh coriander leaves only, 1 lime cut into quarters, 1 tbs dark soy sauce, 1 tbs clear honey, 1 fresh root ginger grated, 2.5 cm piece ...
... , 300 g firm tofu drained and cut in to 2cm cubes, 2 tbs full-fat coconut milk, 440 g wok-ready noodles (udon or rice), 1 cup baby kale finely sliced, 1 cup beansprouts, 0.25 cup unsalted peanuts chopped, 2 tbs coriander ...
... , 0.25 cup brown sugar, 1 long red chilli thinly sliced, 180 g Mama Shrimp (Tom Yum) Flavour instant noodles, 1 bunch choy sum coarsely chopped, 2 spring onions thinly sliced, 0.25 cup Doree fried shallots, 0.25 bunch ...
... red miso paste, 2 tbs vegetable oil, 178 g dried somen noodles, 1 bunch baby pak choy cut crosswise into thirds, 300 g ... or until pumpkin is tender. Meanwhile, cook noodles in a saucepan of boiling water according to ...
... Ingredients: 560 g Woolworths COOK slow cooked Chinese BBQ style pork with char siu sauce, 250 g Chang's vermicelli rice noodles, 1.5 tbs Fountain soy sauce, 1.5 tbs vegetable oil, 425 g Birds Eye Stir Fry Mix Chinese, 2 ...
... , 150 g fresh shiitake mushrooms thinly sliced, 4 free range eggs, 1 nori sheet finely shredded. Method: Place noodle soup base sachets, stock, soy sauce and 1 litre water in a large saucepan over high heat and bring to ...
... cheese has melted. Season. Ladle soup among bowls. Season with pepper. Serve topped with parmesan and parsley. Categories: Lunch; Australian; Quick and easy lunch; Noodle soup; Autumn; May 2021; Chicken. Complexity: 2.
... sauce and paste to pork, then stir-fry for 2 minutes or until well combined and sauce mixture boils. Add noodles, broccoli, carrot and spinach to pan and stir-fry for 2 minutes or until spinach is just wilted. Spoon into ...
... , 4 cubes Vegeta beef stock, 2 tbs soy sauce, 1 bunch baby pak choy quartered, 250 g Chang's rice vermicelli noodles, 1 long red chilli sliced. Method: Heat oil in a large frying pan over high heat. Add mince and cook ...
... to pan and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked. Add noodles to soup and simmer for 2 minutes or until almost tender. Cut pak choy in half to form quarters. Add pak ...
... sprouts and bamboo shoots and simmer for 3 minutes. Stir in the coriander and the lime juice. Drain the noodles, divide between 4 warmed large deep bowls and ladle over the soup. Top with the spring onions and chilli ...
... meal to beat the midweek dinner rush. Ingredients: 240 g frozen prawn & chive wontons, 188 g dried egg noodles, 2 tbs sesame oil, 4 cloves garlic crushed, ginger cut into 3cm-piece, peeled, finely grated, 1 star anise ...
... weeknight winner to have on rotation. Ingredients: 1 pkt Maggi Honey Soy Stir Fry, 2 pkt Maggi 2 Minute Noodles Chicken Wholegrain, 500 g chicken breast sliced thinly, 1 tbs vegetable oil, 2 spring onion, 2 cups broccoli ...
... Tabasco Sriracha Sauce. Method: In a bowl, mix all the sauce ingredients together and set aside. Cook instant noodles without seasoning packet as directed on the package. Drain and set aside. In a large fry pan, heat 1 ...
... 200 g mushrooms sliced, 1 tbs ginger chopped, 2 tbs miso paste, 1 medium bok choi grated. Method: Cook the noodles as per packet instructions and then drain and set to one side. Heat up a large saucepan to a medium heat ...
... and minced, 5 cm ginger peeled and minced, 4 heads bok choi shredded, 1 tbs soy sauce. Method: Cook the noodles according to pack instructions. Heat a tablespoon of canola oil in a large wok on high heat. Sear the pork ...
... for a further 4 minutes. Add the rest of the ingredients to the pan and combine fully. Cook the noodles as per packet instructions and then drain and add to the pan. Cook everything together for 3 minutes while tossing ...
