Rusty, I thought you were looking for "egg noodles". The type of noodles served in soups or with stroganoff, etc.. My pasta recipe is one given to me by a friend's Italian momma. Similar but with slightly more egg and a little olive oil. Perfect for ravioli. Hand rolled and cut: Home Cookin Chapter: Recipes From Thibeault's Table Homemade Pasta ============== I watched a friends Italian Momma make her pasta one day. (She did it all by hand) I make it following her directions but I use the Food Processor to mix and knead. 1 egg for each cup of flour( plus an extra egg for every 3 cups of flour, ie. 3 cups flour = 4 eggs, 6 cups flour = 8 eggs. Salt 1 tablespoon of olive oil, per three cups of flour. Put the flour on a large board and make a well in the centre. Crack the eggs into the well and sprinkle with salt and oil . Use your fingertips to mix up the eggs and then start to incorporate the flour into the eggs. Eventually it will all come together. (add 1 to 2 tablespoons of water if necessary) Knead dough until smooth and elastical. Let sit covered for 15 or 20 minutes. Divide dough into smaller portions and run through a pasta rolling machine or roll out by hand. Let dry slightly and then cut into desire widths. Leave out to dry or use fresh. When dried she always stored it in a wax paper lined box, in a cool place. You can also mix and knead this in the cuisinart, which is what I do when I make it. My friends mom would make 12 and 15 egg pasta at a time and give it to all of her family members (and me, a would-be family member). After she cut the pasta she would lay the strands flat. She would have it spread out everywhere there was a flat surface and also hang it from a broomstick strung between two drawers. Once it was dry she would gather up the stiff pieces and put them in boxes. Because I don't make that much at a time, I just lay it all over my table and counter. NOTE: Depending on the flour and the eggs, sometimes you will need more eggs

Jessica, the egg noodle recipe Grandma gave me also calls for eggs, flour and salt, nothing else. It was usually one egg to one cup of flour. Today's "store" eggs are smaller than Grandma's homegrown Rhode Island Red eggs, so I need more eggs, but I still use the basic recipe. Many recipes add other liquids, I think to keep the eggs to a minimum, but I like mine "eggy". I did make a good basil noodle a couple of times, which is really good with just some grated parmesan, salt and pepper, but I don't think it would be so good in chicken and noodles. What I call chicken and noodles are sometimes called chicken and "sliders" here too. Chase has a good recipe: Chicken and Sliders 3 - 4 Lb Chicken or parts (but if using parts reduce cooking time for chicken) 2 Onions Quartered 3 Celery Stalks cut into � inch pieces 3 Carrots cut into 1/2 Inch pieces 2 Bay Leaves salt and pepper to taste 3 Cups Flour 1 1/2 Tsp Salt 1 Egg 1 Cup Broth (or so of reserved broth from pot) ****** NOTE reserve all the broth but use one cup or so for sliders Wash chicken and place in large pot. Cover entirely with water (or water/ broth combo) and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is starting to fall from the bone. Remove chicken from broth and strain liquid. Reserve all the broth but discard the vegetables. When chicken is cool remove meat from the bones and discard the bones and all of skin, keeping the chicken meat in reasonably large pieces. To make the sliders. Beat the egg with some of the cooled broth, measure out the flour, add salt. Work the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Let the dough rest 15 minutes. Roll out the dough ,on a floured surface, to about the thickness of a lasagne noodle. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles. Bring the reserved broth to a boil, (you should have plenty but if not add chicken broth) add the sliders and reduce to a high simmer. Once the sliders have firmed up add cut up chicken and simmer until the broth is very thick like a thick gravy (add a flour slurry to thicken if required). Add salt and pepper to taste. You can also add frozen peas but we like it as is. NOTE" I usually make the sliders and layer them on a cookie sheet between sheets of plastic wrap and place in the freezer as I go. Then dump the whole mess into the boiling broth, let boil a few minutes and then lower the heat . this one is Pat's: MOM'S CHICKEN & DUMPLINGS 1 stewing chicken or hen 1 tsp. Garlic salt 5 cups all-purpose flour 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. pepper Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone. Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate. In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings. Note: This is Vicki Braun's recipe. Ann T also makes chicken and sliders, and homemade noodles and the big puffy dumplings too, but I can't find a recipe for just chicken and noodles, only the noodles! Annie Annie

I have two big jars of it leftover from a college function. These recipes sound yummy. I also have a whole jar of cider vinegar based pickling liquid that I am slowly working my way through by using with cabbage and other sweet and sour dishes. I found the stir fry recipe, by a miracle. First I found the magazine it came out of "Cooking Light" but the page with the recipe was torn out. Not in my files. I almost gave up hope. But then I found it in my recipe book because I had renamed it "Tofu and Stir-Fried Vegetables," from it's original Pork. Tofu and Stir-Fried Vegetables with Spicy Asian Sauce adapted from "Cooking Light" magazine 1 tsp. canola oil (yeah, right) 1/4 cup hoisin sauce 1/4 cup ketchup 1 tsp. low sodium soy sauce 1/2 tsp. bottled minced ginger 1/8 - 1/4 tsp. ground red pepper 1 lb firm tofu or asian style baked tofu or tofu kan 1 tsp. black pepper 1/4 tsp. salt 2 tsp. dark sesame oil 1 cup sliced zuchinni 1 cup sliced red pepper 1 tsp. bottled ground fresh giner 1/2 cup chopped green onion 1 tsp. toasted sesame seeds Can add mushrooms and water chestnuts. Lpink's notes: Sorry, I didn't copy the instructions, lol! This assumes you know how to make stir fry with sauce. I would imagine you combine the sauce ingredients, stir fry the veggies in the canola oil, add the sauce and garnish with the green onions, ginger and sesame seeds. I cannot keep myself in fresh or bottled ginger, it all spoils on me due to not being able to use it up fast enough, so I would just add dried ground ginger to the sauce. I do have toasted sesame seeds on hand in the fridge though--yum! Thanks for the great suggestions so far. They all sound delish!

Easy Chow Mein 6 ounces chow mein noodles or thin spaghetti 1 cup chicken broth 2 teaspoons cornstarch 1/2 teaspoon salt 16 ounces cooked chicken 1 teaspoon olive oil 1 onion, chopped 1/4 teaspoon ginger 3 garlic cloves, minced 1 cup frozen mixed vegetables 1.Cook noodles according to directions. Drain and set aside. 2.In a small dish, combine the broth, cornstarch and salt; set aside. 3.Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes. 4.Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat. 5.Stir the veggie mixture into the noodles. Easy Vegetable Chow Mein 1 cup vegetable broth or chicken broth (from 32-oz carton) 2 tablespoons cornstarch 2 tablespoons oyster sauce 1/4 teaspoon red pepper sauce 2 tablespoons vegetable oil 2 garlic cloves, finely chopped 1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms 2 1/2 cups coleslaw mix 4 cups chow mein noodles 1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside. 2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. 3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles. Chicken Lo Mein Recipe 1 can (20 ounces) unsweetened pineapple chunks 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 2 garlic cloves, minced 1 tablespoon minced fresh gingerroot 3 tablespoons canola oil, divided 2 medium carrots, julienned 1 medium green pepper, julienned 4 ounces spaghetti, cooked and drained 3 green onions, sliced 1 tablespoon cornstarch 1/3 cup soy sauce Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. 4 servings