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The best spaghetti recipes - 225 recipes

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In a large covered saucepan, heat salted water to boiling on high

  • 10 oz Chinese egg noodles/or thin spaghetti noodles
  • 3/4 C chicken broth
  • 3 Tbs low sodium soy sauce
  • 3 Tbs lime juice
  • 1 Tbs sugar
  • 1 Tbs Sriracha hot sauce
  • 1 Tbs chopped fresh ginger
  • 2 Tbs Canola Oil
  • 8 oz ground turkey
  • 5 oz baby spinach
4.7/5 (19 Votes)

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In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside

  • 2 cups sour cream (a 16-ounce container)
  • 2 cups small-curd cottage cheese (a 16-ounce container)
  • 1/4 cup finely chopped onion
  • 2 Tbsp. minced fresh parsley
  • 1 7- to 8-ounce package medium egg noodles
  • 1 Tbsp. vegetable oil
  • 2 pounds lean ground round or well-trimmed chuck
  • 1 6-ounce cans tomato paste
  • 1 small jar pizza sauce, about 14 oz.
  • 1 Tbsp. minced fresh basil, or 1 tsp. dried
  • 1 Tbsp. minced fresh oregano, or 1 tsp. dried
  • 1 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
4.4/5 (45 Votes)

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This sesame noodles recipe is quick to prepare and a nice summertime dish

  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 4 garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 3 tablespoons pure sesame oil
  • 1/2 teaspoon hot chili oil (or to taste)
  • 4 tablespoons canola oil
  • 2 tablespoons hot water
  • 4 whole green onions, sliced thin
  • 12 ounces Asian noodles or 12 ounces other thin noodles
4.1/5 (80 Votes)

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Prepare the ingredients: Wash and dry the fresh produce

  • 9 Ounces Flank Steak
  • 4 Ounces Choy Sum
  • 4 Cloves Garlic
  • 3 Scallions
  • 2 Ounces Enoki Mushrooms
  • 1 1-Inch Piece Ginger
  • 3 Tablespoons Beef Demi-Glace
  • 3 Tablespoons White Miso Paste
  • 2 Tablespoons Soy Sauce
  • 1/8 Cup Hoisin Sauce
  • 12 Ounces Fresh Ramen Noodles
4.8/5 (9 Votes)

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Use reduced fat soup and fat-free milk to make this favorite casserole lower in fat and calories

  • 2 cups dried medium noodles (3 ounces)
  • 2 cups sliced fresh mushrooms
  • 1 cup loose-pack frozen broccoli stir-fry vegetables
  • 3/4 cup chopped onion
  • 1 10 3/4 ounce reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 3/4 cup fat-free milk
  • 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1 6 ounce can solid light tuna (water-pack), drained and broken into chunks
  • 2 tablespoons grated Parmesan cheese
4.8/5 (9 Votes)

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1. Pat meat dry with paper towels and season with salt and pepper

  • 2 – 2 1/2 lbs. beef chuck, trimmed of excess fat, cut into bite-sized pieces
  • 5 tablespoons olive oil
  • 4 cups beef stock
  • 1 cup chicken stock or water
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • Salt and fresh ground black pepper to taste
  • 1 medium onion, diced
  • 3 carrots, peeled, and chopped into half-moon chunks
  • 2 celery ribs, sliced to the thicker side
  • 3 small red potatoes, unpeeled and cubed
  • 1 teaspoon dried thyme
  • 3/4 cup frozen peas, thawed (or substitute green beans or add both!)
  • 1/3 cup frozen corn, thawed
  • 6 oz. best quality egg noodles (from an Amish market if possible)
4.6/5 (24 Votes)

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Cook noodles as directed on box

  • 6 oz.(3 cups) elbow noodles
  • 2 6-7 oz. cans of tuna (drained)
  • 1/2 C. mayonnaise
  • 1 C. sliced celery
  • 1/2 C. chopped onion
  • 1/3 C. chopped green bell pepper
  • 1 small jar of pimientos
  • 1 small can sliced mushrooms
  • 1 t. salt & 1 t. pepper
  • 1 10-1/2 oz.can cream of celery or cream of mushroom soup
  • 1/2 C. milk
  • 4-5 oz. (1 cup) sharp shredded cheddar cheese or Velveeta
4.5/5 (31 Votes)

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Combine egg, salt, milk. Add flour

  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon baking powder (optional)
4.4/5 (37 Votes)

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  • 1 lb of fresh rice noodles
  • 1/4 lb of thinly sliced beef flank steak
  • 2 green bell pepper
  • 1 red bell pepper
  • 1/2 cup of bean sprouts
  • 3 cloves of garlic
  • 2 tablespoon of oyster sauce
  • 1 tablespoon of corn starch
  • 1 tablespoon of Sriracha (optional)
  • 2 tablespoon of Asian five spice powder
  • 1 cup of chicken broth
4.6/5 (20 Votes)

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Schezwan Noodles are spicy, tasty and very popular

  • 1 packet noodles (boiled, drained in cold water)
  • 1/4 cup spring onions, finely chopped
  • 2 cups julienne vegetables (beans, carrots, cabbage & capsicum)
  • 1/2 tsp soya sauce
  • 1 1/2 tbsps schezwan sauce
  • 1/2 tsp brown sugar
  • 1/2 tsp pepper powder
  • 1 1/2 tbsp oil
  • 1 tbsp chopped spring onion greens, finely chopped
  • Salt to taste
4.7/5 (15 Votes)

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Directions Whisk together all ingredients for the Sauce in a medium bowl (except for garnishes) and set aside

  • For the Sauce:
  • 1 lb dry spaghetti (I use multi-grain)
  • 1 cucumber; peeled, seeded, and cut into matchsticks
  • 1 cup finely shredded carrot
  • 3 cloves minced fresh garlic
  • 1/2 cup freshly chopped scallion
  • 2 cups shredded chicken from leftover rotisserie chicken (alternatively, boil 2-3 chicken breasts or thighs in salted water until cooked through; shred the cooked chicken.)
  • 1/3 cup smooth (not chunky) peanut butter
  • 1/4 cup regular soy sauce
  • 2 TB Asian rice vinegar
  • 4 TB Asian sesame oil, divided
  • 2 TB packed brown sugar
  • 1 tsp ground ginger
  • 1-2 tsp Sriracha, depending on how spicy you want it
  • Toasted sesame seeds for garnish
  • Chopped roasted peanuts for garnish
4.6/5 (23 Votes)

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For the dressing: In a small bowl, combine the mirin, olive oil, soy sauce and vinegar and mix well

  • DRESSING:
  • 3 tablespoons mirin
  • 3 tablespoons olive oil
  • 3 tablespoons light soy sauce
  • 3 tablespoons rice vinegar
  • NOODLE SALAD:
  • 9 ounces dried soba noodles
  • Few dashes sesame oil
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 6 shiitake mushrooms, sliced
  • 1 teaspoon light soy sauce
  • 6 sun-dried tomatoes, sliced
  • 1/4 cup sliced kalamata olives
  • TO SERVE:
  • 2 tablespoons peanuts, toasted and very finely chopped
  • Large handful arugula leaves
4.8/5 (8 Votes)

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