Noodles Almondine
After trying, and failing, for years to duplicate this 1960s pre-packaged favorite, I finally succeeded. Enjoy!
After trying, and failing, for years to duplicate this 1960s pre-packaged favorite, I finally succeeded. Enjoy!
- Carbohydrate 0.831881249296769 g
- Cholesterol 0 mg
- Fat 2.27829374807404 g
- Fiber 0.508875007795263 g
- Protein 0.952631249194693 g
- Saturated Fat 0.174526874852464 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.0431249999635443 mg
- Sugar 0.323006241501505 g
- Trans Fat 0.106777499909735 g
- Calories 26 calories
Step-by-step
- Prepare the 'Sour Cream & Chive Pasta Roni' per box directions. When it comes to the boil, add the 3 Drops of 'Almond Extract'. Finish cooking per box directions.
- Toast the 'Sliced Almonds' in the microwave a couple of minutes, (be sure to keep an eye out, they can burn quickly).
- Just before serving, toss in the 'Toasted Sliced Almonds' and, voila! 'Noodles Almondine'.
Operating under a strict ten-minute preparation ceiling forces efficiency, yet shortcuts routinely ruin this specific recreation of a mid-century packaged classic. Years of testing revealed that adding almond extract too late leaves an artificial, chemical sharpness that overpowers the dairy base, whereas incorporating exactly three drops into the boiling liquid allows the volatile compounds to mellow properly before the starch absorbs the moisture. When heating raw sliced almonds in a microwave to achieve the necessary golden-brown hue, use a shallow glass dish and pause the appliance every thirty seconds to stir the pieces manually; otherwise, the natural oils concentrate unevenly and scorch within seconds.
Chemical interaction between benzaldehyde in the almond extract and the lactic acid present in the dried seasoning blend creates a rounded, marzipan-adjacent aroma that mimics traditional nut-infused pan sauces without requiring butter or heavy cream. Toasting the nuts develops pyrazines, nutty flavor molecules that provide a distinct textural contrast against the soft pasta strands.
Should toasted pecans be substituted for almonds, reduce the quantity by twenty percent due to their higher oil content.
