Homemade Mac and Cheese

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had. Ready for the best EVER homemade mac and cheese? We promise: it’s really worth pulling out the superlatives here! Making this comfort food from scratch makes it taste infinitely better than the kind from a box. Want to impress everyone? This homemade mac and cheese tastes homey and cozy, with the best gooey, cheesy sauce and crunchy breadcrumbs. Alex and I made this for a recent family gathering and everyone around the table agreed: “this is the best mac and cheese.” How to make homemade mac and cheese: basic steps! Here’s the thing. Making homemade mac and cheese is easy, but you need to know a few basic cooking techniques to make it perfect. Here are the two techniques you’ll have to master: How to cook pasta to al dente. How to make a roux. Once you’ve got these two skills under your belt, the rest is a piece of cake! Let’s talk through these briefly before we start. How (and why!) to cook pasta to al dente What is al dente? Al dente means “to the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had.

Homemade mac and cheese

Ready for the best EVER homemade mac and cheese? We promise: it’s really worth pulling out the superlatives here! Making this comfort food from scratch makes it taste infinitely better than the kind from a box. Want to impress everyone? This homemade mac and cheese tastes homey and cozy, with the best gooey, cheesy sauce and crunchy breadcrumbs. Alex and I made this for a recent family gathering and everyone around the table agreed: “this is the best mac and cheese.”

How to make homemade mac and cheese: basic steps!

Here’s the thing. Making homemade mac and cheese is easy, but you need to know a few basic cooking techniques to make it perfect. Here are the two techniques you’ll have to master:

  • How to cook pasta to al dente.
  • How to make a roux.

Once you’ve got these two skills under your belt, the rest is a piece of cake! Let’s talk through these briefly before we start.

How to make mac and cheese

How (and why!) to cook pasta to al dente

What is al dente? Al dente means “to the bite” in Italian. It refers to cooking pasta to just the point where it’s tender but has a subtly firm center. Here’s the thing: overcooked pasta is not only rubbery and unappetizing. It also has less nutrients and it makes you less full (read more here). Cooking the pasta for this homemade mac and cheese to al dente means it tastes better, you get more nutrients, and you’re full for longer. Win, win, win! Here are some notes on how to cook pasta to al dente:

  • Don’t trust the package instructions! Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste and drain it right when it’s tender but firm inside. Some chefs say to look for a small white fleck at the core (others think it should just disappear for perfect al dente).
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.

Tips for making a roux

The main kitchen technique you need for homemade mac and cheese is making a roux. What’s a roux? A “roux” (pronounced “Roo“) is flour and butter cooked together and used to thicken sauces. It’s usually made from equal parts of flour and butter. For mac and cheese, you make a roux and then add the cheese. This is what makes the gooey sauce: cheese by its would be too sticky. There are a few important things to note about making a roux:

  • Measure out your ingredients in advance (mise en place). The cooking process goes fast, so you don’t want to be distracted by measuring. The French way to say measure out all your ingredients is mise en place, which means everything in its place.
  • Don’t leave the stove, and watch closely. The flour and butter can burn easily here! You must stand by the stove and start adding milk right when the flour turns golden brown.
  • Add the milk gradually. Pour in the milk and constantly whisk, adding it little by little, until it forms a smooth sauce. Once you get to this point, it’s smooth sailing!
Homemade mac and cheese

Best noodles for homemade mac and cheese

By the way…you don’t have to use macaroni for homemade mac and cheese! No: it’s actually even tastier when you use different types of noodles. You can use all sorts of short pasta shapes, from shells to bowties to penne. Here are our favorite types of short pasta for mac and cheese, in order of preference:

Mac and cheese

Best cheese for homemade mac and cheese

There are a few different cheeses that work well in this homemade mac and cheese. Here’s what we’d recommend, and then a few other options:

  • Use sharp cheddar and Monterey Jack. This is the perfect combination for a classic mac and cheese flavor! But be aware…
  • Don’t use aged cheddar! It sounds like it would taste delicious, but aged cheddar doesn’t have quite the right flavor. Stay with a standard sharp.
  • Get fancy with gouda, Havarti or white cheddar. Substitute the cheddar, or try our separate recipes: Gouda Mac and Cheese, Pesto Havarti Mac and Cheese, or White Cheddar Mac and Cheese.

Sides to serve with homemade mac and cheese

Cook this pasta to al dente and this cozy homemade mac and cheese is the stuff dreams are made of! We recently made a pan of this for family who were grieving a loved one, and it was just the right food that tastes like a hug. It’s perfect for anytime you need a cozy meal. Here are a few sides that are full of nutrients and fiber to make it into a healthy dinner idea:

Homemade Mac and Cheese

Tip: how to reheat mac and cheese!

Here’s a great homemade mac and cheese kitchen hack! You can save leftovers of mac and cheese in the refrigerator for about 5 days. But the cheese solidifies and dries out in the fridge! How to get it back to a creamy sauce? Here are our tips:

  • Place it in a skillet and add a splash of milk. Use a ratio of about 1 cup noodles to 1 tablespoon milk.
  • Heat over medium heat and stir until the sauce becomes creamy again!

This homemade mac and cheese recipe is…

Vegetarian. For gluten-free, use gluten-free noodles.

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Homemade Mac and Cheese

*Best* Homemade Mac and Cheese


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 to 12 as a side, 6 to 8 as a main
  • Diet: Vegetarian

Description

Here’s how to make homemade mac and cheese! Cook this ultimate comfort food from scratch and it’s better than any you’ve ever had.


