|A Kitchen Handbook: Japanese Cooking|
|by Emi Kazuko|
This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001.
Tip: Try noodle pasta salad for more results.
1 - 10 of 23 for egg noodle pasta salad
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In large bowl, ... pepper sauce and cayenne pepper until blended. Add noodles, tomatoes, green pepper and red onion. Toss to coat well. Cover and refrigerate.
Cook noodles until done; rinse ... ingredients together. Slice egg for top of salad. Sprinkle with paprika. Let set several hours before serving. Dee-lee-ious!
Cut eggs in half. Remove ... separate bowl, mix noodles, scallions, carrots ... a portion of pasta salad on plates and ... with sliced tomatoes. Serves 6.
Cook pasta according to directions ... with washed and dried lettuce leaves. Pile salad in center of lettuce. Garnish with eggs and tomato wedges. Serves 6.
Combine above ingredients ... and pour over noodle mixture: 3/4 c. ... ingredients are mixed together cover and chill in refrigerator. Serve over lettuce leaves.
Bring noodles to a boil. ... lettuce; mix together until all ingredients are well blended (with wooden spoon). Put into the refrigerator for 45 minutes.
Cook pasta according to directions, ... sugar and the eggs. Sift together ... and add the noodles. Chill overnight, ... and Cool Whip and mix thoroughly.
Made with tomato and spinach. Run boiled noodles and eggs through cold water ... Drain mandarin oranges and pineapples. Add mayo to your taste. Mix well.
Drain: 1 can ... with sugar, flour, eggs, salt, and ... 1/2 box of noodles as directed on ... add the fruit and 1 large container Cool Whip; mix together.
Cook pasta until tender and ... spinach. Combine all ingredients. Season to taste. Add olive oil and mix or toss well. This recipe may be served hot or cold.
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