Category Archives: Noodles

Thai Braised Beef with Coconut Milk and Ginger

1 (2 1/2-lb.) boneless chuck roast
1 tsp. salt
2 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cumin
1 tsp. ground red pepper
1 tsp. ground turmeric
1 tsp. freshly ground black pepper
2 tsp. vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 Tbsp. minced peeled fresh ginger
4 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1-1/2 cups light coconut milk
2 Tbsp. sliced peeled fresh lemon grass or 1 Tbsp. thinly sliced lime rind
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 oz. uncooked)
1 cup chopped fresh cilantro

Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients (salt through black pepper) in a small bowl. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325 degrees.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat 1 teaspoon oil in pan. Add onion, carrot, ginger and garlic; sauté 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil. Cover and bake at 325 degrees for 2 hours. Remove beef from pan using a slotted spoon; shred with 2 forks, set aside and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves. Serve beef and vegetable mixture over noodles. Sprinkle with cilantro.

Yield: 6 servings be

Note: You can find light coconut milk in the Asian or Mexican section of most supermarkets. If yours does not carry it, ask your grocer to order it for you.

Sweedish Meatballs

1 package meatballs
1 12 oz. jar mushrooms, gravy
1/3 cup sour cream
1/4 teaspoon allspice
8 ounces egg noodles, cooked and drained – toss with butter.

Heat mini meatballs – refrigerated or frozen – in mushroom gravy. Remove from heat. Stir in sour cream and allspice.
Serve over egg noodles.

4 Servings

Ginger Stir-Fry Pork

2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced

Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.

4 Servings

Chicken Stroganoff

12 ounces broad egg noodles
1 tablespoon butter
1/2 cup chopped onion
8 ounces sliced mushrooms (any variety and/or combination)
1 teaspoon dried thyme
2 cooked chicken breast halves, cut into 1-inch pieces (about 2 cups)
1/2 cup dry red wine
1 cup reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
2 tablespoons freshly chopped chives


Cook egg noodles according to package directions.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Stir in chicken. Add wine and simmer 1 minute. In a small bowl, whisk together broth, cornstarch and Worcestershire sauce. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until mixture thickens. Stir in cooked noodles and toss to combine. Season to taste with salt and black pepper.

Transfer to a serving platter and top with chives.

Beef Lombardi

Get gourmet beef sent right to your door!

1 pound lean ground beef

1 (14 1/2-ounce) can chopped tomatoes

1 (10-ounce) can diced tomatoes and green chiles

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 (6-ounce) can tomato paste

1 bay leaf

1 (6-ounce) package medium egg noodles

6 green onions, chopped (about 1/2 cup)

1 cup sour cream

1 cup (4 ounces) shredded sharp Cheddar cheese

1 cup shredded Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.

Yield: Makes 6 servings