Ingredients

  • 1 pound short pasta of any type (we like large shells)
  • 8 ounces sharp cheddar cheese (not aged)
  • 8 ounces Monterey Jack cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups 2% milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup seasoned Italian breadcrumbs (or plain breadcrumbs)

Instructions

  1. Boil the pasta: Bring a large pot of water to a boil and add about 1 tablespoon of kosher salt. Add the pasta and cook until al dente. Start tasting the pasta a few minutes before the package instructions and stop cooking once the pasta is just tender but still firm. Then drain the pasta in a colander and rinse it quickly with warm water.
  2. Meanwhile, make the sauce: Grate the cheese (if necessary). Measure out the butter, flour, milk, salt, onion powder, and garlic powder. In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for about 2 minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly: whisk constantly until the mixture is completely smooth, then add a bit more milk until it is fully incorporated, then repeat. Once all the milk is added, add the salt, onion powder, and garlic powder. Continue cooking on low heat for about 2 minutes to thicken slightly, whisking frequently. After 2 minutes, gradually add the grated cheese and keep stirring until it is fully melted.
  3. Top with breadcrumbs and serve: Stir the pasta into the cheese sauce, then pour it into a dish and top with breadcrumbs. If you’d like, place it in a baking dish and broil it for 2 to 4 minutes until the crumbs are lightly browned, turning the pan to even out the browning as necessary. Serve immediately. Refrigerate leftovers up to 4 days. Reheat on the stovetop with a splash of milk and stir until creamy. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Homemade mac and cheese, how to make mac and cheese

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Creamy Shrimp Pasta

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit! With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win. How to make shrimp pasta (basic method) This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit!

Shrimp pasta

With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win.

How to make shrimp pasta (basic method)

This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time:

  • Make perfectly al dente pasta: Start the pasta pot to boil before making the other two components. Bucatini is our favorite noodle here; it’s like a hollow spaghetti. See below for more!
  • Saute the shrimp: This takes just 3 to 4 minutes in a hot skillet. You’ll just need to make sure your shrimp is thawed, if you’re using frozen (see below).
  • Make the sauce: Once the shrimp is done, make that sauce and you’re good to go! Pick from one of the two sauces below. While you’re making it, finish and drain those noodles. Then mix it all together! Done and done.
Shrimp pasta

Option 1: White wine sauce

This shrimp pasta is excellent with our simple white wine sauce! It’s one of our favorite ways to serve it. Here’s what to know about this option:

  • This sauce is lightly creamy with a tangy, wine-forward flavor. The flavor is bright and fairly wine forward. But our 3 year old Larson loves it so it’s kid friendly too.
  • It uses heavy cream, but you can sub milk if desired. If you prefer not using heavy cream (it’s not a standard in our pantry!), you can use milk.
  • It does have trace amounts of alcohol (0.8 ounces per serving). We felt comfortable serving this pasta to our 3 year old. But you should do only what you’re comfortable with! If you prefer, keep reading and make the Cream Sauce…
Parmesan cream sauce

Option 2: Parmesan cream sauce

The other option is our easy Parmesan cream sauce! Here’s what to know about this sauce option:

  • This sauce is very creamy, with a thicker texture than the wine sauce. It’s a little closer to an alfredo sauce.
  • It requires a little more attention when making it. For this sauce, you’ll make a roux where you’ll cook flour and butter as a thickener. It’s a little touchier than the white wine sauce. Make sure to read the directions carefully before you start.
  • You’ll need to add a splash of milk when you add it to the noodles. It’s stickier and creamier than the wine sauce. Add a splash or two of milk when you add it to the noodles and stir until you get the right creamy consistency.

Which do we like better? We love them both! When we’re feeling fancy we like the white wine sauce. When we’re feeling like a creamy, cozy pasta we go for the cream sauce. Let us know which you prefer!

The type of shrimp for shrimp pasta

What’s the best type of shrimp to buy for shrimp pasta? There are so many options when you get to the store. (In fact, we often accidentally grab the wrong variety!) Here’s what we recommend for this recipe:

  • Large or medium shrimp. We like the look with large, but you can get away with medium, too!
  • Tail on or off. Tail on shrimp looks beautiful, but it does make for messy fingers when you’re eating it. Tail off can be more practical.
  • Fresh or frozen. Either works! Frozen can taste just as fresh if it’s flash frozen right after cooking. Make sure to thaw it the night before, or use this defrosting method for thawing day of.
  • Wild caught preferred. Wild caught is the most sustainable option! If you live in the US, try to find US-raised: it’s also typically more sustainable. (Read more here.)
Shrimp pasta

Tips for how to cook pasta to al dente

The shrimp and sauce are important in this recipe…but the noodles are extremely important too! You absolutely must cook the noodles to al dente for this shrimp pasta to be the best it can be. Al dente means “to the bite” in Italian. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here are our tips onn how to cook pasta to al dente:

  • Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness.
  • Look for a small white fleck. As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
Shrimp pasta

What to serve with shrimp pasta

There’s not much you need to add to this shrimp pasta to make it a healthy dinner! Toss together a simple salad and you’re good to go. But if you’re entertaining, you can get a little fancier too. Here are a variety of options we’d pair to make it a complete meal:

This shrimp pasta recipe is…

Pescatarian.

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Shrimp pasta

Creamy Shrimp Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit!


Ingredients

  • 1 pound large shrimp, deveined (tail on or off, wild caught preferred)
  • 2 tablespoons olive oil
  • 1/2 teaspoon each smoked paprika, garlic powder and onion powder
  • 1/2 teaspoon kosher salt
  • 1 recipe White Wine Sauce or Parmesan Cream Sauce
  • 8 ounces spaghetti
  • Finely chopped Italian parsley, to garnish
  • Lemon wedges, to garnish

Instructions

  1. If frozen, thaw the shrimp.
  2. Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
  3. Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
  4. Make the sauce: Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
  5. Serve: When the sauce is done, add the noodles to the skillet with the sauce. (For the Cream Sauce only, add a splash or two of milk to loosen the sauce and come to just the right creamy consistency.) Then add the shrimp and toss until it’s warmed through. Taste and a few more pinches of salt, if necessary. Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Shrimp pasta, Easy shrimp pasta, How to make shrimp pasta, Cream sauce, White wine sauce

More easy shrimp recipes

Love shrimp? It’s always a hit in our house, even (and especially) with kids. Here are some other great shrimp dinner ideas and healthy shrimp recipes:

  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Easy Pesto Shrimp Or go without the noodles! Serve with pasta or rice for an easy dinner idea.
  • Grilled Shrimp Skewers The shrimp seasoning brings in just the right touch of savory and smoky.
  • Shrimp Fried Rice Here’s how to make the best shrimp fried rice that tastes just like takeout!
  • Shrimp Curry Tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Summer Pesto Mini Meatball Soup.

