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| Articles about Noodles |
| Thai Satay and Stir-Fried Noodles | | 2008-08-16 11:13:42 | | As mentioned before I got a really nice box of goodies from Thai Gold. I wanted to try some more of their recipes and chicken satay seemed like it would be a good one for the kids.
The first time I had Satay was at a Malaysian restaurant in Belgium. I have yet to have a [...] | | By: The Humble Housewife | | |
| | ramen rating: cup noodles premium beef tomato | | 2008-08-10 23:36:22 | |
Cup Noodles’ new distinct black and white package caught my eye on a recent grocery expedition…whoa…Cup Noodles Premium?! Beef Tomato flavor!? Maruchan Tomato Ramen fans just might have a reason to rejoice. I couldn’t wait to try this!
Fancy packaging aside, the “Premium” label apparently refers to the generous amount of toppings in each cup. The beef bits, carrot bits, cabbage bits, green onions, corn, green bean, and of course, tomato bits covered the surface of the noodles. The noodles were also covered with a reddish powder, probably the tomato flavoring.
I boiled some water and poured it in. Three minutes later, a veritable Cup Noodles feast awaited me.
The tomato flavoring, though light, added a nice tanginess to the beefy soup. There was also a hint of parsley in the soup. Otherwise the red-orangish noodles tasted the same as the “non-premium” Cup Noodles noodles. Frankly, besides the tomato and parsley flavors and the abundanc | | By: ramen ramen ramen | | |
| | Mie Ayam (Chicken Noodles) | | 2008-06-17 22:27:00 | | Ingredients : 1/2 kg mie ayam (siap dibeli di pasar) 100 ml Minyak ayam 100 ml Kecap asin 300 gr Daging ayam direbus dan dipotong kotak 3 sdm Kecap manis 2 sdm Kecap Ingris 2 batang Daun bawang dirajang Caisin, penyedap dan bawang goreng secukupnya.Seasoning Ingredients :3 siung Bawang putih 5 buah Bawang merah 1 sdt Ketumbar 3 cm Kunyit 3 cm Jahe 4 butir KemiriKaldu Ingredients :2 liter Air 1/2 kg Tulang ayam 1 sdt Garam 1/2 sdt Lada bubukDirections :Kaldu: air direbus hingga mendidih, masukkan tulang ayam, rebus dengan api kecil hingga kaldu beraroma harum. Tambahkan lada bubuk dan garam. Tumis bumbu yang dihaluskan hingga harum dan matang, masukkan ayam, tumis hingga bumbu menyerap ke dalam ayam,tambahkan penyedap, tumis sebentar, angkat, sisihkan. Masukkan 2 sdm minyak ayam ke dalam mangkok, 1/4 sdt penyedap. Rebus mie dan caisin yang telah dirajang hingga matang, angkat dan letakkan di dalam mangkuk yang telah terisi dengan bumbu, masukkan ayam 2 sdm. Taburkan bawang goreng dan da | | By: Nusantara Recipe | | |
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| Beef and Noodles in Lemon Sauce recipe | | 2008-06-08 23:21:00 | | Servings: 41 cup fine egg noodles2 tablespoons butter or margarine3/4 cup onions, diced1 1/2 pounds leanest ground beef1 pound mushrooms, sliced3/4 cup water2 egg yolks3 tablespoons fresh lemon juice2 tablespoons sherryPut the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 gExchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat MeatSource: The Diabetic Newsletter | | By: ALL COOKING | | |
| | | Tasty Nissin Cup Noodles | | 2008-04-24 22:09:00 | | I had this “Nissin Cup Noodles” as my dinner on other night since I was hungry I had decided to put it in the microwave. It is a big one and I just cooked the half of it. I was waiting my husband that time to eat out in the restaurant but then I did not wait him. My cup noodles that I bought in “Marsh Supermarket” here in Indianapolis as the market that I liked most as mostly they have food that I wanted. I forgot how much did I pay for that noodles. It is a good one if mixed with veggies and I had decided to put some cabbage on top and put in the microwave but I did not put a lot of water in it and also I did not mixed the beef flavor as I have a special spices to put in there which is leftover from other noodles that I had. When we will be in grocery again, I will be going to get one that kind of noodles since I loved it a lot! | | By: My Trails In Life | | |
