Asian Sesame Chicken Salad

A fresh bed of crisp greens topped with asian grilled chicken and dressed with a sesame vinaigrette. The other salad toppings, like the cilantro, chicken, mandarin oranges, and crispy wonton strips make this salad to die for.

This salad is truly one of our all time favorite dinners. It's so light and so fresh. The flavors are incredible.

Other than that I really don't have much to say! I was up all night two nights ago with my baby Joe (his molars are coming in). Last night we were driving until 3 or 4 am-ish. I'm exhausted. But I highly suggest you make this salad SOON. You will love it!

We keep a package of wonton wrappers in the freezer and I just fry them into crispy wonton strips on my own. If you want an easier meal prep, just buy some pre-packaged salad-ready wonton strips. You can find them near the croutons in most grocery stores!

Asian Sesame Chicken Salad

Recipe Source: Iowa Girl Eats

for the salad:

1 (5 ounce) bag pre-washed fresh baby spinach

1/2 head romaine lettuce, washed, dried and torn into bite size pieces

1 small can mandarin oranges, drained

2 green onions, sliced

1 teaspoon toasted sesame seeds

1/4 cup toasted sliced almonds

8 tablespoons crispy wonton strips *bake them or fry wonton wrappers (cut into strips) yourself or buy them next to the croutons in the grocery store

1/4 cup chopped fresh cilantro

for the chicken:

4 thin chicken breast cutlets *cut chicken breasts in half horizontally, or ask your butcher to do so for you

3 tablespoons soy sauce

2 teaspoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

for the vinaigrette:

1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon toasted sesame seeds
pinch of pepper

Make the dressing. Bring the rice vinegar to a boil in a small saucepan over medium high heat. Remove from heat and add the sugar, stirring until it is completely dissolved. Cool to room temperature. Combine vinegar mixture with the rest of the dressing ingredients in a jar, shaking to combine (with a lid on the jar, of course).

Make the chicken. Put the chicken in a quart or gallon size ziploc bag. In a small bowl whisk together the soy sauce, honey, sesame oil, ginger, and garlic powder. Pour over chicken and marinate for 15 minutes. Preheat grill to medium heat. Grill chicken for 6-8 minutes per side or until internal temperature reaches 165˚F. Remove from heat and let rest on a platter, covered with foil, for 5-10 minutes. Slice the chicken.

Assemble the salad. Divide lettuce between four plates. Top with equal portions of mandarin oranges, green onions, sesame seeds, and toasted almonds--- then add the sliced chicken, fresh cilantro, and wonton strips. Finish with the vinaigrette (a little goes a long way with this salad)!

Serves: 4
Calories: 410
Carbs: 35g

Easy Weeknight Taco Salad

A bed of leafy greens topped with our favorite easy taco meat, other taco-like toppings, and cilantro lime dressing. This meal is on the table in 30 minutes or less, especially if you make the dressing ahead of time!

We are on a 5-week vacation currently (left last friday), so I apologize if my posts for the next five weeks are a little less wordy! I'm trying to maintain this blog while still on vacation and enjoy the time we have with family. 

This salad is one of my absolute favorites, especially for busy weekdays. We almost always have the ingredients on hand and, just like tacos, people can customize their own taco salad or you can just mix everything all together and serve. On really special occasions I like to make my own tortilla strips by cutting up tortillas with a cookie cutter and shallow frying them in canola oil until they are nice and crispy (sprinkle them with a little salt after frying).

Easy Weeknight Taco Salad

Recipe Source: © Amanda Jenks

2 heads green leaf lettuce, washed and dried then torn into bite size pieces

3-4 tomatoes, diced

3 green onions, sliced

1 small can sliced olives, drained

1 can dark red kidney beans, drained and rinsed *or black peans, or pinto beans, or chick peas

1 cup shredded cheddar cheese *or pepper jack, or colby jack, or monterey jack cheese

1 recipe taco meat

1 recipe cilantro lime dressing (below)

crushed tortilla chips or store-bought tortilla strips 

Optional salad toppers: sour cream, salsa, hot sauce, diced avocado, thawed frozen corn, etc.

