can some one tell me the recipe of some delicious noddles?

Question

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Answer 1

Sooooooooooo easy.
Its in the heating of the food.
You got pre-made stuff right?
Assuming you have not cooked much.
I have no intention of insulting your intelligence.
Put the sauce in a small pot (High sides). Not a frypan (wide with low sides).
On the hot plates you will have a dial. Go to about half way. Put the sauce in the pot and put it on the hotplate. Watch it for about 1 to 2 minutes. It will start to bubble. You only want it to bubble a little bit. So you may need to turn it down if it bubbles a lot.
You only need to REHEAT IT.
Once its hot, put a lid on and set aside.
At the same time heat 3 litres of water in a large pot.
Set the dial to 3/4 Add half a teaspoon of salt. This should be a gentle boil. Sort of like a jacuzzi action on the surface. Drop the spaghetti in.
About half a packet for 2 people. (The noodles will swell up from the water) Better to cook too much than too little.
You need to keep moving the noodles around and seperate them ALL THE TIME (this is the trick to good noodles). Otherwise they will stick together and not cook properly. YUCK
If you have a pair of tongs use them to seperate the spaghetti while cooking.
About 12 to 15 minutes they will be done. Dont over cook the noodles. This will suck too
If you need, you can take the noodles out and leave them for a while. Just put them back into the boiling water for a minute or two to reheat them.

Delicious Pork and Noodles Recipes
5 or Less Ingredients One-Dish Meal
United States One-Dish Meal
Pork Loins One-Dish Meal
Toddlers One-Dish Meal
Comfort Food One-Dish Meal
Sprinkle all sides of your pork loin liberally with salt and pepper.
Spray inside of crockpot with spray cooking oil (I do this because it makes cleaning the crock so much easier).
Place pork in crockpot along with about 1/4 cup of water and cook on low all day or high for about 3-4 hours (cooking time varies according to your crockpot and the size of your pork loin -- if it is large and I need it to be done faster, I will cut the loin into smaller chunks). You will know when it is done, when you can shred it with a fork.
About 15-20 minutes before I want to serve, in a pot on the stove, I bring the cans of broth to just the point of boiling and then I add the bag of noodles and cook basically according to the directions on the package. Hopefully, most of the liquid will be absorded, if any is left, you might want to drain it off. For this dish, the noodles should NOT be soupy.
While the noodles are cooking, remove your pork loin from the crockpot and gently shred the pork. We like it not to be stringy and not to have chunks that are too big. Just nice bite sized pieces.
When the noodles are done, add the pork to the pot of noodles and stir so pork is distributed throughout. If pork wasn't warm when you added it, let the noodles/pork reheat. Taste - if bland, you'll need to add more salt and pepper.
Serve with warm bread and a salad. Nice comfort food.
NOTE - my mom cooks the pork on the stove in a pot. After salt/peppering the pork, I think she browns all sides of the loin and then turns down to low and cooks for 2-3 hours. Then she removes the pork to be shredded and in the same pot cooks her noodles and then adds pork back.
TIP - if you aren't worried about watching fat, add the juice/drippings that are in the bottom of the crockpot to the cans of broth - the drippings add an extra depth to the flavor of the dish!
NOTE - if your pork loin is on the small side (closer to 1 pound), you will want to use less noodles and less broth. You should be able to get pork with every bite of noodles.

Answer 2

Boil up some chicken whatever you like white or dark if using white meat only then us a couple of bouillons in your water. After the chicken is done you may want to take it out of the water and cut it up into bite size pieces if you didn't do that before cooking. Then cook your spaghetti noodles in the water you cooked your chicken in which would be the broth. Cook the noodles as directed on the package for the time. When the noodles are done save a little of the broth and strain your noodles. Add your chicken to the noodles add some garlic salt and Parmesan cheese on top and enjoy! *NOTE: You can use the saved broth for more moisture if you want.

Answer 3

Egg noodles
1 large egg
1/4 teaspoon of salt
1 cup of flour
1/2 egg shell of water

Mound flour on board. Make a whole in the center, drop egg and salt. Mix with a knife and add water. Knead until dough is smooth. Flour the board and roll out very thin. Place sheet of dough on a cloth and let dry until not the least sticky and yet not too brittle to handle. Sprinkle the sheet well with flour,fold into a tight roll. Slice the roll in thin threads, toss the threads up lightly on board to dry. Boil in salted water until the noodles rise to the top. Strain and give them a cool water bath (in colander or strainer) This is a small recipe but egg noodles may be made in quantity and stored in a covered jar. This is a very old family recipe, good luck, they are great noodles.

Answer 4

i make these usually when i have roast chicken.. i buy a pack of the good amish homemade noodle in the store first i take the giblets from my chicken and i also cut the wing tips off.....i add this to a pot and boil with some onion celery carrot (scraps i saved in freezer)and 2 chix cubes....i boil until i get a good stock ..strain....addnoodles have stock about 2 to 3 inches above noodles cook until noodles are getting thick and done add some sallt pepper 1/2 stick butter....if when cooking stock you need a liitle more steal some from the roast chix... i do...even when chix done i add some juice from chix to noodles...it seems hard but its easy..this is the way they were made on sunday in the country except our noodles are homemade...

Answer 5

Here is a homemade noodle recipe.

http://www.recipezaar.com/27344

Answer 6

sure. you go to the store and look for the can that says Chef Boyardee Beefaroni.
lol
anyway i think i want to go to eat at irina's house.