Garlic Scallion Noodles

Toasted garlic notes, hints of green onion and dark rich traditional asian flavors coating fresh tender Ramen Noodles are a light and delicious easy to prepare meal option. These noodles keep well and are best served fresh and warm. Tender noodles with subtle tastes of the orient are perfect for a light lunch or those times when you may want to cut back to help get ready for the summer season. 

Watch the video and follow the instructions below to have this lip smacking dish on your table today. Roasted garlic flavored noodles will not disappoint and meet the eatfoodlicious criteria for being affordable and extremely tasty. Like and share this or any of my growing catalogue of recipes you find interesting. Thanks for visiting my site!

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Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.

Add oil and wait 30-45 seconds. Add minced garlic.

Cook for 1 minute or until fragrant.

Add green onions and cook for 10-15 seconds.

Add soy sauce, sesame oil and mix.

Add cooked noodles and mix well.

Remove the pot from the heat.

Serve immediately & Enjoy!

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Garlic Scallion Noodles

No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course, Snack
Cuisine Asian
Servings 2
Calories

Ingredients
  

  • 8 oz ramen noodles preferably fresh or spaghetti noodles
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • 5 garlic cloves minced
  • 4 green onions chopped

Instructions
 

  • Cook the fresh or dry noodles by following the instructions on the package. Drain and set aside.
  • Heat the pan up to medium high.
  • Add oil and wait 30-45 seconds.
  • Add minced garlic and cook for 1 minute or until fragrant.
  • Turn up the heat to high. Add green onions and cook for 10 seconds.
  • Add soy sauce, sesame oil and mix.
  • Add cooked noodles and mix well. Remove the pot from the heat.

Serve immediately & Enjoy!

    Video

    Keyword asian noodle recipe, best garlic scallion noodle recipe, easy garlic scallion noodle recipe, garlic scallion noodles, quick noodle recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Asian Recipes

    Shiitake Mushrooms with Bok Choy

    Healthy and tasty Shiitake Mushrooms with Bok Choy provide a nice change and a light rewarding meal. The tight texture of these mushrooms pop with earthy flavors that create a symphony of flavors when sautéed in this sauce. Follow that up with a steaming hot Bok Choy and reset the tastebuds for your second bite. This is a healthy choice and is a guilt free delicious easy to prepare meal. 

    Add this visually pleasing alternative to the menu by watching the video and following the detailed instructions below to enjoy this today. Best served fresh and with your favorite bowl of rice. Please like and share and don’t forget to tell a friend about my growing catalogue of EatFoodlicious meals and tutorials.  Thanks and return again soon. 

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    Serve with rice or noodles.

    Soak the shiitake mushrooms in boiling hot water for 30 minutes.

    Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.

    Cut

    Remove the stems.

    Clean and rinse the bok choy.

    Remove the bottom tips and slice in half (lengthwise).

    In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch for 1-2 minutes. Drain the bok choy in a strainer. Set aside.

    Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms. Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes. Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.

    Place the cooked bok choy on a plate and arrange in a circle.

    Place the braised shiitake mushrooms in the center.

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    Shiitake Mushrooms with Bok Choy

    5 from 1 vote
    Prep Time 35 mins
    Cook Time 15 mins
    Total Time 50 mins
    Course Main Course, Side Dish
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 2.5 oz dried shiitake mushrooms 
    • 12 oz baby bok choy
    • 1 cup filtered water
    • 1 cup unsalted vegetable broth
    • 3 garlic cloves minced
    • 2 tbsp shaoxing cooking wine
    • 2 tbsp oil
    • 1 tbsp oyster sauce (vegan)
    • 1 tbsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp dark soy sauce
    • salt to taste

    Cornstarch Mixture

    • ½ tbsp cornstarch
    • 2 tbsp water

    Instructions
     

    • Soak the shiitake mushrooms in boiling hot water for 30 minutes (make sure to fully submerge in water). Once complete; rinse, squeeze and clean the mushrooms at least 2 times. Cut and remove the stems.
    • Clean and rinse the bok choy. Remove the bottom tips and slice in half (lengthwise).
    • In a wok/pan: Boil 2 cups of water. Add bok choy, place the lid on and blanch/steam for 1-2 minutes. Drain the bok choy in a strainer. Set aside.
    • Using the same wok/pan: Add 2 tbsp oil and shiitake mushrooms.
    • Then add soy sauce, oyster sauce, sesame oil, dark soy sauce, water, broth and mix. Cook for 3-4 minutes.
    • Pour in cornstarch mixture (½ tbsp + 2 tbsp water). Cook for 3 minutes. Stir frequently until the sauce thickens.
    • Season with salt to taste.

    Assemble

    • Place the cooked bok choy on a plate and arrange in a circle.
    • Place the braised shiitake mushrooms in the center.

    Serve with rice or noodles. Enjoy!

