Simpler Living Blog

Noodle-y Recipes for National Noodle Month

Lehman's
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Noodles are one of the oldest foods. Archaeologist’s research has found the remains of noodles linked back to the 1st century in China. They are made of wheat, mung beans, barley, rice and many more ingredients. In fact, noodle recipes can be found in nearly every cuisine of the world.

Noodles and pastas come in many different names and shapes. You can make them at home from scratch or find them in your local grocery store. Use them in soups, casseroles, side dishes, the variety is endless. Here are some simple recipes to enjoy.

Noodle-y Recipes for National Noodle Month

Lehman's

Ingredients

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8 cups chicken stock
4 carrots, peeled, cut into 1/4-inch slices
3 celery, peeled cut into 1/4-inch slices
1 large sweet onion cut into quarters
1 clove of garlic minced
1 teaspoon fresh thyme, or, ½ teaspoon dried thyme
2 teaspoons kosher salt
1 (3 ½) pound chicken, cut up
3 cups wide egg noodles, uncooked

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1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
2 cups shredded rotisserie or cooked homemade chicken
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons Sriracha (optional)
2 cloves garlic minced fine
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts or cashews (optional)

Instructions

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In a 4½- to 6-quart slow cooker, combine chicken stock, carrots, celery, onion, garlic, bay leaves, thyme, and salt.
Place the whole chicken on top of the vegetables.
Cover and cook according to manufacturer’s directions on low for 8–10 hours or on high for 4–5 hours.
Transfer the chicken to a cutting board.
Discard bay leaves.
Cook egg noodles according to package directions.
While noodles cook, remove and discard skin, fat, and bones from chicken and shred the meat.
Return shredded chicken to the slow cooker.
Add cooked noodles and mix well.
Serve hot.

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Place noodles in a large bowl.
Cover with very hot tap water and let stand for 15 minutes.
While noodles soak, combine vinegar, lime juice, fish sauce, sugar, and sriracha, stirring until sugar dissolves.
Combine chicken, vegetables, shallots, cilantro, and mint, tossing well.
Drain and rinse noodles with cold water, then drain well, squeezing out excess water.
To make them easier to eat, snip noodles several times with kitchen shears.
Combine noodles and chicken mixture, tossing well to combine.
When ready to serve, drizzle noodle mixture with vinegar mixture and toss well to coat.
Top with nuts, if used.