Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

October 22, 2018


Soba or buckwheat noodles - 1 pkt
Bottled spring water - 1/4 cup
Fresh ginger - 1 tsp (grated)
Garlic clove - 1 (minced)
Large carrot - 1 (peeled and diced)
Savoy cabbage - 1 1/2 cups (shredded)
Scallion - 1 (chopped)
Almonds - 1/2 cup (toasted and chopped)
Low sodium soy sauce or tamari to taste


  • Boil the water in a medium sauce pan with a tight fitting lid. Add ginger and garlic and cook for one minute.
  • Stir in carrots, cover and cook over low heat for 5-7 minutes or until soft.
  • Meanwhile cook noodles according to package directions.
  • Add cabbage to the carrots and cook covered until wilted, about 4-6 minutes. Toss in scallions and almonds.
  • Toss vegetables with drained noodles.
  • Serve with soy sauce or tamari.

April 11, 2018


Fettucine noodles - 1 pound
Butter - 1/4 pound (softened)
Egg yolk - 1
Heavy cream - 4 tbsp
Salt and freshly ground pepper
Parmesan cheese - 1/2 cup (freshly grated)


  • Boil noodles in salted water.
  • Meanwhile beat butter until fluffy.
  • Beat in egg yolk and cream. When well blended, beat in cheese, salt and plenty of black pepper.
  • Drain noodles well; toss with sauce.
  • Serve immediately.

April 02, 2018


Noodles - 350 gms
Ricotta or cottage cheese - 175 gms
Parmesan cheese- 75 gms (grated)
Salt - 1/2 tsp
Nutmeg - 1 /4 tsp
Pinch of pepper
Butter - 1 tbsp
Fresh parsley or basil - 3 tbsp (finely chopped)


  • Preheat the oven to 160 C. Cook the noodles according to packet directions.
  • Meanwhile, cream the ricotta cheese until smooth, beat in the grated Parmesan cheese and season with the salt, nutmeg and pepper.
  • Drain the noodles in a colander and put them into an ovenproof serving dish.
  • Stir in the cheese mixture, toss lightly, dot with the butter and place the dish in the oven for 5 minutes.
  • Top with the finely chopped parsley and serve immediately. 

March 03, 2018


Dried noodles - 275 gms
Pineapple rings - 4 (fresh or canned & drained)
Light brown sugar - 3 tbsp
Fresh lime juice - 4 tbsp
Coconut milk - 4 tbsp
Fish sauce - 2 tbsp
Fresh root ginger - 2 tbsp (grated)
garlic cloves - 2 (finely chopped)
Ripe mango -1 or 
Peaches - 2 (finely diced)

For Garnishing:
Spring onions - 2 (sliced)
Red chillies - 2 (shredded)
Fresh mint leaves


  • Cook the noodles in a large saucepan of boiling water until tender. Drain the noodles, refresh under running cold water and drain again.
  • Meanwhile, place the pineapple rings on a flameproof dish, sprinkle with 2 tbsp of sugar and grill until golden. Cut into small dice.
  • Mix the lime juice, coconut milk and fish sauce in a salad bowl.
  • Add the remaining brown sugar, with the ginger and garlic, and whisk well.
  • Add to the bowl with the noodles and pineapple.
  • Add the mango or peaches and toss lightly.
  • Scatter the spring onions, chillies and mint over.
  • Serve.

February 03, 2018


Fine egg noodles - 200 gms
Oil - 2 tbsp
Bamboo shoots -1 cup
Almonds - 1 cup (sliced)
Mushrooms- 1 cup (sliced)
Chicken broth - 1/2 cup
Soy sauce -3 tbsp
Salt to taste

  • Cook noodles in boiling, salted water for 8-10 minutes until done. Drain.
  • Heat oil in wok, stir fry noodles for 3 minutes.
  • Add bamboo shoots, almonds and mushrooms; mix well.
  • Stir in broth, soy sauce and salt. 
  • Cover and simmer until liquid is almost absorbed.
  • Remove and serve hot.

January 23, 2018


Butter - 4 tbsp
flour - 4 1/2 tbsp
Hot milk - 1 litre
Nutmeg - 1/2 tsp
Ground clove - 1/4 tsp
Fontina cheese - 50 gms (grated)
Gorgonzola cheese - 50 gms (crumbled)
Mozzarella cheese - 50 gms (diced)
Parmesan cheese - 50 gms (grated)
Broad egg noodles - 500 gms (cooked)
Salt and pepper


  • Heat butter in a saucepan. Mix in flour and cook 2-3 minutes over low heat.
  • Add half of milk, whisk well and pour in remaining milk.
  • Add seasonings and cook sauce 8-10 minutes over low heat.
  • Stir in cheeses and cook 4 to 5 minutes over low heat. Stir as required.
  • Serve with noodles.

