The world's best Asian noodle recipes : 125 great recipes from top chefs

290 Pages·2013·59.26 MB·English

by  Hall

001-288_30990.indd 1 7/24/13 12:20 PM
001-288_30990.indd 1 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::11
001-288_30990.indd 2 7/24/13 12:20 PM
001-288_30990.indd 2 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::22
001-288_30990.indd 3 7/24/13 12:20 PM
((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NNooooddllee RReecciippeess 001-288_30990.indd 3 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::22 ##117755 DDttpp::222211 PPaaggee::33
TABLE OF CONTENTS
Acknowledgments 7
Foreword 8
Introduction 10
Seafood 25
Meat 97
Poultry 145
Vegetable 183
Combinations 247
Index 282
001-288_30990.indd 5 7/24/13 12:20 PM
((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NNooooddllee RReecciippeess 001-288_30990.indd 5 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::44 ##117755 DDttpp::222211 PPaaggee::55
THE WORLD’S BEST ASIAN NOODLE RECIPES
6
001-288_30990.indd 6 7/24/13 12:20 PM
001-288_30990.indd 6 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::66
ACKNOWLEDGMENTS
Special thanks from Kirsten Hall and The Book Shop, Ltd to:
Chef Ian Kittichai, who provided his wonderful recipes and the foreword for
our book. We also appreciate the support we received from Sarah Chang and
Ian’s whole team, especially Chef Paul Kinny (Executive Chef, Intercontinental
Marine Drive Hotel, Mumbai, India), Chef Pavita Sae-Chao, and Chef
Wittawat Jermsurawong.
Tak Kubodera, who not only obtained recipes from noodle houses on the other
side of the world, but personally went to meet with the chefs and tasted and
photographed their wonderful contributions.
Lisann Araujo, Yvette Garfield, Nicholas Miles, Andrea Rademan, and Nikki
Sato, our tireless recipe scouts for their time and efforts in collecting the recipes
in this book, which successfully represent a wide range of styles, ethnicities,
and chefs.
Theresa Christensen for keeping track of the many pieces as they came flying in
from all over the world.
All of the chefs who were generous enough to share their recipes with us.
All photographs were provided by the respective chefs unless otherwise
indicated below:
MIXA/Getty Images: Front Cover; Data Co Ltd./Getty Images: Endpapers,
18; Ant Photography/Getty Images: 87; Dave King/Getty Images: 104;
Foodcollection/Getty Images: 149; Martin Harvey/Getty Images: 165; Willie
Nash/Getty Images: 187; Anna Esposto/Getty Images: 207; artparadigm/Getty
Images: 219; MIB Pictures/Getty Images: 233; Greg Thomson/Getty Images:
243; Bellamy Hunt/Getty Images: 281
Thinkstock: Backgrounds throughout, 3, 10-11, 13, 14-15, 16-17, 19, 20-21, 22-
23, 36, 45, 55, 59, 61, 67, 69, 72, 79, 93, 95, 99, 101, 102, 114, 123, 125, 126, 131,
167, 195, 197, 199, 205, 213, 215, 228, 241, 260, 271, 273, 275, 277, 278
Christie Uy: 122, 184
Imadake/Mineho Okunishi: Back Cover
ACKNOWLEDGMENTS
7
001-288_30990.indd 7 7/24/13 12:20 PM
((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NNooooddllee RReecciippeess 001-288_C69575.indd 7 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN8oo/1oo5dd/1llee3 RR 1eecc0ii:pp45eess A M
##117755 DDttpp::222211 PPaaggee::66 08-AC69575 ##117755 DDttpp::222211 PPaaggee::77
FOREWORD
Noodles are beloved all throughout Asia and now throughout the world. I grew
up in a big Thai-Chinese family in Bangkok, Thailand where noodles were a
significant part of my life. Not only did my family regularly eat noodles as part
of our everyday cuisine, but we also had a green grocery where we made and
sold noodles and noodle dishes. My family also made Chinese-style egg noodles
to sell to other noodle shops and restaurants. Our own specialty hot dish was
a braised pork shank over wide flat rice noodles (a version of this dish can be
found in my Street Style Noodles recipe on page 130). It was here my culinary
training began at a very young age. I remember learning how to make noodles
when I was eight or nine years old while working in my family’s shop. We
would make huge batches of egg noodles at one time, using up to 100 chicken
eggs to get the noodles a beautiful yellow hue. (See recipe, page 17.) It was my
responsibility to crack each egg into a large bowl, being careful to avoid pieces of
shells and bad eggs from getting into the mix.
There are a wide variety of noodles and each country has its own specialty styles
and dishes—for example, Japan has udon and buckwheat soba noodles, Thailand
has boat noodle soup, and Malaysia has laksa. The noodle is actually thousands
of years old and originates from China. In Chinese culture the noodle is a
symbol of longevity and it is typically eaten for birthday celebrations and New
Year celebrations. Given this symbolism, it is considered unlucky to cut up a
strand of noodle. The Japanese also eat noodles to ring in the New Year.
Noodles are a highly functional ingredient—they can be a very fast on-
the-go snack, like an instant cup of noodles or ramen, to a staple for simple
family meals like stewed pork or beef over noodles, to something much more
sophisticated and elegant. In this wonderful book you will find recipes that fall
into the categories of all of the aforementioned types of dishes.
From personal and professional experience I can tell you that the best way to get
familiar with the versatility of the noodle and ingredients that go with it in this
book is to try the recipes and experiment. Noodles are fun to cook with and to
eat, so get creative and do not be afraid to try something new or make a bit of a
mess—it’s the best way to learn!
Keep Cooking!
Chef Ian Kittichai
001-288_30990.indd 8 7/24/13 12:20 PM
001-288_30990.indd 8 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::88
001-288_30990.indd 9 7/24/13 12:20 PM
((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NNooooddllee RReecciippeess 001-288_30990.indd 9 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::88 ##117755 DDttpp::222211 PPaaggee::99
001-288_30990.indd 10 7/24/13 12:20 PM
001-288_30990.indd 10 ((RRAAYY)) Text ((FF3399))__JJoobb::0077--3300999900 TTiittllee::RRaaccee PPooiinntt--WWoorrllddss BBeesstt AAssiiaann NN7oo/oo2dd4ll/ee1 3RR ee 8cc:ii4pp9ee ssA M
##117755 DDttpp::222211 PPaaggee::1100