Homemade Tomato Sauce with Fettucine Noodles and Meatless Meat

Homemade Tomato Sauce with Fettucine Noodles and Meatless Meat

{Chef’s Notes: I’ve gone vegetarian and I’m testing with a lot of potential products and recipes. I’m actually really, really, really excited about it. Anyhow, here we go!}

Ingredients:
> Your favorite noodles (I used fettuccine.)
> Petite diced tomatoes
> Garlic
> Oregano
> Basil
> Morningstar Farms or Boca meatless meat crumbles
> Reduced fat Parmesan cheese

Method:

1. Sautee tomatoes, garlic, oregano and basil in a pan.
2. Prepare noodles to package instructions.
3. Add “meat” to the sauce to heat.
4. Sprinkle cheese on top (optional)
5. Garnish with dried/fresh parsley or basil.
6. Enjoy!

Fried Roast Beef Ramen+

Fried Roast Beef Ramen+

{ Chef’s Note: I made this recipe up kind of spur of the moment, hoping for a delicious noodle dinner. It worked out just as well as I thought it would and I thought I would share it with the rest of you. =] }

Ingredients:

> 1 packet roast beef Maruchan ramen
> Chinese Five Spice
> Soy sauce
> Chili oil
> Chili powder
> White pepper
> 1 large egg
> Bok choy
> Fresh bean sprouts

Method:

1. Prepare ramen according to packet directions, be sure to remove the noodles just before they’re finished.
2. Put the noodles and small amount of the broth in the wok to begin the frying process.

3. Add the bok choy to the remaining brother, giving it enough time to soften.
4. Add both soy sauces, pepper, chili oil, and chinese five spice to the frying noodles.

5. Fry for a few minutes before adding the egg, softened bok choy and fresh bean sprouts. Continuing frying for a minute or two. (Make sure you don’t add the bean sprouts and bok choy too early or they will get overcooked.)

6. Plate. You have a few options at this point. You may opt to eat your noodles with no broth, or you can take the remaining liquid and add it to your bowl. Either way you’re ready to eat.

You may also decide to garnish this dish. Some fresh cilantro would be a great choice.

7. Enjoy!

(c) Nicole Lee, 2oo9