2/9/2024 0 Comments Egg noodle salad recipesRemove the chicken from the skillet and set it aside. Start by heating some oil in a large skillet and sautéing diced chicken until it’s cooked through. This recipe is quick, easy, and packed with flavor. When you have leftover egg noodles, one delicious recipe you can try is a chicken stir-fry with those noodles. Recipe #1 – Chicken Stir-Fry With Leftover Egg Noodles If you’re wondering what to do with your leftover egg noodles, we’ve got you covered with 10 delicious recipes. Let’s dive in and discover the endless possibilities of what you can do with those leftover egg noodles! What to Do With Leftover Egg Noodles – 10 Recipe Ideas So grab those leftovers and get ready to whip up something amazing in your kitchen. Thai Marinated Chicken (Gai Yang) or Southern Thai Grilled ChickenĪlso, it would be great to serve as a side to make a meal out of small-bite type Asian things such as:Ĭhinese Lettuce Wraps (San Choy Bow ) (also the Thai version would be great)Īll this tasty food talk is torture.Got a pot of leftover egg noodles sitting in your fridge? Don’t let them go to waste! We’ve got 10 mouthwatering recipe ideas to help you transform those noodles into a delicious meal.įrom creamy carbonara to zesty stir-fry, these recipes will have you saying ‘waste not, want not’ in no time. I see this alongside things like:Īsian Marinated Chicken or Chinese BBQ ChickenĪsian Glazed Salmon or Honey Garlic Salmonįoolproof Poached Chicken Breast with Ginger Shallot SauceĪsian Chilli Garlic Prawns (Shrimp) or even non Asian Garlic Prawns I know I’m talking this up as a lunch idea for work, but this Noodle Salad is also a terrific option as a side dish for an Asian meal (or Asiany, you know the sort I mean!). I like to use any fresh thin egg noodles (ie pale yellow noodles sold in the fridge section) such as thin Hokkien noodles because I am partial to the slightly chewy, slippery texture in this noodle salad. But I’ve made this plenty of times with just about every other noodle I use – rice noodles, ramen noodles (toss the seasoning packs), dried egg noodles and yes, I’ve even used pasta! Lightly blanched asparagus, snap peas, cauliflowerĪvoid things like lettuce, spinach, cucumber and tomato unless you’re consuming it on the day. I’ve gone with: beans, capsicum (bell peppers), carrots and bean sprouts. □įor the noodle salad itself, the idea here is to use vegetables that won’t wilt into a watery mess the minute it’s dressed. If you make this with natural peanut butter, refer to the recipe notes – we need to jack up the flavourings a bit. In case I hadn’t already made it clear – this noodle salad really is all about the dressing.□ I use commercial peanut butter spread here ie the type loaded with sugar and extra oil and salt because all these flavourings are part of what makes the dressing so tasty. Adaptable, no need to heat it up, and it’s truly just as good today as it is tomorrow and the next day – and the next! What you need There’s even less salady type things that last for days, given that the moment salads are dressed they start to wilt and lose freshness.Īnd therein lies the reason why this noodle salad was a regular in my work lunch rotation. There’s not many dishes other than salads that are genuinely great cold – or intended to be eaten cold. Most days, lunch was the most exciting part of my day.Įnter – Asian Noodle Salad with creamy peanut dressing! □ Sitting in an air conditioned cubicle in front of a computer all day isn’t exactly stimulating. I was never a sandwich gal. I mean, let’s face it. This noodle salad is the sort of thing I used to take into work for lunch back in my corporate days. I would die a happy girl if I drowned in this dressing (morbid but true). Great lunch idea for work because it’s super tasty served cold! Asian Noodle Salad tossed with a wickedly delicious dressing that’s creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli.
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