Noodles in 60 Ways: Great Recipe Ideas with a Classic Ingredient

Noodles in 60 Ways: Great Recipe Ideas with a Classic Ingredient

Language: English

Pages: 143

ISBN: 9812612912

Format: PDF / Kindle (mobi) / ePub

"Noodles in 60 Ways" introduces the reader to different varieties of noodles and the numerous and unique ways in which they are cooked around the world. Some of the more refreshing, cold dishes include, Chinese cold noodles with peanut sauce and Soba, mango and cucumber salad. Additionally, more scrumptious dishes included are, Hoisin duck noodle salad and Chicken pesto pasta. This cookbook provides the reader with delicious, everyday cooking options. Each recipe is written in an easy step-by-step manner and is accompanied by the dish's finished photograph.

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soy chicken with crispy noodles Ingredients Method Snow peas 100 g (31/2 oz), trimmed • Bring a pot of salted water to the boil. Blanch snow peas for Rice sticks 125 g (4 oz) 3 minutes. Drain, set aside and keep warm. Light soy sauce 125 ml (4 fl oz / 1/2 cup) • Soak rice sticks in boiling water for 10–15 minutes or until + 1 Tbsp soft. Drain well and transfer to a bowl. Toss with 1 Tbsp soy Cooking oil for sauce and divide into 12 equal portions. deep-frying

garlic. Fry, stirring occasionally, for 5–7 minutes or thinly sliced until onion is soft and translucent but not brown. Garlic 2 cloves, peeled and crushed • Stir in bacon and cook for a further 4 minutes, stirring constantly. Bacon 6 slices, diced Dry white wine 60 ml (2 fl oz / 1/4 cup) • Add wine and bring liquid to the boil for 2 minutes, then Canned peeled add tomatoes, salt, pepper and oregano. Reduce heat to tomatoes 450 g (1 lb), drained low and continue

preserved • Heat remaining oil in a wok. Add garlic, onions and hot bean vegetable paste and stir-fry until fragrant. ( char choy) 90 g (3 oz), washed, cut into strips • Add Sichuan preserved vegetable and stir-fry for 1 minute. Spring onions Add sauce and simmer until thick. Remove from heat (scallions) 2, sliced • Add 2–3 Tbsp sauce into each serving dish and mix well. Garnish with spring onions and serve with pork chops. Sauce Light soy sauce 1/2 Tbsp Dark soy sauce

water to the boil. Add linguine and cook fl akes 250 g (9 oz) until al dente. Drain and transfer to a large bowl. Salsa • Add tuna fl akes and salsa to pasta and mix well. Serve warm Cherry tomatoes 250 g (9 oz), halved or at room temperature. Red onion 1, sliced Chopped fresh parsley 5 Tbsp Note Chopped fresh As a variation, substitute canned basil 5 Tbsp salmon fl akes for canned tuna Olive oil 3 Tbsp fl akes and chopped fresh dill for chopped fresh basil.

chopped tomatoes 200 g (7 oz) S E A F O O D 73 noodles 03 seafood p48-75.indd 73 5/22/06 4:35:38 PM This recipe allows the bland glass noodles to absorb flavours from the delectable stock. Serve this as a meal on its own or as part as a Chinese fried glass meal. Serves 2 noodles Ingredients Dark soy sauce 1 tsp Seasoning Light soy sauce 1 tsp Salt 1/2 tsp Sesame oil 1 tsp Ground white Salt 1 tsp pepper 1/4 tsp Ground white Light soy sauce 1 tsp pepper 1/2

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