OUR FAVORITE RECIPES
At Know Your Noodle we love to critique pasta dishes, but we like making them even more! Here's our favorite recipes that we'd like to share with you!
BRANDON'S PASTA WITH VODKA SAUCE
INGREDIENTS
16 ounces Penne pasta
Half a stick of butter
2 teaspoons garlic
1/2 teaspoon crushed red pepper flakes
28 ounce can of whole tomatoes
1/4 cup vodka
1 cup heavy cream
3/4 cup grated parmesan cheese
salt and pepper to taste
2 tablespoons chopped parsley
INSTRUCTIONS
Cook the pasta according to package directions in boiling water.
While the pasta is cooking, prepare the sauce.
Melt butter in a large pan over medium heat. Add garlic and red pepper flakes.
The tomatoes should be blended before added to the pan. You can use a food processor or blender, but the puree needs to be smooth.
At the tomato puree to the pan, then the vodka.
Simmer the sauce for 10 minutes.
Stir in the heavy cream and parmesan cheese. Simmer for 5 minutes or until thickened. Season the sauce with salt and pepper to taste.
Pour the sauce over cooked pasta and toss to coat. Sprinkle with parsley, parmesan cheese and red pepper flakes, then serve.
ANNA'S EASY THREE INGREDIENT MAC AND CHEESE
INGREDIENTS
5 cup milk
1 lb. elbow macaroni, dry
2 cups shredded cheddar cheese
INSTRUCTIONS
In a large pot, bring the milk to a boil.
Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
Enjoy!
HANNAH'S VIETNAMESE PHO
INGEDIENTS
Beef Bones (knuckles, feet)
Raw Meat. Flank steak, chuck roast, or brisket, sliced paper thin
Star anise, Whole cinnamon sticks, Whole cloves, Black cardamom, Coriander seeds, Fennel seeds
Onion, Garlic, Ginger.
Sugar and Fish Sauce.
Noodles (bahn pho kho)
Garnishes (Mint, Thai basil, green onions, sliced onion, fresh lime, etc.)
INSTRUCTIONS
Blanch the bones.
Do this by dividing the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
Now, preheat the oven to 450 degrees F. Transfer the bones, onion, garlic, and ginger to the roasting pans.
Don’t pile them all on top of each other- use two roasting pans.
Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
Toast the spices. Add all of your spices (the star anise, cinnamon, cloves, cardamom pod, coriander seeds, and fennel seeds) to a large, dry skillet over low heat.
Divide the spices in half and transfer to your cheesecloth.
Make two spice sachets by gathering at the top and tying with kitchen twine.
Transfer the roasted bones back to the stockpots.
Transfer the bones back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed.
Boil the bones. With the bones, onion, garlic, and ginger divided between the two pots, fill each pot with approximately 12 cups water (or until bones are fully submerged), 1/3 cup fish sauce and 2 tablespoons sugar to the pot.
Add one spice sachet to each pot, cover, and bring broth to a boil.
Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat
Simmer for at least 6-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure the bones stay submerged.
Strain the bones. Set aside the broth to cool and reserve the bones.
Discard the meat-free bones, herbs, and other bits that were used to make the broth.
Pick a large bowl.
Add your pre-cooked noodles first. Fill your bowl appropriately.
Raw meat next.
Add the broth. Make sure it’s super hot.
Garnish like crazy. Add some extra cooked beef from the bones you used to make the bone broth, add one sauce…or five.
Have fun!
EVELAND'S VEGAN SINGAPORE NOODLES
INGREDIENTS
SAUCE
2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
2 Tbsp tamari (or soy sauce if not GF)
1-2 Tbsp coconut sugar (to taste)
1 large lime, juiced (1 large lime yields ~3 Tbsp or 45 ml)
NOODLES
6 ounces thin rice noodles (I used these brown rice ones, but vermicelli is great, too)
2 Tbsp toasted sesame oil (divided)
1/4 white or yellow onion (thinly sliced)
3/4 medium red bell pepper (thinly sliced)
12 whole snow peas
1 Tbsp tamari (or soy sauce if not GF)
4 tsp curry powder (divided)
FOR SERVING* optional
8 ounces extra-firm tofu (pressed dry and cubed*)
Sriracha or chili garlic sauce
2 stalks green onions (thinly sliced)
INSTRUCTIONS
Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.