What can I do with basil noodles?

Question

What can be prepared with them? These noodles are dried and green since they are basil ones.

Answer 1

make a creamy alfrado sauce or garlic sauc for it with garlic and olive oil cooked in a pan and pour over it and have some steamed broccoli and shrimp with it or just eat next to garlic bread or french bread pizza or eat it with chicken bread with bread crumbs and eat as is or eat with spinach and ricotta filled meat balls u find recipe of of this site campbells.com

Answer 2

* SERVES 2 (or more)
* 1 package basil noodles - cooked for five minutes or so to make them floppy...
* 1 cup Thai holy basil leaves, or sweet basil leaves
* 2 Tbsp. sesame seeds
* 4-5 cloves garlic
* 1/4 cup olive oil
* 1 tsp. sesame oil
* 1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian)
* 1 Tbsp. fresh lime juice
* Optional: 1 small red chilli (seeds removed), OR 1/4 to 1/2 tsp. red chilli flakes
* extra basil leaves for garnish
* Optional: 1 Tbsp. toasted sesame seeds for garnish

PREPARATION:

1. If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook.
2. To make the pesto (sauce), place all ingredients (except garnishes) in a food processor.
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Process well.
3. Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients.
4. When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce.
5. To serve, garnish with a few leaves of basil and some toasted sesame seeds.
6. Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).

Answer 3

I would make Linguine & Clam Sauce, using the basil noodles.

Linguine With White Clam Sauce

1/4 cup fresh Italian parsley
1 tablespoon olive oil
1/2 cup frozen diced onions
1 tablespoon pesto sauce
1/2 teaspoon Italian seasoning
3 cloves fresh garlic
8 ounces linguine (1/2 box)
1 tablespoon lemon juice
1 (10-oz) can whole baby clams (undrained)
1 (8-oz) bottle clam juice
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons grated Parmesan cheese

Fill large saucepan 3/4 full of water. Cover and bring to a boil on high heat for pasta.

Wash parsley. Remove stems and chop enough to measure 1/4 cup.

Preheat large sauté pan on medium-high for 2-3 minutes. Place oil in pan and swirl to coat. Add onions, pesto and Italian seasoning. Using garlic press, crush garlic into pan. Use knife to remove garlic from bottom of press. Cook 3 minutes, stirring occasionally.

Stir pasta into boiling water. Boil 8 minutes, or until tender, stirring occasionally. Stir lemon juice, clams, clam juice and parsley into onion mixture. Bring to boil. Boil 1-2 minutes to blend flavors.

Place water and cornstarch in a small bowl. Whisk with fork until smooth. Slowly stir cornstarch mixture into clams. Return to boil. When boiling, reduce heat to low and simmer 5 minutes, stirring occasionally. Drain linguine. Serve clam sauce over linguine, sprinkle with cheese and serve.

Answer 4

Mmm... Pesto... Depending on how they are shaped. Are they spaghetti shaped, rottini shaped, etc? That does a lot to determine what kind of sauce you put on it.