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Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either). View Recipe. Cheesy Black Bean & Quinoa Skillet Casserole.
The reshteh used in the Iranian cuisine can be a thicker, whole wheat noodle used in reshteh polow (rice and noodle pilaf dish) and in ash reshteh (noodle soup). "Reshteh" was the only word for noodles in Arab cookbooks of the 13th and 14th centuries. A recipe substitution for reshteh noodles, is often linguine or whole-wheat noodles. [5]
Look for whole-wheat egg noodles—they have more fiber than regular egg noodles (but this dish will work well and taste great with either). View Recipe. Chicken, Quinoa & Sweet Potato Casserole.
1 cup cooked whole-wheat egg noodles. Daily Totals: 1,823 calories, 77g fat, 98g protein, 189g carbohydrate, 32g fiber, 2,041mg sodium. ... 10 whole-wheat crackers. Lunch (365 calories)
Tarhonya (Hungarian: [ˈtɒrhoɲɒ]) [1] or tarhoňa (Slovak: [ˈtarɦɔɲa]) is an egg-based noodle, [2] often found in Hungary and Central Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from tarhana or of Persian origin, similar to the Persian tarkhane .
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Serve it over brown rice or whole-wheat noodles to sop up any leftover sauce. View Recipe. ... This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and ...
Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. [6] From bigolaro, the pasta press used to make bigoli [7] Fusarioi [6] Veneto [6] Bucatini: Thick spaghetti-like pasta with a hole running through the center