January 03, 2018


Cellophane or glass noodles - 200 gms
Soy sauce - 1/2 cup
Sesame oil - 3 tbsp
Sugar - 3 tbsp
Garlic cloves - 3-4 (finely chopped)
Sesame oil - 1 tbsp
Onion - 1 (cut into slices)
Carrots - 2 (peel and cut into thin long pieces)
Mushrooms -200 gms
Baby spinach - 4 cups
Sesame seeds - 1 tsp (roasted)
Salt and pepper powder


  • Heat 250 ml of water and add salt to taste. Drop noodles into the boiling water and put off the flame.
  • Allow the noodles to remain in the water for 10 minutes and then drain out all the water.
  • Rinse the noodles under cold water.
  • Blend together the soy sauce, sesame oil, sugar, and garlic in a blender until smooth. Keep this sauce aside.
  • Heat the oil in a deep skillet over high heat until it just begins to smoke, then stir fry onion and carrots until onion is softened.
  • Add mushrooms and stir fry for 2 minutes.
  • Add spinach and stir fry for 1/2 minute, then add noodles and the sauce mixture and toss to coat. 
  • Simmer. stirring occasionally, until most of liquid is absorbed.
  • Transfer to a shallow serving dish, garnish with roasted black sesame seeds and serve warm or at room temperature.

December 31, 2017


Rice noodles - 1 cup (cooked)
Sambal oelek - 1 tsp
(Indonesian chilli paste)
or use red chilli and garlic chutney)
Medium sized prawns -- 6-8
Curry powder - 1 tsp
Yellow curry paste - 1 tsp
Kaffir lime leaves  or 
normal lime leaves - 4-6
Oil - 2 tbsp
Coconut milk - 2 cups


  • Heat oil in a pan; add the yellow curry paste and the curry powder.
  • Mix well. Add coconut milk, kaffir lime leaves and prawns.
  • Bring to boil.
  • In a large boil, place the boiled noodles. Pour over the prepared mixture.
  • Add sambal oelek on top.
  • Serve.

November 04, 2017


Cellophane noodles - 175 gms
Vegetable oil - 3 tbsp
Garlic cloves - 3 (finely chopped)
cooked prawns - 115 gms (peeled)
Lap Cheong (Chinese sausage) - 2 (rinsed, drained and finely diced)
Eggs - 2
Celery sticks - 2 (including leaves, diced)
Beansprouts - 115 gms
Spinach - 115 gms (cut into large pieces)
Spring onions-2 (chopped)
Fish sauce - 1-2 tbsp
Sesame oil - 1 tsp
Sesame seeds - 1 tbsp (toasted)

  • soak the cellophane noodles in hot water for about 10 minutes or until soft.
  • Drain and cut the noodles into 4" lengths.
  • Heat the oil in a wok, add the garlic and fry until golden brown.
  • Add the prawns and lap cheong; stir fry for 203 minutes.
  • Stir in the noodles and fry for 2 minutes more.
  • Make a well in the centre of the prawn mixture, break in the eggs and slowly stir them until they are creamy and just set.
  • Stir in the celery, beansprouts, spinach and spring onions.
  • Season with fish sauce and stir in the sesame oil.
  • Continue to stir fry until all the ingredients are cooked, mixing well.
  • transfer to a serving dish.
  • Sprinkle with sesame seeds to garnish.

September 13, 2017


Large carrot- 1 (peeled)
courgettes- 2
Butter - 50 gms
Olive oil - 1 tbsp
Fresh shiitake mushrooms - 6 (finely sliced)
Frozen peas - 50 gms (thawed)
Broad egg ribbon noodles - 350 gms
Fresh mixed herbs - 2 tsp
(marjoram, chives and basil)
Salt and ground pepper
Parmesan cheese - 25 gms (optional)


  • Using a vegetable peeler,carefully slice thin strips from the carrot and from the courgettes.
  • Heat the butter with the olive oil in a large frying pan.Stir in the carrots and mushrooms,fry for 2 minutes.
  • Add the courgettes and peas and stir fry until the courgettes are cooked but still crisp. Season with salt and pepper.
  • Meanwhile,cook the noodles in a large saucepan of boiling water until just tender.
  • Drain the noodles well and tip them into a bowl.
  • Add the vegetables and toss gently to mix.
  • Sprinkle over the fresh herbs and season to taste.
  • If using Parmesan cheese,grate or shave it over the top.
  • toss lightly and serve.