Combine the lettuce, tomatoes, onions, olives, and kidney beans in a large salad bowl. I serve the taco meat, cheese, dressing and tortilla chips (plus any other optional toppers) on the side in individual bowls, that way people can customize their own salad just like they’d do with tacos!

Cilantro Lime Dressing 

Recipe Source: Kalyn's Kitchen

1 Hidden Valley Buttermilk Ranch packet, prepared according to package directions

4 small tomatillos, diced

1 jalapeno pepper, deseeded and roughly chopped

½ cup fresh cilantro

1 clove garlic, minced

2 tablespoons fresh lime juice

¼ teaspoon salt

dash of freshly ground black pepper

Combine all of the ingredients in a food processor or blender and pulse until smooth. Store leftover dressing in the refrigerator for up to two weeks.

If you don't have the time, or don't want to make this dressing for the salad, we also love putting regular ranch dressing mixed with salsa on these salads. Works in a pinch!

Serves: 6
Calories: 356 w/o dressing, 470 w/ 2 TBSP dressing
Carbs: 29g (includes 2 TBSP dressing and 2 TBSP tortilla strips--- like the kind you find next to the croutons in most grocery stores)

Layered Green Salad= An Impressive Side Dish

Crisp romaine greens layered with celery, hard boiled eggs, peas, mushrooms, green onions and red pepper. This salad is filling but healthy; a crowd pleasing side dish that's perfect for any summer potluck. If you want to impress friends and family even more, add some cooked crumbled bacon as the final layer just before tossing and serving. 

If you follow me personally on facebook or at our family blog, then you may know in the past year I have lost 50 pounds. I know, I know... it's crazy to think that just one year ago I was SO much bigger. Sometimes it's a little surreal even for me; I look in the mirror and there's a totally different person staring back.

Don't get me wrong! I love seeing this new person, but losing those fifty pounds isn't what makes me the happy person I am today. I was happy then too, I was proud of who I was and what I'd accomplished previously in my life. I'm mostly the same person now as I was then.

The only thing other than my size that seems different is that I feel a little bit stronger, a little more resilient. I understand that things, goals, take time and patience... and quite frankly a truck load of hard work. Consistent hard work, day in and day out. I'm not totally sure I understood that one year ago.

But I do now, and since I've achieved my weight loss goals I'd like to pour all of the energy and time I put into that goal into the one thing I've been wanting to do full time for a long time: writing this blog.  We have a really busy summer ahead of us, so posts will still be slow for now, especially in August. But come September I hope that you (my readers) and I will be seeing a lot more of each other.

That being said, I really need your help! I have this goal to get to 500 likes on my facebook page by the end of September. Would you help me out? Like my page and share it with your friends on facebook. As soon as I get to 500 likes I will randomly select three fans to send home baked goodies to in the mail!

Layered Green Salad

Recipe Source: adapted from Saving Dinner by Leanne Ely

For the salad: 

1 head romaine lettuce

1 cup chopped celery

1 1/2 cups frozen peas *not thawed

1 red bell pepper, diced

4 ounces mushrooms, sliced

3 medium green onions, sliced

3 hard boiled eggs, sliced

For the dressing:

1 cup low-fat mayonnaise

1 cup plain greek yogurt

2 tablespoons honey

1/2 teaspoon garlic powder

1 teaspoon curry powder

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 1/2 teaspoons balsamic vinegar

2 tablespoons parmesan or romano cheese, grated

Wash the head or romaine lettuce, and pat it dry with paper towels (or spin it in a salad spinner). Tear the leaves into bite size pieces and set aside in a large bowl.

In a large trifle dish, layer some of the romaine lettuce in the bottom. Next make a layer of celery putting it mostly around the edges so that it's visible (we're creating a layered salad look here, though technically it's mostly lettuce through the middle of the trifle dish, if that makes sense). Make another layer of romaine lettuce.

Next put the hard boiled egg slices, standing up, around the insides of the trifle dish. Fill the middle of this layer with lettuce. Top with frozen (not thawed) peas. Petite peas work really well in this salad. The very top layer is a mixture of sliced mushrooms, diced red pepper, and sliced green onion. I like to stand some of the sliced mushrooms up around the inside of the trifle dish, like I did with the egg, so that they are visible too!

