Search Results (1,144 found)
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A recipe for the classic dish of creamy béchamel sauce layered with noodles and meaty sauce.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini noodles, also known as "zoodles", are tossed with chicken sausage and vegetables creating a quick and easy, grain-free, gluten-free meal.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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This is an especially easy-to-prepare version of ground beef and rice casserole. Almonds, chow mein noodles, and celery add crunch.
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Make spiralized zucchini noodles, then toss them with leftover roasted chicken breast, tomatoes, and spinach in a quick lemon-garlic sauce.
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This vegan-friendly recipe combines the flavors of arame seaweed, tahini, and kale in a soba noodle dish with a spicy, nutty flavor.
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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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A creamy and delicious seasoned ground turkey mixture is served over hot egg noodles.
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Zucchini is cut into "noodles" and mixed with pasta sauce and mozzarella cheese to make this pasta-alternative casserole.
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Chicken, cottage cheese, Parmesan and a creamy, cheesy sauce layer with noodles--no tomatoes in this nontraditional lasagna.