Category: Noodles

Spicy Udon Noodles

One of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a Udon Noodle is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. I keep some Thai peppers in the refrigerator to nibble on while I work my way through a heaping serving. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house. Watch the video , follow the instructions below to be on your way to yet another eatfoodlicious home cooked featured dish. Feel free to like and share this or anything from my growing catalogue of quick reference recipes with presentation suggestions.

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Heat the pan to medium-high. Add oil then wait until it gets really hot (about 60 seconds). Add minced shallots and cook for 1-2 minutes or until fragrant. Add garlic, green onions & red flakes.

Cook for 30 -45 seconds until fragrant.

Place the noodles in a bowl. Add soy sauce, brown sugar, dark sauce (if using) and rice vinegar. Then mix everything together. Add the sautéd items then mix them in with the noodles. Season with soy sauce or red flakes if needed.

Serve with sliced cucumbers, red chili peppers (Thai pepper) and chili oil.

Mix everything together.

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Spicy Udon Noodles

Spicy Udon Noodles are tender and delicious with just the right amount of burn.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Asian, Japanese
Servings 2
Calories

Ingredients
  

  • 2 (7 oz each) udon noodles
  • 3 garlic cloves minced
  • 1 shallot minced
  • 4 green onions chopped

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp red pepper flakes
  • 2 tsp brown sugar
  • 1 tsp rice vinegar
  • 1 tsp dark soy sauce

Instructions
 

  • Boil a pot full of water. Cook the noodles until they loosen. Drain and set aside.
  • Heat the pan to medium-high. Add oil then wait until it gets really hot (about 60 seconds). Add minced shallots and cook for 1-2 minutes or until fragrant. Add garlic, green onions, red flakes and cook for 30 -45 seconds until fragrant.
  • Place the noodles in a bowl. Add soy sauce, brown sugar, dark sauce (if using) and rice vinegar. Then mix everything together. Add the sautéd items then mix them in with the noodles. Season with soy sauce or red flakes if needed.
  • Serve with sliced cucumbers, red chili peppers (Thai pepper) and chili oil. Mix everything together.

Serve & Enjoy!

    Video

    Keyword 15 less udon noodles, best spicy udon noodles, easy spicy udon noodles, quick and easy udon noodles, spicy udon noodles
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    Slow Cooker Baked Ziti

    Easy Baked Ziti is full of exquisite sauce and full of creamy cheese flavors that are too good not to try. Thick rich layers of time melted cheese and sauce gather around the Ziti for a budget friendly meal anyone can cook. Extremely tasty and good to the last bite, this selection is perfect on any occasion.  A simple to repeat methodical layering that slow cooker marinates for some of the most inviting aromas that will cascade throughout the house like an open invitation to chase away the hunger. Wonderful pasta, sauce and cheese that combine for a belly full of delicious satisfaction. This recipe is also very beginner friendly and should be tried by anyone able to use a slow cooker.

    Watch the video and follow the instructions below to have heaping scoops of this filling extravaganza on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with garlic toast, rolls or your favorite fresh baked bread. Thanks for visiting and see you again soon

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    Ricotta Mixture

    In a bowl: combine everything together.

    Mix well.

    In a large bowl: combine pasta and tomato sauce together.

    Cooking Spray

    In this order – 1st layer: Add 2 ½ cups of pasta sauce.

    Add 2 cups uncooked ziti.

    Add half of the ricotta mixture.

    Add 1 cup grated Parmesan cheese.

    Add ½ cup mozzarella cheese. 

    2nd layer: 2 ½ sauce

    2 cups ziti

    Rest of the ricotta

    1 cup Parmesan cheese

    ½ cup mozzarella. 

    3rd layer: sauce

    Ziti

    Sauce

    Slow cook on high for 2 ½ hours. Remove lid.

    Add 1 cup mozzarella cheese. Place lid on.

    Cook on high for 30 minutes.

    Serve

    Garnish with fresh Parmesan cheese, chopped parsley, red pepper flakes or salt & pepper. Serve with warm bread. Enjoy!

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    Slow Cooker Easy Baked Ziti

    Simple to follow Baked Ziti recipe that is cheesy and delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 3 hrs
    Total Time 3 hrs 5 mins
    Course Main Course
    Cuisine American, Italian
    Servings 6
    Calories

    Equipment

    • Slow Cooker

    Ingredients
      

    • 1 lb uncooked ziti pasta
    • 2 (24-25 oz) pasta sauce
    • 15 oz tomato sauce
    • 2 cups shredded mozzarella cheese

    Ricotta Cheese Mixture

    • 15 oz ricotta cheese
    • 2 cups grated Parmesan cheese
    • ½ cup fresh chopped parsley
    • 2 large eggs

    Instructions
     

    Ricotta Mixture

    • In a bowl: combine everything together and mix well.

    Sauce

    • In a large bowl: combine pasta and tomato sauce together.

    Slow Cook

    • Grease the cooker with cooking spray.
    • In this order – 1st layer: Add 2 ½ cups of pasta sauce. Add 2 cups uncooked ziti. Add half of the ricotta mixture. Add 1 cup grated Parmesan cheese. Add ½ cup mozzarella cheese. 2nd layer: 2 ½ sauce, 2 cups ziti, rest of the ricotta, 1 cup Parmesan cheese & ½ cup mozzarella. 3rd layer: 2 ½ sauce, the rest of the ziti, & the rest of the sauce. Place the lid on.
    • Slow cook on high for 2 ½ hours. Remove lid.
    • Add 1 cup mozzarella cheese. Place lid on. Cook on high for 30 minutes.

