Ooodles of Noodles News Letter
Thu, 20 Jan 2005, at 8:47 p.m.

This news letter is from an AOL food chat and posted here at Recipes From Friends with permission of host Judee.

Tonight we have gathered recipes for a number of ways to serve different types of Noodles aka Pasta. Recipes begin with a snack and end with a couple of desserts. Well one isn't actually a dessert but you can serve it that way. We hope you like the selection. Enjoy!

Judee and Amy

***This is a permanent mailing list. If you want your name removed just e-mail me.

Welcome back Around Our Kitchen Table. Tonight, we’re sharing Oodles of Noodles That's right, pasta in every form. Noodles are found in almost every culture and cuisine, made from not just wheat, but rice and various other gluten free sources. We’ve gathered a Noodle dish for every course tonight, so get ready to move beyond your mac and cheese and enjoy our Oodles of Noodles or also known as a Plethora of Pasta.

How about we start with a snack?

NOODLE CHIPS

1 (8 oz.) pkg. corkscrew egg noodles
Oil for deep frying
Seasoned salt

Cook noodles in boiling water according to package directions; drain. Immediately run cold water over noodles; drain again. Pat noodles with paper towels, removing as much moisture as possible. Pour oil 2" deep into a large skillet or large heavy saucepan. Heat to 400 degrees (205 degrees C). At this temperature a 1" cube of bread will turn golden brown in about 20 seconds. Lower 6 or 7 cooked, drained noodles into hot fat. Fry until golden brown; drain on paper towels. Sprinkle with seasoned salt. Use as snacks or dip chips. Makes 6 to 7 cups.
***End of Recipe***

Frittata Di Spaghetti

1 teaspoon olive oil
4 slices prosciutto or ham, diced about 1/4 lb
6 large eggs
3 tablespoons Parmigiano-Reggiano cheese
salt and pepper
1/4 cup basil or parsley, chopped
2 cups cooked spaghetti
1 1/2 cups mozzarella cheese or other cheese, cubed (about 6 oz)
1/4 cup olive oil
4 tablespoons butter

In a frying pan, saute the prosciutto or ham in the olive oil until crispy; Drain on brown paper or paper towels.

In a large bowl, beat the eggs; Add the Parmigiano-Reggiano, salt and pepper, and basil or parsley; Add the spaghetti and mix well, then stir in the mozzarella cheese and proscuitto.

In a 9-inch frying pan, heat 2T of the butter and 2T of the olive oil; Add the spaghetti mixture and smooth the top with a spatula; Cook over medium-low heat until the frittata is browned on the bottom and set.

Invert a plate larger than the frying pan over the pan and turn out the frittata; Heat the remaining butter and olive oil in the pan, and return the frittata to the pan to brown the other side.

Shake the pan occasionally to keep the frittata from sticking.

Rather than turning the frittata, place the pan under the broiler for 5- 8 minutes.

Invert a serving plate over the frying pan and carefully turn out the frittata; Serve at room temperature, cut in wedges.

NOTE: This is even better the day after it is made.
***End of Recipe***

Pasta Carbonara

Brown a package of bacon, set aside and drain skillet.

Cook 1 lb. extra thin spaghetti or vermicelli according to package directions. When it's just soft enough to eat, drain the water and add several cups of whole milk to prevent it from sticking to the pan. (You may use some or all cream if you want a higher calorie dish.)

Add 8 oz. of Nuefachetel cheese. Replace the pot on the cooling burner. Add 1 or 2 tsps of fresh or dried basil and/or oregano, etc. Add garlic salt to taste. Sprinkle with 3/4 to 1 cup of shredded Parmesan cheese. Stir to distribute cheese. Add more milk if needed or turn burner on to low if needed to melt the cheese.

Scramble two eggs per person in the drained bacon skillet. Crumble bacon. Place pasta in serving bowls, top with crumbled bacon, scrambled eggs and fresh ground pepper. Add grated parmesan if desired. Serve with warm French bread.
***End of Recipe***

Fiery-Hot Beef Soup (yuke-jaong)

7 ounces glass noodles or potato starch noodles
1 1/2 pounds flank steak
8 cups beef broth, or 1/2 teaspoon dashida dissolved in 8 cups water
2 tablespoons sesame oil
1 1/2 tablespoon crushed garlic
7 ounces soybean sprouts or mung bean sprouts
2 teaspoons salt
8 ounces scallions, cut into 1-inch lengths
2 eggs

Soak noodles in water and put aside. Cook the flank steak in beef stock for 2 hours over a low flame. The broth should simmer until it reduced to half. Skim fat as you go along. Remove beef from broth and put aside to cool, then shred with hands. Save the broth.