August 29, 2017


Soba noodles - 500 gms
Bream fillet - 500 gms
Yellowtail fillet with skin still on
Tempura batter
Oil for deep frying
Dashi - 1 cup
Mirin - 1/3 cup
Light soy sauce - 1/3 cup
Wasabi powder  -3 tsp
Shallots - 2
Grated fresh ginger root - 4 tsp

  • Cut bream into bite sized pieces.
  • Slice yellow tail in 1/2 cm slices but leave assembled as one fillet for the sashimi.
  • Cook noodles in plenty of boiling salted water until tender but still firm. Drain and keep warm.
  • Place dashi, mirin, soya sauce in a saucepan over medium heat. Stir constantly until it just reaches boiling point. Remove from heat and pour into individual dipping bowls and allow to come to room temperature.
  • Mix wasabi powder to a smooth paste with a little water.
  • Prepare the batter for tempura. Coat the bream in the tempura batter and cook. Arrange noodles in a basket or serving bowl with the tempura and sashimi on separate dishes. Garnish with wasabi paste. Serve with the dipping sauce and pickles.

August 26, 2017


Corn – ½ cup
Water - 3 ½ cups
Corn flour – 1 tsp
Boiled noodles – 1 cup
Tomato puree – ½ cup
Tomato sauce – 2 tbsp
Soya sauce – 1 tbsp (optional)
Chilli sauce – 1 tsp
Salt – 1 tsp
Black pepper powder – ½ tsp
Butter – 2 tbsp

  • Boil corn in a cooker with 2 ½ cups of water till tender. Remove from flame.
  • Mix 1 tsp of corn flour into ½ cup of water and add to the mixture. Place the mixture on slow flame. Keep stirring so that no lumps form.
  • Add tomato puree to the noodles and one cup of water. Add tomato sauce and boil it for few minutes.
  • Add corn mixture to it.
  • Add salt, pepper, soy sauce and chilli sauce.
  • Serve the hot soup with butter.

August 20, 2017


Vermicelli or rice noodles - 250 gms
Green onions - 6 (finely chopped)
garlic cloves -12
Fresh ginger piece - 1" (chopped)
Salt - 3/4 tsp
Water - 5 tbsp
Peppercorns - few
Sesame paste - 4 tsp
Soy sauce - 2 tbsp
Sugar - 1/2 tsp

  • Chop garlic into pieces about the size of peas. Place garlic and ginger in a small bowl.
  • Add salt and mash it into a paste.
  • Add water and stir well. Cook noodles in boiling water until tender. Drain, rinse in cold water and drain again.
  • Place each serving of noodles in a bowl. Top each portion with one tbsp of the garlic mixture.
  • To prepare mixture mix all the above ingredients., and before serving, mix the sauce ingredients and noodles together.

August 18, 2017


Flour – 3 cups
Water – 1 ½ cups
Salt – 1 tsp
Cornflour – 2 tbsp

  • Sift flour and salt in a bowl. Add water slowly and knead until smooth.
  • Cover dough with damp cloth for 20 minutes. Knead again.
  • Sprinkle corn flour on a board and roll the dough until very thin.
  • Fold this into 4 or 5 layers and cut across the layers as thin as possible.
  • Dry the thin strips in the sun. When dried put in a jar. Use when needed.


  Homemade egg noodles: egg noodles can be made in the same way but instead of water, use 4 eggs well beaten.

Rice flour noodles:
Follow the same recipe as eggless noodles but use half quantity with equal amount of rice flour ex: one cup plain flour with one cup rice flour.

Wheat flour noodles: Use wheat flour instead of plain flour and follow the recipe as eggless noodles.

August 16, 2017


Flour – 1 kg
Salt – 1 tsp
Baking soda – 2 tsp
Beaten egg – 1 or 2 tbsp milk
Warm water  - 2/3 cup
Extra flour for sprinkling

  • Sieve flour, salt and baking soda.
  • Mix together egg or milk and water, add to the flour and knead well to make a soft dough.
  • Wrap the dough with cloth and allow it to rest for 30 minutes, knead again to make a soft dough.
  • Sprinkle some flour on a dough board and roll out dough until very thin, if the dough tends to be soft and sticks to fingers, sprinkle some flour. Roll until 1/10” thick.
  • Fold and cut from edge, separate into individual strips.
  • Put noodles in hot water. Boil until desired consistency.

Note: 1. for cold noodle dishes, soak in cold water before using. Drain before use.

