Noodles are the sandwich of Asia, the quintessential working lunch and fast weekday supper. Like sandwiches, noodles are versatile, adaptable to any flavours you’ll find, and, as with bread, there’s a large number of totally different sorts of noodles.
Whether or not they’re slurped noisily by means of a broth or wrapped fastidiously round chopsticks (or a fork), noodles are such a helpful ingredient. They do not simply add bulk to a meal however lend their very own distinctive textures and flavours.
erhaps essentially the most used noodles are egg noodles: they create substance to a meal and might be simply boiled in only a few minutes. Egg noodles normally are available the same thickness to spaghetti and are nice for including to a stir-fry or cooking with a sauce.
Rice noodles are even simpler to make use of, needing solely a brief soaking with boiled water. Comprised of rice flour and water, they’re delicate and gentle.
Udon noodles are a kind of Japanese noodle which might be white and thick, with a stunning chunk.
The opposite kind of Japanese noodle is soba – these are thinner than udon and are made out of buckwheat flour so that they have a barely pinkish color and a nutty flavour.
The Vietnamese prawns with rice noodles recipe, overleaf, has a dressing that, as in lots of south-east Asian dishes, is a steadiness of sweetness from the sugar, sharpness from the rice vinegar, salty savouriness from the fish sauce and warmth from the chilli.
The sesame and peanut noodles, additionally overleaf, are a bit Chinese language in flavour. They’re served at room temperature with a scrumptious satay-style sauce made with peanut butter – although different nut butters, notably cashew nut butter, may even work effectively.
Lastly, I am keen on the clear, recent and super-quick Japanese broth, proper. The flavours convey me proper again to an exquisite journey I skilled in Japan, the place soup like that is served in steakhouses throughout. Sometimes, dashi broth can be used – you should buy this, or make one from kombu seaweed and bonito flakes, or you need to use a rooster inventory.
Japanese rooster and udon noodle broth
You will have:
2 small or 1 medium rooster breast, sliced very thinly
5 tablespoons mirin (see Rachel Recommends)
2cm piece of ginger, bashed with a rolling pin however nonetheless in a single piece
75g udon noodles (accessible from supermarkets, Asian meals retailers or health-food retailers)
1L rooster inventory
4 tablespoons Japanese soy sauce (corresponding to Kikkoman)
150g mangetout, topped and tailed, or 2 small courgettes (12cm lengthy), halved lengthwise, then lower into skinny slices at an angle
2 spring onions, sliced thinly at an angle
1 Put the very thinly sliced rooster right into a bowl with two tablespoons of the mirin and the bashed ginger, and toss to coat.
2 Carry a big saucepan of water to the boil, drop within the udon noodles and stir to stop them sticking. Carry the water again to the boil and prepare dinner the noodles for 6-9 minutes (this may rely upon the model of noodles you are utilizing) till they’re nearly tender. Udon noodles ought to retain a bit little bit of chunk, like al dente pasta. Reserve about half a cupful of the cooking liquid, then drain the noodles in a sieve. If you wish to preserve the noodles standing for any longer than 3 minutes, you must put them again within the empty saucepan, and add just a few tablespoons of the reserved cooking liquid to cease them sticking. If the noodles begin sticking at any stage, simply add one other tablespoon or so of the reserved cooking liquid.
3 Whenever you’re nearly able to serve, divide the noodles between the serving bowls. Pour the rooster inventory, the remaining three tablespoons of mirin and the soy sauce right into a saucepan and convey to the boil. Add the marinated thinly sliced rooster and prepare dinner it for simply 2 minutes.
4 Add the mangetout or courgette slices, whichever you are utilizing, and proceed to prepare dinner for another minute, or till the rooster and greens are cooked. Line a sieve with kitchen paper and place it over a big bowl.
5 Pressure the rooster and greens, then pour the broth into the ready sieve. Let it filter by means of slowly; this may guarantee a transparent and shiny broth. (To hurry up this course of, I usually use 2 sieves, every one lined with kitchen paper and sitting over a bowl.)
