Broccoli Noodle Side Dish Recipe

The Side Dish blog (the home of side dish, salad & soup collection recipes) invites you to try Broccoli Noodle Side Dish recipe. Enjoy quick and easy cooking recipes and learn how to make Broccoli Noodle Side Dish.

8 Servings
Prep/Total Time: 20 min.

Ingredients

6 cups uncooked wide egg noodles
3 to 4 garlic cloves, minced
1/4 cup olive oil
4 cups broccoli florets (about 1 pound)
1/2 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 teaspoon salt, optional

Directions

Cook noodles according to package directions. Meanwhile, in skillet, saute minced garlic in oil until tender. Add broccoli; saute for 4 minutes or until crisp-tender. Add the mushrooms, thyme, pepper and salt if desired; saute for 2-3 minutes. Drain the noodles and add to the broccoli mixture. Stir gently over low heat until heated through. Yield: 8 servings.

Nutrition Facts: 3/4 cup (calculated without salt) equals 188 calories, 8 g fat (1 g saturated fat), 24 mg cholesterol, 17 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Broccoli Noodle Side Dish published in Taste of Home February/March 1997, p11 

Similar Side Dish Recipes:

Bacon-Corn Stuffed Peppers
Grilled Cherry Tomatoes
Grilled Corn with Chive Butter
Grilled Asparagus
Grilled Vegetable Medley
Baked Potato Skins

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Asian slaw with crispy noodles recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian slaw with crispy noodles recipe. Enjoy quick and easy cooking recipes and learn how to make Asian slaw with crispy noodles.

Restore coleslaw and order the dinner table with this trusty accomplice.

Ingredients (serves 6)

4 cups shredded baby wombok (Chinese cabbage – see note)
4 green onions, thinly sliced
1 medium carrot, peeled, grated
1 cup beansprouts, trimmed
100g snow peas, thinly sliced
1/4 cup fresh coriander leaves
1/4 cup peanut oil
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon sesame oil
100g packet crunchy noodles

Method

1. Place wombok, onion, carrot, beansprouts, snow peas and coriander in a large bowl.

2. Whisk oil, lime juice, sugar and sesame oil together in a bowl. Pour over cabbage mixture. Season with salt and pepper. Toss to combine. Sprinkle with noodles. Serve.

Notes
You'll need about 1/2 baby wombok.

Variation: For a spicier version, add 1 tablespoon sweet chilli sauce in step 2. Serve with panfried fish cakes, pork fillet or cooked prawns

Source
Super Food Ideas - December 2010, Page 31
Recipe by Donna Boyle

More Salad Recipes:

Summer couscous salad
Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps

Save & Share Asian 'slaw with crispy noodles

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