Um how delicious is this summer pesto mini meatball soup? It’s just the cutest too. Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup. Am I right? Summer soup for me usually means chowder (and yes […]

The post Summer Pesto Mini Meatball Soup. appeared first on How Sweet Eats.

Um how delicious is this summer pesto mini meatball soup?

summer pesto mini meatball soup

It’s just the cutest too.

Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup.

Am I right?

mini chicken meatballs

Summer soup for me usually means chowder (and yes I have another one coming!) but the thought of this pesto-y, brothy bowl sounded amazing right now. 

Plus, mini meatballs!

This soup reminds me a little of my homemade spaghettios, and not just because I use the same noodles. While these tiny noodles are the best, I love how simple and flavorful the meal is. I guess it’s sort of like spaghettios, meatballs included, without the tomato sauce?!

Which means I looooove it. 

annelini pasta

I made a mini chicken meatball soup years ago and it’s still a really popular recipe here on the site. Of course, you can make these meatballs any size you’d like, but making them tiny means they are spoonable and therefore, makes the entire bowl more enjoyable. 

It’s a whole meal in a bowl, but soup!

summer pesto mini meatball soup

Here’s the deal with the pesto!

I’m including a smaller batch pesto recipe below, but you could totally use a good jarred pesto if you have one that you enjoy. This is also a recipe that you can make when you have leftover pesto, or pesto frozen from earlier in the year. As long as you’re using a pesto that you like, it will work in the soup. 

And this goes for any pesto! I’ve done kale pesto, pistachio pesto, arugula pesto and many more. All of them will work here!

summer pesto mini meatball soup with spoon

The pesto works in magic ways: we’re using it to flavor the meatballs (which is incredible!) and then we’re also stirring it into the soup. Then, you can even finish off the soup with a big dollop of it on top.

It’s the BEST way to enjoy pesto. Loaded with flavor! 

summer pesto mini meatball soup with spoon

The soup comes together pretty quickly too. You can make the pesto and even the meatballs ahead of time if you wish. You can even make a batch of meatballs and freeze them! It’s a great freezer prep meal that just requires a bit of defrosting before cooking.

And it’s ridiculously comforting, without being heavy.

summer pesto mini meatball soup with spoon

Hello dinner tonight!

summer pesto mini meatball soup

Pesto Mini Meatball Soup

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Summer Pesto Mini Meatball Soup

This summer pesto mini meatball soup is the perfect comfort food in warmer months! Lots of fresh basil, a delicious broth and noodles. Delish.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

small batch pesto

  • 1 cup packed fresh basil
  • ¼ cup finely grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • ½ cup extra virgin olive oil

mini meatballs & soup

  • 1 pound lean ground chicken or turkey
  • ¼ cup seasoned breadcrumbs, panko or fine crumbs both work
  • 3 tablespoons pesto
  • 2 tablespoons parmesan cheese
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 8 cups chicken stock or broth, low sodium is fine - you may want a pinch more salt
  • 12 ounces tiny cut pasta, like ditalini or annellini
  • fresh basil, for topping
  • shaved parmesan, for topping

Instructions

pesto

  • Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week.

mini meatballs & soup

  • In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. (Or large! Whatever you prefer!)
  • Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.
  • Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth.
  • Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 tablespoons of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

up close summer pesto mini meatball soup

Garlic bread on the side please!

The post Summer Pesto Mini Meatball Soup. appeared first on How Sweet Eats.

Sun Dried Tomato and Sweet Corn Skillet Lasagna.

This summer skillet lasagna is sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020. Today we’re eating the epitome of summer in a skillet lasagna. It’s no secret that skillet lasagna is one of my absolute favorites! It’s an easy way to enjoy lasagna and a great throw-together weeknight […]

The post Sun Dried Tomato and Sweet Corn Skillet Lasagna. appeared first on How Sweet Eats.

This summer skillet lasagna is sponsored by Stella Cheese! I’ll be creating a few fun recipes for them throughout 2020.

Today we’re eating the epitome of summer in a skillet lasagna.

summer skillet lasagna

It’s no secret that skillet lasagna is one of my absolute favorites! It’s an easy way to enjoy lasagna and a great throw-together weeknight meal. I love it so much. You can use what you have on hand, a variety of pasta shapes and of course… CHEESE.

Give me all the cheese please.

freshly grated parmesan cheese

Today I’m partnering with Stella Cheese and I could not be more excited! Dream come true level.

Um, hello, my name is Jessica and I am the biggest cheese lover on the planet. Stella has a huge selection of artisan cheeses with a rich Italian heritage. It is super high quality and tastes fantastic, which really allows you to elevate your everyday meals. Today, I’m using their Stella Parmesan Cheese which has been aged for 10 months. It’s nutty and buttery and absolutely delish.

ingredients for sun dried tomato pesto

The Stella Parmesan Cheese is working double duty for us today: I’m using it in the pesto and in the skillet lasagna. It’s one of those cheeses that adds so much depth of flavor.

I’m also throwing some of the Stella Fresh Mozzarella on top for an extra cheesy melt. This is perfect on pizza too.

pureed sun dried tomato pesto

So skillet lasagna, let’s get to it.

