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Dover Post
  • Noodle recipes are ideal for family get-togethers

  • Most cultures around the world have some form of traditional noodle − from soba noodles in Japan to spatzel in Germany or pasta in Italy. Today I’m sharing three noddle recipes influenced by three different cultures.
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  • Most cultures around the world have some form of traditional noodle − from soba noodles in Japan to spatzel in Germany or pasta in Italy. Today I’m sharing three noddle recipes influenced by three different cultures.
    Noodles essentially present a blank canvas; you can start with a package of noodles and go in several different directions.
    The Asian-inspired stir-fry noodle recipe I’ve created is fast and easy. All the ingredients for the stir-fry are cut thin, par cooked so that this dish comes together in a flash. It also helps that lo mein noodles cook up in just four minutes. The stir-fry sauce might sound a bit wacky, considering peanut butter is an ingredient, but the peanut butter brings a sweet richness to the sauce that pairs well with the spice of the ginger and Sriracha.
    The recipe for pasta with Alfredo sauce I’m sharing is by no means traditional, but I like this version because it makes for good leftovers. If you try and reheat traditional Alfredo sauce it sort of just breaks and gets very greasy. The cream cheese in this recipe holds things together for better reheating. This recipe is infinitely customizable. You can add chicken, spinach, mushrooms or anything else you want. The sauce is just the starting point.
    The jalapeno macaroni and cheese recipe featured this week is possibly one of my favorite creations to date. By steeping the jalapenos in the sauce while it thickens, the cheese sauce really gets infused with flavor and cuts through the richness of the cheese. The buttered breadcrumbs on top give the dish texture. This dish is perfect for a summer barbecue or get-together.
     
    To contact Sarah, email sarah.barban@doverpost.com.
     
    CHICKEN STIR FRY
    10 oz.  lo mein noodles
    1 pound boneless skinless chicken breasts, sliced thin
    1/2 onion, sliced thin
    8 oz. box frozen broccoli and carrots
    1/4 cup soy sauce
    1/4 cup vegetable oil
    1/4 brown sugar
    3 cloves garlic, minced
    1 tablespoon ginger
    2 tablespoons green onions
    3 tablespoons peanut butter
    2 teaspoons sriracha
    1 tablespoon cornstarch
    2 tablespoons water
     
    Cook the noodles according to the package. In a pan over medium high heat, cook the onions and chicken together. Mix together the soy sauce, oil, sugar, garlic, ginger, green onions, peanut butter and Sriracha. Once the chicken is finished cooking, add in the vegetables and then pour over the sauce. Mix the corn starch and water together and add to the chicken and sauce. Cook until thickened. Toss the noodles and chicken together. Serve with additional Sriracha. Serves 4.
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    Alfredo Sauce
    1 pound pasta
    5 cloves garlic, minced
    1 pound pasta
    1 block cream cheese (8 oz.)
    1 cup finely grated parmesan
    3/4 cup of milk
    1/2 stick of butter
     
    Bring a pot of salted water to a boil and cook the pasta per the box’s instructions.
    In a saucepan over medium low heat, melt the butter and add in the garlic and cream cheese. Whisk to combine. Once the cream cheese and butter are melted and are thick, whisk in the milk and the parmesan. Season to taste with salt and pepper. Toss the sauce with the pasta. Serves 6 to 8.
     
    JALAPENO MAC AND CHEESE
    1 pound elbow macaroni
    6 tablespoons butter, divided
    4 tablespoons flour
    2 cups milk
    2 jalapenos, seeded and diced
    2 cups cheddar cheese, grated
    1/2 cup breadcrumbs
     
    Preheat oven to 350 degrees. Cook the macaroni per the box’s instructions. Melt four tablespoons of butter over medium low heat in a medium sauce pan. Once the butter is melted, whisk in the flour and continue to whisk for an additional minute. While whisking, pour in the milk and add in the jalapenos. Whisk until thickened enough that the whisk leaves traces in the sauce. Whisk in the cheddar, reserving a quarter of the cheese. Combine the noodles and sauce and pour into a 9-by-13-inch baking dish. Top with the remaining cheese. Melt two tablespoons of butter in a small skillet and toss with the bread crumbs. Sprinkle the breadcrumbs over the macaroni and cheese and bake for 30 minutes. Serves 8.

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