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Oodles Of Noodles

What kid doesn’t love to slurp noodles when they eat their soup? Mine always did. I like noodle dishes using various types of noodles and incorporating them into salads and main dishes. Here are a few of my favorites, including that wonderful old chicken noodle soup that is so much fun to slurp. Go ahead—be a kid again.

NOODLE KUGEL
2 cups chopped onions
2 Tablespoons vegetable oil
16 oz. cream cheese
1 (12 oz.) pkg. wide egg noodles
3/4 cup golden raisins
1 Tablespoon chicken bouillon granules
1 pint small-curd cottage cheese
1 pint sour cream
6 large eggs
Salt and pepper
1 Tablespoon butter

Preheat oven to 375°. Sauté onions in oil in a medium skillet until brown and caramelized. Pour hot onions over cream cheese in a large bowl and allow cheese to melt. Cook noodles in a large pot of boiling water until tender. Drain thoroughly and add to onions and cream cheese. Stir in raisins, bouillon, cottage cheese, and sour cream. In a separate bowl, beat eggs with a fork until well-blended. Pour eggs into the noodle mixture and blend well. Season with salt and pepper. Lightly oil a casserole dish and add the mixture. Dot the top with butter cut into small pieces. Bake 35 to 45 minutes. Serves 6-8.

BEEF BURGUNDY WITH NOODLES
3 slices bacon, chopped
3 Tablespoons unsalted butter, divided
1 lb. fresh button mushrooms, cleaned and thinly sliced
1 cup frozen pearl onions, defrosted and drained
2 lbs. lean top sirloin steak, 1-inch thick
1/3 cup flour
1 cup burgundy wine
1-1/2 cups beef stock
2 sprigs of thyme, chopped fine
2 sprigs of sage, chopped fine
12 oz. wide egg noodles
2 Tablespoons unsalted butter, cut into small pieces
1/2 cup chopped fresh parsley
1/4 cup snipped fresh chives

Heat a large, deep skillet over high heat with lid on. Add bacon pieces and brown. Remove browned pieces and drain on paper towel. Reduce heat to medium heat and add 1-1/2 Tablespoons butter to the pan with bacon fat. Add mushrooms to the pot and turn to coat with butter and bacon fat mixture. Sauté mushrooms 2 to 3 minutes and season with salt and pepper. Add onions to the pot and continue cooking 2 to 3 more minutes. Transfer mushrooms and onions to a plate and add 1-1/2 Tablespoons butter. Cut meat into 1-inch pieces, dredge in flour, and add to skillet to brown. Turn the meat and keep moving it. Add flour to the meat and stir. Cook flour for 2 minutes. Add wine to the pan slowly and continue stirring. When the wine comes to a slow boil, scrape the pan drippings loose from the bottom of the pan. Add stock, sage, and thyme and cover pan. When the liquid boils, reduce heat to medium. Cook, covered, for 5 minutes. Remove lid and add mushrooms, onions, and bacon to the pan. Simmer with pan uncovered until liquid reduces and thickens. Combine last four ingredients and combine well. Pour noodles on a large heated platter and top with beef mixture. Serves 4.

CHICKEN NOODLE SOUP
2 Tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, shredded
2 stalks celery, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried thyme
2 qts. chicken stock
8 oz. dried wide egg noodles
1-1/2 cups shredded, cooked chicken
Salt and freshly ground pepper to taste
1/4 cup fresh parsley, chopped

In a large pot over medium heat, add oil, onion, garlic, carrots, celery, bay leaf, and thyme. Cook about six minutes until vegetables are tender but not brown. Stir constantly. Pour in chicken stock and bring to a boil. Add noodles and cook about six minutes until tender. Add chicken, salt and pepper, and thyme, and cover pot. Simmer for 10 minutes. Serves 4.

CRUNCHY NOODLE SALAD
1 head white cabbage, shredded thin
1 head romaine lettuce, shredded thin
2 carrots, shredded
3 green onions, thinly sliced
1 pkg. wonton skins, sliced very thin, fried, and drained
1/2 cup natural peanut butter
1/4 cup rice wine vinegar
2 Tablespoons water
2 teaspoons toasted sesame oil
1-1/2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup chopped cilantro leaves
1/2 teaspoon red pepper flakes

Combine cabbage, lettuce, carrots, green onions, and wonton noodles in a large bowl. In a small bowl, whisk together peanut butter, vinegar, water, oil, soy sauce, and sugar until smooth. Toss with cabbage mixture and place on a large platter. Sprinkle with cilantro and red pepper flakes. Serve immediately. Serves 6-8.

Coming Next Month: Healthy Vegetable Salads

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