To start, we have a sun-dried tomato pesto. Oh my GOSH. Okay guys this might be my pesto of the summer. It is so ridiculously flavorful. Sun dried tomatoes, tons of fresh basil, the buttery, nutty Stella Parmesan Cheese, lots of garlic and toasted pine nuts.

Yes yes yes! Blend that up and you’re in pesto heaven.

Now, making this pesto babe from scratch does give you an extra step. But it’s one you can do ahead of time and something that can be stored in the fridge. And if you are unable to grab all the ingredients right now, feel free to use your favorite jarred pesto!

summer skillet lasagna

The rest of the lasagna is really quite simple, especially if you use some ingredients you have in your kitchen. We do some lightly caramelized shallots and sweet corn cut straight from the cob since we’re hitting the summer season. Of course, you can use another variety of corn at the moment if fresh corn isn’t accessible right now.

We’re throwing in a touch of ricotta for the lasagna touch and the fresh mozzarella cheese because WHY NOT MORE CHEESE?! Another sprinkle of the Stella Parmesan Cheese on top too.

Fresh herbs. Lots of basil.

It’s easy but wildly flavorful!

summer skillet lasagna

And of course, use whatever pasta you have on hand. I like to break the lasagna noodles into third and use those, but bowties work too! You can layer your noodles or throw them all together if you’re in the dinner rush. However these ingredients end up together in the skillet will be wonderful.

sun dried tomato and sweet corn skillet lasagna

Isn’t it so gorgeous too?! It’s also a great dish that you can transport – throw it in a baking dish instead of the skillet to take to a cookout or dinner party with friends.

Comforting, cheesy and tastes like summer!

Sun Dried Tomato and Corn Skillet Lasagna

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Sun Dried Tomato and Sweet Corn Skillet Lasagna

This skillet lasagna is loaded with a sun dried tomato pesto, sweet corn right off the cob, tons of ricotta, mozzarella and parmesan. Delicious.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Author How Sweet Eats

Ingredients

sun dried tomato pesto

  • 1 cup packed basil leaves
  • 1 7 oz jar sun dried tomatoes in olive oil
  • 3 garlic cloves, minced
  • ½ cup freshly grated Stella Parmesan Cheese
  • ¼ cup toasted pine nuts
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ to ½ cup extra virgin olive oil

lasagna

Instructions

sun dried tomato pesto

  • Combine the basil, sun dried tomatoes (and the oil from the jar), garlic, parmesan, pine nuts, salt and pepper in a food processor. Pulse until combined. With the processor on, stream in the olive oil, starting with ⅓ cup. You may need a bit more depending on how much olive oil is in your jar of tomatoes. You can make this ahead of time!

lasagna

  • Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil so you can cook the lasagna noodles. Cook them according to the package directions, but shave 1 minute off the cook time so the noodles are al dente. Drain the noodles once they are finished boiling.
  • Heat an oven-safe 8 or 10-inch skillet over medium-low heat and add the olive oil. Add the shallots with a pinch of salt and pepper and stir. Cook until softened, about 3 minutes. Stir in the corn kernels. Stir in the pesto.
  • Take the noodles and fold them into the corn and pesto mixture in the skillet. Add on some spoonfuls of ricotta cheese and a few slices of the Stella Fresh Mozzarella, along with grated Stella Parmesan Cheese (save some for topping!). I like to make sure all the noodles are coated! Top with remaining sliced mozzarella and parmesan.
  • Bake the lasagna for 25 to 30 minutes. Remove it from the oven and garnish with extra fresh basil. Serve!

sun dried tomato and corn skillet lasagna

My middle name should be cheese.

The post Sun Dried Tomato and Sweet Corn Skillet Lasagna. appeared first on How Sweet Eats.

Quick Soba Noodles

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner. Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect as a component for a fast and easy dinner. Done in about 15 minutes, they’re covered in a zingy sauce of soy, sesame oil, rice vinegar, and honey and sprinkled with toasted sesame seeds. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so fast, Alex and I have been relying on them as a crutch for quick weeknight meals. They’re also a great side dish for Asian-style meals like Teriyaki Salmon or Shrimp and Broccoli. Here’s what you need to know about soba! Types of soba noodles Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat gluten free. There […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner.

Soba noodles

Need a quick noodle fix? Try these simple soba noodles! Soba are a Japanese buckwheat noodle, and they’re perfect as a component for a fast and easy dinner. Done in about 15 minutes, they’re covered in a zingy sauce of soy, sesame oil, rice vinegar, and honey and sprinkled with toasted sesame seeds. Throw them in a bowl and top with an egg or sauteed shrimp, and you’ve got dinner! Because they’re so fast, Alex and I have been relying on them as a crutch for quick weeknight meals. They’re also a great side dish for Asian-style meals like Teriyaki Salmon or Shrimp and Broccoli. Here’s what you need to know about soba!

Types of soba noodles

Soba are a traditional Japanese buckwheat noodle. They’re easy to find at your local grocery, either in the noodles section or near the Japanese ingredients. Because they’re made with buckwheat flour, most soba are naturally gluten-free. However, some brands also have wheat flour in them: so make sure to check the package if you eat gluten free.

There is a lot of variation in soba noodle brands! Alex and I have tested dozens, and we find that every brand of soba is different. Some are very thin and tend to break, so we try to look for soba that are thicker and hold up better. Make sure to experiment a bit to find the brand of soba that you like best.

Soba noodles

What’s in this soba noodles recipe?