      Video

      Keyword best shiitake mushrooms with bok choy recipe, chinese vegetable stir fry, easy shiitake mushrooms with bok choy recipe, plant based recipes, shiitake mushrooms with bok choy, vegan recipe
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Tzatziki Sauce

      Restaurant style Tzatziki Sauce is so simple to make in the comfort of your own home. If you are like me and love to have delicious meals with quality sides, I suggest giving this creamy reward a try. This sauce goes great on shawarma, gyro and many other Mediterranean inspired dishes. I love to whip this up and just munch on it as a dip with my favorite pita chips when just hanging out with the family. Check out the short video and follow the simple instructions to be on your way to making this authentic Tzatziki Sauce for your next foodlicious adventure.

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      Serve with pita chips.

      Ingredients

      Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. 

      Squeeze the grated cucumber to remove additional water.

      Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking.

      Mix well.

      Enjoy!

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      Share on social media

      Tzatiziki Sauce

      No ratings yet
      Prep Time 10 mins
      Total Time 10 mins
      Course Appetizer
      Cuisine Greek
      Calories

      Ingredients
        

      • ½ English cucumber
      • 1 cup plain greek yogurt
      • 2 tbsp lemon juice about ½ lemon -/+ adjust to your liking
      • 1 tbsp extra virgin olive oil
      • 3 garlic cloves grated
      • salt & black pepper to taste

      Instructions
       

      • Grate the cucumber and sprinkle ½ tsp salt on it. Let it sit for 10 minutes, this helps remove excess water. Squeeze the grated cucumber to remove additional water.
      • Place the drained cucumber, yogurt, minced garlic, lemon juice and olive oil in a medium sized bowl. Add a pinch/dash of salt and pepper to your liking. 
      • Mix well.
      Keyword best tzatziki sauce recipe, easy tzatziki sauce recipe, homemade tzatziki sauce recipe, tzatziki sauce
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      King Oyster Mushroom Ramen Noodles

      Delicious Ramen noodles area a simple and an affordable quick easy meal that can satisfy your appetite without impacting your budget. Over the years for various reasons my family and I have had these types of noodles as a staple in our food rotation. It is affordable to buy these in bulk and have them available for a quick meal that can be made with just about anything you have in the refrigerator. This recipe was put together with some vegetables from the local Asian grocery store and prepared in about 15 minutes. The mushrooms are tender juicy and a good source of nutrition. The greens provide necessary minerals and the Japanese noodles are excellent. The sauce I use is some of my favorite flavors to balance out the dish and bring an extra level of satisfaction to the experience.

      If you are busy or want to have meals available for a throw together quality dinning adventure, I suggest you consider adding these noodles and similar vegetables to your shopping list. My kids are able to make these types of meals to feed themselves when we do not have the time to sit together. Teaching the kids how to feed themselves is a basic life skill and this is a tasty rewarding meal that does not require a lot of dirty dishes when trying to get the food to the table. Watch the video, follow the very simple instructions and be ready at the drop of a hat to pull together a simple tasty foodlicious dish that is succulently savory and very filling.

      Healthy vegan food.

      Ingredients

      Heat oil to medium-high for 30 seconds. Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.

      Add sliced mushrooms and cook for 3-4 minutes.

      Add choy sum stems, cook for 1-2 minutes.

      Add cooked ramen noodles.

      Pour the sauce mixture on top of the noodles.

      Mix and toss well.

      Enjoy!

      King Oyster Mushroom Ramen Noodles

      5 from 2 votes
      Prep Time 10 mins
      Cook Time 15 mins
      Total Time 25 mins
      Course Main Course
      Cuisine Asian
      Servings 2
      Calories

      Ingredients
        

      • 7 oz dry ramen noodles 2 bundles
      • 2 cups chinese choy sum or bok choy cut into 2" long
      • 2 cups king oyster mushrooms (2) or any type of mushrooms sliced
      • 3 tbsp canola, vegetable or peanut oil
      • 3 garlic cloves minced
      • 2 shallots minced

      Sauce

      • 1 tbsp soy sauce
      • 1 tbsp sesame oil
      • 1 tbsp chili oil
      • ½ tbsp black vinegar

      Instructions
       

      • In a small bowl: combine all the sauce ingredients together and mix. Set aside.
      • In pot: add water and bring it to a boil.
      • Place dry ramen in the pot. Follow the instruction on the package for cook time.
      • Using a wok: Heat oil to medium-high for 30 seconds.
      • Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.
      • Add sliced mushrooms, cook for 3-4 minutes.
      • Add choy sum stems, cook for 1-2 minutes. Add the rest of the choy sum and cook for another 1 minute or until slighty tender.
      • Add cooked ramen noodles. Pour the sauce mixture on top of the noodles. Mix and toss well.

      Enjoy!

