Let me start by saying I'm the Queen Of Too Many Noodles. That is to say, I ALWAYS cook too many noodles when I'm making spaghetti, fettucini, capellini, macaroni. Doesn't matter, I always have leftovers. Now you are sitting there saying, "you can't be the queen, I'm the queen!" And I'm sure you are, in fact, I bet there are lots of us. And if you have this problemo too, then read on, and next time you've got a tupperware full o'leftover noodles, try one of these babies out! Oh, and this also works nicely with quinoa pasta, if you are trying to cut down on wheat, or if you are gluten free.
This first dish is very simply called "fried noodles". It comes by way of my mom, she used to make this for dinner along with lamb patties (not really sure what those were?! I think they were like hamburger patties, only made out of ground lamb, and we would eat them dipped in ketchup. I remember loving them), and frozen green peas. This was always the combo. My mom mostly made dinners with 3 things on the plate, meat, carb, and veggie, and I tend to cook in much the same way, at least sometimes. I guess we all turn into our mothers at some point, and that's cool with me, I like my mom a lot. AND, if you were my mom, you would fry the noodles and then season them with one thing and one thing only. This stuff...
Look familiar? I bet your mom used it too. I must say, lawry's seasoned salt is pretty delicious stuff. A blend of salt, sugar, and other spices. You have to use it sparingly, but it's good on baked potatoes, popcorn, or fried noodles. I have changed the fried noodle recipe a bit into my own hippie version, and so most of the time I use tamari or soy sauce, nutritional yeast, and hot sauce, instead of lawry's, but every now & then I slip back into childhood and douse my noodles with good old lawry's. Yum. Seriously, yum.
You will need:
Leftover noodles (macaroni or some type of long, straight noodle works best here)
butter or cooking oil
Lawry's OR Tamari, Nutritional Yeast, & Hot Sauce
Heat up a good amount of oil or butter in your skillet. Add your noodles and keep the heat low until the noodles are warm. Once warm, crank the heat and let them fry on one side until they are good and crispy. Flip them and crisp up the other side. Once they are nice and crispy, turn off the heat and season with your choice of spices. I always toss them in a bit of nutritional yeast while they are cooking too because it tends to help them crisp up. Hot sauce is obviously optional. Serve as a side dish with anything! One of my favorite meals is baked tilapia, fried noodles, and some kind of green vegetable or salad. They are great with burgers, sausages, or as a vegetarian side along steamed veggies. Fried noodles! Thanks Mom!
Ok, one more for leftover noodles. A simple stir fry that I made just the other night and figured I would post because it was so darn good. I used to make a lot of different stir fry's, back in the day when I was eating lots of tofu & tempeh and brown rice. I still eat a fair amount of brown rice, more often than I eat white rice I'm proud to say, but the tofu is few and far between these days. I've been trying to get into it again because I just don't think we need to eat meat at every single dinner. When Matt is at work I tend to cook more vegetarian dishes, and this one is super simple and really tasty...
You will need:
Leftover noodles (I would prefer a long straight noodle again here)
Any veggies you might have in your fridge
Hot Chili Sauce
Cut your tofu into small squares & fry it up, high heat, in a bit of butter or oil until it's good and crispy. Turn your heat down to medium and add your veggies. I added broccoli, red pepper, carrots, yellow squash, garlic, and mushrooms. Saute until they are hot but still nice and crisp. Finally, add your noodles. Get 'em good and hot and then season with tamari and hot chili sauce. Once your stir fry is off the heat, garnish it with a bit of sesame oil. Delicious!!