Tag Archives: Noodles

The noodles are pasta shaped strips of dough for cut or extruded. They are made with durum wheat flour or wheat.
The term is borrowed before 17,671 at the German Nudel, “pasta” (singular), itself of uncertain origin (perhaps from Latin nodus). In German, it is attested by 1550, and is borrowed by the English in 1779 to give noodle. The French term is written noudle nudeln or around 1765, then noodles, plural, by 1767. It then designates a specific variety of pasta, but colloquial language sometimes tends to use it to mean any type of pasta, with the exception of pasta soup (although this is uncertain for Asian soups).

The noodles are one of the main staple foods in Asia, particularly those based instant kansui often flavored. Most often made of a paste of wheat or rice, they are sometimes still stretched by hand in China, even as some bakers knead bread dough.

In October 2005, scientists from the Academy of Sciences in Beijing found on the banks of the Yellow River in north-west China, the world’s oldest noodles, dating back 4000 years. These noodles were made from millet.

The noodles were imported into Italy, where variants are known as spaghetti. Other kinds of foods made from wheat dough, known in Europe under Italian names, are from China. Such as jiaozi, which are the source of ravioli. The name was then derived for pasta in a smaller format in the Drome: the ravioli.

The appearance of the noodles in Asia dates back over 2000 years the Chinese were eating the two centuries before our era. In the northern part of China, we eat mostly wheat noodles because the cultivation of this cereal is widespread, whereas in the South are consumed instead of rice noodles. Even today, the noodles remain an essential component of Asian cuisine.

Most Asian noodles are elongated, they symbolize longevity, only the thickness and width vary. They are usually grouped according to their ingredients: well, there are wheat noodles, rice noodles, noodles made from mung bean flour and buckwheat noodles.

Chinese wheat noodles are yellow or white and are usually made of wheat flour, water and salt. They sometimes add eggs and are the wheat egg noodles that can be purchased fresh or dried. Fresh, they are cooked at full boil 2 to 4 minutes, being careful to untangle the range before dipping them in boiling water. Wheat noodles with fresh eggs frozen must be thawed before cooking. The dried egg noodles used in the preparation of chow mein, before they are cooked in boiling water, then they are fried, which gives them their characteristic crispness.

In Japan, it includes wheat noodles (or sometimes corn) according to size, they are called Somen (thin noodles) or udon (thick noodles).

The rice noodles are made from rice flour and water and come in various aspects, brittle thin noodles (rice vermicelli), or wide ribbons, among others. They are primarily used in soups or fried. We must soak them twenty minutes in cold or warm water before cooking in boiling water or wok. The rice noodles are often fried in peanut oil between 190 and 200 ° C (375-400 ° F), where they bask and swell to form a nest that is used to trim some delicious dishes including Mee Krob Thai.

The noodles made from mung bean flour are usually transparent and available in packs of 100 g. They must be soaked in warm water or warm about 10 min before being added to a preparation, except soup. They absorb a significant amount of liquid during cooking.

The buckwheat noodles and wheat are widespread in Japan where they are called soba, and are usually yellow-brown or gray and are available fresh or dried. They sometimes add green tea (chasoba) or beets to color them. Soaking prior to cooking is superfluous; these noodles are cooked to a rolling boil until desired tenderness. In summer, they are often served cold with a soy sauce, they also incorporates soups.

Wonton pasta is very thin sheets of dough made from wheat, water, egg and salt, which will be stuffed with meat, fish, seafood or vegetables. Stuffed, they are the Oriental version of Italian ravioli and are available fresh or frozen.

Soy noodles to salmon with vegetables

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Ingrédients :

  • 200 g of japanese soy noddles
  • 200 g of salmon
  • 50 g of bean sprouts
  • ½ white cabbage
  • 1 carrot
  • 7 cl of soy sauce
  • 3 tablespoons of sesame oil

Préparation :

Cook the noodles according to cooking instructions on the package. Drain and rinse under cold water and reserve.

Peel and cut into julienne carrots and the cabbage into strips and set aside.

Cut salmon into cubes and set aside.

Heat a wok over high heat, put the sesame oil, bean sprouts, vegetables and salmon and cook, stirring gently to not break the salmon.

Add soy sauce and noodles and cook 3 minutes, stirring occasionally.

Serve.

Tip : You can replace the salmon with beef and to add more vegetables to choices .

Shabu-shabu – Japanese fondue

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Ingredients :

    • 1.5 L of water
    • 400 g of lean beef
    • 1 bunch of spinach mustard
    • 1 very firm tofu
    • 1 package of noodles kuzukiri
    • 5 fresh shiitake mushrooms
    • 2 leeks
    • 1 sheet of kombu dehydrate

sesame sauce:

    • 3 tablespoons of sesame paste
    • 1 tablespoon of sugar
    • 2 ½ tablespoons of soy sauce
    • 1 tablespoon of mirin
    • 3 tablespoons of dashi

Ponzu sauce:

    • 4 tablespoons of lemon juice
    • 5 cm piece of kombu
    • 12 cl of soy sauce
    • 12 cl of mirin

Preparation :

Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.

In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.

Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.

In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.

In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.

Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.

Put the sauce into individual bowls.

Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.

Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.

Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.

Tips : you can pretty much added onion or spring onion or chrysanthemum edible leaves.

Anecdotes : Shabu-shabu is of Chinese origin, this is a recipe from Peking, the yang rou shuan, using thin slices of mutton.
In 1952, a restaurant in Osaka, the Suehiro, import this dish, and he adapted to Japanese tastes. The sheep is not common in Japan, so it was replaced by beef, popular with Japanese, in particular meat of Kobe. Three years later, a Tokyo restaurant, the Zakuro, began serving shabu-shabu. This dish quickly became popular throughout Japan.

 

Bihon Pancit – fried noodles

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Ingredients :

  • 1 package of rice noodles (pancit bihon)
  • 100 g of cut green beans
  • 2 carrots cut into julienne
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons of soy sauce
  • 1 tablespoons of fish sauce (patis)
  • 2 chicken breasts sliced ​​
  • 1 cup of chicken stock
  • 1 lemon juice

Preparation :

In a large bowl filled with warm water, soak the rice noodles for 5 minutes to soften.

In a wok, put 2 tablespoons of vegetable oil and make heat over low heat.

Saute garlic and onion until it is transparent. Add the chicken breast and cook until browned, then season to taste with fish sauce.

Add the carrots stirring regularly then the green beans, pour half of broth and soy sauce, bring to boil and add noodles, stirring constantly until cooked.

Add the remaining broth if necessary.

Serve with a drizzle of lemon juice.

Anecdotes : Pancit or pansit is the term for noodles in Filipino cuisine. The noodles were introduced into the Philippines by the Chinese and have since been adopted in the local cooking. noodles dishes are also common in local restaurants. Food establishments specializing in noodles are often called panciterias.
Food according to tradition inherited from China, the noodles should be eaten on the day of his birthday. They are often served at birthday parties and Chinese restaurants in the Philippines often have “birthday noodles” on their menus. The noodles represent long life and good health, they should not be cut short so as not to remove the symbolism.

Pad Thai – fried noodles

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Ingredients :

  • 300 g of rice noodles
  • 3 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 tablespoon of chopped dried shrimps
  • 1 cup of tofu cut into small pieces (or chicken, shrimp)
  • 2 eggs beaten
  • 3 tablespoon of chopped roasted peanuts
  • 1 cup of bean sprouts
  • 2 lemons
  • thaï chives
    Sauce

  • 3 tablespoons of sugar
  • 3 tablespoons of fish sauce
  • 1 tablespoon of soy sauce
  • 2 tablespoons of tamarind juice

Preparation :

Here is an authentic recipe found in the streets of Bangkok.

Put the rice noodles in warm water 10 to 15 minutes to rehydrate, drain and set aside.

Put oil in wok and fry garlic, the dried shrimp and tofu until the garlic becomes golden brown.

Then add the rice noodles and stir on high heat, cook until noodles are cooked. Reduce heat slightly and add all sauce ingredients : sugar, fish sauce, soy sauce and the concentrated of tamarind . Mix well.

Make a place on the right side of the wok, then add eggs and cook then mixed into the noodles. Add the peanuts then bean sprouts and let them cook 3 minutes, stirring occasionally.

Serve the noodles in plates or bowls and garnish with lime wedges, the thaï chives or cilantro.

Tips : In Thailand, it is served with a piece of fresh banana flower beside.
There are variations with pork, or where the whole preparation is wrapped in the egg, or with what people have in their homes.
The recipe for Pad Thai served in Thai restaurants in Western countries is richer. Shrimp may be substituted with the chicken or chopped peanuts and accented with coriander, tamarind juice, red chili.

Anecdotes : The pad thai (sometimes Thai phad , Thai ผัด ไทย) is a traditional Thai dish of noodles popular and very eaten throughout Thailand. Its name means literally “fried Thai style.” The Pad Thai is one of the most famous dishes, outside the country. He became the national dish of Thailand after the economic recession to hit the country after World War II. To reduce the consumption of rice, the government, led by its Prime Minister Phibunsongkram, launched a campaign for the production of rice noodles, by distributing the recipe throughout the country.

Khao Poun – broth with coconut milk

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Ingredients :

  • 1 box of coconut milk
  • 1 tablespoons of red curry paste
  • 1-2 tablespoons of fish sauce
  • Salt
  • 2 pinches of glutamate
  • 2 tablespoons of cooking oil
  • 200 g of minced pork
  • 2 cups of water
  • 1 lemon
  • 5 slices of galangal
  • 5 lemon leaves
  • 200 g of rice noodles
  • Coriander
  • Mint
  • Basil
  • soybean sprouts
  • Banana flower
  • 3 lettuce leaves
  • 1 lemon

Preparation :

Wash the coriander, mint leaves, basil, bean sprouts, lettuce leaves and banana flower.
Chop lettuce and banana flower. Cut lemon into 4. Wash and cut into slices of about 3 cm lemongrass. Peel and wash the galangal and cut into slices. Reserved all.

Plunge the noodles into a pot of boiling water, stir until the noodles soften and remove from heat, drain and set aside.

