How to cook an excelent meal


Asian Cuisine - All About Noodles

The people of China, Italy and thepad Thai) are thin, flat and
Middle East have all claimed to havetranslucent. Made from ground rice and
originated this phenomenally popular,water, they should be soaked in boiling
string-like food, but it appears thatwater until almost tender, or 'al
science may have answered the questiondente', and drained before adding to
once and for all.stir-fries or soups. This variety
In October 2005 an archaeological dig inabsorbs other flavors exceptionally
northwestern China uncovered a pile ofwell. Dried rice vermicelli noodles are
(very dried) noodles in a clay bowlalmost hairlike in appearance and
buried under 10 feet of sediment. Thedelicate enough to use in soups,
noodles, made from millet, weresalads and stir-fries. Rinse or soak in
probably the remains of the last meal ofcold water until soft. Drain. Add to
a resident of Lajia, a town destroyedthe dish a few minutes before serving
by an earthquake 4,000 years ago.to heat through.
Noodles are to Asia what pasta is toFresh hokkien noodles are wheat noodles
Italy; the basis of many regional dishesenriched with egg and sold fresh or in
for centuries. There are hundreds ofvacuum-sealed packages in the fridge
Asian noodle varieties in all manner ofsection of the supermarket. Hokkien
shapes, colors, flavors and textures.vary in thickness from very thin
Noodles are supposed to be served longspaghetti (best for soups or salads) to
and uncut, the length of the noodlethick fettuccine (ideal for
symbolizing longevity. Noodles arestir-fries). As they are wheat based,
classified as fresh or dried and theirthey need to be placed into boiling
preparation varies significantlywater until just soft before being
depending on the type of starch used toadded to the dish. They are perfect for
produce them.stir-fries because they don't break
Varietieseasily.
Dried mung bean vermicelli noodles areChow mein noodles are sold fresh or
sometimes called cellophane, glass ordried. Like hokkien, they are
jelly noodles, and are made from thewheat-based and egg-enriched, however
starch of mung beans. They have more ofthey resemble long strands of very thin
a slippery texture than ricespaghetti. Place in a bowl and cover
vermicelli and are best used inwith boiling water. Drain immediately
coconut-based soups or salads. Theyto prevent over-cooking then add to
come bundled together and, afterstir-fries at the last minute.
separating them with kitchen scissors,Dried egg noodles are virtually the same
should be softened in a bowl of boilingas dried hokkien noodles. Cook in
water for a few minutes before usingboiling water until just tender. This
in salads or adding directly to soups.variety are best used in soups or wet
Fresh rice noodles, made from grounddishes because they have a tendency to
rice and water, are sold in variousbreak when stir-fried.
thicknesses. Use the thin variety inCooking tips
soups, the thick variety in stir-fries,When adding noodles to soup, it is often
and the sheets cut to size. They areeasier and less messy to cook them
best bought fresh off the shelf in Asianseparately. Use tongs to place cooked
grocery stores and used within sevennoodles in the base of warm bowls.
days. Rinse briefly in warm water toLadle over the soup and serve.
separate. Cook for only a few minutesWhen using noodles in salads, refresh
to heat through. Do not refrigeratethem after cooking under cold water to
or purchase these from the fridgecool them quickly and to remove excess
section, as they will be impossible tostarch from the surface. Combine them
separate.with other salad ingredients and
Dried rice stick noodles (also calledserve.



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