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Cabo Rounded Regular Font. Arista Pro Trial Light Font. Aglet Sans Regular Font. Rift Soft Medium Font. Yummo Font. Has something changed with your site so recipes cannot be saved to Pinterest? That is my lifeline to saving all of your delicious things! Now each pin takes me to a page to order a cookbook. In the meanwhile, can you repin this? Had some spaghetti squash that needed to be used up, so added that along with the noodles.
I would like to make this and freeze it. I have new grandkids and we make casseroles for the parents so they can have some easy nights. This sounds great. I assume if you freeze it you will still have that mix of crunchy vs soft noodles if you under cook it a little. If you took it over fresh but in a container, they could toss into a pan and cook themselves! The prep work is the most time-consuming part and I would have loved something fresh included with the frozen meal kindness!
Deb, there are some extra line spaces in your recipe that you might want to remove. I love the design of your site, by the way! Even better the next day cold. Used a mix of oyster sauce and hoisin sauce; added in bok choy and shiitake mushrooms. On our regular rotation! I am making this tonight. I went to the Oriental market and bought the noodles and the baby corn. I plan on adding some rotisserie chicken from the deli to give it some protein.
A really easy sauce is equal parts oyster sauce, cooking oil, shoyu and a dash of sesame oil. Hi Deb, Made this last night. Really tasty, easy and a fun technique. It really is endlessly adaptable. I would say that the four servings are small ones for my husband and me. Left me wanting more. So as another reader suggested, I used two packets of ramen under cooked by a minute , and lots of veggies to include beet greens, onion, mushrooms, plus the red bell pepper, carrot, asparagus and broccoli no shallots or corn.
I ended up cooking my vegetables longer and turning them over for even cooking. It was all so easy on a sheet pan. At the end, I added 4 cooked scrambled eggs before pouring over the soy seasoning. Furthermore, because my husband was a bit late getting home from work, I turned off the oven and left the sheet pan inside to stay hot noodles crispy , which it did.
So delicious! I loved the crispy noodles probably would have been better with real egg noodles, but I was surprised at how good even ramen was using this technique. Thank you so much for this recipe, Deb. Stir fry is usually a tense and focused dinner with extra clean up. This was much more relaxed and every bit as tasty. Dowsed in soy sauce. Truth be told tho, as an adult, I have bought the canned chow mein. And liked it! Hi Deb, just a note on language. Chow mein is also decent as a romanization of Cantonese which would make sense as a linguistic choice for this kind of noodle since they are kind of Cantonese style!
This was delicious! I added chicken for more protein. Tasted great leftover fur lunch today. This will be in our regular rotation! I will definitely be making again. Veggie wise, I used what we had in the house; carrot, red pepper, some asparagus, and some napa cabbage. I wish I would have used more carrot and cabbage because the dish could have handled even more veg. Will definitely be making again though and just upping everything by a little so I can have some delicious leftovers!
This was so good. So so good and easy! Perfect for a week night. The combo of grilled veggies and crispy noodles were a real success with my two boys and my husband. Next time, I will replace the baby corn by cabbage. Looks great! What brand of egg noodles do you suggest?
The ones in my supermarket are all broken into little pieces Pennsylvania Dutch, Manischewitz. I also have spaghetti and ramen in the pantry. This looks amazing and a crowd pleaser for four different palates. Looking to add a little protein. Can I add sliced skirt steak and cook with vegetables or better to precook and add later? This is going to be the dumbest question, sorry. Are they just using the noodles from that, and tossing the spice packets? If so, does anyone have a preferred brand, or are they all pretty much the same?
Finally made this and it was so delicious. I used 3 packs of the ramen noodles I mentioned above. This tasted like takeout — not like a homemade substitute — it was so good. I made this last night.
I used rice noodles instead of egg gluten free and added cubed tempeh. It was delicious! This was excellent! My only issue was that the vegetables ended up too soft.
I am not a very confident cook yet , made this for my family and was getting frustrated with my noodles not crisping up. At the advice of a friend, I took them out not quite crispy enough and wow. I am totally blown away with all the flavors. Used all the ingredients and instructions in recipe. Quinn, I just used regular ramen noodles that come in packages that are to make soup.
I did not use the flavor packets, and cooked the noodles for 2 minutes instead of three. I then drained them well and put them directly on the hot sheet pan with the vegetables, sprinkling the noodles with sesame oil as directed by Deb in the recipe.
I have never found there to be any difference in brands, but I have only used two brands available in the USA. I would suspect dried egg noodles would have the edge in flavor, but the ramen was surprisingly good. I am so excited to make this for dinner tonight! Or go with mushrooms and sugar snap peas with the noodles? Good rule of thumb: woody veggies like carrots and broccoli require more cooking time. Vegetables with more water, like mushrooms and peas, not so much. This is my second time making this already!
Used Chinese egg noodles and cooked them for a minute under the recommended cooking time before putting in the oven. Added crispy tofu on top. Going to be part of my weeknight rotation! One of those times that I am following a recipe and kind of shrug incredulously and later laugh in shocked delight. Wet, sad looking noodles go into the oven. And then they come out crispy and full of flavor, veggies roasted gorgeously. So easy. SO good. This was a great weeknight dinner!
I found there was about double the amount of needed noodles, and I upped the garlic to 3 cloves. Next time will add some seasoned tofu. Full of flavour! I made this dish using ramen noodles and they did get somewhat crispy.
It was delicious. I used a combination of asparagus and sugar snap peas. And there will be a next time because this sheet pan dinner is delicious and fun for people to eat. This looks so good! This was great! Kind of sad I couldnt find baby corn but thats alright! I also accidentally put the soy seasoning on the noodles and asparagus then baked with other veggies. Still turned out great! Another keeper!
I added a splash of rice vinegar and chili oil to the sauce and it was great. Also had a steak to use and cooked that while the rest was in the oven, then sliced it into strips and mixed in.
Definitely plan to make again! As my 18 year-old son put it, this dish tasted good, but was just wrong. I bought fresh lo mein noodles and put them right on the sheet pan. They got hard and burned.
We crunched our way through one meal, but I doubt anyone is coming back for another.
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