8 0 s l u r p a b l e n o o d l e r e c ip e s f r o m a s ia a cookbook for noodle lovers Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles! CMYK + PMS ORANGE 021CUS $19.95 | $26.95 CAN | £15 UK ISBN 978-1-9227-5422-6 FULLCOV_Noods.indd 1FULLCOV_Noods.indd 111/10/2022 1:32 pm11/10/2022 1:32 pm26STIR-FRIED Soak the rice vermicelli in warm water for 20–30 minutes until softened, then drain and set aside. Heat 2 tablespoons of the oil in a non-stick frying pan or wok over high heat and then sauté the garlic, shallot and chilli until aromatic. Add the chicken and prawns, then stir-fry until they are cooked, roughly 1–2 minutes. Next add the cabbage and carrot and stir-fry for another minute or until the vegetables have softened. Push all the ingredients to the side of the wok and then add the remaining tablespoon of oil. Crack the eggs into the space created and allow to cook, undisturbed, until half set. Using a spatula or wooden spoon, scramble the eggs together and fry until golden, then incorporate into the noodles. Add the oyster sauce, white pepper, salt and vermicelli, then fold until everything is combined. Add the bean sprouts and continue to stir-fry until aromatic. Turn off the heat and garnish the noodles with spring onion. Serve immediately. 200 g (7 oz) dried rice vermicelli 3 tbsp vegetable oil 2 garlic cloves, finely chopped 2 shallots, diced 1–2 fresh red chillies, deseeded and finely sliced 80 g (2¾ oz) boneless, skinless chicken breast, cut into thin strips 200 g (7 oz) medium- sized fresh prawns (shrimp), peeled and deveined, tails intact 50 g (1¾ oz) cabbage, julienned 20 g (¾ oz) carrot, julienned 2 medium-sized eggs 1 tbsp oyster sauce ¼ tsp ground white pepper, or to taste ¼ tsp salt, or to taste 50 g (1¾ oz) bean sprouts 10 g (¼ oz) spring (green) onions, finely chopped These noodles are not, in fact, from Singapore. If you search for them there, you’ll have a hard time, as they are actually from Hong Kong. A dish that’s easy to whip up in minutes, Singapore noodles are easy to adjust to your taste or whatever ingredients you might have in the fridge. SERVES 2 S I N G A P O R E M E I F U N79NOODS NOTE: Fresh flat egg wonton noodles can be found at Asian supermarkets. Kapi is a Thai paste made from fermenting krill (tiny shrimp-like crustaceans). They’re then dried and ground into a paste that can be found at Asian supermarkets. Heat the oil in a small saucepan over medium–high heat. Place a handful of the noodles in the hot oil and fry until golden brown and crunchy, about 20 seconds. Remove the fried noodles using a strainer and set aside. To make the curry paste, put all the ingredients in a food processor and blend into a fine paste. If it is too dry to blend, add a tablespoon of water to the mixture. Heat 2 tablespoons of the frying oil in a large saucepan over medium–high heat. Add the curry paste and stir-fry until fragrant, about 5 minutes. Add the coconut milk and stir to dislodge any caramelised bits stuck to the bottom. Add the fish sauce, chicken stock and palm sugar and bring to the boil. Add the chicken to the soup, stir and bring to the boil again. Reduce the heat to medium–low and simmer while preparing the noodles. Bring a saucepan of water to a rolling boil over high heat. Place one portion of the noodles (around 150 g/5 ½ oz) into a mesh strainer, lower it into the hot water and cook for 1 minute, stirring the noodles occasionally with chopsticks. Lift the strainer out, drain and shake off excess water, then transfer the noodles to an individual serving bowl. Repeat for each portion of the noodles. Spoon ladlefuls of the curry broth and chicken pieces over the noodles. Top with a lime wedge, the pickled mustard greens, coriander and fried shallots, and a generous mound of the fried noodles and serve. 1 cup vegetable oil, for frying 600 g (1 lb 5 oz) fresh flat egg wonton noodles (see Note) 1 × 400 ml (14 fl oz) tin coconut milk 3 tbsp fish sauce 250 ml (1 cup) chicken stock 2 tbsp palm sugar (or dark brown sugar) 300 g (10½ oz) boneless, skinless chicken thighs, cut into strips lime wedges, to serve pickled mustard greens, to serve a handful coriander (cilantro) leaves, to serve fried shallots, to serve CURRY PASTE 10 g (¼ oz) dried red chillies, soaked in hot water for 20 minutes and drained 2 medium shallots 5 garlic cloves, peeled 2.5 cm (1 in) piece ginger, peeled 2.5 cm (1 in) piece turmeric, peeled 7 g (¼ cup) coriander (cilantro) leaves zest and juice of 1 lime 1 tbsp shrimp paste (kapi) (see Note) SERVES 4 This Coconut curry soup comes from Northern Thailand. Khao soi is creamy and rich, full of aromatics that make it worth eating ladle after ladle. Made with coconut milk and chicken, it’s a good dish for when you’re craving a depth of flavour. K H A O S O I114INSTANT NOTE: You can make this dish instant by serving it with store- bought toppings of your choice, like fried tofu puffs or fish cakes. To make the chashu, place all the ingredients in a zip lock bag and massage the pork until well coated. Set aside and marinate for at least 1 hour. Preheat the oven to 180ºC (350ºF). Place the pork ribs on a wire rack over a baking tray, reserving the remaining marinade for later. Roast the pork for 30 minutes, then turn over and roast for another 20 minutes. Remove the pork ribs from the oven, set aside and keep warm. To make the tare, place the leftover marinade in a small saucepan, add the rice wine vinegar and miso paste, and whisk to combine. Bring to the boil over medium heat, then simmer for 1 minute until the liquid has reduced by half and thickened. Divide the tare sauce between two serving bowls, then add 1 tablespoon of sesame oil to each bowl. Bring a saucepan of water to a rolling boil over high heat. Tease the ramen noodles apart, then drop them in the hot water, stirring occasionally with chopsticks. Cook according to the packet instructions. Drain and shake off excess water. Divide the noodles between the bowls with the tare sauce. Toss the noodles until well coated. Top the noodles with a pork rib, half a soft-boiled egg, spring onions, nori, bamboo shoots and a dash of chilli oil. 1 soft-boiled egg, halved (see page 61) 300 g (101/2 oz) fresh ramen noodles 1 spring (green) onion, green part only, finely sliced a handful nori seaweed flakes 10 slices menma (fermented bamboo shoots) (optional) chilli oil, to taste ROASTED CHASHU 2 pieces pork spare ribs 3 tbsp soy sauce 1 tbsp sweet mirin 1 tbsp sake 2 tsp sugar 1 garlic clove, smashed TARE 1 tbsp Japanese rice wine vinegar 2 tsp red miso paste 2 tbsp sesame oil SERVES 2 A B U R A S O B A A dish with a trick up its sleeve: despite what ‘soba’ suggests, it is made with ramen noodles. The other part of its name, abura, means oil in Japanese. That’s because there’s no broth here. This is a soupless ramen, and for those in a hurry, it can be dressed down without the chashu (see Note).Next >