Make sauce to season the beef. In a small pan, combine sesame oil, red pepper flakes, and garlic and cook for 2 minutes over a low flame. Avoid burning the oil. Mix the sauce with the beef and let it sit for 3 minutes.

Combine 4 cups of broth with the seasoned beef, sprouts, salt, scallions, and glass noodles and bring to a boil. When it boils, add eggs and without stirring it too much.

Serve hot. Complement with water kimchi or pan-fried fish. This spicy soup is good for colds.
***End of Recipe***

FRESH LUMPIA

2 lbs. boneless pork or chicken breast, minced
1 quart chicken stock
1-inch piece fresh ginger
1 teaspoon black pepper
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup brown sugar
1 tablespoon fresh garlic

FILLING:

2 tablespoons oil
1 cup celery, sliced
1 cup carrots, julienned
1 cup sweet potato, minced
3 cups Napa cabbage
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon lemon or lime juice
2 tablespoons crunchy peanut butter
2 tablespoons cornstarch dissolved in 1 tablespoon water
2 oz. glass noodles (Nice brand is best), soaked and chopped
1 pkg. Banh Trang rice paper wrappers
1 head romaine lettuce, shredded fine

Simmer pork or chicken in broth containing ginger, pepper, soy sauce, vinegar, brown sugar and garlic until well done. Drain. Set meat aside.

Heat oil and stir-fry all vegetables until sweet potato is nearly done. Add brown sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2-5 minutes more. Add cornstarch, stir and cook until thickened. Add glass noodles and meat. Cool.

To roll: Dip each wrapper in warm water briefly, until soft. Shake off gently. Lay wrapper on a warm damp towel. Add about 2 heaping tablespoons of filling to center. Cover with about 1 tablespoon of shredded romaine lettuce. Fold bottom of wrapper over filling. Repeat with right and left sides, so it looks like an envelope. Roll up like a burrito. Eat immediately.

Sauce suggestion: Combine 1 cup chunky peanut butter, 1 cup hoisin sauce and 1 cup brown sugar. Cook over low heat. Cool.
***End of Recipe***

Eggplant Lasagna

Eggplant lasagna recipe is made with basil, tomato paste, black olives, onion, and Parmesan cheese.

8 ounces lasagna noodles, cooked
1 medium eggplant
olive oil
1 can (6 ounces) tomato paste
1 cup red wine
1/2 cup hot water
1 garlic clove
1 teaspoon dried leaf basil, crumbled
1/2 teaspoon turmeric
salt and pepper
1 cup chopped onion
2 cups chopped green bell pepper
1/4 cup sliced black olives
1/2 cup grated Parmesan cheese

Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper. Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.
Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8.
***End of Recipe***

Pad Thai

This bountiful noodle toss, a signature dish of Thai cuisine, is traditionally made with rice noodles.

8 ounces rice noodles (1/4" wide) 1 whole egg
1 egg white
6 tsp extra-light olive oil
3 TB reduced-sodium soy sauce
2 TB fresh lemon juice
1 1/2 tsp brown sugar
1 tsp anchovy paste
2 TB minced garlic
4 large shrimp—shelled, deveined, and coarsely chopped
4 ounces firm tofu, cut into 1/4" cubes
2 scallions, thinly sliced
1 cup mung bean sprouts
1/4 cup chopped cilantro
1/4 cup chopped dry-roasted peanuts

Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain.

Meanwhile, bring a large pot of water to a boil. Add soaked noodles and cook until noodles are just tender to the bite, about one minute. Drain.

In a small bowl, beat whole egg and egg white until frothy. In large skillet, heat 2 tsp of oil over medium-high heat. Add beaten eggs to skillet and spread out to form large pancake. Cook until just set, about 45 seconds. Turn pancake over and cook until just set on second side, about 10 seconds. Transfer to cutting board and allow to cool. Cut into 1/4"-wide strips.

In a small bowl, combine soy sauce, lemon juice, sugar, and anchovy paste, and stir until anchovy paste is dissolved.

Add 2 tsp of oil and garlic to skillet and cook until fragrant, about 30 seconds. Add shrimp, tofu, and scallions, and cook one to two minutes or until shrimp is just cooked through.

Add remaining 2 tsp oil, drained noodles, egg, and bean sprouts, and swirl in soy sauce mixture. Gently toss to combine. Serve sprinkled with cilantro and peanuts.
***End of Recipe***

Japanese Inspired Ginger-Fried Mushroom Pasta

4 pork chops, cut 1/4 th inch thick
1/8 inch gingerroot
soy sauce
1 clove garlic, fresh is best.
1 bunch green onions
1 cabbage, bed for pasta (optional)
8 ounces halved mushrooms (optional)
8 ounces spaghetti noodles
1/2 tablespoon butter, for stir-frying.