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| Lan Zhou Handmade Noodles | | 2008-04-21 21:26:00 | | This is my new favorite whole-in-the-wall. Lan Zhou Handmade Noodle Lan Zhou Handmade Noodle is relatively clean for a Chinatown dive, has a short and simple delicious menu, and stealth-like service. As soon as you order, it takes the chef (dressed like any guy you'd see on the street) less than two minutes to pull the dough into a few bowl of handmade (in front of your eyes) noodles. I tried to take pictures of this noodle magician, working his magic, but even as he slowed down for my benefit, I could not catch a good picture. I was seriously amazed.The first sign that you're in a ghetto, authentic noodle place is this set up of spicy oil, black vinegar, chili sauce, disposable utensils, and napkins. What made me incredibly happy was the plastic container full of pickled mustard greens (you can see a bit of it in the lower left hand corner) that I love throwing onto my beef noodle soup. Most of the time, I think restaurants don't give enough and here I can add as much as I want.As I s | | By: FoodMayhem | | |
| | Noodles For a Dinner | | 2008-04-21 16:59:00 | | Pancit (noodles) for a dinner. I was so glad my husband like it the taste because last week I cooked, it was a little bit salted (lol) but now it taste perfect, yummy! I am glad my husband likes what I cooked for him or what I put on our table. He is not so picky. I am so proud to have him in my life. Yay! | | By: Amazing life | | |
| | Maggie Noodles for just Re.1 | | 2008-04-18 05:44:38 | | Hey guys and gals! The Value Mart store in Storrz.com is offering Maggie Noodles which costs Rs.10 for just Re.1… But the rest of the items in the Value Mart Store can be shopped only by Bangaloreans… If you need to shop for other products you need to first select your city from the Drop [...] | | By: Online Shopping Sites | | |
| | | Vegetarian Schezwuan Hakka Noodles | | 2008-04-07 18:03:52 | | Vegetarian Hakka Noodles is a favorite indian-chinese dish for any Indian. Long before I came to the US and was exposed to a variety of pasta, hakka noodles were the only pasta I had ever seen, cooked and relished! My mom had taken indian-chinese cooking classes and she had really mastered the art of making delicious hakka noodles and veg manchurian, which me and my brother were really thankful for:) Thanks to her, I mastered the skill too, and as I grew older and started experimenting with...
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| | By: Fun and Food | | |
| | ramen news exclusive: new cup noodles flavor | | 2008-04-01 03:09:36 | |
Ramenramenramen has learned that Nissin is introducing a limited edition Cup Noodles to select markets across the U.S. The new flavor, called simply “MSG flavor,” was created in response to the overwhelming popularity of MSG flavoring. “You have no idea how many letters we receive from ramen fans asking for ‘more MSG’,” said a spokesperson for Nissin. “Some of the more (ahem) extreme fans even questioned why we had so many flavors. ‘Don’t even bother diluting the MSG with beef, chicken, shrimp, or any of those other weird flavors. Just give us the good stuff!’ Being the kind of company that listens to our customers, we came up with Cup Noodles MSG flavor!”
Food technicians at Nissin have spent the last several weeks tweaking and perfecting the final product. Recent focus groups have given an unanimous thumbs-up to the new flavor. “I drank 5 gallons of water after I ate just one Cup Noodles MSG flavor!” excla | | By: ramen ramen ramen | | |
| | Tomato Sauce & Noodles | | 2008-03-05 08:25:30 | | Someone motivated me to write this down today. I probably shouldn’t write such things down on account it represent a depth that goes beyond the personal. On the other hand, I should post something here for the month, eh?
Tommi’s Italian Tomato Sauce & Noodles.
The most important part of anything is… Some refer to it as [...] | | By: (Worst)Writer | | |
| | ramen rating: cup noodles souper meal shrimp | | 2008-01-24 11:57:20 | |
Have you read our review of Cup Noodles Souper Meal Beef Minestrone? If you have, there’s not much more to add. Like the Beef Flavor Minestrone version of the Souper Meal, this shrimp (with tomato and garlic flavor) is basically an over-sized Cup Noodles. The big difference between this flavor and the beef flavor is that the soup on the shrimp flavor tastes more like a mild chicken soup than beef stock. There’s the requisite peas, corn, little carrot pieces, and I think I counted 2 miniature shrimp. There’s not much to make this particular flavor stand out from the other Cup Noodles varieties, and there’s disappointingly little shrimp, tomato, nor garlic flavor.
It’s Cup Noodles. It’s not bad. It’s not great. It gets a 6.