To make the dressing, whisk all of the dressing ingredients together in a small bowl until smooth. Spread evenly over the top of the salad. This can be stored in the refrigerator for up to one day before serving. Just before serving, toss the salad together until the dressing is evenly distributed with the lettuce and other veggies. Toss any salad that isn't eaten as it will become "salad soup" in the refrigerator once it is dressed.

Serves: 10

Calories: 140

Carbs: 13g

Additional Notes: Serve as a main dish for six with some hearty whole wheat rolls or as a side dish for 10-12 people.

Curry Chicken Salad

I am truly sorry that this post wasn't up earlier, it has been a really busy couple of days. I am trying to adjust to having David gone from four in the morning until seven at night (school and work). Before he was only gone until 1:00pm at the latest so I am definitely in a tiny period of readjusting. Be patient with me (that's all I ask). Hopefully I can get back into the groove of things here shortly.

I don't know what all to say about this chicken salad except that it's good. We prefer it to any other chicken salad recipe here at the Jenks home. The reason why David loves it so much is because it's totally savory. He does not like chicken salads that contain fruit.

I do like chicken salads that have fruit in them, but the reason why I love this chicken salad is the curry. Next time I make this I am actually going to try putting diced fresh mangos in it.

When you do decide to make this simple chicken salad, I recommend buying a rotisserie chicken for the meat. The reason why is that rotisserie chickens are already seasoned perfectly for you. If you'd rather prepare your own chicken, buy bone in skin on chicken breasts, season them and roast them (or cook them in your crock pot). This will give you the best punch of flavor in your chicken salad. I do not recommend boiling your chicken. I find boiled chicken to be very bland which means you'll inevitably have to use more salt/seasoning later on.

Chicken Curry Salad

Recipe Source: © The Taste Tester

4 cups cooked chicken, shredded

1/3 cup mayo

1/3-1/2 cup sour cream or plain greek yogurt

1 teaspoon curry powder *I use a red curry powder

4 green onions, sliced

1/2 red pepper, diced small

1/2 cup roasted cashews *I've used salted and unsalted, either works but it will change how much salt you need to season with at the end. Salted cashews= season to taste with less salt, Unsalted= season to taste with more salt

salt & freshly ground pepper to taste *My recommendation is no more than 1 teaspoon of salt and 1/4 teaspoon pepper. Start with a small amount and then add more.

In a small bowl whisk together the mayo, sour cream, and curry powder. Set aside. In a larger bowl combine the cooked chicken, green onions, and red pepper. Pour curry dressing over chicken mixture and toss until mixed well. Salt and pepper to taste. Toss in cashews right before serving. We love to eat this in whole wheat pitas or on whole wheat bread.

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Brown Butter Croutons

If you follow me on facebook then you probably remember a post from a couple weeks ago about my undying love for brown butter. If you've never made brown butter then I highly suggest you give it a try.

It's very easy to make, the hard part is trying not to drink it while it cools. If you'd rather try brown butter in a sweet recipe these brown butter chocolate chip cookies are my favorite.

I've recently discovered that brown butter is great for savory (not just sweet) recipes, which is why I thought I'd share this recipe for brown butter croutons. You might recognize them from the photo of that bacon soup last week. These croutons are perfect for soups and salads. You won't be disappointed.

Brown Butter Croutons

Recipe Source: © The Taste Tester

1/4 cup butter, browned and cooled
4 cups bread, cubed into 3/4"-1" squares *I use a mini baguette (equivalent of about 1/2 of a normal baguette)
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon onion powder

Combine the pepper, salt, italian seasoning, garlic powder, and onion powder. In a large bowl toss the cubed bread, cooled brown butter, and the seasoning mix together until cubes are evenly coated. Bake at 375 degrees until bread reaches desired crispness (12-18 minutes). I like more crunchy croutons so I cook them longer. I also stir these croutons about 8 minutes through the cooking time.

Bean and Bacon Soup

I realize that I haven't touched this blog, or even thought of it really, for about one week. I needed some time. Did ya miss me?

The truth is I have decided to post on Tuesdays and Thursdays now instead of Monday, Wednesday, Friday. That's right, only two posts per week instead of three. At some point I just realized that even though I love this blog I want to spend much less time on it allowing me more time to do other things.

