Friday, September 14, 2007

Noodles Extravaganva - Delicious and Healthy noodle recipes from Around the World


Different cultures have their own way of taking some water and mixing it with an all-purpose flour, a rice flour, a wheat flour and adding either barley, buckwheat,soybeans,seaweed or tapioca. After combining whatever ingredients are used with the type of a chosen flour, they work the dough on a floured surface, roll the dough out and let it dry. Until, it is ready to be hand cut or hand pulled into whatever shape of a noodle that is desired. The finished noodle product is dropped into a hot chicken,a hot beef or a hot vegetable broth from three to five minutes depending upon the noodle's thickness. After the noodles are finished cooking, they are left in the broth for a few more minutes. The results are something of a phenomenon.

In five thousand B.C., the first forms of noodles were discovered in the Middle East. In three hundred A.D., the Chinese were using buckwheat as the main ingredient for their noodles and sharing the art of making them with the Japanese. In the seventeen hundreds, noodles were introduced in Naples, Italy. As a rival to rice, noodles have been a staple food in millions of households with the exception of the cuisines of England and France. Noodles are inexpensive to make and enjoyed as a complete meal with vegetables, meat seafood or poultry added and as an ingredient in soup to begin a simple meal or a feast.

The noodle feast begins with a Chicken Noodle Soup With Dried Bamboo Shoots

1-cup dried bamboo shoots(found in Asian markets)
1/2-lb rice stick noodles
2-1/2-quarts chicken stock or two cans chicken broth
1/1/2-quarts water or 1-1/2-cans water
2-chicken legs with thighs, or boneless chicken breasts
1/2-cup sliced canned bamboo shoots
1-Tlb plus one teaspoon fish sauce
1-Tlb mixed fresh coriander and scallion greens

1.Cover the dried bamboo shoots with water in a saucepan and bring it to a boil for thirty minutes.
2.Drain the bamboo shoots and boil them again in one quart of water for two hours.
3.Drain and shred the bamboo shoots coarsely. Set aside.Note: For cooking the rice noodles, drop one half of the package in boiling water and cook for five minutes.
4.Drain and rinse them in cold water to keep them from sticking.
5.In a large pot:add the chicken stock, the water and the chicken legs,or chicken breasts.
6.Bring to a boil and cook for thirty minutes.
7.After the chicken is finished cooking remove it from the broth and set aside.
8.Add the precooked bamboo shoots, the canned bamboo shoots,the fish sauce and the salt.
9.Simmer for thirty minutes.

To serve: shred the chicken and arrange some of it with the cooked noodles and the bamboo shoots into a soup bowl.
Pour the hot chicken broth over the ingredients and top with the minced parsley and scallions.


This is a classic dish of Malaysia and Singapore and although its origins are distinctly Indian, it has evolved with the influences of other cultures as well. Many variations exist however, this recipe is quite faithful to the typical dish you would taste prepared by an Indian Mamak in the Hawker Stalls of Singapore.


1 lb fresh yellow 'mee' noodles
2 cups bean sprouts
4 puffed tofu, cut into strips
2 to 4 pips garlic pips, finely chopped
1 medium red or brown onion, chopped and diced
1 medium sized tomato, quartered
½ lb ground beef or mutton (lamb) marinated in 1 Tbsp of Curry Powder
1 tbsp dark soy sauce
1 tbsp light soy sauce
½ tbsp or more, chilli flakes
2 tbsp Ketchup (or 1 tbsp Tomato Paste)
1 egg, beaten
1 medium potato, boiled and diced
2 stalks green onions, or ½ cup chopped Chinese chives
- a dash of fresh lime juice (optional)
- vegetable oil for cooking
- salt & fresh ground black pepper to taste


1. Heat wok and add approx. 2 tbsp oil and add onion, followed by garlic.
2. Stir fry until onion is golden and then add ground meat.
3. Stir fry until beef is browned, then add ketchup, soy sauces and chilli.
4. Add puffed tofu, stir fry for a moment, clear space in the middle of the wok and add beaten egg, slowly fold into mixture.
5. Add noodles, tomato, potato, green onions or chives and mix well. Add salt & pepper to taste.
6. Optional: add a squeeze of fresh lime or lemon juice.

