There may be hundreds of recipe for Vegetable Noodle Soup, but this version is one of the easiest you will ever make. This veg noodle soup recipe is loaded with vegetables, cooked in one single pot, and is so filling and comforting. Vegetable Noodle Soup When you are dieting having lots of soups really helps...
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When you need a quick meal that doesn't compromise on flavor, these shrimp noodles in chilli garlic oil are exactly what you need! Tender shrimp, chewy egg noodles, and a glossy sauce in chilli garlic oil create a bold, spicy noodle bowl that's ready in just 30 minutes.
If bold flavors are your love language, these shrimp noodles in chilli garlic oil deserve a spot on your dinner table.
Slippery noodles coated in aromatic chilli garlic oil, juicy shrimp, and a handful of fresh herbs come together in a dish that's fiery, fragrant, and incredibly satisfying—all in under 30 minutes.
These shrimp noodles in chilli garlic oil are proof that a handful of simple ingredients can create restaurant-quality flavors at home.
The magic lies in the infused chilli garlic oil, where hot oil is poured over readymade chilli garlic crisps to release their smoky heat into the oil.
This intensely flavorful oil coats every strand of noodles, while succulent shrimp add a naturally sweet, juicy bite that perfectly balances the spice.
This easy one-pan recipe is perfect for busy weeknights when you're craving restaurant-style noodles without the wait.
Simple ingredients, quick cooking, and irresistible flavors make this a recipe you'll come back to again and again.
The post Shrimp Noodles in Chilli Garlic Oil | Easy 20-Minute Noodles Recipe first appeared on Flavor Quotient.
Creamy Macaroni Pasta is a creamy and rich pasta made using easily available ingredients in your kitchen. Cheese is minimum in this recipe still it comes out so rich that I can say this is no lesser than mac and cheese. This is mild and not so heavy so it is my goto recipe for busy weekend dinner.
If you are looking for a creamy and tasty pasta which is not loaded with cream or cheese then this pasta is just for you. It has an Indian flavour twist to the usual pasta that you will fall for instantly. Bored of mac and cheese or white sauce pasta then this one is for you, do try and let me know how you liked it.
[feast_advanced_jump_to]Creamy Macaroni Pasta is an Indian twist to the regular white sauce pasta, mac and cheese. No heavy ingredients, this sauce is mild yet creamy and delicious. With macaroni pasta it nicely coats the sauce and this recipe is a winner.
Macaroni pasta tossed in a delicious creamy and thick sauce, this is a must try recipe to make your dinner special. Kids will love it for sure as it is creamy. You can use any small pasta variety, I used mini macaroni which I had in hand.
This pasta is easy to make and comes together in just 20 minutes from start to finish. A small amount of cheese is used here and the creaminess comes from milk. A zing of Indian masalas makes this pasta so unique and delicious.
I created this pasta recipe just for many who stay away from Alfredo, mac and cheese because of the heavy use of cream and cheese. This pasta comes out so creamy yet light because it uses a combination of milk with little cheese.
1.Boil 4 cups water, add salt to it. Add 1 cup macaroni pasta to it.
2.Cook until it becomes soft but not mushy.
3.Once cooked drain water, rinse with cold water to avoid further cooking.
4.Heat 2 tablespoon butter, add ½ teaspoon cumin seeds, let it splutter.
5.Add 1 tablespoon garlic finely chopped, 2 tablespoon onion finely chopped.
6.Add 1 tablespoon flour.
7.Give a quick saute then add salt, 1 teaspoon chilli powder, ½ teaspoon garam masala powder.
8.Give a quick saute.
9.Add 1 ½ cups milk.
10.Give a quick mix so that it does not form lumps.
11.When it starts to thicken add 2 tablespoon cheese. Cook until the sauce thickens and becomes creamy.
12.Give a quick mix. The sauce should be thick and creamy like this.
13.Add ¼ teaspoon pepper powder and ¼ teaspoon mixed herbs.
14.Add cooked macaroni pasta.
15.Mix well and switch off.
Creamy Macaroni Pasta is ready!
Serve it hot with toasted bread or it tastes great as such too. I wouldn't recommend to store as it tastes great when hot also the consistency changes when cooled or stored. In case if you want to store, you can store in fridge then add little milk heat it up before serving. Always serve hot!
If you have any more questions about this Creamy Macaroni Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Creamy Macaroni Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Veg rice vermicelli noodles is a simple and delicious stir fry recipe made with rice vermicelli, vegetables, bean sprouts, chillies, ginger, garlic, soy sauce, and vinegar. This is a quick and wholesome dish that can be made in less than 30 minutes. It is perfect for busy days, a quick lunch or dinner option. Vegetarian...
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Cheese Pasta is made by tossing your choice of pasta in a delicious creamy cheese sauce. It is quick and easy to make, tastes so delicious, kids will love it too. This Cheese Pasta can be made quickly and comes together in just 20 minutes. Do try this creamy pasta and treat yourself!