Boil your spaghetti noodles as you normally would.

While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.

Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage.

Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.

Move pork to heated skillet/wok and fry until cooked.

Keep extra soy sauce from plate for later.

Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.

When noodles are cooked, drain water.

Put your butter into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
***End of Recipe***

Tex-Mex Mac 'n Cheese

1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
1 green bell pepper, chopped
1 medium onion, chopped
1 package macaroni and cheese dinner, prepared with milk and margarine as package directs
1 can (14.5 to 16 ounces) tomatoes, diced, with liquid
1 can (12 ounces) whole kernel corn, drained
1 can (6 ounces) tomato paste
Brown ground beef with salt and pepper in a large skillet. Add onion and green pepper; continue cooking until onion is tender. Add corn and tomatoes and tomato paste; heat through. Stir in prepared macaroni and cheese dinner; simmer for 8 to 10 minutes.
Serves 6.
***End of Recipe***

Funky Chicken with Sesame Noodles

Sesame Noodles

1 lb spaghetti (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)

Funky Chicken

1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts sesame oil, for sautéing

First make the sesame noodles: Cook the spaghetti according to package directions. Drain

In a jar, add the soy sauce, sesame oil and the sugar.

Shake until well blended and the sugar has dissolved.

Pour this over the pasta.

Toss with scallions and sprinkle with the sesame seeds.

Set aside while you marinate and then cook the chicken.

Funkying the chicken:

In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Make sure the sugar has pretty much dissolved.

Add the chicken, making sure it's all coated with the sauce. Cover and refrigerate for 2-3 hours. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

Heat the sesame oil in a large non-stick pan. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed. Remove the chicken from the pan and let cool slightly. Slice the chicken diagonally into thin strips. Serve the chicken over the sesame noodles.
***End of Recipe***

Chicken Montmorency

2 cups (1 lb., 1 oz can) black cherries
1 frying chicken (about 3 lbs.) cut up
salt, pepper, and paprika
3 Tbsp butter
1 Tbsp all-purpose flour
1 tsp sugar
1/8 tsp each of ground allspice and cinnamon 1 chicken bullion cube
1/4 cup Kirschwasser (cherry liqueur), optional
Wide egg noodles

Drain cherries, reserving liquid. Wash and dry chicken pieces and sprinkle with salt, pepper, and paprika. Brown chicken on all sides in hot butter. Remove from skillet.

To skillet, add 1/4 tsp salt, the flour, sugar, and spices; blend with drippings. Gradually stir in cherry liquid and add chicken and remaining ingredients, except cherries.

Cover, bring to a boil and simmer for 40 minutes or until chicken is tender. Add drained cherries and Kirschwasser for last 5 minutes of cooking time. Serve over wide noodles.
***End of Recipe***

Ziti With Kielbasa and Sauerkraut

16 ounces ziti pasta
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
1 pound kielbasa sausage, sliced into 1/2-inch pieces
16 ounces sauerkraut, drained and rinsed
2 tablespoons Dijon mustard
1 pinch cayenne pepper
1/4 cup white cooking wine
1 tablespoon dried parsley

Bring a large pot of slightly-salted water to a boil. Add pasta and cook for eight to 10 minutes or until al dente. Drain.

While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook onion and red bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa. Cook until kielbasa begins to brown, about eight minutes. Stir in sauerkraut, mustard and cayenne. Cook about four minutes more. Stir in wine and parsley and heat through. Toss ziti with kielbasa and sauerkraut. Serve immediately. Makes six servings.
***End of Recipe***

Pastira (Macaroni Cake)

5 eggs
1 1/2 cups white sugar
1 pound ricotta cheese
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1/4 pound thin egg noodles

Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly.
Cook macaroni, drain, put in large mixing bowl and melt butter over top. Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly buttered 6x10 inch pan.

Bake for 1 hour at 350 degrees F (175 degrees C), let cool, then refrigerate before serving.
***End of Recipe***

Pineapple Kugel

Although it is sweet enough for dessert, this noodle dish is usually served as a side dish.

1 (8 ounce) package wide egg noodles
6 eggs
5 tablespoons unsalted
butter, melted
1/2 cup white sugar
1 (8 ounce) can crushed
pineapple, with juice
1 1/4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 (8 ounce) can sliced
pineapple, drained
1/4 cup candied cherries (optional)

Boil noodles in boiling salted water just until softened; do not cook through. Rinse, and drain.

Beat the eggs with the melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles.

Spread into a greased 9 x 13 inch baking pan. Place pineapple rings decoratively over the top. Place a cherry in the center of each ring if desired.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until golden.
***End of Recipe***