Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 
  
  1/3 cup salted peanuts
  
  


• 
  
  1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  1 2-inch piece ginger, coarsely chopped
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3/4 lb. ground pork
  
  


• 
  
  1/2 tsp. five-spice powder
  
  


• 
  
  3 scallions, trimmed and sliced (white and green parts kept separate)
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. white vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 lb. fresh Chinese-style egg noodles
  
  

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 
  
  1/2 cup golden raisins
  
  


• 
  
  1/2 lb. broad egg noodles
  
  


• 
  
  4 Tbs. unsalted butter (1/2 stick), melted
  
  


• 
  
  16 oz. cottage cheese
  
  


• 
  
  2 cups crème fraîche
  
  


• 
  
  4 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground nutmeg
  
  

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 
  
  1/3 cup salted peanuts
  
  


• 
  
  1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  1 2-inch piece ginger, coarsely chopped
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3/4 lb. ground pork
  
  


• 
  
  1/2 tsp. five-spice powder
  
  


• 
  
  3 scallions, trimmed and sliced (white and green parts kept separate)
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. white vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 lb. fresh Chinese-style egg noodles
  
  

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Sesame Noodles with Chicken

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

• 
  
  Kosher salt
  
  


• 
  
  1 lb. dried plain or whole-grain spaghetti
  
  


• 
  
  6 Tbs. Asian sesame oil
  
  


• 
  
  4 medium cloves garlic, peeled
  
  


• 
  
  2/3 cup creamy peanut butter
  
  


• 
  
  1/2 cup less-sodium ginger-flavored soy sauce
  
  


• 
  
  6 Tbs. rice vinegar
  
  


• 
  
  1/4 cup light or dark brown sugar
  
  


• 
  
  1-1/2 lb. chicken tenders
  
  


• 
  
  2 tsp. peanut oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 scallions, thinly sliced on the diagonal
  
  

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Turkey Noodle Casserole

Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles for the pappardelle.

• 
  
  2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 cup coarse dry breadcrumbs
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
  
  


• 
  
  3 Tbs. minced shallots
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  6 cups low-fat milk
  
  


• 
  
  3-1/2 oz. (1-1/2 cups) grated sharp white Cheddar
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  8 oz. egg pappardelle pasta
  
  


• 
  
  3 cups shredded or diced roast turkey 
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.


Heat a large (12-inch) skillet over medium heat. Add the remaining 1 Tbs. olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about 10 minutes. Reduce the heat to medium low and add the shallots and garlic; cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.


Melt the butter in a 4-quart saucepan over medium heat. Add the flour and whisk constantly until it colors slightly, 2 to 3 minutes. Remove the pan from the heat and gradually whisk in enough of the milk to form a thick, smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add 1 tsp. of salt. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in the Cheddar and parsley. Season to taste with more salt and pepper. Set aside.


Cook the pasta in the boiling water until al dente, about 1 minute less than package timing. Drain and spread the pasta in an even layer on the bottom of the prepared baking dish. Sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top and use a fork to distribute it evenly.


Sprinkle the breadcrumbs over the entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, 50 to 60 minutes. Let rest 20 to 30 minutes before serving.

Turkey Noodle Casserole

Leftover roast turkey is combined with earthy mushrooms, a creamy cheese sauce, and a crunchy, sage-scented crumb topping to make this tasty, comforting dish. You can substitute wide egg noodles for the pappardelle.

• 
  
  2 oz. (4 Tbs.) unsalted butter; more for the baking dish
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 cup coarse dry breadcrumbs
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. freshly grated Parmigiano-Reggiano
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 lb. assorted fresh mushrooms, cleaned and sliced 1/8 to 1/4 inch thick
  
  


• 
  
  3 Tbs. minced shallots
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2-1/4 oz. (1/2 cup) all-purpose flour
  
  


• 
  
  6 cups low-fat milk
  
  


• 
  
  3-1/2 oz. (1-1/2 cups) grated sharp white Cheddar
  
  


• 
  
  3 Tbs. finely chopped fresh flat-leaf parsley
  
  


• 
  
  8 oz. egg pappardelle pasta
  
  


• 
  
  3 cups shredded or diced roast turkey 
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


Butter a 3-quart baking dish. Bring a large pot of well-salted water to a boil over high heat. Mix the breadcrumbs, 1 Tbs. of the olive oil, Parmigiano, and sage in a small bowl. Season to taste with salt and pepper. Set aside.


Heat a large (12-inch) skillet over medium heat. Add the remaining 1 Tbs. olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about 10 minutes. Reduce the heat to medium low and add the shallots and garlic; cook, stirring until softened, about 2 minutes. Season to taste with salt and pepper and set aside.


Melt the butter in a 4-quart saucepan over medium heat. Add the flour and whisk constantly until it colors slightly, 2 to 3 minutes. Remove the pan from the heat and gradually whisk in enough of the milk to form a thick, smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add 1 tsp. of salt. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to medium low and simmer for 3 minutes, whisking constantly. Turn off the heat and stir in the Cheddar and parsley. Season to taste with more salt and pepper. Set aside.


Cook the pasta in the boiling water until al dente, about 1 minute less than package timing. Drain and spread the pasta in an even layer on the bottom of the prepared baking dish. Sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top and use a fork to distribute it evenly.


Sprinkle the breadcrumbs over the entire casserole. Set on a baking sheet to catch drips and bake until golden-brown and bubbling, 50 to 60 minutes. Let rest 20 to 30 minutes before serving.

Classic Chicken Noodle Soup

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.

• 
  
  1-1/2 Tbs. olive oil or canola oil
  
  


• 
  
  2 cups finely chopped onion
  
  


• 
  
  1 cup chopped leek
  
  


• 
  
  1 cup diced (1/4 inch) carrot
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  3 quarts Homemade Chicken Broth or lower salt chicken broth
  
  


• 
  
  3-1/2 to 4 cups shredded, cooked chicken
  
  


• 
  
  5 cups cooked-until-barely-tender egg noodles, rinsed
  
  


• 
  
  1-1/2 cups fresh or thawed frozen peas
  
  


• 
  
  1/4 cup chopped fresh parsley
  
  


• 
  
  1 to 4 Tbs. fresh lemon juice
  
  


• 
  
  Freshly ground black pepper
  
  

Tip:

If you made the chicken broth yourself, use the cooked meat from that
bird; otherwise you can use the meat from a store-bought rotisserie
chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.

Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 
  
  1/3 cup salted peanuts
  
  


• 
  
  1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
  
  


• 
  
  2 medium cloves garlic, coarsely chopped
  
  


• 
  
  1 2-inch piece ginger, coarsely chopped
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  1/4 cup canola or peanut oil
  
  


• 
  
  3/4 lb. ground pork
  
  


• 
  
  1/2 tsp. five-spice powder
  
  


• 
  
  3 scallions, trimmed and sliced (white and green parts kept separate)
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1 Tbs. Asian sesame oil
  
  


• 
  
  2 tsp. white vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3/4 lb. fresh Chinese-style egg noodles
  
  

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.