I'd like to watch my baby boy learn how to walk or attempt to re-teach myself how to play the violin (which up until yesterday I hadn't picked up in 2 1/2 years--- I was really rusty guys, really). Heaven forbid I have a little time to paint my nails or sew myself a blouse. I do have other hobbies. I'm no one trick pony.

What I am trying to say here is with a ten month old and a husband, and a house tiny apartment to take care of literally all of my free time was either being spent at the gym or on this blog. I'd like to open up some more of that free time for other things that I would normally do and enjoy. Capiche? Two times a week, not three. I think we can all handle that.

Now onto the food. I realize it's not exactly winter anymore but if you live in a place like I do, then you might have noticed that even though it looks really pretty outside its a wee bit chilly still. Which is precisely why I am sharing one of my all time favorite soup recipes with you here today.

Bean and BACON Soup. I'm sold. Just the word bacon alone had me hooked.

Bean and Bacon Soup

Recipe Source: adapted ever so slightly from Our Best Bites

16 slices of bacon
1 medium onion, diced
3 cloves garlic, minced
1 (8 oz) package diced ham
2 red potatoes, washed, peeled, and diced small
2 (15 oz) cans great northern beans or navy beans
1 1/2 teaspoons paprika or smoked paprika *we like it with smoked paprika, but in a pinch regular paprika works
1/2 salt
1/8 teaspoon fresh ground black pepper
1 (32 oz) box chicken broth *such as Swanson
2-3 teaspoons liquid smoke, to taste

Cook and crumble bacon. Reserve half of the bacon for garnish. Using one tablespoon of the bacon grease, saute the onion and garlic in a large pot for 2-3 minutes. Add the ham, potatoes, beans, paprika, salt, and pepper then stir to combine.

Pour chicken broth over these ingredients. Bring to a boil, then reduce to a simmer. Cover and let cook until potatoes are tender (15-20 minutes). Remove from heat and stir in the non-reserved half of the bacon (hopefully you haven't eaten it all at this point) and the liquid smoke. Using an immersion blender, blend the soup until its cream but still has chunks. If you don't have an immersion blender, you can remove half of the soup into a regular blender and puree it completely. Then stir the soupy puree back into the pot.

Serves 8. Garnish each serving with 1/8 of the remaining bacon and some crunchy croutons if you so desire.

Cream of Chicken Soup

Wow, I'm really on a homemade processed foods kick this week, aren't I? I am also incredibly busy today so I am hoping no one minds if this post is a quick one.

I love this homemade cream of chicken soup. Granted, it tastes nothing like the gloppy canned stuff BUT it works as a substitute in any recipe that calls for canned cream of chicken soup--- I can prove it with a delicious recipe I'm posting this friday.

This condensed soup keeps for up to ten days in the fridge. You could probably even drag those ten days out to two weeks, but just watch for mold growth. I've never frozen this before, so I can't vouch for that method of preservation when it comes to this recipe.

Homemade Cream of Chicken Soup

2 1/2 cups chicken broth

1 1/2 cups milk, divided

3/4 cup flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4-1/2 teaspoon pepper, depending on how peppery you like it

1 tablespoon fresh parsley, minced (or 1 tsp. dried parsley)

Bring the chicken broth and 1/2 cup milk to a low boil in a medium sized saucepan over medium heat. 

In the meantime, stir together remaining 1 cup milk and flour together in a small bowl until smooth. Add the seasonings to this mixture and stir to combine. 

When broth mixture on stove comes to a low boil slowly whisk in the flour mixture. Cook on medium low for 6-10 minutes. This will cook the flour so that you don't taste raw flour.

Remove from heat and pour into an airtight tupperware container. Mixture will thicken a lot upon standing. Keep refrigerated for up to 10 days.

Recipe Source: Pinch of Yum



Shared here: Pin Me Fridays @ Diana Rambles

Smokey Ham and Potato Soup

It is starting to get colder here in Idaho, but not too cold. Trust me, it will get too cold. But right now I am relishing in the evenings where it is cold enough to eat soup, but warm enough to eat dinner outside on our front porch with neighbors.

This soup, right here, is perfect for early fall evenings, and probably any other time of the year to be honest. Side note: hot soups should never be eaten during the summer time. Just a thought.