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| | By: ramen ramen ramen | | |
| | Rice and Noodles | | 2007-12-23 21:39:00 | | Rice and Noodles (Nasi dan Mie)Rice is the centerpiece of Indonesia's agricultural economy and is rarely absent from a meal. Indonesian words for rice describe its state.Padi are the live rice plants and traditionally Indonesians believe that the padi harbors a nature spirit. A bBalinese legend memorializes a sacred virgin who committed suicide rather than to give her virginity to a suitor. Her spirit remains close above the padi where her body lies buried. Villagers are respectful of this spirit and chant soothing apologies to her as the reaper harvest the padi with a small and discrete blade, so as not to frighten her.Beras is dried rice, ready for cooking. You can find many variations in the texture, length of grain, color and price of beras. Although natural brown rice is available, hulled white rice is vastly more popular. This seems partially due to the "clean" taste of white rice that goes with any meal. Also, without refrigeration the oil present in the brown rice bran can become rancid and spoil. White rice also cooks much faster that brown which is a consideration where fuel is costly. Today Indonesia is unable to meet its own demand for rice and imports millions of tons every year,much of it from Thailand. Jasmine rice from Thailand is also imported by most Western countries and is very similiar to Indonesian beras. You can use any long-grain white rice.Ketan is sticky rice and it comes in white andblack varieties. It can be soaked in water overnight to soften it up, or cooked directly if time is not an issue.Nasi is the word for cooked rice and many Indonesian dishes begin with this word to indicate its central role. A Javanese grandmother recently wrote to the Jakarta post decrying the consumption of fast food in that city. She went on to insist that a real Indonesian woman could never feel satiated on just bread and burger; she must have rice. Nasi also gives you something to squish around in your fingers and absorb all that rich and delicious sauce.T | | By: Indonesian Street Foods | | |
| | Coconut Milk with Slithery Green Jelly Noodles | | 2007-12-20 22:08:20 | | Coconut Milk with Slithery Green Jelly Noodles(Es Cendol)Cendol jelly noodles have the essence and color of the pandan leaf. Make them yourself or find them ready-made in yourfriendly neighbour Asian market. The Vietnamese variety called Bahn Lot can sometimes be found frozen.2 cups cendol noodles1/4 cup palm sugar1/2 cup tsp. salt1 cup coconut milk2 cups iceTo make the syrup heat 1 cup of water in a saucepan and dissolve in the palm sugar.In a separate pan combine the coconut milk and salt. Simmer for a few minutes.Allow both syrup and coconut milk to cool.Pour 2 tablespoons of syrup into each glass. Add 1/4 cup ofcendol jelly noodles and pour the coconut milk over the top. Add ice cubes if desired. | | By: Indonesian Street Foods | | |
| | Slithery Green Jelly Noodles | | 2007-12-20 22:05:13 | | Slithery Green Jelly Noodles(Cendol)The secret to making these noodles is in having a sieve with holes about 1/4 inch in diameter. In Java they make a special bucket with holes drilled in the bottom, and a plunger to push all the cendol through. You can make something similiar, or just use a colander with round holes. Substitute sago palm flour for tapioca flour.1/2 cup tapioca flour1/2 cup rice flour2 pandan leaves or 5 dropspandan extract2 cups water1 large bowl ice waterMix the two types of flour before blending in 1 cup of water to make a batterBring 2 cups of water and thepandan leaves or extract to a boil in large saucepanAdd the batter and reduce the heat. Simmer for 15 minutes. Stir often and keep adding water so that themixture remains theconsistency of a thin pudding. The cendol should turn dark green and become rubberyPosition the sieve over a bucket or large bowl filled with ice water. Pour the batter through thesieve andlet the cendol drip through the holes andinto the wa | | By: Indonesian Street Foods | | |
| | Vegetarian Lasagna with Noodles and Pesto | | 2007-12-18 14:11:07 | | One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetable Lasagna will definitely bring an appealing taste to your palette!Ingredients4 long lasagna noodlesNonstick cooking spray1/2 cup chopped onion1 tspn dried oregano1 tspn dried basil1 | | By: Fun and Food | | |
| | Wasabi Noodles with Greens . . . | | 2007-12-18 09:07:56 | | I made this great soup last night from a recipe I found on Paper Menagerie's blog. Here is a link. I highly recommend it! The few changes I made were as follows:- I didn't have bok choy, so I used mushrooms instead- I used Udon noodles instead of Soba noodles- I didn't have liquid vegetable stock, so I used 1 and a 1/2 cubes of Knorr Chicken Bouillon- I had some ginger and turmeric mixed in water on the stove for the tea I drink every day so I added in a little of that!Oh and I forgot to add the wasabi paste (the best part!!) until the soup was already in the bowls...so I added in a big squirt of paste to both bowls which we stirred in.Thanks for the great recipe suggestion Angela! I'll definitely be making this one again! : ) | | By: Artlife | | |
| | Veggie Singapore Noodles are GREAT | | 2007-11-12 16:22:03 | | Picture copyright owned by www.tigersandstrawberries.com
I just tried the Vegetarian Singapore Noodles at the 24/7 cafe at the Palms Casino Resort in Las Vegas and I think it was GREAT. I have eaten Veggie Singapore Noodles at several restaurants in different cities and countries (India, US, Germany - at the airport, Singapore) and almost every one [...] | | By: The Veggie Blog | | |
| | I Cooked Noodles | | 2007-10-23 10:41:55 | | This morning I went to the market to buy noodles — Mee Tai Mak(Lao Shu Mian) and Guo Tiao Mian. I wanted planned to cook for lunch and dinner. I bought bean sprouts, fish balls, chicken rolls and fish rolls and fish cakes.
