100 Great Recipes Noodle! : 100 Amazing Authentic Recipes

306 Pages·2014·7.74 MB·English

by  Aye

INTRODUCTION
STIR-FRIES
Chicken Chow Mein
Shanghai Fried Noodles
Singapore Noodles
Beef with Ribbon Noodles
Spicy Fried Noodles
Seafood Ribbon Noodles
Fried Hokkien Prawn Noodles
Tamarind and Garlic Chive Noodles
Crispy Noodles
Fried Festival Noodles
Burmese Stir-fried Noodles
Stir-fried Sweet-potato Noodles
Stir-fried Noodles with Omelette
Drunken Noodles
Tofu, Chinese Broccoli and Black Bean Noodles
Braised Soy Mushrooms with Chives and E-fu Noodles
Teriyaki Salmon Noodles
SOUPS
Roast Duck Noodle Soup
Fish Ball Noodle Soup
Crossing-the-bridge Noodles
Hand-torn Noodles
Wonton Noodle Soup
Miso Ramen
Pork Bone Ramen
Iron Pot Udon
Moon-viewing Udon
Beef Pho
Chicken Pho
Tempura Crumb Udon
Spicy Lemongrass Beef Noodles
Duck and Bamboo Shoot Noodles
Crab, Tomato and Omelette Noodles
Tom Yum Soup Noodles
Boat Noodle Soup
Chiang Mai Curry Noodles
Pork Ball and Glass Noodle Soup
Spicy Yellow Noodles
Curry Laksa
Tamarind Fish Laksa
Himalayan Noodle Soup
Meatball and Gourd Noodle Soup
Beef Noodle Soup
Burmese Fish Chowder
Pork Noodle Hotpot
Coconut Chicken Noodles
Smoky Mushroom and Glass Noodle Soup
Phnom Penh Noodles
Persian Noodle Soup
Hawaiian Noodle Soup
Lamb and Vegetable Soup with Hand-Pulled Noodles
Laghman
Chicken and Cauliflower Noodles
Ham and Pea Shoot Noodles
Silken Tofu, Yuzu and Samphire Noodles
SAUCES
Spicy Sichuan Noodles
Henan Braised Noodles
Ants Climbing a Tree
Hot Dry Noodles
Lobster Noodles
Beijing Bolognese
Pork and Rolled Noodle Stew
Dai Meat and Tomato Noodles
Ribbon Noodles with Gravy
Shimeji Mushroom and Shiso Leaf Pasta
Curry Udon
Sweet Soy Chicken Noodles
Ribbon Noodles with Scrambled Egg Sauce
Soft Tofu and Kimchi Noodles
Turmeric Fish and Dill
Mogok Round Rice Noodles
Shan Noodles
Mandalay Round Rice Noodles
Rakhine Fish Noodles
Salted Soybean Ribbon Noodles
Saucy Chicken and Peanut Noodles
Pork, Tomato, Kaffir Lime and Celery Noodles
SALADS
Grilled Pork Patties and Herbs
Ramen Salad – Hiyashi Chūka
Chilled Udon with Splashed Sauce
Japanese-style Scallops with Soy Butter, Black Sesame and
Somen Noodles
Spicy Chicken and Glass Noodle Salad
Cold Sesame Noodles
Spiced Mung-bean Jelly Noodle Salad
Iced Buckwheat Noodles
Simple Wheat Noodle Salad
Mandalay Hand Mixed Noodles
Burmese Rainbow Salad
Sake-steamed Clams with Zero Noodles
Prawn, Mizuna and Yuzu Salad
SNACKS
Steamed Pork and Mushroom Noodle Rolls
Summer Rolls
Vermicelli-stuffed Spring Rolls
Chinese Prawn ‘Cannelloni’
Persian Noodle Pie with Potato Crust
Five Spice Ribbon Noodle Crisps
Japanese Noodle Omelette
Soba Noodles with Dipping Sauce
Hiroshima Noodle Pancake
Cheat’s Bombay Mix
Ramen Burger
New Year’s Eve Noodles
GLOSSARY AND STOCKISTS
If you’re looking for an in-depth history of
noodles, I suggest you look elsewhere.
I am not a noodle expert or anthropologist, and when I look at the shelves
of noodles on offer in the Chinese supermarket, I’m as giddied by the
choice as anyone else. However, if you’re looking for someone to tell you
how to cook oodles of wondrous noodles and provide the odd bit of noodle-
based trivia, I’m definitely your woman.
I am a noodle enthusiast – an avid eater and an equally eager cook, which
you’ll see from the food blog I write at meemalee.com. My parents are
from Burma (aka Myanmar), where noodles are a way of life – the national
dish is Mohinga, a bowl of fish chowder with slippery rice noodles, fresh
feathery coriander, crunchy white cabbage and crispy pea fritters.
The Burmese word for noodles is khao swè, which literally means ‘fold /
pull’*, and is a reference to how they were traditionally made – by folding
and pulling dough repeatedly until strands of noodles were formed. And so,
there are recipes here that take you back to tradition, and teach you how to
make your own noodles from scratch. There are also recipes here that use