FRIED MEE SIAM (Fried Siamese Noodles)

This dish originated in the north of Malaysia where the culinary influences of Thailand (formerly Siam) sometimes fuse with Malaysian food. This dish is popular in Penang, culinary capital of Northern Malaysia. It is simple to prepare and can be served hot or at room temperature.


125 ml Vegetable Oil
10-12 Dried Chillies
18 Shallots (Finely ground)
8 Garlic Cloves (Finely ground)
100-200 g Dried Prawns (Finely ground)
3-4 Tbs Salted Soy Bean Paste (Tau Cheo)
300-400 g Tiger Prawns (Shelled and De-veined)
1 Packet Dried Rice Sticks [Bee Hoon] (Soaked in warm water and drained when soft)
300-600 g Fresh Bean Sprouts
1 Cup Water


3-4 Tbs Tomato Ketchup (Enhances colour)
3-4 Tbsp Sugar
2-3 Tsp Salt
1 Tbsp Tamarind Juice
2 Tbsp Lime Juice


3-4 Hard Boiled Eggs (Quartered)
2-3 Soy Beancurd (Cubed and fried)
40-50 g Flowering Chives (Cut into 2-3 cm lengths)
3-5 Limes (Washed and quartered)

Method of Cooking:

1. Finely grind dried chillies and add to hot oil in wok. To obtain a deep red chilli colour, fry thoroughly for several minutes or longer adding extra oil if they start to burn or dry out.
2. Add shallots, garlic, salted soy bean paste, dried prawns and fry till fragrant.
3. Add seasoning. Bring to boil with 1 cup of water.
4. Add prawns, softened rice sticks, and bean sprouts. Toss till all ingredients are evenly distributed.
5. Place cooked Mee Siam onto a platter and garnish w/ eggs, fried beancurd, chives, and lime.
6. Enjoy.

Mee Krob (Thai Crisp Fried Noodles)

Crispy deep-fried rice noodles coated with a sweet-and-sour sauce. An easy, tasty Thai dish with interesting textures and flavors. Add pork, chicken, shrimp, or fried tofu, or a combination — your choice.

6 ounces dried rice vermicelli
1 1/2 inches tamarind pulp
3 cups peanut oil
2 eggs, lightly beaten with a
1 pinch salt
4 cloves garlic, finely chopped
6 green onions, finely chopped
1 fresh red chili, sliced
4 ounces boneless pork or chicken, finely chopped (optional)
4 ounces shrimp, peeled,deveined and finely chopped (optional)

4 tablespoons tamarind juice (see steps 2 and 3)
4 tablespoons fresh lime juice
4 tablespoons palm sugar or brown sugar
3 tablespoons Thai fish sauce
2 teaspoons lime zest (preferably kaffir)
2 teaspoons tomato paste

1 cup bean sprouts, rinsed
1/2 cup cilantro, roughly chopped
1 fresh red chili, sliced
1/2-1 cup firm tofu, diced (optional)

1.Gather all ingredients together before commencing to cook.
2.Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
3.Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
4.Reserve 4 tablespoons of tamarind liquid for the sauce.
5.Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
6.Heat peanut oil until very hot (between 375 deg F and 400 deg F).
7.Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
8.Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
9.Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
10.Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
11.Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
12.Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
13.Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
14.Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
15.add the meat and/or shrimp and stir-fry until just cooked, about one minute.
16.Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
17.Mound the crisp fried noodles on a serving platter and spoon the sauce over.
18.Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.

Serve immediately, as the noodles will soften after about 10 minutes.

Noodle-and-Spinach Casserole Makes 8 to 10 servings

1 (8-oz.) package wide egg noodles
1 1/2 pounds ground beef
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (26-oz.) jar spaghetti sauce
1 teaspoon Italian seasoning
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 teaspoon garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.