In a saucepan, bring the red curry paste with 2 tablespoons of oil, stir 5 minutes,then add the coconut milk and stir.

Add ground pork and pour 2 mugs of water, add the galangal, lemongrass andlime leaves and stir. Season with salt, glutamate and nuoc mam sauce and simmer 45 minutes over low heat.

Serve the rice noodles in a large bowl, add the vegetables and then sprinkle withthe hot broth.

Tips : You can add to vegetables the green beans, grated carrot.

Anecdotes: The Khao Poun is an indispensable dish at a wedding Lao.

Char kway teow – fried noodles

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Ingredients :

  • Oil
  • 2 cloves garlic, minced
  • 1 tablespoon of Sambal oelek (chilli paste)
  • 2 Chinese sausages, sliced ​​
  • 250 g of peeled and deveined shrimp
  • 500 g of fresh rice noodles
  • 1/4 cup of soy sauce
  • 1 tablespoon of brown sugar
  • 2 eggs beaten
  • 1 cup of mung bean sprouts
  • 3 spring onions chopped

Preparation :

Heat oil in a wok on high heat, add garlic and sambal oelek and fry for about 30 seconds. Add the Chinese sausage and shrimp and saute until shrimp are almost cooked.

Reduce heat to medium and add rice noodles then stir and scraping the bottom of the wok to prevent it sticking, then add soy sauce and brown sugar.

Make a hole in the center of the wok, pour in the beaten egg and let cook then mix everything with the noodles.

Add scallions and cook, stirring frequently.

Salt and pepper and serve.

Tips : You can add shallots (with garlic), chicken ground meat, squid, clams, cockles, crab meat or tofu, brussels sprouts, Chinese cabbage shredded, bok choy, spinach and other greens vegetables or germinated seeds. Add 1 or 2 tablespoons oyster sauce instead of sugar if you desired. You can also use dried noodles, in this case rehydrate 20 minutes before use.

Anecdote : Of all versions notable, the style of Penang of char kway teow is the most famous. Its popularity led many sellers out of Penang to call their products “Penang Koay Teow” to attract customers.
In the past, he used to blow the kway teow char in pork fat without eggs (which were however available on request). More recently, ordinary cooking oil is commonly used for religious or health reasons, and eggs have become a standard ingredient in the dish. This very popular dish bears many names, exemple : char kueh teow, char kueh tiao …

Thukpa – noodle soup with vegetables

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Ingredients :

  • 400 g of egg noodles
  • 200 g of mixed vegetables (carrots, potatoes …)
  • 200 g of spinach, washed and chopped
  • 1 onion, chopped
  • 2 tomatoes
  • ½ Yogurt
  • 1 clove garlic
  • 1 tablespoon of chopped ginger
  • ½  teaspoon of turmeric
  • 1 teaspoon of cumin powder
  • ½ teaspoon of thyme
  • 3 fresh chilies
  • 1 bay leaf
  • 4 teaspoons of soy sauce
  • 2 cups of vegetable broth
  • 2 tablespoons of mustard oil (or vegetable oil with mustard)
  • Salt and pepper to taste
  • 1 tablespoon chopped cilantro

Preparation :

Peel and cut carrots into rounds and potatoes into 6 pieces and set aside.
Cook noodles in boiling salted water then drain, rinse and reserve.

In a pan heat two tablespoons of mustard oil, add onions, fry until light brown.
Add the cumin, turmeric, garlic, ginger, and chilies, stir well for 1 or 2 minutes.Then add the vegetables and cook for 10 minutes.

Add tomatoes, soy sauce, yogurt, broth, thyme, bay leaf, salt and pepper to vegetables and cook until vegetables are tender.
Add the noodles and spinach into the stew and cook for 1 or 2 minutes longer.
Garnish with chopped cilantro and serve.

Anecdotes : In Tibet, the Thukpa is one of the main dish is served and the Tibetan New Year, during the celebration “Losar” (Lo = year, Sar = new). It is based on the lunar calendar. It is also found in Bhutanese cuisine.

Pho – beef soup and rice noodles

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Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

Noodles with shrimp and black mushrooms

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Ingredients :

  • 1 package of egg noodles
  • 16 raw shrimp peeled
  • 1 onion
  • 1 lemon
  • 1 box of bamboo shoots
  • ½ package of black mushrooms to rehydrate
  • ½ tablespoon of chili past
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sauce nuoc mam
  • 2 tablespoons of2101 vegetable oil
  • 4 chives

 

Preparation :

Prepare noodles according to cooking instructions on the package.

Put the black mushrooms in a bowl of lukewarm water for about 5 to 10 minutes.

Drain then rinse the bamboo shoots and the mushrooms and cut them into thin strips. Cut the onion into quarters.

In a wok, heat oil and fry the onion and shrimp 5 minutes, stirring. Remove shrimp from wok and reserved.

Add mushrooms, bamboo shoots, soy sauce, fish sauce, chile paste, lemon juice. Mix and cook for 5 minutes.

Add the noodles and shrimp and chopped chives. Mix so that everything is well homogeneous and hot, then serve immediately.

Tips : You can substitute shrimp with chicken or pork.