#noodlelover

This creamy celery beef stroganoff is a delicious twist on the classic recipe. Tender beef, celery, and mushrooms simmered in a rich and creamy sauce, served over egg noodles or rice.

Ingredients: 1 lb beef stew meat, cubed. 1 cup chopped celery. 1 small onion, diced. 2 cloves garlic, minced. 1 cup beef broth. 1 cup sliced mushrooms. 1 cup sour cream. 2 tbsp flour. 2 tbsp Worcestershire sauce. 1 tsp paprika. Salt and pepper to taste. Cooked egg noodles or rice, for serving.

Instructions: Put the beef, celery, onion, garlic, beef broth, mushrooms, Worcestershire sauce, paprika, salt, and pepper in a slow cooker. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Sour cream and flour should be mixed together in a small bowl until they are smooth. Add the sour cream mixture to the slow cooker and stir it in well. Put the lid on top and cook on high for another 30 minutes, or until the sauce gets thicker. Serve with egg noodles or rice that have been cooked.

Prep Time: 15 minutes

Cook Time: 360 minutes

A tasty mix of noodles and mixed vegetables tossed in a rich and flavorful peanut butter sauce with Asian influences. With a hint of sweetness and a kick of spice, this dish has just the right mix of textures and tastes.

Ingredients: 200g noodles such as udon or rice noodles. 2 cups mixed vegetables bell peppers, broccoli, carrots, snow peas. 3 tbsp peanut butter. 2 tbsp soy sauce. 2 cloves garlic, minced. 1 tsp ginger, grated. 2 tbsp sesame oil. 1 tbsp rice vinegar. 1 tbsp honey or maple syrup. 1 tsp sriracha sauce optional. 1/4 cup chopped peanuts for garnish. 2 green onions, thinly sliced for garnish.

Instructions: Cook noodles according to package instructions. Drain and set aside. In a small bowl, whisk together peanut butter, soy sauce, garlic, ginger, sesame oil, rice vinegar, honey or maple syrup, and sriracha sauce until smooth. Set aside. Heat a large skillet or wok over medium-high heat. Add a splash of oil and stir-fry mixed vegetables until tender-crisp, about 3-4 minutes. Add cooked noodles to the skillet along with the peanut sauce. Toss everything together until well combined and heated through, about 2-3 minutes. Serve hot, garnished with chopped peanuts and sliced green onions.

Prep Time: 15 minutes

Cook Time: 10 minutes

This tasty noodle dish is a great way to enjoy the delicious combination of soft seafood and spicy peanut sauce. The thick peanut sauce covers every strand of noodles, and the shrimp, squid, and scallops make the seafood taste great. The bright vegetables give each bite color and crunch, making this dish a treat for the eyes and the mouth.

Ingredients: 200g shrimp, peeled and deveined. 200g squid, cleaned and sliced. 200g scallops. 200g rice noodles. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 3 cloves garlic, minced. 2 tablespoons sesame oil. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon chili paste. 1/4 cup chopped peanuts. 2 green onions, thinly sliced. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. To make the sauce, mix peanut butter, soy sauce, rice vinegar, honey, and chili paste in a small bowl with a whisk. Put away. Warm up the sesame oil in a big pan over medium-high heat. Put in the garlic and cook it until it smells good. Put the scallops, shrimp, and squid in the pan. It will take about 34 minutes of cooking until the seafood is fully cooked. Put the carrot and bell pepper in the pan. For another two to three minutes, cook until the vegetables are soft but still crisp. Put the cooked noodles in the pan and then pour the sauce on top of them. Toss everything together until it's all well mixed and hot. Add pepper and salt to taste. Put the seafood peanut noodles on the plate and top them with chopped peanuts, green onions, and fresh cilantro leaves. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A comforting and classic chicken noodle soup made effortlessly in a crockpot.

Ingredients: 2 lb chicken breast, diced. 8 cups chicken broth. 3 carrots, sliced. 3 celery stalks, chopped. 1 onion, diced. 3 cloves garlic, minced. 2 cups egg noodles. 2 tsp dried thyme. 2 tsp dried parsley. Salt and pepper to taste.

Instructions: In a crockpot, combine chicken breast, chicken broth, carrots, celery, onion, and garlic. Cook on low for 6-8 hours or high for 3-4 hours. Add egg noodles, dried thyme, dried parsley, salt, and pepper during the last 30 minutes of cooking. Stir well and serve hot.

Prep Time: 15 minutes

Cook Time: 360 minutes

Vegan Spicy Noodle Soup is a tasty and healthy meal because it is full of vegetables and flavor. Adding spicy sriracha and salty soy sauce to the broth gives it more depth, and the rice noodles make it comforting. You can change the vegetables however you like!

