Asian Noodles

~ Vegetarian ~ Tofu ~ Chinese ~ Chinese Pan Fried Noodles - Healthy Recipes - Pasta - Asian - Tofu and Noodles - Lee's Recipes -

Tossing egg pasta in a wok. We associate noodles with Italy and rice with Asia. In reality, rice and noodles are popular in both cultures. Noodles originated in northern China. Italian explorer Marco Polo brought them to Italy. In China each region has its own noodle variety: In the north, traditional flour-and-water noodles are hand-thrown. In a cooler climate, wheat-based staples are more common than rice so noodles are consumed for breakfast, lunch, and dinner. They also may be made with other grains such as sorghum and oats. In western China, wheat flour noodles and bean threads or cellophane noodles (made with mung bean starch) are especially popular. Once cooked, bean threads become almost gelatinous since they soak up the liquid they are cooked with. In eastern China, where food is generally more refined, delicate noodles made from rice are enjoyed in soups and stir-fries, or deep-fried into crispy nests where they may form a bed for stir-fried mixtures. And in the south, egg noodles are more the norm in dishes like "Two Sides Brown" or soups.Each Southeast Asian culture has its favorite noodle dishes: Vietnamese, "pho"' the Tha."kuay tiow reua" ("boat noodles"), and the Malaysians, "laksa." These noodle dishes share similar roots; they are Chinese in origin, introduced by immigrants from different parts of China who settled in the region several generations ago. Their descendants continue to run the noodle shops that abound in many Southeast Asian cities, or hawk countless bowls from push-cart stalls and paddle boats, adding color and aroma to the sidewalks and canals of the Orient.

    1. Spicy Asian Noodles with Chicken
    2. Spicy Shrimp with Udon Noodles
    3. Quick tossed asian noodles from Carol Selva Rajah
    4. Soba Shrimp Edaname Noodle Salad with Citrus Vinaigrette
    5. Mai Pham Spicy Curry Noodle Soup with Chicken and Sweet Potato
    6. Ginger-Poached Noodles
    7. Ants on a Tree Sichuanese classic made with ground pork and cellophane noodles.
    8. Laksa - spicy vermicelli soup, famous in Kuching, Sarawak, Malaysia.
    9. Chap Jae (Korean) Noodles
    10. Rice Noodles with Pork and Kale (Mee Sa-pam) a specialty from Phuket, the southern part of Thailand
    11. Pan Fried Noodles from Nina Simonds (Right)
    12. Asian Noodle Salad by Michael Smith
    13. 6 Minute Sesame Asian Noodles
    14. Cellophane Noodle Salad by Jamie Oliver
    15. Ginger Scallion Noodles and Ginger Scallion Sauce from David Chang
    16. Yotam Ottolenghi's Shakshuka
    17. Ramen in Curry Sauce with String Beans and Ground Pork or Turkey from Corinne Trang
    18. Cold Soba Noodles with Shiitake and Baby Bok Choy from Corinne Trang
    19. Pad Thai with Shrimp, Tofu, and Mung Beans from Corinne Trang
    20. Fried Chicken and Squid Rice Noodles (Krua Gai) by David Thompson
    21. Pad Thai Noodles by David Thompson
    22. Khao Soi, Northern Chicken Curry Noodle from Pim
    23. Coconut Curry Chicken Noodle Soup (Curry Mee)
    24. Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics) from Cradle of Flavor by James Oseland
    25. Khausa Myanmar Curry Chicken Burmese dish with fettuccini and coconut milk
    26. Sweet Red Chili Noodles with Sesame Seeds from Taste of Thai
    27. Stir-Fried Egg Noodles with Mushrooms (Bamii Jay) from Thailand
    28. Cold Noodles with Asian Pesto
    29. Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque Sauce

Spicy Asian Noodles with Chicken - Chicken -

Top

Yield: 4 servings (serving size: 1 3/4 cups

Ingredients

Spicy Asian Noodles with Chicken 1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

Directions
  1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
  2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Source: Cooking Light, March 2009 http://www.myrecipes.com/recipes

 

Spicy Shrimp with Udon Noodles - Shrimp -

Top

Spaghetti can be used in place of udon noodles, if desired. You can find red curry paste at Oriental markets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor all its own.

Yield: 6 servings (serving size: 1 1/3 cups

Ingredients

Spicy Shrimp with Udon Noodles 2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1 1/2 cups (2 x 1/4-inch) julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1/3 cup minced fresh cilantro
1 cup fresh bean sprouts (about 2 ounces)
6 cups cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked)
Cooking spray
6 tablespoons chopped peanuts

Directions
  1. Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.
  2. Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.
  3. Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.
  4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.