Cheese Pasta can be made easily and quickly and is so versatile that you can throw in all your favorite ingredients. This can be made with vegetables, chicken, mushroom, broccoli etc, even without all these it still tastes delicious.
[feast_advanced_jump_to]Cheese Pasta is made using penne pasta, butter, garlic, cheese, cheese spread and herbs for seasoning. This Cheese Pasta is pretty simple and quick to make still comes out so creamy and delicious. Kids will demand often as it is that good.
Cheese Pasta can be served with toasted bread or with grilled chicken. When you are running out of time still want a delicious meal then this cheese pasta is just for you! You can add in vegetables to make it wholesome, filling and colorful.
Cheese spread makes the main difference and when mixed with grated cheese, milk and pasta cooked water it makes the pasta rich, creamy and delicious. Do try this and I am sure you will love it!
It takes just 20 minutes from scratch to make this cheese pasta. This cheese pasta recipe is so versatile that you can add in your favorite vegetables or chicken to make it more flavorful and filling.
If you think this will taste like white sauce pasta no it does not! This has more cheesy flavor milk is added just for blending and no flour is added like in white sauce pasta. The creaminess comes just cheese and it tastes so good, kids will love it and will easily become one of their favorites.
1.To a sauce pan add 4 cups of water along with salt to taste, 1 teaspoon oil.
2.Let it start to boil well.
3.Add 1 and ½ cups penne pasta or pasta of your choice.
4.Cook until pasta turns soft yet has a crunch while biting - al dente. Now reserve ¼ cup pasta cooked water.
5.Check by pricking with a fork it should be soft but not mushy.
6.Transfer it to a strainer, rinse with cold water to stop further cooking. Set it aside.
7.Heat 1 tablespoon butter - add 1 heaped teaspoon garlic finely chopped.
8.Add cooked pasta and toss well for few seconds.
9.Add ¼ cup cheese spread, ¼ cup grated cheese, ¼ cup milk, 2 tablespoon pasta cooked water and salt to taste.
10.Mix it well until the sauce coats the pasta completely.
11.Add ¼ teaspoon pepper powder, ¼ teaspoon mixed herbs.
12.Mix it well. Your cheese pasta is ready!
Enjoy hot!
Serve it hot, it tastes great on its own or serve it along with toasted bread. I would recommend to consume it fresh as it becomes dry when stored or rested for a while.In case if you still want to store cheese pasta keeps well in fridge for 2 days.
I would recommend to keep cooked pasta separately then toss it with cheese sauce while serving if planning to store and serve.
I would not suggest to replace cheese spread as it is one of the main ingredient which makes this dish taste unique. However you can replace it with plain mayonnaise or fresh cream.
White sauce pasta is creamy and the taste is more of milk but cheese pasta has more cheese flavor and taste.
You can use penne, fusilli, macaroni, spaghetti, fettuccine, linguine etc.
If you have any more questions about this Cheese Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Cheese Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Zaru soba is a popular Japanese cold noodle dish usually served with umami rich dipping sauce. The dipping sauce is made with mirin, soy sauce, dashi powder, water and sugar. Traditionally soba noodles are cooked, rinsed multiple times in cold water, bundled into small portions and served on a bamboo mat along side with tsuyu...
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These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.
Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together.
The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.
Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.
Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.
Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper.
Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile.
Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.
Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe.
Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe.
Drunken noodles or pad kee mao is a popular Thai stir-fried noodle dish known for its bold, spicy flavours. The name supposedly comes from the idea that these noodles are so spicy and flavourful that they’re the perfect thing to eat after a night out/after drinking. Whether or not that’s true, they’re one of the most ordered dishes at Thai restaurants worldwide.
They’re very different dishes. Pad thai is sweet, tangy, and nutty with a tamarind-based sauce and crushed peanuts on top. Drunken noodles are bolder and spicier, with a savoury sauce built on oyster sauce, soy, and fish sauce. Pad thai is delicate, drunken noodles are fiery. If you like heat, drunken noodles are usually the more satisfying order.
Thick, flat rice noodles are the most traditional choice. Udon noodles also work well because they’re chewy and hold the sauce nicely. Avoid thin noodles like vermicelli or angel hair as they get lost in the bold sauce and break apart too easily in the wok.
Yes. Skip the chicken and add firm tofu or extra vegetables like mushrooms, bell peppers, and snap peas instead. For a vegan version, replace the oyster sauce with a vegetarian oyster sauce and skip the fish sauce or use a soy-based substitute.
Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:
The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest.
I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram @my_foodstory when you make them, I’d love to see your bowls!
This article was researched and written by Harita Odedra.
The post Spicy & Saucy Thai Drunken Noodles appeared first on My Food Story.
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