No ratings or reviews yet. Close this dialog window Review this recipe. What did you think about this recipe? Did you make any changes or notes? Cancel Submit. Reviews: Most Helpful. With so many varieties of them though, the world of noodles can get confusing. This is the broadest - and potentially most confusing - category of noodles. It encompasses many dried and fresh iterations across every width and length imaginable.
Copious brands are spawning inconsistent nomenclature so getting to grips with all the different types can be a curly proposition, particularly when it comes to Chinese wheat noodles. Here are the common types. Very pale, thick, chewy wheat noodles from Japan. Their neutral flavour makes them a great foil for strong flavours like soy sauce and ginger.
Find them, pre-cooked, in vacuum packs of g portions. Before using they need to be refreshed by soaking for minutes in a bowl with plenty of boiling water- use chopsticks to untangle them as they soften then drain them well before using. Elegant, dried Japanese wheat noodles made very thin by stretching the dough - vegetable oil is used to facilitate this and originally the process was by hand.
These days, somen are mainly machine-made. Once formed, the noodles are air-dried. Sold in packs of individually bundled portions, you sometimes can even find coloured ones. Use somen in this Korean Spicy whelk salad.
Very thin, long, dried Korean wheat noodles that are also called mak guksu. They cook quickly, requiring about 3 minutes in boiling stock or water. Somyeon form the heart of Spicy Korean noodles with cucumber and egg bibim guksu. These are readily available, fresh or dried, from Asian food stores.
Use shanghai noodles to make Spicy pork noodles Beijing zha jiang mian. The thickness of the noodles varies and depends on how many times the dough is folded. They have a chewy texture thanks to the addition of lye water or bicarbonate of soda, which has an alkalising effect. Make knife-cut la mian and use in this dish of hand-made noodles with mustard greens, vinegar and chilli. You can find fresh knife-cut noodles in restaurants serving northern Chinese fare.
In it, the noodles are served cold with a variety of finely sliced raw vegetables, boiled egg and a sweet and spicy sauce spiked with plenty of gochujang. Find jjolmyeon frozen, at Korean food stores. Thaw them at room temperature, or in the fridge overnight. They require a thorough rinsing immediately after cooking, to cool them quickly and get rid of excess starch.
These noodles are all wheat-based and either contain egg or egg colouring or look like they do, thanks to the addition of an agent that raises the pH levels, such as lye water. The higher the flour content of the flour, the chewier is the cooked noodle. Higher pH also releases yellow pigments in the flour, which are colourless when pH is neutral.
A fresh, chewy noodle with a particularly robust texture and deep yellow colour thanks to the presence of alkaline agents, these resemble thick, yellow spaghetti. Buy them loose-packed as opposed to vacuumed packed as these are invariably fresher. They just require a quick blanching in boiling water about 1 minute before being added to stir-fries or soup dishes. Use Hokkien noodles in this Prawn noodle soup Penang Hokkien mee. A Japanese wheat noodle that started life in China, fresh ramen are thin and very long, with a pronounced chew and yellow colour.
Their toothsome texture comes from the addition of alkaline salts. Ramen is similar to saang mian, a smooth, chewy, slightly soapy-tasting noodle found in Hong Kong and often eaten plain or dressed with a little sesame oil. Buy ramen either fresh in bags in the refrigerated section of an Asian food store or dried, in plastic or cellophane packs. Sweet Chili Butter Sauce. S'more Cups. Fennel, Pomegranate and Feta Salad. Sardinian Gnocchi with Shrimp and Arugula. Apple Cinnamon Coleslaw.
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All rights reserved. Privacy Email : [email protected]. Steps: Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl.
In the same water cook the shrimp until opaque, about 1 minute, and drain. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes.
Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro. Steps: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments Nutrition Facts : Calories Most Chinatown barbecue joints or noodle restaurants will have char siu hanging by a hooks up front next to other favorites like roast duck and soy sauce chicken.
Ask for half a piece of char siu fatty or lean and tell them not to cut it for you you'll want to cut it yourself into thin strips. If you're unable to get that, ham is just as popular in Singapore noodles as char siu—get a nice thick piece of ham steak and slice it thinly.
As for the vegetables, onions, bell peppers, and carrots are very common, though you can also add celery, bean sprouts, and snow peas. The main thing is to aim for a mix of colors while also making sure the vegetables retain some crunch during stir-frying. As with all home stir-frying recipes, I cook the ingredients in batches, since overloading the wok will lower its temperature, and high heat is an absolute necessity for stir-frying.
On a similar note, if you want to double this recipe, do not stir-fry double the amount of each ingredient in one wok—home ranges just can't generate the amount of heat needed to stir-fry large quantities of food. The first thing I cook in the wok is the egg. When that's done, I set it aside and wipe the wok clean. You'll be re-heating the wok again so you don't want any leftover bits of egg in it, lest they burn.
Next go the shrimp, which have been quickly marinated in oil and fish sauce. Then add onions and char siu, followed by red bell peppers and snow peas, and lastly the carrots.
When all the vegetables and meats are in the wok, I like to season everything with curry powder and salt so it's well-coated before being mixed with the noodles.
Then I remove it all from the wok and set it aside. I wipe the wok clean again, heat a few tablespoons of oil, and add the noodles. After about 30 seconds of stir-frying, I add the sauce along with more curry powder, and a little bit of salt. Make sure you are firmly scraping the bottom of the wok with your spatula as you stir-fry the noodles—this prevents the noodles from sticking. Next, I return the rest of the ingredients to the wok and mix it all together.
Off the heat, I add scallions, a drizzle of sesame oil, and serve. No matter where Singapore noodles come from, they sure do taste great. Pat shrimp dry with paper towels and place in a small bowl. Mix well and set aside in refrigerator. Place rice noodles in a large bowl and cover with boiling water. Let stand for 5 minutes. Drain noodles in a colander, rinse with cold running water, then drain until dry.
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