the humble instant noodle – there is no such thing as a bad noodle in my
book (pun intended). And if you’re missing an old favourite, I hope you’ll
discover a new noodle love.
Most of the hundred dishes come from Asia, and China is generally
considered the birthplace of the noodle – in fact, a 4000-year-old bowl of
millet-based noodles was unearthed in Lajia in China in 2002. As noodle
dishes spread from China, they morphed and were adapted over time to use
unique local flavours and ingredients. So you will see that some of these
recipes are distant cousins, although they deserve to be documented
separately as wonderful dishes in their own right.
A few of the recipes may look a little long and complicated, but please
believe me when I say they’re worth the wait (and effort). Others, though,
are ready in minutes and use only a handful of ingredients, but are no less
delicious because of this.
As a fairly neutral ingredient, noodles can take on all sorts of flavours or
act as a foil to dishes that are spicy or soothing, rich or light. They can also
vary in texture, from silky smooth to satisfyingly crunchy – see my recipe
for Bombay Mix, for example.
The main thing I want you to take away from this book is how
wonderfully versatile noodles can be – whether you’re planning a quick
desk lunch, an easy weeknight meal, a weekend treat, a lavish feast or even
a picnic, you’ll find the perfect noodle dish for you.
MiMi Aye
London, January 2014
*Unfortunately for generations of Burmese children, khao swè also means
‘knock / yank’. Older siblings will ask them, ‘Khao swè sar-ma-lar? [Do
you want to eat noodles?]’ and when the unsuspecting innocents say yes,
they are greeted by a sharp rap on the head and a yank of their hair (I have
suffered in this way).
NOODLES
This book uses the word ‘noodle’ in its British English sense, so we’re talking
long, thin strips of dough. The dough is usually made from cereals or pulses, but
there are also recipes using noodles made from vegetables such as sweet potato
and something called devil’s tongue (a type of yam). Here’s a description of the
noodles used in this book.
Wheat Noodles
• ban mian or pan mee – a hand-torn noodle from China and Malaysia; home-
made by tearing off rough, flat pieces of dough and boiling immediately.
• chūkamen – a thin, pale yellow Japanese noodle; served hot in ramen and
yakisoba, and cold in Hiyashi Chūka. Found fresh, dried or frozen in packets in
Japanese supermarkets, and fresh or dried in larger Western supermarkets.
• udon – a very thick, white Japanese no odle with a square cross-section; served
hot or cold. In its fresh form, it’s known as yude udon. Found fresh, dried or
frozen in packets in Japanese supermarkets, and fresh or dried in packets in
larger Western supermarkets.
• sōmen – a thin, white Japanese noodle; usually served cold. Found dried in
packets in Japanese and larger Western supermarkets.
• Shanghai noodle (cui mian) – a very thick, white Chinese noodle with a
squarish cross-section. Found fresh in packets in oriental and Asian
supermarkets. Udon (fresh or dried) can be substituted.
• lamian or laghman – a hand-pulled noodle from China and Central Asia;
home-made by stretching, pulling and twisting sausages of dough.
• misua – a thread-like salted Chinese noodle. Found dried and fresh in packets
in oriental and Asian supermarkets. Rice vermicelli can be substituted.
• reshteh – a flat, narrow, pale noodle from Central Asia; used in Persian and
Afghani cuisine. Found dried in packets in Middle Eastern shops.
• standard thick wheat noodles – these are used across Asia where they are
generally known by the Chinese names of lo mein (Cantonese), lāo miàn
(Pinyin) and lo mi (Hokkien); called gyohn khao swè in Burma. Found dried,
fresh or frozen in packets in oriental and Asian supermarkets, and dried and
fresh in Western supermarkets. Can replace with medium egg noodles found