    Garnish with fresh Parmesan cheese, chopped parsley, red pepper flakes or salt & pepper. Serve with warm bread. Enjoy!

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      Pad See-Ew (Thai Stir-Fry Noodles)

      Pad See-Ew ‘Thai Stir Fried Noodles’ are a simple rice noodle stir-fry that comes with rich filling morsels of juicy chicken and crunchy yu choy stems. It makes a great week night meal that is perfect for sharing. Rice noodles are smooth and tender. They are the base of most popular Thai recipes that have no European equivalent, I have been able to find, for an adequate substitute. Made from rice flour, they need only be soaked in hot water for a few minutes to become very tender. Which makes this recipe a breeze to prepare and clean up after.

      Watch the vide and follow the instructions below for a dish just like the one in the picture. Like and share this or any of the videos you may find interesting from the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this or any of my meal suggestions. My family devoured the meal from this video while it was hot and ready. We loved it and I am sure you will too.

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      In bowl, combine all the ingredients together and mix.

      In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

      Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink.

      Add yu choy stem and cook for 2-3 minutes.

      Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.

      Add cooked noodles and sauce.

      Mix the sauce with the noodles until evenly coated.

      Add yu choy leaves and mix everything together.

      Remove the wok from the heat source.

      Serve immediately & enjoy!

      More Chicken Recipes

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      Pad-See-Ew (Thai Stir Fry Noodles)

      Mouthwateringly smooth Thai Stir Fried Noodles are bursting with rich chicken and crunchy vegetables in this easy to follow recipe.
      No ratings yet
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      Prep Time 10 mins
      Cook Time 15 mins
      Total Time 25 mins
      Course Main Course, Noodles
      Cuisine Asian, Thai
      Servings 3
      Calories

      Ingredients
        

      • 8 oz dried wide rice noodles
      • 1 ½ cups yu choy, bok choy or Chinese broccoli
      • 6 oz boneless skinless chicken thighs cut into cubes
      • 2 garlic cloves minced
      • 1 egg
      • 2 tbsp oil

      Sauce

      • 2 tbsp oyster sauce
      • 2 tbsp water
      • 1 tbsp soy sauce
      • 1 tbsp dark soy sauce
      • 1 tbsp sugar
      • 1 tbsp rice vinegar or white vinegar

      Instructions
       

      Sauce

      • In bowl, combine all the ingredients together and mix.

      Noodles

      • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

      Stir-fry

      • Cut the chicken into cubes and set aside. Cut the yu choy (or bok choy) in half. Set the stems and leaves aside.
      • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for for 4-6 minutes or until no longer pink. Add yu choy stem and cook for 2-3 minutes.
      • Turn up the heat to high. Push the chicken and yu choy to the side. Add egg and cook. Scramble the eggs and push aside.
      • Add cooked noodles and sauce. Mix the sauce with the noodles until evenly coated. Add yu choy leaves and mix everything together. Remove the wok from the heat source.

      Serve immediately & enjoy!

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        Stir-Fry Chicken Udon Noodles

        Stir Fry Chicken Udon is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.

        Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!

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        Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.

        Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for 4-6 minutes or until no longer pink. Add sliced onions and stir fry for 2-3 minutes.

        Add carrots and cook for 1-2 minutes.

        Add noodles and sauce. Mix the sauce with the noodles. Turn up the heat to high.

        Add bok choy and mix everything together. Cook for 2-3 minutes or until the bok choy is slightly welted.

        Remove the wok/skillet let for the heat source.

        Serve & enjoy!

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        Stir-fry Chicken Udon Noodles

        Delicious Udon Noodles featuring tender juicy chunks of chicken and lightly crispy vegetables for a balanced meal.
        4 from 2 votes
        Print Recipe Pin Recipe
        Prep Time 5 mins
        Cook Time 15 mins
        Total Time 20 mins
        Course Main Course, Noodles
        Cuisine Asian, Japanese
        Servings 3
        Calories

        Ingredients
          

        • 12 oz chicken thighs
        • 2 packs udon noodles vacuum seal
        • 1 ½ cups bok choy
        • 1 carrots julienned
        • ½ onions sliced
        • 2 garlic cloves minced
        • 2 tbsp oil

        Sauce

        • 2 tbsp oyster sauce
        • 2 tbsp water
        • 1 tbsp mirin
        • 1 tbsp dark soy sauce
        • 1 tbsp soy sauce
        • 2 tsp granulated sugar

        Instructions
         

        Sauce

        • In bowl, combine all the ingredients together and mix.

        Noodles

        • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

        Stir-fry

        • Cut the chicken into cubes.
        • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add minced garlic and cook for 30-45 seconds or until fragrant. Add chicken and cook for 4-6 minutes or until no longer pink. Add sliced onions and stir fry for 2-3 minutes. Add carrots and cook for 1-2 minutes.
        • Add noodles and sauce. Mix the sauce with the noodles. Turn up the heat to high. Add bok choy and mix everything together. Cook for 2-3 minutes or until the bok choy is slightly welted. Remove the wok/skillet let for the heat source.

        Serve & enjoy!

          Video

          Keyword best stir fry chicken udon noodles, easy stir fry udon chicken noodles, easy stir fry udon noodles, stir fry chicken udon noodles, udon noodles under 15 minutes
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