Search Results (1,144 found)
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With its seductive flavors of coconut, lime, ginger and cilantro, this Thai soup is quickly becoming a favorite across the country. Our version includes enough chicken and noodles to make it a main course. If you like, turn up the heat with more cayenne.
cooking.nytimes.com
Here is a quick, zesty summer meal, easy to throw together after a day at the beach You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.
cooking.nytimes.com
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things Prepare for lunchtime deliciousness.
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This chicken thigh recipe brings the flavors of Mexico and the Philippines together in one delicious dish.
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A vegan miso ramen with roasted vegetables recipe.
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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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A savory saute of ground chicken or turkey with onions and green peppers is blended with cream of mushroom soup and cream of chicken soup, then layered with noodles and cheeses to make a tasty lasagna.
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This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour, and spicy flavors. Look for the noodles in the Asian section of markets.
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Making 'nests' for candy eggs out of chow mein noodles makes such a cute edible decoration for Easter celebrations!
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A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.
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Butterscotch haystacks are a quick and easy, no-bake cookie made with butterscotch chips, peanut butter, and chow mein noodles.