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Pasta – a favorite food for people everywhere. It always amazes me how many forms of pasta there are, and even more, how many different ways there are to make it. Some people turn to the same recipes over and over again, partially out of comfort and partially out of apprehension of trying to make something new. The Asian Noodles cookbook is a great holiday gift for anyone interested in cooking or eating. The below recipe for Stir-Fried Glass Noodles with Scallops and Eggs will bring a smile to the faces of your family and friends as they see dishes that look like they were created in a restaurant.
- Tossed or Mixed Noodles
- Stir-fried and Pan-fried Noodles
- Soup Noodles
- Sweet Endings
- Author: Maki Watanabe
- Paperback: 96 pages
- Publisher: Tuttle Publishing (October 29, 2019)
- Language: English
- ISBN-10: 0804852162
- ISBN-13: 978-0804852166
- Purchase on Amazon
If you’re an avid noodle lover—or ready to graduate from perennial favorite Ramen Noodles—look no further!
Experienced Asian cookbook author Maki Watanabe provides all her secret recipes and tips for creating delicious Asian noodle dishes at home with minimal fuss and time.
These 86 noodle recipes cover the Asian cuisines best known for their noodle dishes: Vietnamese, Thai, Chinese, Japanese and Korean. They include all the classics that are already well-loved in the West—from Vietnamese Pho to Korean Japchae, and Pad Thai to Chinese Wonton Noodles (with gluten-free options available in the form of Japanese Soba and Udon noodles). However, this book also highlights many lesser-known classics that are popular in Asia but not yet widely found in Western restaurants.
Asian Noodles is divided into four chapters: Tossed Noodles with Sauces and Toppings, Stir-Fried Noodles, Noodles with Soup and Japanese-Style Noodles. A bonus chapter gives a selection of 10 delicious Asian desserts such as Cilantro Sorbet and Mango Pudding—to eat after your noodles are all gone!
Recipes in this book include:
Thai Chicken Noodles (Thailand)
Chilled Soba Noodles with Shrimp Tempura (Japan)
Korean Stir-Fried Glass Noodles, or Japchae (Korea)
Bancha Noodles with Meatballs (Vietnam)
Noodles with Spicy Pork and Onion (China)
Sesame Noodles (Taiwan)
And many more!
Each chapter outlines basic cooking methods for the different types of noodle preparation, complete with step-by-step instructions and photos. Additional sections give information on noodle dish staples and garnishes and a shopping guide to help you identify and source the ingredients correctly.
Whether you consider yourself a noodle connoisseur or novice, there’s something in Asian Noodles for everyone. Re-create your restaurant favorites and try all-new versions of these delicious and affordable dishes in your own kitchen.
About the Author
Maki Watanabe is recognized for her easy-to-understand recipes and innovative combinations of ingredients and seasonings. She travels regularly around Asia to collect delicious and authentic recipes. She has written many books, including her two-time “Recipe Book Award” winner, Asian Salads, recently published by Tuttle.
Here’s a recipe from the cookbook, excerpted with permission from the publisher.
Stir-Fried Glass Noodles with Scallops and Eggs
Mix the yolk of the fried egg with the rest of the ingredients before eating this treat! Don’t forget to toss in the peanuts, which add a great accent.
- 5 oz (150 g) dried glass or cellophane noodles
- 7 sprigs fresh cilantro
- 1 tablespoon sesame oil
- 2 eggs
- 1 clove garlic, peeled and minced
- 12 to 14 medium fresh scallops, about 8 oz (225 g) total
- 2 tablespoons peanuts, roughly chopped
- Freshly ground black pepper to taste
- 2 tablespoons rice wine or sake
- 2 tablespoons fish sauce
- Bring a pot of water to a boil. Add the glass noodles and cook for 90 seconds. Drain.
- Chop up the cilantro roughly.
- Heat up the sesame oil in a frying pan over medium. Break in the eggs and make 2 fried eggs sunny side up with soft-set yolks. Take out the eggs.
- Add the garlic to the frying pan and cook over medium heat. When the oil is fragrant, add the drained noodles and the scallops, and stir fry while loosening up the noodles until the scallops are cooked through.
- Add the Flavorings, and stir fry until there is very liquid left in the pan. Add the cilantro. Transfer to serving plates and top with the fried eggs. Scatter on the peanuts and sprinkle with black pepper.