|Flavours of India|
|by Madhur Jaffrey|
130 dishes from the most popular areas of India: Delhi and the Punjab, Kerala, Gujerat and Rajasthan, Tamil Nadu, Bengal and Goa.
1 - 10 of about 960 for sauces for noodles
Cook and drain noodles; set aside. ... heat, stirring occasionally, for 15-20 minutes. Stir ... noodles with sauce and sprinkle with Parmesan cheese. Serve.
In a small ... prepare your Udon noodles according to the ... the peanut oil for five minutes on ... top and place lime wedges around the circumference.
Put your noodles in a boiling ... cooked, drain them using a colander. Add the noodles and the Szechuan mix. Stir constantly until all is covered in the mix.
Heat oven to ... pie pan. Cook noodles to desired doneness ... at 350 degrees for 35-45 minutes or ... noodle bake into wedges and serve with sauce. Serves 8.
Cook noodles in boiling salted ... grated cheese. Bake in a moderate oven, 350 degrees, for 20 minutes. This can be made one or two days ahead. Serves 6.
Saute oil, garlic, ... and pepper flakes for 5 seconds. Add ... thick. Combine vermicelli noodles with sesame oil. ... most supermarkets. 4 to 6 servings.
In a large ... water, cook the noodles, gently separating ... and toss lightly. If you plan to hold the noodles overnight or longer, cover and refrigerate.
Boil noodles until done. Mix ... Add soy sauce, chili and sesame oils, vinegar, sugar and garlic; mix and pour over noodles. Top with chopped scallions.
Mix all ingredients except sprouts and noodles in pan and ... Follow package instructions for noodles - add ... and serve. (Sauce can be made to freeze.)
Cook linguine. Rinse, ... Toss sauce with noodles and vegetables. Garnish ... serving hot, blanch veggies). Mix sauce ingredients together until really smooth.
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