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Unraveling Asian Noodles

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Lobo
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Unraveling Asian Noodles

Post by Lobo on Sat 30 Jan 2016, 7:34 pm

Unraveling Asian Noodles

A mainstay in Asian cooking, noodles symbolize long life. They are made from a variety of grains and come in an array of shapes, sizes and textures. Join us as we explore this rich tradition of the Asian kitchen, then try our delicious recipes.





Soba Noodles
Pale brown in color, these square-cut Japanese noodles are made from buckwheat flour mixed with a smaller proportion of wheat flour. However, they can also increasingly be found made solely with buckwheat flour, which is a great option for those who avoid gluten. They are traditionally served cold with a dipping sauce or hot in broth and can also be stir-fried. Soba noodles are sold both fresh and dried.

Soba Noodles with Bell Pepper and Mango
Curried Soba and Cucumber Relish
Grilled Asian Chicken Salad
Miso Soup with Fish and Soba
Chicken and Soba Noodle Soup
Pork and Soba Noodle Soup
Stir-Fried Pork and Sugar Snaps with Soba Noodles





Rice Noodles
Popular in Chinese and Southeast Asian cooking, noodles made from rice range in size from thin, wiry dried rice vermicelli to fresh or dried flat noodles. You can also purchase fresh rice-noodle sheets that can be cut into noodles of any width. Rice noodles have a delicate texture and are commonly used in soups, pad Thai and spring rolls.

Rice Noodle Salad with Grilled Steak
Stir-Fried Rice Vermicelli
Rice Paper Rolls with Peanut Sauce
Summer Vegetable Rolls with Rice Noodles
Vietnamese Shrimp and Noodle Salad
Vietnamese Beef Noodle Soup
Rice Stick Noodles with Grilled Pork
Lemongrass Beef and Onions over Rice Vermicelli
Pad Thai
 





Cellophane Noodles
Cellophane noodles are made from plant starches, most typically mung bean starch, which accounts for their other common names: bean thread noodles and mung bean noodles. They are also called glass noodles, as they are thin and brittle when dried and turn translucent when rehydrated. Because these noodles readily absorb other flavors, they are popular additions to braises and stir-fries.

Cellophane Noodle Salad
Cellophane Noodles with Shrimp and Garlic
Beef Sukiyaki with Noodles
Spring Rolls
Crispy Spring Rolls with Herb Salad
Chongqing Hot Pot





Chinese Noodles
Made from wheat flour and sometimes eggs, Chinese noodles are available both fresh and dried and are exceptionally versatile. They’re often added to soups and stir-fries, braised in clay pots and panfried.

Sweet and Sour Noodles
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Vegetable Chow Mein
Braised Noodles with Chicken and Vegetables
Shanghai Noodles with Chicken
Spicy Fried Noodles with Tomatoes & Cabbage






Udon Noodles
These thick, substantial Japanese noodles, made from wheat flour, are used as the foundation for soups and other dishes. They are available both fresh and dried.

Miso Soup with Udon Noodles
Udon Noodle Soup with Pork
Udon with Chicken and Vegetables
U

    Current date/time is Fri 09 Dec 2016, 9:30 am