In the past, for twenty cents of bean sprouts, I [...] | | By: Peace Bella Singapore | | |
| | Thai Rice Noodles with Collard Greens | | 2007-09-08 06:47:00 | | Ingredient : 1 pound noodles rice noodles 2 tablespoons oyster sauce 1 1/2 tablespoons fish sauce 1 teaspoon arrowroot 1 cup chicken stock 3 tablespoons vegetable oil 3 cloves garlic finely minced 8 ounces boneless skinless chicken breast halves thinly sliced 1 tablespoon tamari soy sauce Preparation :Soak the rice noodles, or prepare according to package directions.In a small bowl, mix together the oyster sauce, fish sauce, arrowroot & chicken stock.In a wok or large skillet, heat the oil over high heat. When the oil begins to smoke, add the garlic & chicken.Stir-fry until the chicken is just cooked through, about 3-5 minutes. Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges.Add the collard greens. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes toallow the greens | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Hong Kong Style Noodles | | 2007-09-02 19:00:00 | | Along our way to SM Megamall from the Podium going through St. Francis Square in Ortigas, you will pass by this stall that is called Hong Kong Style Noodles. This stall was jampacked with locals and feasting on their very affordable stir fried noodles topped with either pork or beef siomai and a choice of soy, teriyaki, chili, sweet and sour and peanut sauces. This is a good way to fill your tummy in between meals. Price is really cheap. Accompanied with black gulaman at P9.00 is indeed satisfying and really affordable. Check it out! | | By: Rey Ian\\\\\\\'s Personal Blog | | |
| | Mee Grob (Fried Noodles in Sweet and Sour Sauce) หมี่กรอบ | | 2007-08-29 09:11:00 | | INGREDIENTS :2-inch piece of tamarind pulppeanut or corn oil for deep-frying¼ pound dried rice stick noodles6 ounces medum shrimp, shelled and deveined1 whole boned chicken breast, cut into slices4 shallots, minced1 tablespoon minced garlic2 sm serrano chiles, finely minced1 lime, zest only3 ½ tablespoon tomato paste4 tablespoon sugar¼ cup nam pla3 tablespoon fresh lime juice4 green onions, trimmed, cut into 1-in lengths, and blanched3 tablespoon fresh cilantro leaves½ pound bean sprouts, tails removed for garnishFor Crispy Egg Lace:oil for deep-frying2 eggs, lightly beaten¼ teaspoon saltDIRECTIONS :Cover tamarind with ¾ cup hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect ½ cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375°F. In a large paper bag pull rice stick noodles apart into small batches. Add | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Guiatiao Pad Si-Iew Gai (Stir Fried Ribbon Noodles with Chicken) | | 2007-08-29 08:32:00 | | INGREDIENTS :3-5 cloves of garlic minced1 medium duck egg, beaten (use chicken eggs if you can't get duck eggs)1 tablespoon cornstarch/cornflour1 tablespoon rice wine1 tablespoon fish sauce3 tablespoons sweet dark soy sauce2 tablespoons oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1 teaspoon freshly ground black pepper1 tablespoon freshly ground ginger1 tablespoon chopped green onions1 tablespoon chopped shallots1 tablespoon thinly sliced red prik ki nu (birdsey chilis - optional).DIRECTIONS :Take about 8 ounces (250 grammes) of chicken and slice it paper thin (if you don't fancy this try and persuade you butcher to put it through the bacon slicer...) and marinade the chicken in the marinade for about an hour.Marinaded chicken (above)8 ounces sen yai (wide rice noodles)1 tablespoon fish sauce1 tablespoon palm sugar2 tablespoons oyster suace2 tablespoons sweet dark soy sauce1 cup broccoli floretsHalf a cup of coconut milk (optional)Cook the | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | chinese noodles : history | | 2007-08-14 04:43:00 | | ok, some history lesson, right now is about chinnese noodle. why someone invent such kind of food that is sooo good.
