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#Egg Noodles
daily-deliciousness · 6 months
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Chicken stroganoff
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niftyrecipe · 5 months
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Chicken stroganoff
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yummyfoooooood · 3 months
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Chilli Beef Noodles
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myfoodsflowers · 4 months
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Egg Noodles BBQ Pork & Meatball บะหมี่แห้ง 🍜🥢
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certifiedceliac · 1 month
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Gluten Free Egg Noodles (via The Gluten Free Blogger)
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askwhatsforlunch · 5 months
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Lemongrass Chicken Noodle Soup
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Spicy and warming, this flavourful Lemongrass Chicken Soup is just what one need to soothe a cold. I reckon it might even prevent it! Happy Friday!
Ingredients (serves 1):
1 1/2 tablespoon toasted sesame oil
half a thumb-sized piece fresh ginger
1 small fresh lemongrass stick
1/3 hot chili pepper
1 medium carrot, rinsed
leftover Roast Chicken (a small thigh or breast or wings)
1 tablespoon Hot Pepper Sauce 
1 1/2 tablespoon sweet soy sauce
1 cup Chicken Stock, warmed
90 grams/3 ounces egg noodles
boiling water
1 tablespoon demerara sugar
Heat toasted sesame oil in a medium saucepan over medium-high heat.
Peel ginger, and cut it into thin slices. Add to the oil, and and fry, a couple of minutes.
Cut lemongrass stick into chunks, and cut each open lengthwise, without going all the way. Add to the saucepan. Fry, a couple of minutes more.
Thinly slice hot chili pepper, and stir it in as well.
Cut the carrot into thin slices, and add to the saucepan. Cook, another minute.
Roughly chop the meat of leftover Roast Chicken, and stir into the saucepan. Cook, 1 minute.
Deglaze with Hot Pepper Sauce and sweet soy sauce. Reduce heat to medium. Then, stir in warmed Chicken Stock. Stir in demerara sugar Bring to the boil, cover with a lid, and simmer, 5 minutes.
Meanwhile, place egg noodles in a bowl. Cover with boiling water and a lid. Allow to soak and cook, about 3 minutes.
Once cooked, add the noodles, with half to a full cup of its cooking water, to the saucepan. Increase heat back to medium-high, and bring to the boil.
Enjoy Lemongrass Chicken Noodle Soup very hot.
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Coconut chicken laksa, egg noodles, green beans, tenderstem broccoli, peanuts…..
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emma-d-klutz · 7 months
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mattotomato · 2 months
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Recipe by yummyinthetummyblog
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clarkaubrie · 2 months
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Vegetarian - Vegetarian Chinese Fried Noodles In less than 30 minutes, you can have a tasty vegetarian Chinese fried noodle dish with lots of vegetables on the table. For this recipe, you can use any vegetables you like.
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me-myself1997 · 4 months
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Pho Ba Ga King
778 Somerset St W, Ottawa, ON K1R 6R1
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jimordie · 6 months
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Slow Cooker Beef Stroganoff II A delicious beef stroganoff recipe for the slow cooker. This one uses round steak and golden mushroom soup mixed with egg noodles and sour cream. Very simple to assemble and the slow cooker does the work for you. 3.5 cups water, 1/4 cup all-purpose flour for coating, 1 package egg noodles, 1.5 pounds round steak cubed, 1 cup sour cream, 2 cans condensed golden mushroom soup, 3 cubes beef bouillon, 2 tablespoons vegetable oil
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myfoodsflowers · 4 months
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Delicious Egg Noodles With BBQ Pork & Meatballs 🍜
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mycountrycottage · 1 year
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A little home cookin’ in the cottage tonight.
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askwhatsforlunch · 2 months
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Beef Chorba
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Spicy, generous and flavourful, this heart-warming Beef Chorba is exactly the more-ish bowl of sou you need at the end of a chill and rainy day! Happy Saturday!
Ingredients (Serves 4):
2 tablespoons olive oil
455 grams/1 pound beef cheek
1 large onion
1/3 red hot chili pepper
a small garlic clove, minced
2 medium carrots
1 large aubergine, rinsed
1 1/2 teaspoon Ras-el-Hanout
1 teaspoon smoked paprika
1 teaspoon harissa
1 heaped teaspoon tomato paste
1 large cinnamon stick
100 grams/3.5 ounces tinned chickpeas
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
4 Whole Peeled Tomatoes + ½ cup of their juice
1 1/2 litre/6 cups water
1 tablespoon demerara sugar
1/2 cup frozen peas
1 cup egg noodles
Heat olive oil in a large pot over medium-high heat.
Cut beef cheek into large chunks and add to the pot. Brown well, a couple of minutes on each side.
Peel and finely chop onion, and stir into the pot. Fry, a couple of minutes, until softening.
Thinly slice chili pepper, and stir into the pot, along with minced garlic. Cook, 1 minute more.
Peel and slice carrots, and stir them into the pot.
Cube aubergine, and add to the pot as well, stirring to coat in fat and beef juices.
Season with Ras-el-Hanout and smoked paprika, and fry, a couple of minutes.
Then, stir in harissa and tomato paste, and cook out, 1 minute. Add cinnamon stick.
Thoroughly rinse tinned chickpeas under cold water, and drain well. Stir them into the pot.
Season with coarse sea salt and black pepper.
Roughly chop Whole Peeled Tomatoes and stir them, along with their juice into the pot, along with the water. Bring to the boil.
Once boiling, reduce heat to medium-low, cover with a lid, and simmer, at least 2 hours (the longer, the better).
Before serving, increase heat back to medium-high, and stir in demerara sugar, frozen peas and egg noodles. Cover with the lid, and cook, 10 minutes more.
Serve Beef Chorba hot, with
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sir-klauz · 1 year
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Noodles, gyoza and boiled egg. 🍜
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