        Video

        Keyword best vegan ramen noodle stir fry recipe, easy vegan ramen noodle recipe, vegan kabobs, vegan ramen noodle recipe, vegan ramen noodle stir fry recipe, vegan ramen noodlesa
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Slow Cooker Cranberry Sauce

        Slow Cooker Cranberry Sauce is good anytime of the year but is extremely nice during the holidays season. The smell of fresh stewing cranberries creates a sweet aroma that will add to the holiday perfume your kitchen creates as you work to have all dishes table ready at the same time. This recipe and method of preparation allows you the flexibility to prepare other items in parallel as it is a steady and predictable quality approach to a holiday classic.

        This quick and convenient recipe calls for only 3 ingredients and is dump and go friendly. You’ll never want to buy caned cranberry sauce ever again because home cooked is so delicious, fresh tasting and easy to make. Watch the video and check out the instructions below to be well on you way to slapping the next person that tries to pour that caned jello looking stuff on your plate. Seriously though, I ate from the can for years and never liked it that much. Once I had fresh made; I enjoyed it and now I make it every year because my entire family loves it. It is so simple to make and adds authenticity to the presentation of your holiday table. Best part is that if you feed this to your kids, when they grow up; if someone drops that preformed canned stuff on their plate they will be missing mama right then and there. 🙂

        Serve with turkey, chicken or any protein.

        Ingredients

        Cranberries and sugar.

        Add fresh orange juice.

        Mix well. Cover and slow cook on high for 2 hours.

        Cook (uncover) for 1 more hour or until desire consistency.

        Delicious cranberry sauce.

        Slow Cooker Cranberry Sauce

        5 from 1 vote
        Cook Time 3 mins
        Total Time 3 mins
        Course Condiment, Side Dish
        Cuisine American
        Servings 2 cups
        Calories

        Equipment

        • Slow Cooker

        Ingredients
          

        • 12 oz fresh or frozen cranberries
        • 1 cup granulated sugar
        • 1 fresh orange (juice) ½ cup

        Instructions
         

        • In a 2 qt. slow cooker: place cranberries, sugar and orange juice; mix/stir.
        • Cover and slow cook on high for 2 hours.
        • Remove lid and stir.
        • Leave lid off and cook uncovered for ~1 more hour or until desire consistency (don't worry if it looks watery, it's going to thicken up as it cools . For a quick tip: put the sauce in the refrigerator and it will thicken faster). Best served cool.
        • Transfer to a serving bowl or airtight container.

        Refrigerate up to 2 weeks or freezer up to a month.

          Keyword best slow cooker cranberry sauce recipe, easy slow cooker cranberry sauce recipe, homemade cranberry sauce recipe, slow cooker cranberry sauce
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Instant Pot Pumpkin Puree

          Homemade Instant Pot Pumpkin Puree tastes fantastically fresh, is simple to make and you’ll never want to buy or eat from a can again.

          Traditionally, the oven baked pumpkin puree takes much longer to prepare, but if you use a pressure cooker, it will cut the time by half if not more. Follow this easy recipe and you will have fresh pumpkin puree for those Holiday meals that will solidify your place as the cook of the family.

          Cut the a circle around the stem and discard.

          Scoop out seeds.

          You can save the seeds or discard them.

          Place the trivet in the cooker. Add water and place the pumpkin in the cooker.

          Cooked pumpkin.

          Scoop out the pumpkin flesh and place in a bowl.

          Use a handle or regular blender and puree until smooth.

          Place a mesh strainer over a bowl with a coffee filter or cheesecloth inside. Place the smooth puree to the filtered strainer and drain out all the excess liquid.

          Homemade Instant pot pumpkin puree.

          Instant Pot Pumpkin Puree

          5 from 1 vote
          Prep Time 5 mins
          Cook Time 25 mins
          Total Time 30 mins
          Course Side Dish
          Cuisine American
          Calories

          Equipment

          • Pressure Cooker / Instant Pot

          Ingredients
            

          • 1 sugar/pie pumpkin 3-4 pounds
          • 1 ½ cup water

          Instructions
           

          • Wash and clean the pumpkin. Pat dry with a paper towel.
          • Cut the top in a circle and discard stem. Scoop out seeds (you can save the seeds or discard them).
          • Place the trivet in the cooker. Add water and place the pumpkin in the cooker.
          • Put the lid on and pressure cook on high for 25 mintues, then natural release.
          • Carefully transfer the hot pumpkin to a plate or bowl. Let stand until cool to the touch.
          • Scoop out the pumpkin flesh and place in a bowl.
          • Use a handle or regular blender to puree until smooth.
          • Using a separate bowl: place a mesh strainer over the bowl with an inserted coffee filter or cheesecloth. Place the smooth puree in the filtered strainer and drain out all the excess liquid. Allow about an hour to properly drain.
          • Cover with air tight container and refrigerate up to a week or freeze up to six months.
          Keyword easy pressure cook pumpkin puree, homemade pumpkin puree, Instant pot pumpkin puree, quick and easy pumpkin puree
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!