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No Yolks Noodles
We’re naturally 100% cholesterol free. And yet, No Yolks Noodles taste as rich and delicious as any egg noodle you can buy. But we’re better for a lot of reasons. First, we cook up nice and firm, and easily reheat without losing our texture. It stands firm in any sauce or casserole. We never stick together. And best yet, we are always cholesterol free, with no Trans-Fat and practically no fat. No wonder we’re the noodle that tops all others in flavor, texture and health!
Today, No Yolks Noodles come in a wide variety of shapes and package sizes to fit every taste and every recipe: Extra Broad, Broad, Medium, Fine, Dumpling and the European-style Kluski.
2 oz. of dry pasta is equivalent to 1 1/2 cups cooked pasta.
Fiesta Noodle Soup
- 2 quarts chicken stock
- 4 Roma tomatoes, roasted and peeled
- 4 cloves garlic, peeled
- 1 white onion, peeled and chopped
- 8 ounce pkg No Yolks (No Yemas) Fine Egg Noodles or any variety
- 1 red bell pepper, seeded and diced
- 12 oz. can corn, drained & rinsed
- 1/2 teaspoon ground cumin
- 1/2 to 1 cup chopped cilantro (for garnish)
- 12 oz. can black beans, drained & rinsed
- 1/2 to 1 cup chopped scallions
- salt and pepper to taste
Heat the chicken stock to a simmer. Meanwhile, puree the tomato, garlic and onion in a blender with just enough stock to make a puree. Add the tomato mixture to the stock and stir to combine. Add the noodles, red pepper, corn and cumin, simmer 6-8 minutes, until noodles are tender. Add 1/2 cup cilantro, beans and scallions. Salt and pepper to taste.
Garnish with remaining cilantro and serve. Serves 6 as a first course.