Source: Cooking Light, March 2009 http://www.myrecipes.com/recipes

 

Soba Shrimp Edamame Noodle Salad with Citrus Vinaigrette - Shrimp -

Top

Yield: 4 servings (serving size: 2 cups

Ingredients

Soba Noodle Salad with Citrus Vinaigrette 1 (8-ounce) package soba noodles
1 1/4 cups frozen shelled edamame (green soybeans)
3/4 cup matchstick-cut carrots
1/3 cup sliced green onions
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped serrano chile
1 pound peeled and deveined medium shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon olive oil

Directions
  1. Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and chile; toss.
  2. Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.
  3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

Source: Cooking Light, December 2007 http://www.myrecipes.com/recipes

Mai Pham Spicy Curry Noodle Soup with Chicken and Sweet Potato - Pumpkin - Soups - Thai - Lee's Recipes -

Top

 

Serves 6

Mai PhamIngredients

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass(from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk,divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Preparation

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

from Bon Appétit January 2008 http://www.epicurious.com/recipes/food/views/241112

Ginger-Poached Noodles

Top

Ginger Poached Noodles If you don't like picking around the ginger slices, tie them up loosely in a piece of cheesecloth. Also, I know that boiling pasta in a shallow pot of broth breaks rule #1 of pasta making - but it works out just fine in this case. I used dried noodles, but you can certainly use fresh noodles (use enough for 2-3 people).

Ingredients

4 cups vegetable broth
2 ounces fresh ginger, peeled and thinly sliced
8 ounces firm tofu, cut into small cubes
1-2 cups (half a bunch) of broccolini, broccoli, or baby broccoli - trimmed
4 ounces dried spinach noodles, soba, or noodles of your choice
1 - 2 tablespoons shoyu or soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
a squeeze of lime juice
crushed red pepper flakes (opt)
toasted sesame oil (opt)

Directions

Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.

Serves 2-3.

 

Source: 101 Cookbooks http://www.101cookbooks.com/archives/gingerpoached-noodles-recipe.html

 

Ants on a Tree - Sichuanese classic of ground pork w/ cellophane noodles.

Top

“Hungry Monkey’’ author Matthew Amster-Burton writes that this Chinese dish is his family’s favorite dinner. Cellophane noodles are the trees, the ground pork in a dark soy sauce looks like ants, and the dish is loaded with red chili and Szechuan peppercorns (you can omit these and the dish is still terrific).

Serves 3 (including 1 child)

Ingredients

8 ounces ground pork
4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon hot bean paste
1 teaspoon cornstarch
8 ounces cellophane noodles (bean threads)
2 tablespoons peanut oil
2 scallions, thinly sliced
1 red jalapeño or other small chili pepper, seeded and finely chopped
1/2 cup chicken stock
1/4 teaspoon ground Szechuan peppercorns (optional)

Directions

1. In a bowl, combine the pork, 2 tablespoons of the soy sauce, the sugar, bean paste, and cornstarch. Mix well, cover, and refrigerate for 20 minutes.
2. In another bowl, place the noodles and add enough boiling water to cover them. Use chopsticks to stir the noodles in the water. Set aside for 5 minutes; drain into a colander.
3. In a large skillet over medium-high heat, heat the oil. When it is hot, add the scallions and jalapeno or other chili. Cook, stirring, for 30 seconds. Add the pork and cook, stirring constantly, for 3 minutes or until it is no longer pink.
4. Add the chicken stock, remaining 2 tablespoons of soy sauce, and Szechuan peppercorns, if using. Bring to a boil. Add the noodles and toss well.
5. Divide the noodles among 3 bowls.

Source: Adapted from “Hungry Monkey’’
posted on line Boston Globe http://www.boston.com/lifestyle/food/articles/2009/11/04/recipe_for_ants_on_a_tree/ November 4, 2009

 

Ramen in Curry Sauce with String Beans and Ground Pork or Turkey

Top

Ramen in Curry Sauce with String Beans and Ground Pork or Turkey Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes

Ingredients

1/4 cup vegetable oil
2 cloves garlic, minced
1 large shallot, minced
1 tablespoon curry powder
12 ounces coarsely ground pork or turkey
2 cups unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon palm sugar or light brown sugar
3 cups string beans, cut into 1-inch pieces
1 pound ramen noodles, and soak until pliable
12 large fresh mint leaves

Directions

  1. In a large skillet, heat 2 tablespoons vegetable oil over high heat and stir-fry the garlic and shallots until golden, 3-5 minutes. Add the curry powder and continue to stir-fry to toast, about 1 minute.
  2. Add the ground meat and continue to stir-fry, breaking up the meat, until cooked through, about 5 minutes more.
  3. Add the coconut milk, palm sugar, fish sauce, lemon juice, and string beans and bring to a boil.
  4. Add the ramen noodles and toss the ingredients to coat the noodles evenly with the sauce. Divide among 4 individual plates or bowls and garnish with freshly torn mint leaves.

Serves 4.

