Cooking Noodles

David Kaiser SOBA Noodles Delicious Cooking Recipe

What Could be better than David Kaiser SOBA Noodle Experts Newest Find!

While scanning the search engines for new and fabulous ways to make SOBA noodles I came across another recipe that I just had to share.

Dried pasta, garlic powder, olive oil, and Parmesan cheese – the ingredients that made up the backbone of my sister’s college pantry. Toss hot, cooked noodles with a glug of olive oil, a big shake from the green can, a dusting of garlic powder – this was lunch. Not the most nutritious lunch mind you, but lunch none the less. I woke up the other morning craving these garlicky noodles and started to think about what an updated version might look like – preferably one that stepped up the game on the nutrition front. I opted for buckwheat soba noodles in place of spaghetti noodles, threw in some greens for color, kept the Parmesan (now freshly grated), and served the noodles along side Parmesan-crusted tofu. That being said, you could certainly opt for another favorite protein source to balance out the plate.

Garlic Soba Noodle Recipe (This recipe should be followed as closely as possible) David Kaiser SOBA Noodle Fan

I seek out (and tend to stockpile) Organic Planet soba noodles – they are thinner than many of the other brands on the market and made from a buckwheat / wheat flour blend. I like the way they behave after I’ve cooked them – they aren’t prone to sticking or clumping. The powdered garlic I use is simply dehydrated garlic that has been ground. It has a harsher flavor than most fresh garlic you’ll encounter, and the fragrance it puts off is different as well. I feel a bit of nostalgia for it, and actually like to use it for certain recipes (like this one). Feel free to toss in a few fresh cloves (chopped) in its place if you prefer. In that scenario I’d add the fresh garlic just before the chard.

8 ounces dried soba noodles

3/4 cup bread crumbs
1/4 cup Parmesan freshly grated
big pinch of salt
12 ounces extra firm organic tofu, cut into 6 rectangular slabs
2 eggs, lightly beaten

a generous splash of olive oil
1 bunch green onions, greens trimmed, thinly sliced
4 big handfuls of chard, spinach or kale – destemmed and cut into bite-sized pieces

1 teaspoon garlic powder
1/2 cup Parmesan, freshly grated

a few baby radishes, sliced paper thin

Boil a large pot of water and cook soba noodles per packet instructions or until just tender. I like to salt my water generously as I would other pasta. Drain and set aside.

While the water is coming to a boil, get the tofu started by combining the bread crumbs, Parmesan and salt in a shallow plate. Dunk each piece of tofu in the egg and then press into the bread crumbs. Make sure each piece is nicely coated with crumbs. Place each piece on a parchment-lined baking sheet and repeat with the remaining pieces. Bake in a 375 degree oven or pan-fry in a skillet in a bit of olive oil until both sides are golden, flipping once along the way. Slice into strips and set aside.

Add the olive oil (and bit of salt) to a large skillet over med-high heat. Stir in the green onions, chard, and cook for a minute until the chard collapses. Stir in the soba noodles. Stir in the garlic powder and Parmesan. Remove from heat. Sprinkle with sliced radishes. Serve family-style or on individual plates – each nest of noodles topped with some of the tofu slices.

Serves 4-6.

This is such a great find that I will include it in my book of David Kaiser SOBA Favorites!

About the Author

David Kaiser

does anyone have any alternative recipes to cooking ramen noodles?

the kind that comes in the pack

Here’s a couple of my favorites. Check out www.ramenrules.com

Ramen & Chicken in Vodka Sauce
Ingredients: 1 Packet of ramen (maruchan chicken & mushroom works best)
Garlic to taste
Vodka
Leftover chicken
Olives (black)
Heavy cream
butter
Shredded parmesean cheese
Recipe Text: Dice as much garlic as you like into a skillet with vodka, let simmer while you tear up the leftover chicken (the knife was dull, it wouldn’t cut…). Add more vodka as it cooks out. Add torn up chicken to vodka & garlic, let simmer a while. Add flavour packet to garlic & vodka & chicken. Blend. Add cream to chicken & vodka & garlic & flavour packet. Blend. Spoon olives & olive juice if wanted, to taste, into skillet. Add more cream. Reduce heat. Microwave ramen brick (forced into a bowl and just barely covered with water) for three minutes; Stir cream & garlic & vodka & chicken & garlic when it gets foamy. Drain all water from cooked ramen brick. Melt some butter in still-hot ramen. Pour everything from the skillet into the bowl with the ramen, top with shredded parmasan, and enjoy:)

