HOMEMADE NOODLES FOR TWO
These delicious noodles keep very well in the refrigerator. And, there are few things that taste as good as homemade noodles like these eaten plain, with just a few toasted bread crumbs sprinkled on top! -Helen Heiland, Joliet, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine 2/3 cup flour and salt. Make a well in the center. Beat egg and cold water; pour into well. Stir together, forming a ball. , Turn dough onto a floured surface; knead for 8 minutes, adding remaining flour if necessary to keep dough from sticking to surface or hands. Cover and let rest for 10 minutes. , On a lightly floured surface, roll dough into a 12x8-in. rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim the edges. Dust both sides of dough with flour. Roll up jelly-roll style; cut into 1/4-in. slices. Separate and unroll the noodles; let rest on a clean towel for 1 hour. , In a large saucepan, bring water to a rapid boil. Add oil and noodles; cook for 7-9 minutes or until tender. Drain and serve immediately. ,
Nutrition Facts :
SOMEN (COLD NOODLES) FOR TWO
One of the most refreshing dishes someone can serve in the summer to beat the heat is cold noodles. This is my version for two of the ever popular local island entrée. ***Although this appears to be complicated, once you become accustomed to the ingredients, it's not. And it is ohhhhh soooo worth the time and simple preparation...
Provided by IOjaw
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine sesame oil, soy sauce, red peppers, tsuyu, and lime juice.
- Mix well and refrigerate.
- Chop and plate dipping items on a platter.
- Steam shrimp.
- Prepare somen according to directions (takes about 3 minutes once water is boiling).
- Rinse under cold water in a strainer.
- Place in a large bowl of ice.
- Serve with platter and dipping sauce.
- To eat, simply place a small quantity (about 1/5 cup) sauce in a small bowl or medium size glass and add the noodles and other ingredients.
- ***Reserve some of the dipping sauce for occasionally refreshing the dipping vessel fluid, which becomes slightly diluted from the noodle liquid.
Nutrition Facts : Calories 621.1, Fat 29.9, SaturatedFat 4.4, Sodium 530.1, Carbohydrate 82.1, Fiber 12.4, Sugar 10.5, Protein 14.4
COLD NOODLES WITH TOMATOES
Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that's at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup. Inspired, too, by oi naengguk, a hydrating cold cucumber soup, this dish leans into the wonders of ripe tomatoes and lets you taste them as they are: raw and juicy. Julienned cucumber would taste wonderful here, as would supple poached shrimp or halved hard-boiled eggs.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large bowl, toss together the tomatoes and salt. Let sit until juicy, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the noodles according to package instructions, drain and rinse under cold water. Set aside.
- Add the vinegar, soy sauce, sugar, garlic, mustard and sesame oil to the tomatoes, and toss with a spoon until well combined. Stir the filtered water into the tomatoes and sprinkle the surface of the broth with the sesame seeds, radishes and scallions.
- Right before serving, add the ice to the broth. Divide the noodles among bowls, and ladle in the broth and any unmelted ice, making sure each serving gets a nice sprinkling of tomatoes, radishes, scallions and sesame seeds.
CHILLED SOMEN NOODLES (HIYASHI SOMEN)
Somen are very fine Japanese wheat noodles, finer than vermicelli. Look for them in the Asian section of your grocery or at an Asian market. This makes a refreshing lunch or light supper on a hot summer day. You can add cooked, deveined, peeled shrimp if you wish (cut larger shrimp in half). Other suggestion include dried shiitake simmered in equal parts soy sauce and mirin (Japanese sweet rice cooking wine), and watercress or trefoil (a Japanese green somewhat similar to watercress). The dipping sauce is best if made the day before, but it is still good if made the same day. This recipe comes from Shizuo Tsuji's 'Japanese Cooking: A Simple Art', which I highly recommend to anyone interested in traditional Japanese cooking.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
- Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
- Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
- To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
- On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
- Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
- For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.
Nutrition Facts : Calories 127.5, Fat 0.3, Sodium 1710.1, Carbohydrate 24.1, Fiber 1.5, Sugar 0.8, Protein 5.3
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