When consumed in moderation noodles can be very good for you. At least that’s what I tell myself after I devour an entire bowl full of my favorite Japanese soba noodles. Actually, buckwheat noodles, as well as gluten-free wheat pasta, can do a body good.
The following noodle recipes also have dietary benefits. Plus, they are easy to make and taste fantastic:
CHINESE NOODLE PACKETS
Ingredients:
2 packages Ramen noodles
1 cup sliced mushrooms
1 sliced red pepper
2 cups Napa cabbage, chopped
4 fresh fish fillets (white, flaky fish like halibut or orange roughy)
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
4 cups chicken broth
1/4 cup soy sauce
4 teaspoons sesame oil
4 large squares aluminum foil
Directions:
Preheat oven to 400 degrees.
Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil.
Stack the following ingredients on top of noodles, in this order: Mushrooms, cabbage, fish, red pepper, scallions, pepper flakes, and salt.
Pull up sides and corners of pouch to form a small basket shape leaving an opening at the top to pour in liquid.
In a small bowl, combine broth, soy sauce and sesame oil.
Distribute liquid evenly among packs.
Press foil together, leaving a small opening to allow steam to escape.
Place on cookie sheet and bake in oven for 15 to 20 minutes.
Serve immediately.
ANGEL HAIR PASTA WITH ALFREDO SAUCE
Ingredients:
1 pound Angel Hair pasta
2 cups whipping cream
3/4 cup freshly grated Parmesan cheese
1/4 teaspoon fresh black pepper
5 slices prosciutto, diced in small pieces
1 jar marinated artichoke hearts, sliced
Fresh chopped basil
Fresh chopped scallions
Fresh shredded Parmesan cheese
Directions:
Cook pasta according to package directions, drain and set aside.
Heat cream in a large skillet over low heat. Gradually sprinkle in cheese, stirring constantly, until blended. Simmer, stirring occasionally, for about 5 minutes or until sauce is slightly reduced. Add prosciutto and artichoke hearts. Heat and stir.
Place cooked pasta on plate. Pour sauce over.
Serve with shredded Parmesan, scallions and fresh basil on top.
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