Soy-sauce noodle side dish?

[Pasha Luber]

I am trying to locate a recipe that I used once and was yummy, but of course did not rip out and now of course cannot find (what? and hurt my precious CL issue?!). In the back of the mag, in section that provides several complete dinner suggestions using featured recipes in that issue along with simple side dishes that are detailed there. (I can't remember the name of the column, I am at the office and don't have an issue on hand to refer to) Anyway, I came across one last year I believe that was a Japanese inspired menu with a side dish made with spaghetti, green onions, soy sauce, oil and not much else. It turned out to be quite easy and tasty and now I want to make it again and can't find it. Please help! (Side bar, MANY of those suggested side dishes are quite good and I wish they were referenced in the magazine and/or issue books.)
Thank you! Pasha

[sneezles]

Sorry, Pasha, I have looked through both '00 and '01 Annuals but cannot find a reciipe like you describe. Most all have tofu or some other protein source. I don't keep the magazines (700 sq ft and 5 people doesn't allow that). Bumping up so maybe someone else might locate it for you.
Then again I could be wrong...

[This message has been edited by sneezles (edited 06-12-2001).]

[Pasha Luber]

Thanks for checking! That's what I was refering to - unfortunately the side dishes suggested in that section/column are not included in the Annual cookbooks or the indexes compiles. )-: I appreciate your help. Pasha Anyone else have any luck?

[luv2cook]

Pasha, I looked through my pasta recipes. Could you, perhaps, have left the meat out and made a side dish? I saw some that were similar but had meat...

[emilycat]

Similarly, I thought I had what you were looking for, but alas, it has tofu in it -- other than that, it's exactly as you described, and I think it's really good. Would you like me to post it anyway?

[Pasha Luber]

Emilycat,
Thanks, please do post your recipe. I love tofu (although hubby does not) so I could use it either way. I guess I need to round up all copies on hand and just flip to the Menu Suggestions page in each and scan if I really want to track it down. I must start defacing my issues and simply rip it out!

[Peeps]

Pasha, this morning at home I looked through the back pages of all of 2000 and some of 1999 and I didn't see the recipe you were referring to (although I know the column - where they do the little pictures and side dish recipes that aren't listed anywhere else). I may have missed it but I did try - I'll look further back tonight and see if I find it.

[SoCal]

I looked through all of 1999 and 2000 as well and didn't see it. Of course I could have missed it since there were some issues that I couldn't find that section!

[Julia1Pin]

Pasha-

It sounds like the Easy Asian Beef and Noodles without the beef. It was really easy and yummy, and I'll post the recipe so you can try it:

SOURCE: Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 192
INGREDIENTS FOR 2 SERVINGS:
1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as
Campbell's)
1-1/2 cups water
1 tablespoon low-sodium soy sauce
INSTRUCTIONS:
Even if you're very, very late, you'll have time to make this.
1. Trim fat from steak; cut diagonally across grain into thin slices.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high
heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture
from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw;
stir-fry 30 seconds. Remove slaw from pan; keep warm.
2. Remove noodles from packages; reserve 1 seasoning packet for
another use. Add the water and remaining seasoning packet to pan;
bring to a boil. Break noodles in half; add noodles to water mixture.
Cook noodles 2 minutes or until most of the liquid is absorbed,
stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook
until thoroughly heated. Yield: 2 servings (serving size: 2 cups).
NUTRITIONAL INFORMATION:
CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly
2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg;
SODIUM 1152mg; CALC 80mg
Recipe Copyright © Cooking Light Magazine