By Cecilia Hae-Jin Lee;Chronicle Books;Corinne Trang
Noodle dishes are eaten as complete foodstuff, gentle foodstuff, and snacks all through Asia in any respect hours of the day and evening, serving as one of those refined quickly meals. This identify offers a few of noodle recipes. It contains chapters that are prepared via form of noodle: Wheat; Egg; Buckwheat; Rice; Cellophane; after which Buns, Dumplings, and Spring Rolls.
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Additional info for Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks
Example text
In a medium bowl, whisk together the fish sauce and sugar until the sugar is completely dissolved. Stir in the lime or lemon juice and add the garlic and chilies. Let steep for 20 minutes or so before serving. Refrigerate in an airtight container for up to 1 week. B asic C on d iments an d S tocks / / 41 Asian Peanut Sauce Makes about 3 cups 2 tablespoons vegetable oil 2 to 3 tablespoons Thai red curry paste, or to taste 11⁄2 cups unsalted dry-roasted peanuts, ground to a powder ⁄ cup palm sugar or light brown sugar 1 4 2 cups unsweetened coconut milk 2 cups Basic Asian Stock (chicken, page 46) ⁄ cup tamarind (liquid concentrate) or fresh lemon juice 1 3 ⁄ cup hoisin sauce 1 4 2 tablespoons fish sauce ⁄ cup packed fresh cilantro or mint leaves, minced 1 2 42 / / N O O D L E S E V E R Y D A Y It is a smart idea to learn how to make a good peanut sauce.
Fresh and precooked varieties last up to 2 days in the refrigerator and are easy to prepare. ) Note that fresh Chinese wheat noodles tend to be thin and beige, while Japanese udon are thick and white. Wheat Noodles with Spicy Ground Pork and Cabbage Sauce Serves 6 2 tablespoons sesame paste 2 teaspoons dark sesame oil 2 tablespoons white miso 2 tablespoons rice vinegar 2 to 3 teaspoons chili-garlic sauce 1 teaspoon sugar 1 tablespoon vegetable oil 2 large garlic cloves, minced 1 large shallot, minced 8 ounces coarsely ground pork 8 medium to large Napa cabbage leaves, minced 2 cups Basic Asian Stock (pork or chicken, page 46) 2 tablespoons thin soy sauce 1 pound fresh or 10 to 12 ounces dried udon, or 1 pound fresh Chinese wheat noodles Hot chili oil (optional) ⁄ cup unsalted roasted peanuts, minced 1 3 2 scallions, trimmed and thinly sliced 1 cup cilantro leaves 58 / / N O O D L E S E V E R Y D A Y This dish is derived from the Szechuan specialty known as dan dan mien.
They are also stir-fried or served with a curry sauce—a favorite Japanese fast food. Somen is a thinner version. It is very delicate; dried somen is perhaps a bit more brittle than Italian angel hair pasta. Somen are available plain, or flavored with pink plum. A particularly fun dish to serve is pink somen in broth—always a conversation starter! The Japanese are fabled noodle enthusiasts. The noodle’s appearance is usually attributed to a Buddhist priest who traveled in northern China in the early ninth century, returning with the knowledge of the wheat noodle that has become known as udon.