  2. For use in soups, add noodles directly to soup which has been poured out before hand into individual bowls.

April 14, 2017


Fresh noodles - 150 gms
Olive oil - 4-5 tsp
Green apple - 1
Pineapple slices - 2
Grapes - 1 cup (cut into halves)
Oil for deep frying
Salt to taste

Corn flour - 1  1/2 tbsp
Honey - 2 tsp
Tomato ketchup - 3 tsp
Chilli sauce - 1 tsp


  • Boil the noodles in salted water till they are cooked and tender but not over boiled.
  • Peel and core the apples and cut into tiny pieces.
  • Cut the pineapple into small pieces.
  • Divide the boiled noodles into 2.
  • Heat enough oil for deep frying; fry the noodles till they are crispy. Remove and keep aside.
For making sauce:
  • Mix the cornflour in one cup of water and add all the sauces and blend well.
  • Heat a kadai and heat the sauce on  a low flame. Gently mix in another half cup of water  and keep stirring.
  • Heat the sauce for 2-3 minutes and remove from fire.
  • Mix in the chopped fruits.
  • Place the boiled noodles in a serving dish. Place the crispy fried noodles on these and top with the sweet and sour sauce with the fruits and serve at once.

February 27, 2017


Lasagna noodles -200 gms
Ground beef - 450 gms
Mild Italian sausage links (casting removed) - 2
Olive oil - 1 tbsp
Onion - 1 (finely diced)
Garlic clove - 1 peeled and minced
Italian style tomatoes - 700 gms can (drained)
Tomato paste - 150 gms can
Oregano - 1/2 tsp
Basil - 1/2 tsp
Sugar -  1 tsp
Ricotta cheese - 200 gms
Mozzarella cheese -  200 gms (thinly sliced)
Parmesan cheese - 1/2 cup (freshly grated)


  • cook lasagna noodles in boiling salted water following package instructions; drain. Rinse with cold water and drain again.
  • Brown beef and sausages in large skillet. Remove from pan and pour off drippings.
  • Add oil to same skillet. Add onion and garlic; cook over low heat for 5 minutes. Add tomatoes, breaking them up with wooden spoon. Add tomato paste and seasonings. Stir well, then add meat to sauce. Cook over low heat for 40 minutes, or until thick.
  • Preheat oven to 350 degrees.
  • Lightly grease 13*9*2" baking dish. Ladle about 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with half the ricotta and half the mozzarella.
  • Add layer of sauce and 1/3 of noodles, then remaining ricotta and mozzarella.
  • Top with more sauce; add remaining noodles.
  • Top with remaining sauce and sprinkle with Parmesan cheese.
  • Bake for 30 minutes, or until well baked.
  • remove from oven and serve.

January 21, 2017


Broad egg noodles- 150 gms
Bacon slices - -3 (diced)
Onion - 2 Tbsp (finely minced)
Cream cottage cheese or farmers cheese - 1/2 cup
Sour cream - 1/4 cup
Salt and pepper to taste


  • Cook noodles in boiling, salted water following package directions; drain.
  • Cook bacon in frying pan until lightly browned.
  • Add onion and continue cooking until bacon is crisp.
  • Remove bacon and onion with slotted spoon and set aside.
  • discard all but 2 tbsp bacon fat. Add noodles to reserved bacon fat; mix well.
  • Combine cheese, sour cream, salt, and pepper.
  • Add cheese mixture, bacon, and onion to noodles.
  • toss to combine thoroughly and serve.

January 16, 2017


Cooked chicken- 1 cup (diced)
Chicken stock -4-5 cups
Thin egg noodles -200 gms
Salt and pepper to taste
Parsley - 2 tbsp (finely chopped)


  • Bring stock to boil in large saucepan.
  • Add noodles, stirring constantly. Cook noodles until tender.
  • Season to taste.. Add chicken and cook until heated thoroughly.
  • Serve soup hot, sprinkled liberally with parsley.

October 25, 2016


Rainbow trout - 4 no.s (250 gms each)
Salt  - 1/4 tsp
Sugar - 1/2 tsp
Garlic cloves -2 (finely chopped)
Fresh root ginger - 1 tbsp (finely diced)
Spring onions - 5 (cut into 2" lengths and finely shredded)
Ground nut oil -  4 tbsp
Sesame oil -  1 tsp
Light soy sauce - 3 tbsp

To Serve:
Thread egg noodles
Stir fried vegetables


  • Make three diagonal slits on both sides of each fish and lay them on a heatproof plate.
  • Place a small rack or trivet in a wok half filled with water, cover and heat until just simmering.
  • Sprinkle the fish with salt, sugar, garlic and ginger.
  • Place the plate securely on the rack or trivet and cover.
  • Steam gently for about 10-12 minutes or until the flesh has turned pale pink and feels quite firm.
  • Turn off the heat, remove the lid and scatter the spring onions over the fish. Replace the lid.
  • Heat the groundnut and sesame oils in a small pan over a high heat until just smoking, then quickly pour a quarter over the spring onions on each of the fish - the shredded onions will sizzle and cook in the hot oil.
  • Sprinkle the soy sauce over the top.
  • Serve the fish and juices immediately with boiled noodles and stir fried vegetables., pub-6783067284749878, DIRECT, f08c47fec0942fa0