Re: [CH] Noodles (with chiles of course!)
Shaun aRe (shaun_are@zenlunatics.co.uk)
Fri, 29 Jul 2005 10:07:31 +0100
Date: Wed, 27 Jul 2005 11:03:23 -0400
From: Ben <benbelly@gmail.com>
Subject: [CH] Noodles (with chiles of course!)
Here in Rochester we have an Aja Noodle Co.
(http://www.ajanoodleco.com/) that has some pretty good Asian style
noodle dishes. I'm not sure if they are a chain, or just a local
thing, but I really like their food, and they spice it up for you if
you ask (enough for my moderate tongue anyway). I would like to
prepare something like that at home, but I don't have any recipes. Do
any of you have any Asian noodle recipes? I prefer less soupy dishes,
but I'll look at anything.
- -Ben
-----------------------
Hi Ben,
No recipes as such, since nearly all my cooking is impro/winging
it, maybe especially so with things like noodle dishes, so I can't give
amounts here.
The one here is a soupy kinda deal, but it's *really* good IMO, and my wife
thought it was to die for. It's a very 'fresh' dish, nothing is really
cooked into it - it's about freshness, taste, shape, colour and texture:
Flat rice noodles.
GOOD chicken and/or veg. stock - home made is best, salty/MSG loaded
cubes? - forget it!
Salad/spring onions, sliced into very thin rounds.
Dried seaweed (mixed is good, crunched up a little, but Nori sheets, rolled
and sliced into thin strips is good too).
Mushrooms (pref. shitake. If dried, soak in chicken stock first to
rehydrate) - finely sliced from cap down to gills to look pretty.
Cooked shrimp/prawns (halve length wise if large, or butterfly if you
wish!).
Miso paste (maybe ~1 tsp or so/serving?).
Fresh garlic, grated or very finely sliced (1 or 2 cloves/person?).
Small amount grated fresh ginger (optional IMO)
Black pepper, coarse ground.
Fresh red chiles sliced into very very thin rings (1/person, very hot is
what I used).
Soy sauce.
Bring the stock to boiling, add the noodles and remove from the heat.
Add dried seaweed, mushrooms, prawn, garlic, ginger, black pepper, miso.
Add about half of the spring onion, saving the greener pieces for later.
Put back on the heat until it hits simmer, leave like that for ~30 seconds-1
minute.
Remove from the heat and pour into bowl(s).
Season as desired with soy sauce and more black pepper, then garnish - with
green onion (I just crush the rings in my fingers and sprinkle on when they
separate) and chile rings sprinkled over the top. SERVE!
This is IMO, *delicious!*
Also, it don't take long at all.
Enjoy! ',;~}~
Shaun aRe
"Life is the dream you wake up to."