Salsa Ramen Surprise
Ingredients: 1 pkg ramen
1/4 cup cream cheese
2 tablespoons salsa
1 handful mixed frozen vegetables (broccoli, carrots, etc.)
Recipe Text: Cook ramen with frozen vegetables and drain. Add 1/2 flavor packet, cream cheese, and salsa. Mix together and enjoy.

Lucas’ Broke as a Joke Top Ramen
Ingredients: 1 package chicken top ramen
1 can cream of mushroom soup
salt and pepper to taste
Recipe Text: Make ramen as you do normally. Drain off water, add seasoning packet and cream of mushroom soup. On medium-high heat warm up soup and noodles. Add salt and pepper as desired. Pour into bowl, add optional slice of cheese on top so it can melt. EnJOY!!!!!

Tuna Ramen Cassarole
Ingredients: Creamy chicken Ramen noodles
1 can of tuna
1 cup of frozen mixed vegetables
1 cup of shreaded cheedar cheeze
Recipe Text: cook the ramen noodles as usual, then at the end toss in the can of tuna, and mixed vegetables, and shreaded cheese If you want it to be even creamier add two tablespoons of Miracle Whip.

Top Ramen Crab Salad
Ingredients: 2 lbs. Mock crab
1 bunch green onions, chopped
5-6 stalks celery, chopped
12 hard boiled eggs, chopped
4 packages Top Ramen noodles (dry)
1/8 cup fresh chopped parsley
garlic powder, salt and pepper
2 cups mayonnaise (fat free works too)
1 tsp. vinegar
1 tsp. sugar
1 tsp. celery seeds
3 cups milk
Recipe Text: In a large bowl… Break dry noodles into good sized chunks. Break crab into chunks. Add celery, eggs and onions. Add garlic powder, salt and pepper. In seperate bowl… using a wire whisk, gradually whisk milk into the mayonnaise until smooth, will be very runny. Whisk in remaining ingredients and mix well. Pour over noodle/crab mixture and mix well (being careful not to crumble noodles) Cover. Refrigerate over night. In the morning stir well. Re-cover and refrigerate until ready to serve with meal.
Note: This is a very large salad, great for pot luck gatherings. Recipe can be cut in half for smaller salad.

Food briefs
A SWEET TAKE ON TRADITIONS

Thai Food Cooking : Yum Woonsen (Bean Thread Noodles Spicy and Sour Salad)

 

Cooking Noodles

Easy Asian Noodle Recipe Tips

Hong Kong Chefs recommend these tips for cooking your noodles.

Do you know why some noodles are not made for stir frying? If you are new to stir frying or an experienced home chef, here are some very common mistakes we make when stir frying noodles. It’s so simple to make, but if you weren’t aware of these, I guarantee you make these mistakes all the time!

Do you want to cook the best wok tossed stir fried noodle recipes in less than 10 minutes? Do you want to learn how to cook great recipes in quick time and not make the common mistakes beginners make when cooking in a cast iron wok?

Have you bought yourself a new cast iron wok that is ready to use and you would like to learn easy recipes that will impress your family and friends? Also, my recipes are easy to cook and the secret is in the heat of your wok. This is the master chef’s secrets in cooking the best stir fired wok tossed recipes.

Here are the common problems. Insufficient flavours, not enough salt, or sugar, not enough ingredients and heat in the cast iron wok.

The secret lies in mixing well 3 vegetables and one meat in a simple homemade sauce that anyone can do. It’s very easy. You need the following ingredients:

2 vegetables

3 table spoons of oyster sauce

2 teaspoons of sesame oil

200 grams of meat or seafood whole onion chopped into thin slices

2 cloves of garlic diced

Fresh Hokkien Egg Noodles

100 grams of bean sprout

2 eggs

In a cast iron wok, boil some water. Once boiled, turn the heat off and place in all your vegetables and remove the vegetable and set aside. Throw in the noodles seperately to slightly cook them as well. Drain the noodles and set aside.

