Delicious Asian noodle recipe anyone??
I love simple "Asian" noodle dishes. I mean LOVE. Take out noodles are great, but I would love to find a recipe I can make at home. I have tried 5 or 6 different recipes over the past few weeks, but they all have turned out disappointing.
Now, I know "Asian" is vague, but I am keeping it vague on purpose. I am just looking for an easy recipe that is quick and packs a punch (flavor and spice). Here is an idea of what I am working with: sesame oil, rice wine vinegar, soy sauce, fish sauce, oyster sauce, tamarind, peanuts/butter, veggies, shrimp, chicken, (not a huge tofu fan). I have an Asian market by my house as well if there is something I am missing.
I hope you can help! Thank you thank you!
My quick and dirty recipe is wheat noodle stir fried until they start to char with onions and garlic, mixed vegetables a bit of roast pork and then a quick simmer in a sauce made from oyster sauce, light soy sauce, sambal oelek, Shaoxing, sugar, white pepper, black pepper, chicken stock and cornstarch.
If I want a change of pace, I'll make pancit canton simmering the noodles in chicken stock and then sauteeing them with poached chicken, onions, garlic, celery, cabbage, carrots, snow peas, soy sauce and a surprising amount of black pepper. Serve with citrus soy on the side. If I'm especially lazy I just eat plain noodles with a dressing made with fish sauce, lime juice, water, sugar, garlic, chilies, mint, basil and cilantro.
Pad thai: http://chezpim.com/cook/pad_thai_for_beginners
Pad see ew: http://shesimmers.com/2010/06/pad-see-ew-recipe-how-to-make-pad-see.html
Lad na: http://rasamalaysia.com/rad-na-recipe
Dan dan noodles: http://uktv.co.uk/food/recipe/aid/516692
Singapore noodles: http://norecipes.com/blog/singapore-noodles-recip/#sthash.ArVBPpaJ.dpbs
Peanut noodles: http://www.chow.com/recipes/30320-asi...
Have you ever tried Momofuku ginger scallion noodles? The sum is greater than the parts. Like others have said top with any veggies or protien you desire.
2 1⁄2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1⁄2 cup finely minced peeled fresh ginger
1⁄4 cup grapeseed or other neutral oil
11⁄2 teaspoons usukuchi (light soy sauce)
3⁄4 teaspoon sherry vinegar
3⁄4 teaspoon kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Pad thai from David thompson. DO NOT COOK MORE THAN THIS AT A TIME. You must also have your ingredients mise en place and prepared beforehand.
2 handfuls of dried thin rice stick (about half a pack of 16 oz dry medium size rice stick noodles. It should say Banh pho rice sticks)
2 tablespoon palm sugar
1 tablespoon white sugar
2 tablespoon tamarind water or concentrate
2 tablespoons fish sauce
2 small bunch Chinese chives
2 teaspoon oil
1 red shallot, minced
4 oz extra firm tofu, cut into small cubes and deep fry
Shrimp,, peeled and deveined or handful diced chicken.
1/2 teaspoon of salted radish, chopped (this is salted daikon, the white raddish. You can skip it if you can’t find it. It usually comes in a plastic bag whole or in a tub already minced)
pinch of roasted Thai chili flakes (see notes below) or substitute red pepper flakes. It won’t be as spicy but will work fine.
2 handfuls of bean sprouts
2 tablespoons of crushed roasted peanuts
Soak noodles in tap water for about an hour until soft. To check the noodles if they are ready, bend a noodle and if it breaks without any force, it’s ready. If not, you have to soak a little longer. Mix palm sugar, white sugar, tamarind water and fish sauce and simmer until dissolved. Chopped Chinese chives into small lengths about 2 inches.
Heat a wok or big pot over medium heat until very hot, add oil and wait until the oil is hot and fry shallots until fragrant and colored. Crack in eggs and scramble. Mix in tofu, shrimp, chicken, chili flakes and radish. Stir fry until the tofu is thoroughly heated up and then add noodles. Stir-fry for a while until the noodle is softer and change color. Add the prepared sauce and a pinch of chili flakes. Stir for a few moments. Finally, add most of the bean sprouts and Chinese chives and cook for another 30 seconds. The noodles should be a little sweet, sour and salty.
When served, top the noodles with crushed peanut, fresh Chinese chives, bean sprouts, a wedge or two of lime and chili flakes(if want it a little hotter).
Note: to make Thai chili flakes, buy dried Thai chilies. Put the chilies in a food processor and pulse until they become flakes.
Quick and easy paraphrased from Williams-Sonoma's "California" cookbook:
2 Tb cooking oil
1 tsp red pepper flakes
2 cloves chopped garlic
2 Tb peeled and minced ginger
3 Tb dark sesame oil
2 Tb soy sauce
1 1/2 Tb balsamic
1 1/2 Tb sugar
2 tsp salt
1 lb thin fresh Chinese egg noodles (fresh udon works as well)
12 scallions sliced thinly
2 Tb toasted sesame seeds
1/2 C chopped cilantro
Warm oil add red pepper and cook for a few minutes. Add ginger and garlic and cook for one minute. Let cool.
Whisk sesame oil with soy sauce, balsamic sugar and salt - add to ginger /garlic mixture
Cook noodles, drain and toss with dressing. Add scallions and let sit for 1 to 2 hours.
Add sesame seeds and cilantro just before serving.
get yourself some sweet soy sauce or Kecap Manis. This stuff makes all the difference in stir frys for me. It is sweet, salty and sticky. When I add it to whatever is in my wok it really helps to caramelize it.
I finely mince (sometimes even mortar/pestle together) ginger, red chilis, garlic and shallots and throw that in my hot wok after oil. Let it get fragrant then add veggies and noodles and the kecap, probably some fish sauce too after tasting. Don't cook too much at one time and get your wok as hot as possible. I leave my items for a spell, to char, then move around.