I have bought some noodles, what can i cook tonight! oh I am veggie, but boyf is not.?!


Question: So need to be able to add chicken or something to his! Ta


Answers: So need to be able to add chicken or something to his! Ta

Stir fry
Add some ginger, spring onions, garlic, soy sauce and veg like beansprouts, baby corns, broccoli etc.
At the very end, after you've taken your share out, you can add some cooked chicken or prawns to his and give it a quick stir.
Lovely

you can cook noodles including vegetables and some cheese it would be the better choice for you and that lucky personality because you wont feel any need of vegetables and he wont need any sort of meat or chicken

Stir fry vegetables - baby corn, peppers, mushrooms etc. You could grill a chicken breast and add that to your boyfriend's.

You could do a stir fry, with vegtables and add the chicken for his.

Hey!Try these............

Chicken Noodle Soup

PREP TIME 35 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs 5 Min

INGREDIENTS

* 1 (2 to 3 pound) stewing chicken
* 2 1/2 quarts water
* 3 teaspoons salt
* 2 teaspoons chicken bouillon granules
* 1/2 medium onion, chopped
* 1/8 teaspoon pepper
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried thyme
* 1 bay leaf
* 1 cup diced carrots
* 1 cup diced celery
* 1 1/2 cups uncooked fine noodles

DIRECTIONS

1. In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.

I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.


Asian Chicken Noodle Salad

INGREDIENTS

* 1 (3 ounce) package ramen noodle pasta, crushed
* 2 tablespoons butter, melted
* 1/2 cup sunflower seeds
* 1/2 cup pine nuts
* 3 cups shredded bok choy
* 5 green onions, thinly sliced
* 1 cup diced, cooked chicken breast meat
* 1 (5 ounce) can water chestnuts, drained
* 12 pods snow peas
*
* 1/2 cup vegetable oil
* 1/4 cup rice wine vinegar
* 1 tablespoon soy sauce
* 1/4 cup white sugar
* 1 tablespoon lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Chicken Noodle Casserole

INGREDIENTS

* 4 skinless, boneless chicken breast halves
* 6 ounces egg noodles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 cup sour cream
* salt to taste
* ground black pepper to taste
* 1 cup crumbled buttery round crackers
* 1/2 cup butter

DIRECTIONS

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Stir fry vegetarian phad Thai

Serves 2-4



Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
225g/8oz flat dried rice noodles
50g/2oz shallots
100g/4oz onions
4 spring onions
3 fresh red chillies (or green ones if you want a hotter dish)
2 tbsp groundnut (peanut) oil
3 tbsp coarsely chopped garlic
3 tbsp fish sauce or light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp lime juice
1 tbsp light soy sauce
salt
freshly ground black pepper, to taste
1 tbsp sugar
2 tbsp vegetarian oyster sauce
225g/8oz fresh bean sprouts
handful fresh coriander sprigs
3 tbsp coarsely chopped roasted peanuts for garnish



Method
1. Soak the rice noodles in a bowl of hot water for 25 minutes.
2. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.
3. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.
4. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.
5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.
6. Add the bean sprouts and continue to stir-fry for four minutes.
7. Finally, add the coriander and stir-fry briskly for 30 seconds.
8. Turn onto a warm platter, sprinkle with the peanuts and serve at once.





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