Noodles

Here are our recipes for Egg Noodles in Chicken Broth . Egg Noodles (Fresh Pasta) . Lemongrass Shrimp & Rice Vermicelli . Singapore Noodles

Egg Noodles in Chicken Broth

Please note that it's important that the stock be quite big in flavour so that it doesn't get lost when the noodles are added.

Ingredients

Egg Noodles:

• 1 c semolina flour
• ½ c unbleached all-purpose flour
• 2 large eggs

(click on image to see more photos on making egg noodles in chicken broth)

Preparation

Egg Noodles

1. Mix flours together. Stir eggs in with a fork. Knead with hands to form a ball. Cover tightly with plastic and allow to sit on counter for a couple of hours.
2. Put dough through handcrank pasta maker. Cut into thin spaghettini. Lay loosely on a tray. Sprinkle a little flour over top to keep it from sticking to itself.

Soup

3. Boil a small amount of water in a kettle. Rinse the mushrooms well and place in a small pyrex bowl. Pour boiling water over top, cover and leave on counter to soak for a couple of hours.
4. Put rich chicken stock, dried chilies, orange zest, ginger, chicken stock powder (or salt), pepper, ham and/or chicken into a pot. Bring to a boil and immediately reduce the heat to a low simmer.
5. Remove mushrooms from their bowl. Pour the soaking water into the stock. Slice the mushrooms and add to the soup pot.

Put it all together

6. In another large pot, boil well salted water. Add noodles cooking them until just before they are tender. Drain.
7. Add chopped bok choy and carrot to simmering soup. The vegetables takes no time to cook; you just want to heat them through.
8. Put the drained noodles into two soup bowls. Pour soup overtop (there should be LOTS of noodles). Drizzle with sesame seed oil and garnish with chopped green chillies, tofu and/or coriander leaf (cilantro) or basil. OR Add parcooked noodles to the soup in the pot. This keeps the noodles separate. Serve in bowls and drizzle each bowl with sesame seed oil and garnish with green chillies, etc.

This soup can be served to vegetarians by omitting the ham and chicken and using Vegetable Stock instead of chicken stock and vegetable stock powder or salt in place of the chicken stock powder.

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Singapore Noodles - by TPH

Ingredients

Preparation

1. In a LARGE wok, fry red chilies over med heat until black then add tumeric, coriander and cumin and continue to fry for 1 to 2 minutes. (If you wish, you can replace all those spices with curry powder to taste - I'm guessing about a teaspoon.)
2. Add garlic and ginger and fry for a few more minutes before adding onion and mushrooms and fry until brown. Add chicken stock powder and stir well.
3. Add chicken and pork and fry until thoroughly cooked and add shrimp cooking them until pink. Add eggs (optional) and cook until done. Note that this will taste quite salty. The noodles will bring the salt level down.
4. Boil a kettle of water. Put noodles into a large pot. Pour boiling water over the noodles and let sit until noodles are just tender. Drain.
   
   OR: In a large pot, boil salted water. Add noodles cooking them until just tender (remember they continue to cook even after they are drained).
5. Add the drained noodles to the meat and spices. Add sesame seed oil and mix well.

The noodles are better if left for 30 minutes or more. It gives the flavours a chance to come together and the noodles to obtain a drier texture.

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Rice Noodles in Lemongrass Broth with Sesame Crusted Shrimp

adapted from GUSTO! Magazine Oct '95
(altered by TPH to become R.N.i.L.B.w.S.non-C.S.)

Ingredients

Preparation

1. In large bowl of hot water soak noodles about ½ hour, or until soft. (T used a 16 oz. package of noodles.) Drain and set aside, covered.
2. In a wok, over medium low heat, in half of the oil, sauté dried chilies til blackened. (Yes, really black) Add lemongrass, garlic, ginger, peppers, spices, sugar and untoasted coconut and sauté about 3 minutes more. Add broth, cover and reduce to simmer, about ½ hour. Remove cover; increase heat to medium. Cook an additional 10 minutes or until reduced by one third. Strain and discard lumps; set aside broth.
3. Meanwhile, in a small bowl, combine grated ginger, sesame seeds and lime zest. Dip shrimp into mixture, covering sparsely and leaving tail clean. ^1.
4. In the wok, heat remaining oil over high heat. When hot, fry shrimp about 1½ minutes on each side. Remove from heat immediately. Add lime juice and remove shrimp; reserve. To skillet, add broth, onions, cashews and noodles. Return to heat and reduce to medium heat. Toss about 3 to 4 minutes or until liquid has almost absorbed.
5. Top with reserved shrimp and toasted coconut.

^1. While making the broth part, T just marinated the shrimp in the ginger, sesame seed, lime zest, lime juice mix and didn't discard the marinade but added it to the skillet and brought it to a boil. (He misread the recipe.) Ultimately we didn't care that we didn't have sesame encrusted shrimps. All the ginger, sesames and lime zest just got mixed into the noodles. Who cared? It tasted fabulous.

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ejm (aka llizard) & TPH 2000, 2002, 2003, 2006
Toronto Ontario Canada