Mai Pham Spicy Curry Noodle Soup with Chicken
and Sweet Potato - Pumpkin - Soups
- Thai - Lee's
Recipes -
Serves 6
 Ingredients
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
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Ginger-Poached Noodles
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 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
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Ants on a Tree - Sichuanese classic of ground
pork w/ cellophane noodles.
“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
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Ramen in Curry Sauce with String Beans and Ground Pork or Turkey
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 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
- 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.
- Add the ground meat and continue to stir-fry, breaking up the
meat, until cooked through, about 5 minutes more.
- Add the coconut milk, palm sugar, fish sauce, lemon juice, and
string beans and bring to a boil.
- 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/
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Cold Soba Noodles with Shiitake and Baby Bok
Choy
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 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/
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Pad Thai with Shrimp, Tofu, and Mung Beans
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 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
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Asian
NoodlesWe 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 tablespoon dark sesame oil, divided
2 pounds large shrimp, peeled and deveined
1 (8-ounce) package soba noodles