It's a bean and noodle soup at its core featuring
thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper.
Not exact matches
for the
noodle bowls: cooked somen
noodles, prepared according to package instructions cucumbers, sliced
thin green scallions, small chopped kim chi, if you're fancy make your own, we bought a local fave: Hex 2 - 4 hard boiled
eggs, i got fancy and let them hang out in dark soy sauce for extra flavor corn, cut from two cobs drizzle of sesame oil splash of rice vinegar
Using
thin egg fettuccine rather than traditional short, wide
egg noodles adds elegance.
1) Cut the chicken breast into
thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten
eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice
noodles according to package instructions, then drain well 7) Add cooked rice
noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried
egg, chicken, stir well and then serve.
Her recipe, as it was given to me: 1 tsp salt, per whole
egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until
thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut
noodles in baggies in freezer for future use
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna
noodles (if homemade, use 1
egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to -
thinnest setting on a pasta roller, blanched as described here)
The best part about making this brisket on a Sunday afternoon is that the leftovers can be stretched out into one or two more dinners during the week — sliced
thin for brisket sandwiches one night, then shredded and served over
egg noodles another.
For example, cauliflower «rice» can replace normal rice,
eggs and courgettes can make a delicious pizza crust (check out my pizza base options here and here), there are low carb pasta options like black bean pasta (U.S. option HERE), zoodles (
thin courgette strings) can replace
noodles, you can make a delicious mash «potato» with cauliflower.
Mie Goreng: This
noodle dish is made up of
thin yellow
egg noodles stir - fried with a variety of vegetables.