This soba noodles recipe is fast and easy to make, and most of the ingredients are pantry staples! It’s essentially a pantry meal aside from the green onion. So you can leave out the green onions if you don’t have them on hand! Here’s what’s in this soba noodles recipe:

  • Soba noodles
  • Soy sauce or liquid aminos
  • Toasted sesame oil: make sure it is toasted, not regular! Toasted sesame oil is intended for flavoring, whereas regular sesame oil is neutral in flavor
  • Rice vinegar
  • Honey or maple syrup
  • Miso: optional but adds great flavor (see below)
  • Garlic
  • Green onions (optional)
  • Sesame seeds (optional; if you use them toast them!)
Soba noodles with sesame seeds

Rinse your soba to remove starch!

Here’s an important note about cooking soba noodles: rinse them after they’re done cooking! Rinsing pasta is not required for something like Italian spaghetti or penne. But for soba, rinsing is necessary to remove starch the builds up during cooking.

If you don’t rinse, here’s what happens: the soba becomes very gummy and mushy. It also absorbs the sauce and becomes dry instead of saucy. So please: rinse your soba after cooking! You’ll notice a big difference.

A secret ingredient: miso

This soba noodles recipe contains a little secret ingredient: miso! If you’ve never cooked with it, we highly recommend getting a container for your fridge (and it lasts for months). Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor (or, umami). Umami is the so called “fifth flavor” after sour, salty, sweet, and bitter. It adds incredible flavor to any dish!

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. Alex and I used brown miso here, which contributed to the dark color of these noodles.

Since we cook mostly plant based, Alex and I tend to use it to get a meaty or cheesy flavor in recipes. It’s great in Easy Miso Ramen, and even works to substitute Parmesan flavor in our Vegan Pesto!

Sesame soba noodles

Why to toast sesame seeds

For the best flavor, garnish these soba noodles with toasted sesame seeds! Of course, you can just use straight up sesame seeds. But toasting your sesame seeds in a pan heightens the nutty flavor considerably. It’s almost like using salt on food: it brings out the existing flavor and takes it to new heights! It only takes 3 minutes to toast sesame seeds, and you can store leftovers in a sealed container for months. Go to How to Toast Sesame Seeds.

Make it a meal!

Now for the fun part: how to make these soba noodles into a meal! You can serve them as part of an easy dinner main dish, or a side to an Asian style entree. Here’s what we recommend:

  • Top with an egg. The easiest way to make it dinner! Top with a fried egg or soft boiled egg. Dinner, solved!
  • Top with tofu. This Pan fried tofu is our favorite method for weeknights. Or try Marinaded tofu, which requires little hands on effort and can be stored in the fridge.
  • Top with shrimp. Try this quick and healthy Sauteed shrimp! To stick with Asian flavors, use plain sesame oil for cooking and substitute the lemon for a drizzle of rice vinegar and soy sauce at the end.
  • Add edamame. This quick Asian style side is so simple! Try with Easy Edamame or Spicy Edamame.
  • Serve with a stir fry! Try it with our Easy Stir Fry Vegetables!
  • Serve as a side dish to shrimp or salmon. Try it with Teriyaki Salmon or Shrimp and Broccoli.
Soba noodles recipe

This soba noodles recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Soba noodles

Quick Soba Noodles


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan

Description

Need a quick noodle fix? These simple soba noodles are fast and full of flavor: perfect as an Asian style side dish or easy dinner.


Ingredients

  • 8 ounces soba noodles
  • 1/4 cup regular soy sauce (or substitute tamari or coconut aminos)
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon miso (optional; we used dark miso)
  • 1 teaspoon grated garlic
  • 4 green onions
  • Sriracha, to taste (optional)
  • Toasted sesame seeds*
  • To make it a meal: Fried egg or soft boiled egg, Pan fried tofu or Marinaded tofu, or Sauteed shrimp

Instructions

  1. Cook the noodles: Cook the soba noodles according to the package instructions: it should take about 4 to 5 minutes. Important: when the noodles are done cooking, rinse them under cool running water in a strainer, tossing them to remove the starch. Then shake off excess water. If you’d like the noodles to be warm when serving, run them under warm water for a few seconds; you can also serve room temperature or cold. (If you skip this step, the noodles soak up the sauce and become too dry.)
  2. Whisk the sauce: Meanwhile, in a medium bowl whisk together the soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, miso (if using), and grated garlic.
  3. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts.
  4. Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. 

Notes

*Toasting the sesame seeds really brings out the nutty flavor! It takes only 3 minutes and you can taste the difference. Store toasted sesame seeds for months in a sealed container in the pantry.

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Japanese

Keywords: Soba noodles

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Soba Noodle Bowl

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies. No one’s going to complain about more quick and easy recipes, right? This one the ultimate quick weeknight meal, a filling vegetarian dinner that comes together in 20 minutes flat. Meet this soba noodle bowl! It’s filled with stir fried broccoli, red pepper and onion, mix with a savory sauce with creamy peanut butter. Even better: eggs are scrambled right into the mix (like fried rice, but with noodles~). This healthy stir fry comes to you straight from our friend Rachel’s cookbook Just the Good Stuff. And it’s chock full of good stuff. Why to make this soba noodle bowl This soba noodle bowl is more like an easy stir fry than a free-form noodle bowl with lots of veggie toppings. This makes it quicker and easier to put together than the type of noodle bowl that has lots of components. Here are some of the reasons it’s a candidate for your go-to list: It takes 20 minutes. There’s no limit to the amount of easy dinner recipes you can have in your arsenal! The quick prep […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.

Soba noodle bowl

No one’s going to complain about more quick and easy recipes, right? This one the ultimate quick weeknight meal, a filling vegetarian dinner that comes together in 20 minutes flat. Meet this soba noodle bowl! It’s filled with stir fried broccoli, red pepper and onion, mix with a savory sauce with creamy peanut butter. Even better: eggs are scrambled right into the mix (like fried rice, but with noodles~). This healthy stir fry comes to you straight from our friend Rachel’s cookbook Just the Good Stuff. And it’s chock full of good stuff.