Source: Sara Moulton Episode 117 Asian Noodles with Connie Trang recipe Ramen in Curry Sauce with String Beans and Ground Pork or Turkey
http://saramoulton.com/2010/09/ramen-in-curry-sauce-with-string-beans-and-ground-pork-or-turkey/

 

Cold Soba Noodles with Shiitake and Baby Bok Choy

Top

Cold Soba Noodles with Shiitake and Baby Bok Choy Add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however.

Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes

Ingredients


Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
You can add any protein such as grilled shrimp, chicken, pork, or beef skewers for a complete meal; cold soba means you can prepare this dish ahead of time as well. Grilled protein should be cooked just before serving, however.
4 portions of soba noodles (1-inch in diameter attached with ribbon = 1 portion)
3 tablespoons thin soy sauce
2 tablespoons mirin
1 tablespoon sake
1 teaspoon freshly grated ginger
3 tablespoons vegetable oil
2 teaspoons sesame oil
12 medium to large fresh shiitake mushrooms, stems removed and caps julienned
4 small to medium heads green stem bok choy or 1 bunch spinach, stems trimmed, leaves separated
Toasted sesame seeds
Nori seaweed flakes
Togarashi (Japanese ground chili mix)

Directions

In a medium pot of boiling water over high heat, cook soba until al dente, 3 to 5 minutes. Drain, shock under cold running water, and drain again.
In a large bowl, whisk together 2 tablespoons soy sauce, mirin, sake, ginger, 1 tablespoon vegetable oil, and 1 teaspoon sesame oil. Add the soba noodles and toss.
In a skillet, heat 1 tablespoon of the remaining vegetable oil over high heat and stir-fry the mushroom caps for about 1 minute. Transfer to a plate.
Add the remaining vegetable oil to the same skillet and stir-fry the bok choy until wilted, 2-3 minutes. Return the mushrooms to the skillet, and season with the remaining soy sauce and sesame oil. Transfer the vegetable stir-fry to the soba noodles and toss well.
Divide the noodles among 4 large plates or bowls, and sprinkle with toasted sesame seeds, nori flakes, and togarashi to taste.

Serves 4.

Source: Sara Moulton Episode 117 Asian Noodles with Connie Trang recipe Cold Soba Noodles with Shiitake and Baby Bok Choy
Posted on September 24th, 2010 http://saramoulton.com/2010/09/cold-soba-noodles-with-shiitake-and-baby-bok-choy/ accessed Jan 7, 2011
Photo from Dana Treat http://danatreat.com/category/noodles/

 

Pad Thai with Shrimp, Tofu, and Mung Beans

Top

Pad Thai with Shrimp, Tofu, and Mung Beans The signature Thai dish is easy to prepare at home. With rice noodles be sure to use a nonstick skillet to reduce the amount of oil needed to prevent noodles from sticking together too much. Medium rice stick look like linguini in shape only. Here is how Connie Trang made it on a recent TV show.

Makes 4 servings
Hands-on time: 30 minutes
Total preparation time: 30 minutes

Ingredients

1 cup tamarind concentrate
1/2 cup fish sauce
1/2 cup palm sugar
5 tablespoons vegetable oil
1 small pressed tofu cake, thinly sliced
4 large eggs
1 pound medium rice sticks, soaked in water until pliable and divided into 4 portions
2 cups chicken stock
24 small to medium fresh headless tiger shrimp, peeled, deveined, and poached

Garnish

1-1/2 cups fresh mung bean sprouts
2 scallions, trimmed and thinly sliced diagonally
1/2 cup crushed unsalted, roasted peanuts
8 cilantro sprigs
2 limes, quartered

Directions

In a bowl, whisk together the tamarind concentrate, fish sauce, and sugar until the sugar is completely dissolved. Divide the tamarind sauce into 4 portions (1/2 cup).
In a nonstick skillet, heat 1 teaspoon oil and stir-fry the pressed tofu slices. Transfer to a plate.
In the same skillet, heat 2 teaspoons oil over low-medium heat, add the eggs, and stir to lightly scramble. Both white and yellow part of the eggs should be clearly visible. Once cooked transfer the scrambled eggs to a plate.
In the same skillet, and working in individual batches, heat 1 tablespoon oil over high heat, add one portion of rice sticks and 1/2 cup chicken stock with 1/2 cup tamarind sauce. Stir and cook until the noodles have absorbed all of the liquid. Add 1/4 of the scrambled eggs, pressed tofu, 6 shrimp, and continue to stir-fry for 1 minute or so. Transfer to a plate. Garnish with some mung bean sprouts, scallions, peanuts, 2 cilantro sprigs, and 2 lime wedges. Repeat 3 more times.

Serves 4.

Notes:The rice noodles should look like linguini. Let them soak about 20 minutes

Source: Sara Moulton Episode 117 Asian Noodles with Connie Trang recipe Pad Thai with Shrimp, Tofu, and Mung Beans
Posted on September 24th, 2010 http://saramoulton.com/2010/09/pad-thai-with-shrimp-tofu-and-mung-beans/ accessed Jan 7, 2011