3ABN Today Cooking Program | Noodle It

6/14/17 Airdate

Cowboy Spaghetti


  • 2 cups onion, diced small
  • 1 cup water
  • 1 – 12oz pkg. Yves burger
  • 1 pound pkg. angel hair spaghetti
  • 2 cups mild salsa
  • 2 cups petite diced tomatoes
  • ½ cup jalapenos
  • 4 cups chili beans, blended
  • ¼ tsp. red pepper flakes
  • ½ tsp. onion powder
  • 1 tsp. seasoned salt
  • ½ tsp. salt
  • ½ tsp. chili powder
  • 2 cups vegan grated cheese – optional
  • 1 container Tofutti Better Than Sour Cream - optional

In a large skillet on medium high heat put the onions and cup of water. Sauté till onions are clear or water has evaporated. Add the burger, seasonings, diced tomatoes, jalapenos, and salsa. In a blender blend the 4 cups chili beans until it is pureed. Pour into skillet mixture and cook until hot and bubbly. Mix in with cooked spaghetti. Serve with grated vegan cheese and Tofutti Better Than Sour Cream.

Yields: 14 cups
Linda Johnson

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Vegetable Pad Thai


  • 4 cups cooked stir-fry rice noodles (according to package directions)
  • 1 medium onion, diced fine
  • 1 clove garlic, minced
  • 1-14 oz. package extra firm water packed tofu, drained, rinsed,   
    squeezed, and cut into bite-sized pieces
  • dash salt
  • 1 tsp blackened seasoning
  • 1cup small broccoli florets
  • 1 cup snow peas, cut at angle in thirds
  • ½ cup carrots, julienned


  • 1 tsp Better than Bouillon No Chicken Base
  • 2 Tbsp Bragg Liquid Aminos
  • 1 tsp red curry paste
  • 1 cup water
  • ¼ cup Thai sweet chili sauce
  • ½ tsp red pepper flakes
  • 2 Tbsp fresh lime juice
  • ½ cup crunchy peanut butter
  • crushed peanuts for garnish
  • lime wedges

Cook noodles according to package directions. Drain and set aside. For the sauce, combine all ingredients in a medium-sized saucepan. Bring to a simmer and cook for 1-2 minutes. Set aside.
Spray a large skillet with non-stick cooking spray. Over medium-high heat, sauté the onion and garlic until onion is clear. Place in a small bowl and set aside. Spray the pan with non-stick cooking spray. Add tofu and blackened seasoning. While sautéing, stir to coat tofu with seasoning. Continue to cook until all sides are seared. Add onions and garlic back to pan. Add pea pods and carrots and sauté over medium-high heat until vegetable are crunchy tender. Then add noodles and sauce. Mix well. Serve with fresh lime wedges and garnish with crushed peanuts.

Brenda Walsh

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  • 1 medium head cabbage, shredded
  • salt to taste
  • vegan margarine to taste
  • shredded carrots (optional)
  • 1 pound fettuccine noodles, broken in thirds, cooked and drained

Spray a large skillet with non-stick cooking spray then heat to medium high. Sauté shredded cabbage until tender. Season with salt and vegan margarine to taste. Cook noodles according to package directions and drain. Add to cooked cabbage and mix well.

Yields: 8 servings
Bernie Micheff

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Vegan Spaetzle


  • 1 ½ c original flavor almond milk – original flavor
  • 1 ½ c white whole-wheat flour
  • 1/3 c semolina flour
  • 1 ½ t salt


Mix the flours together with the salt and stir to combine. Pour in the almond milk and stir until completely blended with all of the dry ingredients. It will be the consistency of a thick pancake batter. Cover with a towel and set aside. Put a large pot of water on to boil. When it is boiling add some salt to the water and place your Spaetzle maker across the top. (can also use a large flat grater ) Push the dough through the grater using the up-down or side-to side motion as you do when grating something. As the Spaetzle floats to the top scoop them out with a slotted spoon and put them into a colander and continue until all of your batter is used up. They are now ready to use in the recipe of your choice.

Yields: 5-½ c cooked Spaetzle
Cinda Sanner

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