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How To make Noodles with Smoked Pork And Rosemary
Ingredients
1
pound
noodles, egg, uncooked
2
teaspoon
oil, vegetable
1
each
onion, chopped
1
pound
mushrooms, quartered
2
tablespoon
flour
1
cup
wine, white
3
tablespoon
mustard, dijon
1
cup
broth, chicken, low-sodium
8
oz
pork, smoked OR lean cooked ham, cut into strips
2
teaspoon
rosemary, fresh, chopped, or 1/2 ts dried
1
salt, to taste
1/2
teaspoon
pepper
1
provolone, grated, optional
Directions:
Cook noodles according to package directions. While noodles are cooking, warm the vegetable oil in a large saucepan over medium heat. Add onion and saute until onion is transparent. Add mushrooms and stir. Let mushrooms cook for 6 to 8 minutes, stirring occasionally, until they are very tender. If there is liquid remaining in the pan after the mushrooms are cooked, increase heat to high until liquid has reduced completely.
Reduce heat to low and stir in flour. Stir over low heat for 2 to 3 minutes. Stir in white wine, mustard and chicken broth. Over medium heat, bring sauce to a gentle boil. Stir in the smoked pork, rosemary, salt and pepper. Cover and simmer over very low heat.
When noodles are done, drain. Immediately toss noodles with sauce. Top with grated provolone, if desired, and serve.
Each serving provides: 623 Calories; 30.6 g Protein; 90.7 g Carbohydrates; 11.6 g Fat; 130 mg Cholesterol; 1284 mg Sodium. Calories from Fat: 17%
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0:00 – Start
0:08 – Easy Chicken Noodles Recipe
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● chicken thigh fillet - 400 g
● olive oil
● honey - 2 tbsp.
● garlic - 3 cloves
● salt
● ground black pepper
● ketchup - 3 tbsp.
● lemon juice - ½ pc.
● instant noodles - 80 g
● Bouillon cube - 2 pcs. (
● boiling water
● parmesan cheese
● parsley
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● salt
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● butter - 50 g
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● shallot - 50 g
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Free printable recipe is available on our site:
Ingredients:
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▢180 ml (¾ cup) double (heavy) cream
▢50 g (½ cup) grated parmesan cheese - - use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
▢Small bunch fresh curly parsley - finely chopped
▢black pepper
▢grated parmesan - - use vegetarian Italian-style hard cheese for a vegetarian version
INSTRUCTIONS:
1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.
3. When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
4. Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
5. Add the mushrooms, garlic, salt and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.
6. Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
7. By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.
8. Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
9. If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
10. Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.
#Pasta #Recipe #MeatFree