The Chinese cuisine of 300 BC was not one of rice and fish and stir fries. That did not emerge until well over a millennium later. Instead the Chinese dined on rich stews of meat and vegetables accompanied by fluffy grains of millet that they had steamed over the stew. They had little use for the foreign cereal, wheat, which many centuries earlier had been brought to China by travelers from the west. For them, it was food for the miserably poor or as a last resort when stores were running low. For us, who relish wheat bread and pasta, and relegate tiny, round millet seeds to the birds, this seems strange. We have to remember, though, that the Chinese steamed or boiled wheat berries just like they steamed or boiled millet. Whereas this makes millet light and flavorful (it was the forerunner of polenta in Italy, after all, and is still worth trying), wheat berries stay chewy and slightly bitter.
What changed this was the grindstone. Around the 3rd century BC, when the RomanEmpire began trading with the Chinese Han Empire in China, merchants and nomads carried the grindstone from oasis to oasis along the Silk Roads. For the first time, the Chinese began grinding wheat into flour instead of cooking it whole. They mixed the flour with water to make a dough. Instead of slapping the dough on a hot surface or into a beehive oven to make flat bread sand leavened breads, as had been done in the Middle East and Mediterranean for millennia, they continued steaming and boiling. They made noodles, dumplings, thin pancakes, stuffed buns, and steamed breads, calling them all `ping.' Ping, of course, was equivalent to our pasta, and it was as delicious as boiled wheat had been dull. Wheat hop scotched over millet in the social scale and became the grain of the Emperor and his court.
Their favorite all-purpose pasta was the stuffed dumpling. Ju | | By: food, recipe, cooking | | |
| | newsflash! Nissin shrimp noodles recall | | 2007-07-24 07:03:55 | | Nissin Foods, makers of the ubiquitous Cup
Noodles, is issuing a voluntary recall of some shrimp-flavored noodles. Nissin Foods recently discovered that some of the seafood-flavored powder (mmm…powered seafood…) contains cod and lobster, which some people are apparently allergic to.
So if you have any seafood allergies, you may want to read all the facts before you [...]
| | By: ramen ramen ramen | | |
| | Shrimp Soy Noodles ( Gung Op Woon Sen ) | | 2007-04-04 10:05:00 | | This is a very simple noodle dish of pork and shrimp, 'Woon Sen' is glass noodle, 'gung' means shrimp, but the important word here is 'op'. We call it 'op', because you layer the ingredients in the frying pan, add a little water and cover the noodles with a lid, the water sort of part-steams, part-fries the noodles. 'Op' refers to this cooking method and there isn't a simple word in English that corresponds to it. A couple of things to note: 1. Use pork with some fat in it for this dish, it will give the dish a lot of extra flavour. 2. Maggi sauce is a savory flavouring sauce that is available worldwide, you should be able to find it easily. Ingredients for 2 People100 gms Shrimp or Crab50 gms Glass Noodles50 gms Fatty Pork30 gms Celery1 Teaspoon Black Pepper Corns1 Tablespoon Dark Soy Sauce1 Tablespoon Light Soy Sauce1 Teaspoon Maggi Sauce1 Tablespoon Water10 gms Sliced Ginger Root Preparation1. Clean the pork and shrimp. Cut the shrimp down the back and remove the black | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Stir-Fried Thai Noodles Recipe (Pad Thai) | | 2007-04-04 09:41:00 | | Ingredients: 8 oz (250 g) rice noodles (sen lek) 3 tablespoons oil 3 garlic cloves (kratiem), minced 1/4 cup dried shrimp/prawns 1/4 cup (2 fl oz/60 ml) fish sauce (nam pla) 1/4 cup (2 oz/60 g) sugar 2 tablespoons tamarind juice (ma-kaam piag) 1 tablespoon paprika 1/2 cup fried tofu 2 tablespoons dried unsalted turnip, cut into small pieces 1 egg, beaten 1/4 cup 1-in (2.5-cm) lengths chopped chives 1/4 cup (2 oz/60 g) ground roasted peanuts 1 cup bean sprouts Garnish: 1/2 cup bean sprouts 1/2 cup chopped chives 1/4 small banana blossom, cut into strips 1/2 lime, cut into wedges How to cook: 1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.2. Heat | | By: Forex trading, stock trading,trader,forex broker,a | | |
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