Vegetarian Udon Noodles

 

source: Cilantro and Citronella

1 package (21 oz) udon noodles
1 Tab. canola oil
A thumb-sized piece of ginger, minced
3 cloves of garlic, minced
1 green onion, chopped and whites and greens separated
10 – 15 fresh shiitake mushrooms, sliced
1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
2 Tab. light soy sauce

Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauce..
Serve, garnished with the green parts of the green onions.

source: Cilantro and Citronella

10 Min Garlic Buttered Parmesan Egg Noodles

 

source: Simply Recipes

8-16 oz. Egg Noodles 
2 Tab. - 1 stick of Butter
4 Tablespoons Olive Oil
1 (or more to taste) Garlic cloves, chopped
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste

Boil egg noodles until tender, and then strain in colander. Melt butter in hot pot and put noodles back in pot and toss. Add all the rest of the ingredients and toss again to ensure noodles are coated well.

source: Curt's Delectable Creations and Simply Recipes

Total Cost:
16 oz. Egg Noodles, $1.88
1 stick of Butter, 75¢
4 Tablespoons Olive Oil, .48¢
1 (or more to taste) Garlic cloves, chopped, 6¢+
1 tea. - 1 Tab. each Parsley. Oregano, Garlic powder, .90¢
2 Tab.-1/4 Cup Parmesan-Romano Cheese

salt and pepper, to taste, .53¢

Total Cost: $5.14

White and Green Pasta with Pink Sauce

1 pound white and green fettuccine

2 cups tomato sauce

1 1/3 cup light cream

Cook fettuccine as directed on the box.

Meanwhile put the tomato sauce and the cream in a small saucepan and cook over medium-high heat, whisking with a wire wisk until mooth and hot. Salt to taste.

When pasta is cooked, spoon sauce over pasta.

Puttanesca

2 teaspoons olive oil

2 teaspoons butter or margarine

2 large onion, finely chopped

2 cloves garlic, minced

2 (8 ounce) cans crushed tomatoes

2 (8 ounce) cans diced tomatoes

2 cups sun-dried tomatoes or 6 oz. Tomato PasteCook extra rice if you are having it with dinner. Save the extra rice in the refrigerator. The next morning, reheat leftover rice and serve with milk, brown sugar and butter. A little sprinkle of cinnamon can also be added.

1/2 cup hot cherry peppers

1 cup sliced black olives

1 cup sliced green olives

1 teaspoon capers

cooked spaghetti noodles

Heat oil and butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender and translucent. Stir in crushed tomatoes, diced tomatoes and sun-dried tomatoes. Simmer 5 minutes on medium heat. Add peppers, black olives, green olives and capers. Simmer 15 to 20 minutes on low heat, or until sauce has thickened. Serve over spaghetti noodles