How about some asian food, my friends? Right about now, I am craving some noodles that swim in delicious flavours! The sauteed onions, garlic, and ginger gives off a delicious aroma, awakening the senses. But first, I think we should first take a little journey into the world of noodles to get your hunger going.
*Video taken from gbtimes.com
There are so many asian noodle recipes that makes it difficult to choose one. So, I decided to throw in a few, just to give you a variety of options in your kitchen tonight.
CANTONESE SOY SAUCE PAN-FRIED NOODLES
- 1 1/2 cups bean sprouts
- 2 scallions
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ tablespoon shaoxing rice wine
- ¼ teaspoon white pepper
- 8 oz. fresh thin Hong Kong Style Egg Noodles (225g; for pan-frying, not to be mistaken for “wonton noodles,” or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying)
- 3 tablespoons vegetable oil
- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
- Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
- Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
- After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
- Plate and serve!
*Recipe taken from thewoksoflife.com
Taiwanese Beef Noodle Soup
Ingredients send grocery list
- 2 scallions, chopped
- 4 garlic cloves, chopped
- 1 teaspoon fresh ginger, minced
- 1 whole star anise
- 2 tablespoons oil
- 1 1/2 pounds beef shank, cut into 3/4″ pieces
- 1/2 cup rice wine
- 1/2 cup soy sauce
- 1 1/2 cups water
- 3 tablespoons rock sugar or brown sugar
- 1 tomato, skinned and roughly chopped
- 1 pound angel hair pasta
- 1 small head napa cabbage, washed and cut into 3″ pieces
- In a large saucepan, saute the first four ingredients in the oil for 2 minutes. Add the beef and cook until just browned.
- Add the wine, soy sauce, water, sugar, and tomato and heat to boiling. Reduce to a simmer and cook with the lid on for 2 hours.
- About 15 minutes before the beef is done, bring a large pot of water to boil. Add the pasta and cook while stirring occasionally for 3 minutes. Add the napa cabbage and cook for 2 more minutes. Drain off most of the water.
- Divide the noodles and cabbage among 6 large bowls, adding a little of the excess hot water. Add the beef on top and ladle in some of the sauce, making sure to remove the star anise.
*Recipe taken from food52.com
TERIYAKI CHICKEN NOODLE BOWLS
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon cornstarch
- 1/3 cup reduced sodium soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
- In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
- Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
*Video taken from damndelicious.net
I hope one of these dishes coaxes you into your kitchen tonight. Let your creativity be your guide! If you don’t eat meat, you could definitely find vegan/vegetarian alternatives that would be perfect for your meal. Tofu works fabulously in many dishes, as well as tempeh, or soya protein. Each ingredient pairs well with the flavours and cooks easily in all the noodle recipes.
Enjoy your noodle night! Happy Tuesday everyone!