Why to make this soba noodle bowl

This soba noodle bowl is more like an easy stir fry than a free-form noodle bowl with lots of veggie toppings. This makes it quicker and easier to put together than the type of noodle bowl that has lots of components. Here are some of the reasons it’s a candidate for your go-to list:

  • It takes 20 minutes. There’s no limit to the amount of easy dinner recipes you can have in your arsenal! The quick prep time makes it perfect for whipping up on a weeknight with limited ingredients.
  • The 2 ingredient sauce brings big flavor. The sauce here couldn’t be easier: just coconut aminos or soy sauce plus nut butter! We used peanut butter, but you could use almond butter or cashew butter. (All 3 link to our homemade versions!)
  • It’s a protein-filled vegetarian dinner. The best part of this recipe is the savory scrambled egg! It’s like the egg you’d scramble into fried rice, but with soba noodles. The egg plus nut butter makes for enough protein to make it a filling meal.
Just the good stuff

About the book: Just the Good Stuff

This soba noodle bowl is from Rachel Mansfield’s book Just the Good Stuff: a compilation of “guilt-free recipes to satisfy all your cravings.” Alex and I met Rachel speaking on a panel together at a conference, and she even more lovely in person than her Instagram self (if that’s possible!).

Like us, Rachel is passionate about eating real food and organic ingredients. The book is filled with gluten-free, Paleo-friendly recipes made with healthy ingredients: but you never feel like you’re giving anything up. If this recipe is any indication, this book is absolutely packed with flavor! (Note: it’s not vegetarian or vegan, but there are plenty of plant based options.)

Get it: Just the Good Stuff

Soba noodle bowl

Scale this soba noodle bowl as needed!

This soba noodle bowl can be made in any quantity. The original healthy noodle stir fry recipe is actually in the “Solo Meals” chapter of Just the Good Stuff: it was written as a recipe for one. But since we are most often cooking for 3 and all the recipes on this website are for 4, we increased the quantity. Plus, we love leftovers! We love cooking once and eating for a few days.

But if you’d rather: this makes a great single serving meal! Just divide the quantities by 4.

The skinny on soba noodles

What are soba noodles? Soba are thin Japanese buckwheat noodles. They’re often served in soups or chilled with a sauce: or in a noodle stir fry like this one! All buckwheat soba noodles are gluten-free, but some brands are made with wheat flour and buckwheat flour. Make sure to check the package if you eat gluten-free.

One note on soba noodle brands: Alex and I have found that every brand of soba is different! There are some brands that very thin and tend to break, and some that are a little thicker that we like better. Make sure to experiment a bit to find the soba you like.

Soba noodle bowl

Variations on this soba noodle bowl

While we love this soba noodle bowl as is, there are plenty of ways to mix it up! Here are some ideas on ways to accessorize it:

  • Add shrimp. Cook up some garlic shrimp on the side and throw it on top!
  • Add tofu. Try our easy marinaded tofu or tofu scramble. Tofu scrambles are perfect as a vegan protein for quick weeknight meals!
  • Add more of your favorite veggies. Anything that would work in a stir fry works here: mushrooms, carrots, cabbage, snap peas, zucchini, edamame, green onion, etc. For approximate cook times, go to Easy Vegetable Stir Fry.
  • Use rice noodles, zucchini noodles or squash noodles. For gluten-free, try any of these three noodle varieties. You can also try Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.
  • For nut free, use sun butter. Sun butter is a good substitute for the nut butter.

This soba noodle bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the egg.

Print
Soba noodle bowl

Easy Soba Noodle Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.44 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This soba noodle bowl is a quick and easy dinner recipe, perfect for weeknights! It’s a filling vegetarian meal full of healthy veggies.


Ingredients

  • 10 ounces soba noodles (or zucchini noodles)
  • 2 garlic cloves
  • 1 medium onion (1 cup chopped)
  • 1 red bell pepper (1 cup chopped)
  • 1 large head broccoli
  • 3 tablespoons toasted sesame oil
  • 2 teaspoons ground ginger
  • 4 eggs
  • 1/4 cup coconut aminos or soy sauce
  • 1/4 cup nut butter (peanut butter, almond butter, or cashew butter)
  • Sriracha hot sauce, to taste
  • Sesame seeds, for the garnish

Instructions

  1. Start a pot of water to boil. Boil the soba noodles according to the package instructions (it should take about 4 minutes). When it’s done, drain. Then rinse with cold water to wash away the starch, and drain again.
  2. While the starts to boil, mince the garlic. Chop the onion. Chop the pepper into 1-inch squares. Chop the broccoli into florets.
  3. While the noodles cook, heat the sesame oil in a large skillet over medium heat. Add the garlic, ginger, onion, bell pepper, and broccoli. Cover the skillet and cook, stirring occasionally, until soften, about 6 minutes.
  4. Strain the soba noodles and add them to the vegetables in the skillet.
  5. Crack the eggs into the skillet and mix well, breaking up the yolk and white and cooking it into the vegetables and noodles.
  6. Once the egg starts the set, add the coconut aminos or soy sauce and peanut butter and mix well. Serve warm.

Notes

Reprinted with permission from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian Inspired

Keywords: Soba Noodle Bowl, Soba Stir Fry, Noodle Stir Fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Peanut Udon Noodles with Snow Peas

Peanut Udon Noodles are one of my favorite lunches, although I really don’t make them as often as I should. You can eat them warm or cold; you can load them up with any veggies you happen to have on hand. (I made this version with snow peas, but …

Peanut Udon Noodles are one of my favorite lunches, although I really don’t make them as often as I should. You can eat them warm or cold; you can load them up with any veggies you happen to have on hand. (I made this version with snow peas, but I’ve also used red peppers, green onions, zucchini, and cucumbers.) I’ve tried a lot of peanut noodle recipes in my day, but this is the best by far. What else is there to say about peanut noodles? Well, not much, so instead, here are some random tips that will come in handy when you make this recipe. (And you are making this recipe, right?) Does this happen to you? You buy the fancy natural peanut butter, you open it up, and there’s about a half inch of oil on top. You try to stir it all together and get oil all over your hands and counter and despite your best efforts, the peanut butter is still dry and rock hard by the time you get to the bottom of the jar. Solution: before you open your jars of peanut butter, store them upside down. That way, the oil will float to […]

Easy Weeknight Peanut Noodles with Roasted Broccoli.

