Pasta Day

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These two recipes are from Nava Atlas' website:

 

Noodle Kugel

Vietnamese-Style Bean-Thread Noodles

 

* Exported from MasterCook *

 

Noodle Kugel

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruits

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound medium-width egg noodles -- cooked

1 pound part-skim ricotta or farmer cheese

16 ounces canned drained and crushed pineapple

2/3 cup dark or golden raisins

1 medium sweet apple -- peeled

cored and grated

2 tablespoons melted reduced-fat margarine

1 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

 

Recipe adapted from Vegetarian Celebrations

 

Serves: 6 to 8

 

This mildly sweet noodle pudding is a classic Jewish comfort food, and

always welcome at celebrations.

 

Preheat the oven to 350 degrees.

 

Cook the noodles in plenty of simmering water until they are done, then drain.

 

Meanwhile, combine the remaining ingredients in a mixing bowl. Stir in the

cooked noodles. Transfer the mixture to an oiled, shallow 9- by 13-inch

casserole dish. Bake for 45 to 50 minutes, or until the top begins to

brown and look crisp. Let stand 15 minutes before serving, then cut into

squares.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Vietnamese-Style Bean-Thread Noodles

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces bean-thread noodles -- (1 bundle)

2 tablespoons peanut or canola oil

1 large onion -- quartered

and thinly sliced

2 cloves garlic -- minced

2 cups thinly shredded cabbage

2 cups diced fresh tomatoes

1/2 cup very fresh mung bean sprouts

1/2 pound firm tofu -- diced

2 tablespoons rice vinegar -- to taste, up to 3

Dried hot red pepper flakes -- to taste

Salt -- to taste

Chopped peanuts -- for garnish

Thinly sliced fresh basil leaves for -- optional

-- garnish

 

Recipe adapted from Vegetariana / Pasta East to West

 

Serves: 4

 

Immerse the bundle of noodles in cold water in a saucepan. Bring to a

boil, remove from the heat, cover, and let sit for 3 to 5 minutes, or until

al dente, then drain. When cool enough to handle, place on a cutting board

and cut in several directions to create shorter lengths.

 

In the meantime, heat the oil in a stir-fry pan or wok. Add the onion and

stir-fry over medium heat until translucent. Turn up the heat, add the

garlic and cabbage and stir-fry until the cabbage is tender-crisp and

lightly browned, about 5 to 7 minutes. Add the tomatoes and sprouts and

continue to fry, stirring frequently, until the tomatoes are soft and the

sprouts tender-crisp, another 5 to 7 minutes.

 

Stir in the vinegar, tofu, and red pepper flakes, and cellophane

noodles. Cook, stirring, until everything is well heated through. Serve

at once, garnishing each serving with chopped peanuts and the optional basil.

 

 

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