This soup is warm, it's cozy, not to mention that it is smokey and savory. It's absolutely worth making.

P.S. It is also very easy to make (a huge plus in my book).

Smokey Ham and Potato Soup

Ingredients

• 4 medium potatoes, diced
• 1 medium onion, diced (about one cup)
• 10 baby carrots, sliced
• 4 cups homemade or storebought broth (beef, chicken, or vegetable broth will do)
• 1 cup 1% milk
• 1/2 cup light sour cream
• 1 tablespoon liquid smoke
• 1 teaspoon worcestershire sauce
• 1 pound fully-cooked smoke flavored ham, diced
• salt* and pepper to taste

Cooking Directions

1. Combine potatoes, onions, carrots, and broth in crock pot. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very soft.
2. Once potatoes are soft, stick an immersion blender in your crock pot and blend the soup up until about half of it is pureed, but there are still plenty of veggie chunks. If you don't have an immersion blender you can remove half of the potato mixture into a stand blender and puree it there. Then add it back to your crock pot.
3. Add remaining ingredients to crock pot. Stir to combine. Cover and cook on low for 30 more minutes or until heated through.
4. Serve with rolls and a large green salad.

*The amount of salt you use will largely depend on the salt content of your ham and your broth.

Recipe adapted by Amanda Jenks (originally from Weight Watchers Recipes)

Yield: 12 servings

Calories per serving: 132
Fat per serving: 2 grams

I promise that you are going to love curling up with a warm bowl of this soup in the coming fall and winter months. Enjoy!

Loaded Baked Potato Salad

Here is another recipe I served at our 4th of July party. Normally I am not a huge fan of classic potato salad. You know, the kind with olives and pickles and mustard, etc? It is just a little too tangy for my taste.

This recipe is my new favorite potato salad recipe. It is perfect for summer potlucks. So make a batch and take it to your next barbecue. You will be the life of the party. Anything with bacon is a hit, right? Well, I guess I cannot vouch for every recipe with bacon, but I can vouch for this one.

Loaded Baked Potato Salad

Recipe Source: Dishing With Leslie

8-10 small/medium russet potatoes
14 slices of bacon
1 cup sour cream
3/4 cup mayonnaise
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese, divided
3 green onions, sliced


Peel potatoes and cut into cubes. Boil until fork tender (approximately 20 minutes). Do not over boil or you will end up with mashed potatoes when you stir everything together.

Once potatoes are cooked, drain them and refrigerate until completely cool (this takes approximately 1.5 hours).

In the meantime, cook the bacon. I like to do this in the oven. It works incredibly well and makes less of a mess. Plus you do not have to worry about grease splatters and burns. This website has a great tutorial on cooking bacon in the oven. Allow bacon to cool to room temperature. Crumble with hands or use kitchen shears to cut into pieces.

While bacon is cooling combine sour cream, mayo, salt, pepper, and half of the cheese. Taste the sauce and add more salt to your liking. Refrigerate until potatoes are cooled.

Once the potatoes are cooled, stir them together with the sauce mixture, crumbled bacon, remaining cheese, and green onions.

You could serve this right away. But it is 10x better after you refrigerate it for a full 24 hours. Trust me. Make it the night before you plan on serving it. Mmmmmmmmmmmmmmmmmmmm mmmmmmm. Serves 10-12.

Smokey Crock Pot Chili

I have played around with multiple chili recipes of my own throughout the past few years of my life. This is by far the best chili that I have ever made or eaten. I kid you not. It will be the best chili you ever eat too. It makes great leftovers and freezes well. The unique smokey flavor is what makes this chili amazing. It is great on baked potatoes, chili dogs, frito pies and/or any other recipe you'd use chili in. Plus the crock pot does most of the work for you, so I'd say this recipe is a winner. I urge you to make this chili. You will be pleasantly surprised and pleased with the outcome.