I beg and hope and plead that these peanut noodles will be your dinner tonight! Ummm, new favorite meal alert!  I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it […]

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

I beg and hope and plead that these peanut noodles will be your dinner tonight!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Ummm, new favorite meal alert! 

I know, I know, I say it ALL THE TIME. But it’s true! Every few weeks I create something that is good enough to eat at multiple meals, multiple days in a row. And it makes me so happy. 

peanut sauce for noodles

This is kind of a reject recipe from the book that I’m currently working on. Okay, it’s not an ACTUAL reject, but here’s the thing. It’s been sitting in my to-do pile for the book and at some point I realized that it was just too similar to my 15 minutes sesame noodles in The Pretty Dish. Flavor-wise, it’s not similar at all, but the whole feel of the peanut noodles+ramen didn’t feel new and exclusive enough for Everyday Dinners.

So here we are!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

I ended up testing the recipe anyway and we just about died over how delicious the whole bowl was. Couldn’t even take it. It’s one of those recipes that I had to then make again for dinner (like, the same day) and one that I was even craving for lunch the next day. In case you don’t get it yet…

THESE ARE SO GOOD. 

And this is exactly the kind of dinner that I love! 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

The noodles take minutes. Yes, like only minutes! The noodles cook in less than ten minutes (if you use ramen like I did here, it takes about three minutes) and the sauce comes together in a few minutes too. 

You know what takes the longest? Roasting the broccoli! But it’s so worth it. It adds a depth of flavor to the noodles as well as gives them some nice, roasty texture. Plus… together the noodles and broccoli taste amazing.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

If you’re really in a time pickle, you can just toss the broccoli into the noodles raw or toast them in the skillet for a second. 

And let me just say it: adding in the broccoli here makes this even more of a satisfying meal. You don’t need to add anything else to this bowl – no chicken or shrimp or anything! I promise this is filling enough.

Unless you’re Eddie. If you’re Eddie, you might add an entire filet to the top or something. But you get my drift.

IF (and that’s a big if) you find this more suitable as a side dish, it makes a great one paired with salmon. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Not only does it work as such a delicious lunch or dinner, my favorite way to make it might be as a late night snack. I mean, it tastes even better when you’re super hungry late at night. 

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Leftovers work too! The leftovers are really flavorful, they just aren’t saucy. The noodles absorb most of the sauce so while everything still has a lot of flavor, it’s not swimming in sauce. You might even like that better! 

Guys these are even good eaten COLD straight from the fridge. I cannot take how much I love them. 

Make ’em!!!

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

Peanut Noodles with Roasted Broccoli

Peanut Noodles with Roasted Broccoli

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

broccoli

  • 2 to 3 cups broccoli florets ((really you can use as much as you'd like here!))
  • 1 tablespoon toasted sesame oil
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

peanut noodles

  • 2 (3 ounce) packages ramen noodles, ( flavor packets discarded)
  • 3 tablespoons sesame oil
  • 2 garlic cloves, (minced)
  • 1 teaspoon freshly grated ginger
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup warm water
  • 1 tablespoon chili garlic sauce ((sambal oelek))
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 red bell pepper, (thinly sliced)
  • 3 green onions, (thinly sliced)
  • ¼ cup chopped peanuts
  • 3 tablespoons chopped fresh cilantro
  1. Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
  2. While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
  3. In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
  4. Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
  5. Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.

These are the most delicious peanut noodles! Tossed with roasted broccoli, red peppers, scallions, peanuts and an incredibly flavorful sauce!

100% making them today.

The post Easy Weeknight Peanut Noodles with Roasted Broccoli. appeared first on How Sweet Eats.

Easy Miso Ramen

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time. Here’s a flavor-packed noodle recipe you can make in no time: miso ramen! Don’t get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max. For vegan/plant based, go to Tofu Ramen or Vegan Mushroom Ramen. What’s in this miso ramen? Ramen is a traditional Japanese dish of broth and wheat noodles (here’s a Ramen Guide for more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. It’s great because the flavor in the paste is so developed, you can get […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time.

Miso ramen

Here’s a flavor-packed noodle recipe you can make in no time: miso ramen! Don’t get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max.

For vegan/plant based, go to Tofu Ramen or Vegan Mushroom Ramen.

Ramen noodles

What’s in this miso ramen?

Ramen is a traditional Japanese dish of broth and wheat noodles (here’s a Ramen Guide for more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. It’s great because the flavor in the paste is so developed, you can get away less simmering time. It makes this recipe work in about 30 minutes, which is shorter than our other ramen recipes. This one also features a soft-boiled egg, which can cook while you make the ramen broth. For a plant based version, head to our Tofu Ramen.

  • Eggs
  • Miso paste of any kind (more below!)
  • Onion, garlic and green onion for aromatics
  • Spinach, carrots, mushrooms, and Napa cabbage for the veggies
  • Ramen noodles (more below!)
  • Vegetable broth
  • Sesame oil, soy sauce, and mirin
  • Coconut milk 
Ramen noodles with soft boiled egg

What is miso?

So what is it? Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s the very definition of umami, which is the so-called fifth flavor. There’s sour, salty, sweet, and bitter…and then umami, which is savory! You’ll also find umami in foods like meats, mushrooms, and cheese: it’s what makes something taste rich and satisfying. (Umami is very important for vegetarian and vegan recipes, which is why miso is so important!)