Ingredients: 8 cups vegetable broth. 1 tablespoon sesame oil. 1 onion, diced. 4 cloves garlic, minced. 1 tablespoon grated ginger. 2 carrots, sliced. 2 stalks celery, sliced. 1 red bell pepper, thinly sliced. 1 cup shiitake mushrooms, sliced. 1 tablespoon sriracha sauce. 3 tablespoons soy sauce. 8 ounces rice noodles. 1 cup spinach leaves. 2 green onions, sliced. 1 tablespoon sesame seeds, for garnish.

Instructions: In a large pot, heat sesame oil over medium heat. Add diced onion, minced garlic, and grated ginger. Saut until fragrant. Add sliced carrots, celery, red bell pepper, and shiitake mushrooms. Cook until vegetables are tender. Pour in vegetable broth, sriracha sauce, and soy sauce. Bring to a simmer. Add rice noodles and cook according to package instructions. Once noodles are cooked, stir in spinach leaves until wilted. Serve hot, garnished with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and flavorful Instant Pot version of classic Lo Mein, loaded with colorful vegetables and a savory sauce.

Ingredients: 8 oz. lo mein noodles. 1 cup sliced mushrooms. 1 cup sliced bell peppers. 1 cup sliced carrots. 1 cup broccoli florets. 1/2 cup soy sauce. 1/4 cup oyster sauce. 2 tbsp hoisin sauce. 1 tbsp sesame oil. 1 tbsp vegetable oil. 3 cloves garlic, minced. 1 tsp grated ginger. 2 cups vegetable broth. 2 tbsp cornstarch mixed with 2 tbsp water. 2 green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: Put vegetable oil in the Instant Pot and press "Saute." Put in the ginger and garlic, and cook until the smell is nice. Put in broccoli, bell peppers, mushrooms, and bell peppers. Cook for two to three minutes. Put in oyster sauce, hoisin sauce, sesame oil, and soy sauce. Combine well. Add the lo mein noodles and vegetable broth. Put the lid back on the Instant Pot. To cook for 3 minutes, set the Instant Pot to "Manual." Fast release the pressure when you're done. To make the sauce thicker, open the lid and stir in the cornstarch stuff. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 3 minutes

This quick and satisfying stir-fry recipe for pork lo mein takes only ten minutes to prepare, making it ideal for hectic weeknights. It has an abundance of flavorful noodles, vibrant veggies, and soft pork, all encased in a rich sauce.

Ingredients: 8 oz pork loin, thinly sliced. 8 oz lo mein noodles. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 cup mixed vegetables bell peppers, carrots, snow peas. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1/4 teaspoon red pepper flakes optional. 2 green onions, chopped. Salt and pepper to taste.

Instructions: As directed on the package, cook the lo mein noodles, then drain and set aside. Heat one tablespoon of vegetable oil in a big skillet or wok over high heat. Stir-fry the thinly sliced pork loin for two to three minutes, or until it loses its pink color. Take out and place aside from the skillet. Add the final tablespoon of vegetable oil to the same skillet. Stir-fry the minced garlic for about 30 seconds, or until fragrant. Stir-fry the mixed vegetables for two to three minutes, or until they begin to soften. After the pork is cooked again, add the cooked lo mein noodles back to the skillet. Combine the soy sauce, hoisin sauce, oyster sauce, sesame oil, and red pepper flakes if using in a small bowl. Coat the noodles evenly by pouring the sauce mixture over them and tossing everything together. Stir-fry for a further two to three minutes, or until thoroughly heated and mixed. Add salt and pepper according to taste, and top with finely chopped green onions. Enjoy your quick and delectable Pork Lo Mein while it's hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Enjoy a tasty vegan take on traditional chow mein noodles, full of bright vegetables and hearty flavors. Great for a quick and filling meal!

Ingredients: 200g chow mein noodles. 2 tablespoons sesame oil. 1 onion, thinly sliced. 2 garlic cloves, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup cabbage, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon maple syrup. 1 cup bean sprouts. 2 green onions, sliced. Salt and pepper to taste.

Instructions: Cook chow mein noodles according to package instructions. Drain and set aside. In a large skillet, heat sesame oil over medium heat. Add onion and garlic, saut until fragrant. Add bell pepper, carrot, and cabbage. Cook until vegetables are tender-crisp. In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, and maple syrup. Add cooked noodles to the skillet, pour sauce over noodles and vegetables. Toss to combine. Add bean sprouts and green onions, toss until heated through. Season with salt and pepper to taste. Serve hot, garnished with additional green onions if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes