Beth
09-22-2000, 10:11 PM
I went to a group dinner the other night, and the hostess served what I sould call a chicken satay noodle salad. We wound up talking about both Asian and Italian dishes, and I borrowed her book, Asian Noodles by Nina Simonds (covers rolls, soft and fried noodles, soups, and sauces that go with them). I thought it might be fun to share some noodle recipes here. I haven't tried this one yet (it was 92 today, but supposed to cool down Monday), but here's one form Asian Noodles:
* Exported from MasterCook *
Cinnamon Beef Noodles
Recipe By :Nina Simonds, Asian Noodles
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon corn oil
6 scallions -- trimmed, cut into 1 1/2" sections and smashed lightly with the side of a knife
6 cloves garlic -- peeled, smashed lightly and slidec thinly
4 slices fresh ginger -- smashed lightly (quarter size)
1 1/2 teaspoons hot chili paste
2 sticks cinnamon
1 teaspoon anise seed
8 1/2 cups water
1/2 cup soy sauce
2 pounds chuck roast -- or stew meet, trimmed and cut into 1 1/2 inch pieces
10 ounces spinach -- trimmed, rinsed and drained
1/2 pound noodles -- Udon, fettucine or other flat noodles
3 Tablespoons minced scallions
Cook noodles just until tender, rinse under warm water and drain.
Heat a large pot or casserole over medium heat. Add the oil and heat until hot, about 30 seconds. Add the chili-cinnamon seasonings (scallions through anise seed), and stir fry until fragrant, about 15 seconds. Add the water and soy sauce and bring to a boil. Add the beef and return to boil. Reduce heat to low, cover, and simmer for 1 1/2 hour or until beef is very tender. Remove the ginger slices and cinnamon sticks and discard. Add the spinach and bring to a boil.
Divide the noodles among six soup bowls. Ladles the meat, spinach and broth over the noodles and sprinkle with the minced scallions.
Description:
"Noodle Soup"
- - - - - - - - - - - - - - - - - - -
Per serving: 518 Calories (kcal); 26g Total Fat; (45% calories from fat); 33g Protein; 37g Carbohydrate; 123mg Cholesterol; 1509mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cinnamon Beef Noodles
Recipe By :Nina Simonds, Asian Noodles
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon corn oil
6 scallions -- trimmed, cut into 1 1/2" sections and smashed lightly with the side of a knife
6 cloves garlic -- peeled, smashed lightly and slidec thinly
4 slices fresh ginger -- smashed lightly (quarter size)
1 1/2 teaspoons hot chili paste
2 sticks cinnamon
1 teaspoon anise seed
8 1/2 cups water
1/2 cup soy sauce
2 pounds chuck roast -- or stew meet, trimmed and cut into 1 1/2 inch pieces
10 ounces spinach -- trimmed, rinsed and drained
1/2 pound noodles -- Udon, fettucine or other flat noodles
3 Tablespoons minced scallions
Cook noodles just until tender, rinse under warm water and drain.
Heat a large pot or casserole over medium heat. Add the oil and heat until hot, about 30 seconds. Add the chili-cinnamon seasonings (scallions through anise seed), and stir fry until fragrant, about 15 seconds. Add the water and soy sauce and bring to a boil. Add the beef and return to boil. Reduce heat to low, cover, and simmer for 1 1/2 hour or until beef is very tender. Remove the ginger slices and cinnamon sticks and discard. Add the spinach and bring to a boil.
Divide the noodles among six soup bowls. Ladles the meat, spinach and broth over the noodles and sprinkle with the minced scallions.
Description:
"Noodle Soup"
- - - - - - - - - - - - - - - - - - -
Per serving: 518 Calories (kcal); 26g Total Fat; (45% calories from fat); 33g Protein; 37g Carbohydrate; 123mg Cholesterol; 1509mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0