... flavour. Ingredients: 400 g tuna steaks, 1 tbs sesame oil divided, 3 tsp sesame seeds, 4 nests rice noodles, 1 cucumber sliced into ribbons, 3 tsp rice vinegar, 1 red chilli sliced, 1 bunch coriander fresh chopped, 4 ...
... vinegar, 3 tbs soy sauce, 20 g sesame seeds, 1 medium chilli de-seeded and sliced. Method: Cook the noodles as per packet instructions and then drain and set to one side. Prepare your vegetables by slicing. Drain as mush ...
... g salmon fillets cut into cubes, 110 g sugar snap peas. Method: In a large bowl of boiling water, place the noodles and let it soften for 10 minutes. In a large pot over medium heat, add the oil, garlic, ginger, and Thai ...
... the ginger, sweet chilli sauce and oyster sauce. Stir thoroughly and bring to back to boil. Tip in the mushrooms and noodles and cook for 2 minutes. Add the prawns and bokchoy and bring it to boil. If you like, you can ...
... peeled and cut into batons, 2 scallions peeled and finely diced, 2 tbs flour, 2 L chicken stock, 85 g egg noodles, 300 g frozen baby corn you may also use other frozen vegetables, 2 tbs light soy sauce, 3 eggs poached, 4 ...
... g bok choy trimmed, chopped, stems separated, 4 cups chicken stock, 1.75 cups coconut milk, 200 g thin rice noodles soaked in hot water. Method: Add the peanut oil to a large pot setting it to medium-heat on the stovetop ...
... or until broccoli is tender and chicken is cooked through. Top with coriander. Serve. Categories: Dinner; Asian; Noodle stir fry; Claire; Quick and easy dinner; Budget; Egg free; Tree nut free; Chicken; Weeknight dinner ...
... Woolworths chicken mince, 0.33 cup Chang's oyster sauce, 1 tbs Woolworths minced garlic, 100 g Chang's fried noodles, 400 g Woolworths four seasons coleslaw, 1 lemon halved. Method: Heat oil in a large frying pan or wok ...
... paste, sugar, fish sauce and lime juice in a bowl. Add pork and turn to coat. Meanwhile, cook noodles in boiling water according to packet instructions, adding beans for the last minute of cooking time. Drain. Refresh ...
... . Place chopped chilli, lime juice, sugar and fish sauce in a small bowl and stir until sugar dissolves. Place noodles, tomato, cucumber, mint, prawns and half of the dressing in a large bowl and toss to combine. Divide ...
... high heat. Reserve any remaining sachets for another use. Add chicken, pak choy and noodles, and cook for 2 minutes or until chicken and noodles are cooked through. Stir in lime juice. Divide soup among bowls. Top with ...
... olive oil, 500 g chicken mince, 300 g corn kernels drained, 420 g creamed corn, 216 g chicken instant noodles broken in half, 1 punnet chives finely chopped. Method: Heat oil in a large saucepan over medium-high heat ...
... 1/4 cup warm water, oil, soy sauce, garlic, ginger and chilli flakes in a small bowl until combined. Place noodles and half of the dressing in a large bowl. Add the salad leaves and cabbage, then toss to combine. Arrange ...
... Eye Thai stir-fry mix, 2 tsp sesame seeds. Method: Bring a large saucepan of water to the boil. Add noodles and seasoning sachets. Cook for 2 minutes. Drain. Heat oil in a large frypan over medium heat. Add mince and ...
... thin strips, 1 tbs honey, 1 tbs salt-reduced soy sauce, 2 tbs sunflower oil, 400 g wholemeal wok-ready noodles. Method: In a large glass bowl, combine honey, soy and 1 tbsp sunflower oil. Add chicken and refrigerate for ...
... CHEN'S Teriyaki Sauce, 1 head broccoli cut into florets, 1 small red capsicum sliced, 300 g MR CHEN'S Thick Egg Noodles, 0.25 cup MR CHEN'S Soy Sauce, 2 tbs honey, 2 spring onion finely sliced, 1 clove garlic crushed, 1 ...