Smokey Crock Pot Chili

1/2 medium onion
2 cloves garlic, minced
1.5 lb. ground beef or ground turkey
3 slices bacon, sliced into 1/2 inch pieces
2 (15 oz) cans crushed tomatoes in puree
2 (10 oz) cans rotel tomatoes*
2 (15 oz) cans can dark red kidney beans, drained and rinsed
2 Tbsp chili powder**
2 tsp. cumin**
1 tsp. salt**
1/2 Tbsp. liquid smoke (or more if you'd like)***

Brown ground beef with onion, garlic, and bacon. Immediately transfer to crockpot, draining fat from meat as you scoop it into the crockpot (this is very important unless you want a lot of fat swimming on top of your chili). Add remaining ingredients and cook on low for 4-5 hours. Makes 8 (1 Cup) servings. Top individual servings with sour cream and cheese.

Recipe Source: A Taste Tester Original

Serve with a big garden salad.

EASY DINNER IDEAS FOR LEFTOVER CHILI

#1 Potato Bar
Wash one potato per person. Wrap in foil and place in large crock pot. Cook on low for 8 hours or on high for 4. Reheat Chili and serve over crock-pot baked potatoes with your favorite toppings. (We like green onions, sour cream, and shredded cheddar cheese).

#2 Chili Dogs
Cook hotdogs and toast hot dog buns. Reheat chili. Serve chili over hot dogs in buns. Top with other favorite toppings (we like diced onion and cheddar cheese).

#3 Frito Pies
Cut miniature bags of Fritos open. Reheat extra chili. Spoon desired amount of chili into bags and top with favorite toppings (we like grated cheese, sour cream, green onions, pico de gallo, and shredded lettuce).

Make Your Own Egg Noodles (for soups)

It is winter and it is really cold (we do live in Rexburg, Idaho after all). Not only is it cold outside, but it is cold in our tiny little apartment. We have floorboard heaters, but since our apartment is so small a lot of our furniture is right in front of the floorboard heaters. We don't want to start any fires... these heaters are really old you see, so we rely on a small space heater, a lot of blankets, and a lot of cuddling to keep warm. Cold weather also makes a great season for making homemade soups. Which means I get to make homemade noodles.

They are so super easy, and I really think if people knew just how easy they were we'd all be making a lot more of them. So I decided that my next blog post would be a how to on homemade noodles for soups.

So you start by beating one egg really well with a dash of salt.

Then you start adding all purpose flour 1/4 of a cup at a time. At first it will look kind of weird and lumpy, but don't fret because this is normal. This is what it looked like after I had added the first 1/4 of a cup.

This is what it looks like after a total of 1/2 a cup of flour has been added. 

After adding 3/4 cup total flour (pictured above) you will want to continue adding flour, but do it by the tablespoon. I added about two to three more tablespoons to this particular batch of noodles.

Here is the finished dough. It will be soft but not sticky. You do not want to add too much flour or your noodles will be tough. Knead the dough about 5 times (you may need to sprinkle a little more flour in during the kneading process). Do not over knead or it will be really hard to roll out. Split the dough into two equal portions. The dough pictured above is one half of the recipe. I had already rolled the other portion out.

Speaking of rolling the dough out, you are going to want to roll it out very VERY very thin. As thinly as you possibly can roll it. It will be so thin you won't even be able to measure how thin it is. You are also going to want to roll the dough out on a well floured surface. That way of some of the dough is still sticky it won't stick to your counter.

I tried to capture the dough's thinness after I had rolled it out. 

Now cut the noodles with a pizza cutter to whatever thickness and length you like. Shorter noodles are easier to get on a spoon which means no floppy noodle messes while eating. For the recipe of soup I was making I cut thin strips all the way across, and cut those strips into thirds.

I usually drape the noodles over the side of the bowl I made them in and use them immediately in a soup recipe. But you can hang them to dry and use them in the future.

Homemade Noodles

1 egg

1/8 tsp salt

3/4 cup-1 Cup all-purpose flour

Beat egg with salt. Add flour 1/4 cup at a time until you have added 3/4 cup. Then, continue adding flour 1 Tbsp. at a time until the dough is soft but no longer sticky. Knead 5 times. Divide dough into two equal portions. Roll out on a well- floured surface until very thin. Cut into desired noodle sizes with a pizza cutter. Drape over the side of a bowl until ready to use, or hang to dry for later use.

When using these noodles, all you have to do is throw them in your pot of soup during the last ten minutes of cooking time.