Heat up the wok until smoking, and then turn the stove fire down to low. Add oil and cook your meat. Once almost cooked, add garlic, onions and noodles and stir fry for 10 seconds. Then add eggs and cook for 10 seconds. Add all the vegetables, stir fry and then add all the sauces. Please season with 3 table’s spoons of salt and 1 table spoon of sugar. Sprinkle with 2 teaspoons of white wine. Stir for another 30 seconds and you are ready to serve your best stir fry. Serve with chopped chives and coriander.

Hints: To add Thai flavors your noodles, add tom yum soup paste and 2 lime leaves.

For a Vietnamese noodle flavor, add fish sauce and chopped lemon grass.

About the Author

Lam Bong is an Author living in Sydney, Australia. He is interested in reading and creating websites. His latest website is about Australian Immigration Lawyers and finding the Effective Immigration Lawyers on the web today.

today im cooking ramen noodles?

they already have their own spices with them to add. but can i add some oyster sauce? or soy sauce? or ill spoil them?
i got sesame oil also

if you add oyster or soy sauce it would be too salty as the spice package also contains salt

might I suggest browning a bit of garlic and ginger in a little oil and adding that
and/or sesame oil

Thai Cooking Recipe: Pad Thai Fried Noodles in Egg Wrap from Lobo (Thai food) www.lobo.co.th

 

Cooking Noodles

Economical, Quick, and Easy Beef and Noodle Casserole That’s Suitable for Diabetics, Too

This is a perfect recipe for today’s busy cooks.  It is quick, simple, and economical.  You can even make it ahead, refrigerate, and pop it in the oven when you get home from work, the game, kids practice, music lessons, dance lessons, etc.  You can put a complete meal on the table for your family in barely more time than fast food.  And with the meat and dairy products in this dish, it allows diabetics to enjoy noodles.

BEEF AND NOODLE CASSEROLE

1 package (8 oz) no-yolk noodles

2 lbs lean ground beef

1 can (8 oz) tomato sauce

2 tbsp flour

2 cups low-fat cottage cheese

1 cup sour cream

1/2 cup chopped onion

1/3 cup chopped green bell pepper

1 tsp garlic salt

1/4 tsp oregano

1/2 tsp basil

1/2 cup low-fat Mozzarella cheese, shredded

Preheat oven to 350 degrees. 

Cook noodles according to package directions.  Remove from heat and drain in a colander.  Spray a large skillet with non-stick cooking spray; add meat and cook until browned.  Drain meat in a large colander and rinse with hot water to remove any fat.  Return meat to skillet and stir in the tomato sauce and flour.  Simmer for ten minutes.  In a bowl, combine cottage cheese, sour cream, onion, bell pepper and spices.  Spray an oblong casserole dish with non-stick vegetable spray.  Put half of the noodles in the bottom of the casserole dish.  Spread the cottage cheese mixture over the noodles.  Top the cottage cheese mixture with the remaining noodles.  Cover with the meat mixture.  Bake for 30 minutes.  Remove from oven and sprinkle shredded cheese over the top.  Let set at least 10 minutes before serving.

Enjoy!

 

About the Author

For more of Linda’s recipes and diabetic information, visit her web site at http://diabeticenjoyingfood.squarespace.com She also shares vintage recipes at her blog grandmasvintagerecipes.blogspot.com

Cooking Weat Noodles?

How do you cook Weat noodles?

I bought weat rice, and could never cook it. So I went and bought 50% white and 50% weat rice and it turned out.

But they don’t sell 50% weat noodles, and I can’t get them to cook right. How do you cook weat noodles?

Thanks…

you cook them just like any other noodle, in a pot of boiling water until they are al dante, or just a tiny bit firm in the center still, i suggest adding a 1/4 of salt for every gallon of water and also 2 tbs of oil to the water, overall it should take about 8-12 minutes to cook them

 

Cooking with Xylitol….

