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For great food that is fast, cheap, and healthy, nothing fills the bill like noodles.Nina Simonds, one of America's most popular authorities on Asian cuisine, shows that the most satisfying and delicious noodle dishes are fun and fabulous to make at home. Tired of spaghetti and ravioli? Try soba, somen, ramen, or rice noodles instead. The 75 recipes for fragrant noodle soups, salads, starters, sides and complete suppers will thrill noodle nuts and novices alike. Cool and refreshing Cold Soba Noodles, soul-warming Ginger Sesame Chicken Noodles, and light and airy Lemon Broccoli Noodles are just a few of Nina's intensely flavorful dishes that are good enough to eat every night. Asian Noodles has a trove of useful and well-organized charts and tips on using the recipes, types of noodles, and how to prepare, use, or substitute the noodles--all designed to make any noodle novice an expert in no time.

Product Details

ISBN-13: 9780688131340
Publisher: HarperCollins Publishers
Publication date: 01/28/1997
Pages: 144
Product dimensions: 6.50(w) x 1.50(h) x 9.50(d)

About the Author

Nina Simonds is a regular contributor to Gourmet and Eating Well magazines and the Los Angeles Times. She is the author of four books on Chinese cuisine and culture. Newsweek magazine named her one of America's Top Twenty-five Asia Hands. She lives in Salem, Massachusetts.

Read an Excerpt

Garlic Beef with Shiitake Mushrooms on Golden Noodles

6 Servings

Few dishes are as seductively sumptuous as thin slices of beef, shiitake mushrooms, and snow peas bathed in a velvety oyster sauce on a bed of tender noodles. I've updated this Cantonese classic with fresh shiitake mushrooms rather than dried. For convenience, I sometimes broil the noodles. You can substitute cremini mushrooms.

1 1/2 pounds flank steak, London broil, or boneless sirloin steak, trimmed of fat and gristle
1/2 tablespoons safflower or corn oil
1/2 pound shiitake mushrooms, rinsed, drained, stems removed, and caps thinly sliced
2 tablespoons minced garlic
1/2 tablespoons minced fresh ginger
3/4 pound Chinese snow peas, ends trimmed and strings removed
2 tablespoons Chinese rice wine or sake
3/4 pound thin noodles, panfried and kept warm in a low oven

Beef Marinade Mix together

3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice wine or sake
2 tablespoons minced garlic
1 tablespoon cornstarch

Oyster Sauce Mix together

1 1/2 cups Chinese Chicken Broth
6 tablespoons oyster sauce
1 1/2 tablespoons Chinese rice wine or sake
1 teaspoon soy sauce I
1 teaspoon toasted sesame oil
1 1/2 tablespoons cornstarch

1. Cut the meat into 1/6-inch-thick slices. In a bowl, combine them with the marinade, tossing lightly to coat.

2. Heat a wok or a heavy skillet over high heat. Add 3 1/2 tablespoons of the oil and heat until almost smoking hot. Add the beef slices and stir-fry over high heat until they lose their pink color and separate. Remove with a handled strainer or aslotted spoon and drain in a colander. Wipe out the wok.

3. Reheat the wok, add the remaining 2 tablespoons oil, and heat until hot, about 20 seconds. Add the mushrooms, garlic, and ginger and stir-fry for 1 minute. Add the snow peas and rice wine and stir-fry for 1 1/2 minutes. Add the oyster sauce and cook, stirring constantly to prevent lumps, until thickened. Add the beef and toss gently in the sauce. Spoon over the noodles and serve.

Spicy Sesame Dressing

Don't confuse dark, rich chinese sesame paste with the blander untoasted Middle Eastern tahini paste; the two are not interchangeable. Peanut butter, though, is an acceptable alternative here.

8 cloves garlic, peeled and sliced in half
One 1/2-inch-thick slice fresh ginger, peeled
7 tablespoons Chinese sesame paste, stirred well to blend, or more if necessary
5 tablespoons toasted sesame oil
5 tablespoons soy sauce
1/4 cup Chinese rice wine or sake
1 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
1 1/2 tablespoons sugar
6 tablespoons Chinese Chicken Broth or water

In a food processor fitted with the metal blade or in a blender, finely chop the garlic and ginger. Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste. Refrigerated, in a covered container, the dressing will keep for up to a week.

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Asian Noodles: 75 Dishes To Twirl, Slurp, And Savor 3.8 out of 5 based on 0 ratings. 4 reviews.
wandering_star on LibraryThing More than 1 year ago
I bought this book because it was recommended in Nigella Lawson's How To Eat, where she said it had given her many ideas about different ways to put together Asian-inflected dishes. That might be true for someone who doesn't cook a lot of Asian food. I make noodles more often than I make anything else, and I found the recipes in this book fairly bland in flavour. Also, (contradictorily), some of the recipes were incredibly salty - there were times when I had to throw the result away. Disappointing, especially since the pictures are lovely and the recipes sound as if they are going to be very nice.
sfisk on LibraryThing More than 1 year ago
Some good recipes, but I find myself using the net more than actual cook books lately (saving trees and dollars, and more to choose from)
Anonymous More than 1 year ago
Guest More than 1 year ago
I'm an big purchaser of cookbooks, most of which gather dust. This one on the other hand gathers fingerprints and post-its. If you love Asian style food and healthy eating this is the cookbook for you. It has a great glossary section of all asian noodles, which ones to use, how to cook them and what region they are from. Plus, it uses great photography for the finished products on probably 60-70% of the receipes. Although it's not titled a low-fat or quick-time cookbook, many of these receipes are healthy and are very quick to prepare and cook. One of the best features of this book compared with most asian cookbooks is the easy instructions and lack of long ingredient lists. They are simple, fast and great tasting.