Nuts for Noodles

by Michele Cheplic | More from this Blogger

13 May 2009 07:59 PM

When consumed in moderation noodles can be very good for you. At least that's what I tell myself after I devour an entire bowl full of my favorite Japanese soba noodles. Actually, buckwheat noodles, as well as gluten-free wheat pasta, can do a body good.

The following noodle recipes also have dietary benefits. Plus, they are easy to make and taste fantastic:

CHINESE NOODLE PACKETS

Ingredients:

2 packages Ramen noodles

1 cup sliced mushrooms

1 sliced red pepper

2 cups Napa cabbage, chopped

4 fresh fish fillets (white, flaky fish like halibut or orange roughy)

1/2 cup sliced scallions

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

4 cups chicken broth

1/4 cup soy sauce

4 teaspoons sesame oil

4 large squares aluminum foil

Directions:

Preheat oven to 400 degrees.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil.

Stack the following ingredients on top of noodles, in this order: Mushrooms, cabbage, fish, red pepper, scallions, pepper flakes, and salt.

Pull up sides and corners of pouch to form a small basket shape leaving an opening at the top to pour in liquid.

In a small bowl, combine broth, soy sauce and sesame oil.

Distribute liquid evenly among packs.

Press foil together, leaving a small opening to allow steam to escape.

Place on cookie sheet and bake in oven for 15 to 20 minutes.

Serve immediately.

ANGEL HAIR PASTA WITH ALFREDO SAUCE

Ingredients:

1 pound Angel Hair pasta

2 cups whipping cream

3/4 cup freshly grated Parmesan cheese

1/4 teaspoon fresh black pepper

5 slices prosciutto, diced in small pieces

1 jar marinated artichoke hearts, sliced

Fresh chopped basil

Fresh chopped scallions

Fresh shredded Parmesan cheese

Directions:

Cook pasta according to package directions, drain and set aside.

Heat cream in a large skillet over low heat. Gradually sprinkle in cheese, stirring constantly, until blended. Simmer, stirring occasionally, for about 5 minutes or until sauce is slightly reduced. Add prosciutto and artichoke hearts. Heat and stir.

Place cooked pasta on plate. Pour sauce over.

Serve with shredded Parmesan, scallions and fresh basil on top.

Related Articles:

Save Money--Make Your Own Chinese Restaurant-Style Dishes

Pasta Party

Pasta Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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