« Previous12345...1920Next »

Noodles $9.98 Including simple recipes, this stylish book contains a wealth of information on ingredients and cooking techniques, and instructions on how to prepare every kind of noodle for every course of the meal.

Easy Noodles $9.06 There is no place Asian culinary creativity shines more than in a bowl of noodles. Easy Noodles displays the most satisfying, delicious, and wholesome recipes from China, Japan, and Southeast Asia. Cooking instructor Kimiko Barber takes us on a culinary tour, with Japanese Miso Soup with Tofu, Scallions, and Udon Noodles; Vietnamese Pho; Pad Thai from Thailand; Korean Jap Chae; and many more tempting dishes from China, Burma, the Philippines, Indonesia, and Malaysia. Noodles are incredibly convenient, you can use them fresh or dried, and you can boil, steam, stir-fry, or deep-fry them—the possibilities are endless. Kimiko Barber’s healthful recipes are clear and easy to follow, and she includes a directory of noodles with special tips on preparation and cooking. Celebrated food photographer William Lingwood shows the simple beauty of these meals. When you’re short on time, but long for great flavor, Easy Noodles is the book for you.

Korean Noodles $70.1 High Quality Content by WIKIPEDIA articles Korean noodles are noodles or noodle dishes in Korean cuisine and are collectively referred to as guksu in native Korean or myeon in hanja. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE. 6000 to BCE 5000 in Asia. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so noodles did not become a daily food until 1945. Buckwheat and wheat noodles were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and longlasting marriage. Author: Miller, Frederic P./ Vandome, Agnes F./ McBrewster, John Binding Type: Paperback Number of Pages: 94 Publication Date: 2010/09/14 Language: English Dimensions: 6.00 x 9.02 x 0.23 inches

Takashi's Noodles $16.46 A collection of 75 recipes from James Beard Award--winning chef Takashi Yagihashi for both traditional and inventive hot and cold Japanese noodle dishes.Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bow.

The Big Book of Noodles: $15.6 We all love noodles but most of us are not particularly adventurous when it comes to cooking them: there are so many different varieties available that it can be hard to know where to start. In this exciting new book Vatch talks you through the essentials of making a delicious bowl of noodles and gives plenty of helpful tips on ingredients and cooking techniques. He reveals recipes for wheat, rice, egg, buckwheat and mung bean noodles as well as wontons and gyozas, as noodle dough can also take the form of wrappers. With over 100 inviting and varied recipes from China, Thailand, Singapore, Laos and Cambodia, and accompanied by stunning contemporary photography, this book is a tasty way to discover more about noodles.

Noodles Asian Style $7.98 A main ingredient in Asian cuisine, noodles are now more popular and more widely available than ever before, and this book shows how to use them in many delicious ways. In addition to the appetizing array of dishes, Cara Hobday shares her vast experience of Asian cuisine and offers a guide to the different types of noodles and their suitable cooking methods. A section covers the basics of the Asian cupboard, giving a detailed explanation of the more exotic ingredients and their uses. Recipes range from tempting traditional dishes such as Hot and Sour Soup, and Spicy Noodles in Peanut Sauce, to contemporary innovations such as Artichokes with Egg and Noodle Stuffing, and Poached Chicken with Lemon Dressing served over Iced Noodles. Serve up a Herbed Noodle Salad for a light and healthy lunch or warm up a cold winter's evening with a soothing bowl of Japanese Ramen Noodle Stew. The recipes are all written in a clear, accessible style, and will be a source of inspiration for any occasion, at any time of year.

Complete Book Of Pasta And Noodles $13.96 One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.

All About Pasta & Noodles $11.16 More than 85 sensational recipes, including Orecchiette with Sausage and Broccoli Rabe, Roasted Red Pepper and Herb Goat Cheese Lasagne and classic Macaroni and Cheese. Explanations for 30 different pasta shapes include cooking times, creative substitutions, and appropriate sauces. Step-by-step recipes for preparing a wide range of sauces?from pesto to ragu to alfredo?as well as noodles?from Spatzle to Beef Chow Fun.