"Thai" peanut noodle salad

Loved this!! my girls even loved it, didn't complain once! (which is a rarity)
*Dressing From Our Best Bites

1/2 pkg Linguini noodles

Veggies:you could do any. this is what I had in my fridge that needed to be used
thinly sliced cabbage (lots!)
shredded carrot
diced red bell pepper
2 green onions
1/2 head broccoli

1 Chicken breast: marinated for 15 or so min in dressing (below) and grilled and chopped

Dressing:
1/3 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt
2-3 t sriracha chili sauce
2-4 T water

Toss and serve. we had ours warm but you could do this cold too I'm sure!

homemade egg noodles

1 c flour
1 egg
1-2 T milk
dash salt

In a bowl combine all ingredients, and mix with wooden spoon until it forms a ball. If mixture is too thick add more milk. Turn onto a floured surface and knead till smooth. Roll out into a rectangle desired thickness. Cut into strips with a pizza cutter. Cover till ready to use.

Pioneer Woman's Asian noodle Salad

* SALAD INGREDIENTS:
* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* FOR THE DRESSING:
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapeno's, Chopped
* Chopped Cilantro

Miso Ramen Soup

2 t. olive oil
1 garlic clove, minced
1 t. fresh ginger, minced
2-4 ounces ground pork
5 ounces bean sprouts, rinsed
4 ounces cabbage, chopped
2-4 ounces carrots, cut into thin strips
4 cups low sodium chicken broth
1 teaspoon sugar
2 t. light soy sauce
4 T. miso
2 (3 ounce) pkg ramen noodles (w/o seasoning) (or the fresh noodles in the asian section of the refridgerated section of grocery store)
1/2 teaspoon sesame oil

1. Heat olive oil in a soup pot or a wok and cook minced ginger, garlic and pork on medium heat until pork is no longer pink
2. add carrots, cabbage and saute for a few min.
3. add the chicken broth sugar and soy sauce and bring to boil.
4. Turn heat down to low and melt miso in the soup.
5. Add sesame oil and take off heat.
6. mean while cook the noodles.
7. Add noodles to soup and serve with bean sprouts on top.

Spaetzle

Basic dough:

2 cups flour

6 eggs

1 tsp. salt

or compared with:

300 grams flour

7-9 eggs

2 tsp. salt

Mix with dough hooks for about 15 minutes until smooth, a little sticky and small air bubbles occur.

Boil salted water. Wet spatzle maker.  Drop a glob of dough into spatzle maker and squeeze over boiling water.  Water will stop boiling.  When it resumes boiling (about 2 minutes) noodles are done.  Remove noodles from water and drain in colander.  Rinse with warm water and drain again. ( ** I have never rinsed and drained them before.) Put noodles in buttered pyrex dish.  Sprinkle noodles with Italian seasoning and swiss cheese.  Repeat layering process until the dough is gone.  Bake in 350 degree oven for a few minutes (15 or so) to heat thoroughly.  Serve hot.  

Can fry leftovers in butter.  Yummy!

Other Serving Suggestions:

1.  Serve plain or with butter as a side dish with meat.

2.  Serve with gravy over the top.

3.  Make a quick casserole with the noodles.  (Can add onions to the cheese, spice, layering)