6 To serve, reheat the strained broth with the rooster and greens. Style for seasoning and add one other tablespoon of soy sauce if wanted. Ladle the broth with the rooster and greens over the udon noodles within the bowls, and sprinkle with some sliced spring onions to serve.
Mirin, a candy rice wine (sake) with a particular flavour, is a vastly essential ingredient in Japanese cooking. You will discover it in lots of supermarkets and in all Asian meals retailers.
Vietnamese prawns with coriander and rice noodles
For the dressing, you have to:
50ml Thai fish sauce (nam pla)
50ml Japanese rice vinegar
25g caster sugar or extra, to style
1 small chilli, deseeded and finely sliced
2 cloves of garlic, crushed
You will have:
700g tiger prawns, peeled, scored down the again, deveined, rinsed and patted dry
2 teaspoons finely grated ginger
2 teaspoons Thai fish sauce (nam pla)
100g skinny rice noodles, softened in boiling water for five minutes, drained and rinsed
2 tablespoons oil (olive oil, rapeseed oil or sunflower oil)
100g mangetout, lower in half
100g spring onions, sliced thinly at an angle
1 small mango, lower into 1cm cube
75g cashews, chopped
2 tablespoons chopped recent coriander
1 To make the dressing, combine the fish sauce with the rice vinegar, the caster sugar, the finely sliced chilli and the crushed garlic. Style, and add extra caster sugar or fish sauce, if vital.
2 In a bowl, toss collectively the prawns with the finely grated ginger and the fish sauce.
3 Organize the rice noodles on a big serving plate.
4 Place a wok on a excessive warmth, add 1 tablespoon of the oil and, when it’s smoking, add the ready prawns. Stir-fry for about 2-3 minutes till they’re simply cooked. Add the halved mangetout and the thinly sliced spring onions and prepare dinner for 1 extra minute, then switch to the plate on high of the noodles. Sprinkle over the diced mango, the chopped cashew nuts, the chopped recent coriander and the dressing. Toss collectively gently and serve both heat or at room temperature.
Rachel’s high tip
When peeling ginger, use the tip of a teaspoon insteader of a peeler – a lot simpler and fewer waste!
Sesame and peanut noodles
For the sesame peanut sauce, you have to:
2 cloves of garlic, crushed or finely grated
2 teaspoons peeled and finely grated ginger (see Rachel’s High Tip)
2 beneficiant tablespoons crunchy peanut butter
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons Chinese language rice wine
2 tablespoons water
2 teaspoons brown sugar
You will have:
250g superb egg noodles
1 tablespoon toasted sesame oil
Half a cucumber, sliced
1 purple pepper, lower in quarters, then sliced throughout into very skinny strips
2 cooked rooster breasts, lower into very skinny strips
3 spring onions, sliced thinly throughout at an angle
2 tablespoons sesame seeds
1 To make the sesame peanut sauce, put the crushed or finely grated garlic, whichever you are utilizing, the finely grated ginger, the peanut butter, the sesame oil, the soy sauce, the rice wine, the water and the brown sugar in a meals processor. Mix effectively till mixed.
2 Put the noodles right into a saucepan of boiling water, convey the water again to the boil and stir. Place a lid on the saucepan, flip off the warmth and depart the noodles to take a seat within the saucepan for 3 minutes, by which period they need to be cooked. Drain the noodles, rinse them with chilly water, drain them once more, then toss with the toasted sesame oil.
3 Put the noodles in a big bowl with the cucumber slices, the purple pepper strips and the rooster strips, and pour in many of the sesame peanut sauce. Toss collectively and add extra sauce if desired. Switch to a serving bowl and sprinkle on the sliced spring onion.
4 Fry the sesame seeds in a dry pan over a excessive warmth for simply 1 minute, then scatter them over the noodles to serve. l