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. There are also many brands of miso. You can use any type for this tofu ramen recipe, but keep in mind: each type and brand of miso will bring a slightly different flavor to the broth. So keep experimenting and try them all!

An unexpected use for leftover miso? Our Vegan Pesto.

Keep the broth and noodles separate when serving & storing!

When you serve this miso ramen, you’ll keep the noodles and broth separate. Then you’ll place the noodles in a bowl and ladle the broth over it. Don’t be tempted to put them together! This is because as the noodles sit in the broth, they’ll absorb it.

When you store leftovers, make sure to keep the noodles and broth in separate containers and refrigerate. Of you store leftover noodles in the broth, they’ll soak up all the “juice” and all your tasty broth will be gone.

Miso ramen

Top miso ramen with a soft-boiled egg (or tofu).

Serving with a soft-boiled egg is the traditional way to eat ramen. Alex and I have found adding the egg is important in a vegetarian ramen recipe to add protein to make it a filling meal. If you prefer a plant based recipe, go to Tofu Ramen; it’s similar but has a crispy tofu topping. There are two reliable methods we use for making a soft-boiled egg:

  • Stovetop: For the stovetop soft boiled eggs method, you’ll cook the eggs in simmering water for 7 minutes. The total time is about 15 minutes, including the time to boil the water.
  • Instant Pot: Yes, you can cook soft boiled eggs in a pressure cooker! Here you’ll use low pressure and cook the eggs for 4 minutes. It takes about 10 minutes total including preheat time.
Miso ramen

What is Napa cabbage? Can I use green instead?

For this miso ramen, we’ve called for shredded Napa cabbage as a garnish on top of the noodles. What’s Napa cabbage? It’s also known as Chinese cabbage: it’s light green and oblong-shaped. It has thick, crisp stems and frilly yellow-green leaves. It’s a cruciferous vegetable like other types of cabbage, Brussels sprouts, and kale.

Can you substitute green cabbage for Napa cabbage in this recipe? Well, not really. The Napa cabbage has a mild flavor and delicate texture that makes it just right for this recipe: so try to find it if you can!

More about ramen noodles!

If you’ve ever shopped for ramen noodles, you’ll know there’s a big variety in what you’ll find! Here are a few tips on finding great ramen noodles:

  • Standard grocery vs Japanese or Asian grocery: Most grocery stores give you 1 or 2 options for ramen noodles, and they’re usually dried. If you have a local Japanese or Asian grocery, they’ll have a wider variety including fresh and frozen.
  • Fresh vs dried: You can use either fresh or dried noodles in this tofu ramen! Fresh are our favorite, but dried are easier to find.
  • Curly vs straight: You’ll find noodles packaged with the word “ramen” can be curly or straight. You can use either! Here we’ve used a straight noodle, which works just as well as a curly like in our Mushroom Ramen.

Want to learn more about noodle types? Here’s a review of 6 different packaged ramen noodles.

This miso ramen recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, go to Tofu Ramen.

Print
Miso ramen

Easy Miso Ramen


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

Here’s a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time. 


Ingredients

  • 4 eggs*
  • 1 cup sweet yellow onion, sliced
  • 8 ounces baby bella (cremini) mushrooms
  • 1 cup Napa cabbage, thinly sliced
  • 3 green onions
  • 4 garlic cloves
  • 2 large carrots
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 8 ounces dry ramen noodles
  • 4 cups vegetable broth
  • 4 tablespoons miso paste, divided
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce
  • 1/4 cup coconut milk (optional, for creamy broth)
  • 2 cups spinach leaves
  • Sesame seeds, for garnish

Instructions

  1. Soft boil the eggs:* Go to Soft Boiled Eggs or Instant Pot Soft Boiled Eggs.
  2. Prep the veggies: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
  3. Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
  4. Make the broth: In a large pot or Dutch oven, heat the sesame oil and the olive oil over medium high heat. Add the onion and cook for 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
  5. Add the mushrooms, carrots, 3 tablespoons miso paste and mirin and cook for about 10 minutes until the mushrooms are tender. Add the soy sauce, coconut milk (for creamy broth), green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
  6. Serve: To serve, place the noodles into four bowls. Top with broth, eggs, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

Notes

*For a plant-based version, go to Tofu Ramen.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Ramen

Keywords: Miso Ramen

More ramen recipes!

There are so many different ways to make ramen! Here are our favorite variations:

  • Vegan Mushroom Ramen A vegan ramen that’s packed with flavor! Mushrooms, bok choy and tofu accompany the noodles in the warm, savory broth.
  • Easy Vegetarian Ramen The original! A quick and easy vegetarian ramen recipe that’s packed with umami.
  • Instant Pot Ramen Yep, you can even use an Instant Pot to make ramen.
  • Easy Korean Ramen Korean ramen is a different variety altogether! Check out this unique spin.

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Easy Gluten-Free Lasagna (Dairy-Free!)

If given the choice of one final meal, there’s a good chance we’d choose lasagna. No really, we seriously love lasagna (exhibits A, B, C, D, E, and F)!
Lasagna is just one of those meals that’s the perfect balance of comforting, fill…

Easy Gluten-Free Lasagna (Dairy-Free!)

If given the choice of one final meal, there’s a good chance we’d choose lasagna. No really, we seriously love lasagna (exhibits A, B, C, D, E, and F)!

Lasagna is just one of those meals that’s the perfect balance of comforting, filling, and delicious, and it can feed a lot of people with minimal effort.

This version is our dairy-free and gluten-free take on classic-style lasagna (we have a vegan version if that’s more your thing).

Easy Gluten-Free Lasagna (Dairy-Free!) from Minimalist Baker →