... leaves shredded, 1 corn cob steamed, kernels removed, 2 cup lettuce leaves torn, 2 cup zucchini sliced into noodles, 1 lime juiced, 2 tbs salt-reduced soy sauce, 120 g peanuts roasted. Method: Just before serving, dress ...
... and skin discarded, meat roughly shredded, 0.5 cup Chang's salad dressing oriental, 100 g Chang's fried noodles, 0.5 bunch coriander leaves picked. Method: Place coleslaw in a large bowl. Add chicken and half of the ...
... out of the carrot and zucchini. If you haven't got a spiraliser, you can slice into pappardelle style noodles lengthways with a vegetable peeler. Place a wok on medium high heat and add half the oil. Cook the mushrooms ...
... . Ingredients: 1 large carrot, 2 tbs caster sugar, 0.5 cup rice wine vinegar, 200 g thin rice stick noodles, 1 Lebanese cucumber, 2 pkt little gem lettuce leaves separated, 0.5 bunch coriander leaves picked, 0.25 cup ...
... Drop the ginger and sambal oelek. Stir thoroughly and bring to back to boil. Tip in the coconut milk, mushrooms and noodles and cook for 2 minutes. Add the bokchoy and bring it to boil. If you like, you can serve it with ...
... virgin olive oil, 2 cloves garlic crushed, 0.5 punnet thyme leaves picked, 5 carrots spiralised or cut into noodles, 60 Woolworths baby leaf spinach, 0.5 cup ricotta, 1 tsp dried chilli flakes, 0.25 cup pepitas. Method ...
... for 2 minutes until just soft. Add bean sprouts and spring onion and toss for 1 minute. Transfer to a bowl with noodles and toss well. Reheat wok and add half of the remaining oil. Pour in 1/4 of the egg, swirling pan to ...
... and stir to combine. Heat a little oil in a non-stick fry pan over medium heat. Add 1/2 cup of the noodle mixture to the pan and spread out to 14cm round. Cook 3 minutes each side or until golden. Transfer to a plate to ...
... sauce mixture to pan, bring to the boil and cook for 2 minutes. Remove pan from heat. Meanwhile, place noodles and edamame in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain. Place ...
... mirin, then bring to the boil. Stir in half the onion. Remove eggs from soy mixture and halve. Divide noodles and broth mixture among bowls. Top each bowl with 3 egg halves and remaining onion to serve. Categories: Lunch ...
... a high heat. Add stir-fry vegetable mix, leaving sauce to the side, and cook for 3 minutes. Meanwhile, soak noodles in a medium sized bowl for 3 minutes in boiling water, then break apart gently with a fork and drain ...
... and is perfect for a quick dinner. Ingredients: 400 ml coconut cream, fried shallots, 100 g dried rice vermicelli noodles, 2 tbs fish sauce, pea shoots halved, 750 g cauliflower cut into florets, 1 small red onion thinly ...
... g vegetable medley, 400 g Thai red chicken curry, 0.66 cup coconut milk, 375 g organic Singapore style noodles. Method: Heat curry according to packet instructions. Meanwhile, heat 1 tbs vegetable oil in a wok over high ...
... soup recipe will warm you right up. Plus, it can be customised with the noodles and veg your family loves. Ingredients: 160 g dried egg noodles, 1 broccoli head florets trimmed, 2 large carrots trimmed, finely chopped, 2 ...
... Calypso mangoes peeled, cut into 2cm cubes. Method: Heat oil in a medium saucepan over high heat. Add half the noodles and cook for 10 seconds or until puffed and crisp. Transfer to a paper towel-lined plate. Repeat with ...
... tbs Woolworths sesame seeds, 5 ml olive oil cooking spray, 260 g salmon fillets skin off, 180 g dried soba noodles, 200 g green beans trimmed, 0.25 red cabbage finely shredded, 1 carrot shredded, 1 red capsicum deseeded ...
... 1 minute. Add capsicum and beans and stir-fry for 2 minutes or until just tender. Transfer to a bowl. Add noodles, broccoli and sesame oil, and toss to combine. Heat 1 tsp remaining garlic-infused oil in a wok or frying ...