3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.

4. Bake at 350° for 30 minutes or until bubbly and golden.

Easy Asian Beef and Noodles (for the diet conscious)

1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1 1/2 cups water
1 tablespoon low-sodium soy sauce

1.Trim fat from steak; cut diagonally across grain into thin slices.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
3.Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm.
4.Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. 5.Remove slaw from pan; keep warm.
6.Remove noodles from packages; reserve 1 seasoning packet for another use.
7.Add the water and remaining seasoning packet to pan; bring to a boil.
8.Break noodles in half; add noodles to water mixture.
9.Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently.
10.Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Turkey Noodle Soup

With Thanksgiving close at hand (early October in Canada and late November in the United States) this simple recipe helps utilize the inevitable turkey leftovers. Enjoy!

5 quarts water
1 cup celery, chopped
1/2 cup celery leaves, chopped
1 cup onions, chopped
7 chicken bouillon cubes
1 tablespoon salt
1/4 teaspoon black pepper, ground
1 bay leaf
1/2 cup fresh parsley, chopped (see notes)
1 cup fresh peas or frozen peas
1 cup carrots, sliced
1 cup cut green beans, fresh or frozen
4 cups fine egg noodles (8 Oz)
1/4 cup butter or margarine
1/4 cup flour
turkey carcass, from a 15-20 pound turkey

1.In an eight quart kettle or Dutch oven place turkey bones, water -- down through to and including the bay leaf.
2.Heat to boiling; reduce heat, cover and simmer for 1 hour.
3.Remove the bones to a platter and let cool.
4.Add the parsley through to green beans.
5.Heat to boiling; reduce heat and simmer for 10 minutes.
6.Meanwhile, scrape meat from carcass and return meat to soup pot. 7.Add liquid if required.
8.Heat to boiling; add noodles and cook uncovered for 10 minutes.
9.Melt butter in a small frying pan; stir in flour.
10.Cook over low heat, stirring constantly, until the flour browns.
11.Stir into boiling soup.
12.When the soup returns to a boil; reduce heat and simmer for 5 minutes.

Serve hot in large bowls - as if there were any other kind! - Enjoy.

Persian Noodle Soup Recipe


3 lg Onions, peeled and thinly
3 T Oil
2 t Salt
1/2 t Freshly ground black pepper
1 t Turmeric
10 c Water
1/4 c Dried red kidney beans,
-washed and soaked in cold water for 2 hours and-drained
1/4 c Dried navy beans
1/4 c Dried chickpeas
1/2 c Lentils
1/2 c Beef broth, preferably homemade
1/2 c Coarsely chopped fresh
-chives or scallions
1/2 c Chopped fresh dill
1/2 c Coarsely chopped fresh
6 c Spinach, washed and chopped
3 c Frozen spinach, chopped
1 Fresh beet, peeled and diced
-in 1/2" pieces
1/2 lb Persian noodles (reshteh)
1/2 lb Linguine noodles
1 T All-purpose flour
1 c Liquid whey (kashk)
1/4 c Wine vinegar

1. Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.

2. Add lentils and beef broth. Cook 55 minutes longer.

3. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick.

4. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well.

5.Pour the soup into a tureen and serve.

Winter Noodle Soup (Aash Rechte) (Iran)


1 Pound Dried White Beans -- soaked overnight
8 Cups Water
3 Medium Onions -- finely chopped
2 Medium Turnips -- finely chopped
1/2 Pound Spinach -- chopped
1 Bunch Parsley -- finely chopped
1 Bunch Cilantro -- finely chopped
2 Teaspoons Salt
1/2 Teaspoon Pepper
1/4 Teaspoon Turmeric
3 Tablespoons Corn Oil
1 Pound Egg Noodles


1.Put beans and water in a large pan, cover and cook over low heat for about 1 hour.
2.Add other ingredients except noodles and bring to a boil. Cook over low heat for 1/2 hour.
3.Add noodles and cook in uncovered pan for 15 minutes

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