/ck/ - Food & Cooking

[Anonymous No.3901522]

Hey /ck/
Please post your noodle recipes

[Anonymous No.3901544]

>Boil water
>Add noodles
>Put in a little salt for more flavor
>Stir and check every now and then until it's al dente
>Strain

[Anonymous No.3901545]

>get ramen
>follow directions on package
>NOODLES!

[Anonymous No.3901561]

i love the taste of onion and garlic noodles.

>cube 1 or 2 onions
>cut about 5 garlic gloves into slices
>cook noodles
>put the cute onion into a fryin pan and pour some olive over that shit
>you want the onion to get sweet, so let it in there on low-medium temperature
>after some time add garlic gloves (attention: they get brown very easily so use low temperature)
>let them in there for a bit then put the noodles into the frying pan
>make sure the noodles are all covered in olive oil(at least a bit)
>put that shit on a plate
>parmesan that shit
>eat it

[Anonymous No.3901567]

-1tbsp oil in a large pan
-add star anise, pepper and 1tsp powdered ginger
-add chopped leek, carrots and zucchini
-pan-fry for a few minutes
-add vinegar and a tbsp of brown sugar to caramelize
-add soy bean sprouts and soy sauce
-boil noodles
-fry-pan them with vegetables

[Anonymous No.3901578]

Software:
Oil, 4 tbsp
Meat protein of your choice, sliced, 50g/2oz
>Chicken, pork, beef, shrimp etc
>Alternately: use 50g of pressed, flour-dusted, deep-fried and drained sliced tofu/tempeh/gluten or use mushrooms for vegetarian variation.
Garlic, fine minced, yield from two cloves
Spring onion/scallion, thin-sliced, greens separated from white, 1 stalk
>Optional: chilies, fresh, minced, to taste
Water, 50ml/¼ cup
Fish, soy and oyster sauces, 1tbsp each
>Alternately: substitute fish sauce by increasing soy sauce to 2tbsp and substitute oyster sauce for sweet soy sauce/kecap manis for vegetarian variation.
Rice noodles, mi sua/mei fen/ vermicelli type, cooked, plain, dried over the course of a day or two, yield from 100g/3,5oz dry
Soft scrambled egg, yield from two large
>Alternately: use vegetarian variations above and use 100g of egg tofu/soft tofu for vegan variation or simply omit eggs completely.

Hardware:
Sauté pan/frying pan/skillet/griddle/wok
Tongs/wooden chopsticks/cooking chopsticks
Sieve/collander
Bowl

[Anonymous No.3901581]

>>3901578
Skip the next few bits of greentxt if using pre-cooked thawed-from-frozen meat, if using tinned mushrooms or if using tofu/tempeh/seitan; if using raw meat and you skip this step, your noodles will be mushy and/or watery.
>Set sieve/collander into the bowl.
>Place 2tbsp oil into a cold pan.
>Set to high heat; after 30-60 seconds, add meat.
>Sauté until coloured, but not cooked through.
>Remove meat from pan and place into sieve/collander to rest and expell excess juices.
Place the garlic, scallion whites, 2 tbsp of oil and chilies (if using) into the pan.
Set to high heat; when fragrant, add par-cooked, thawed-from-frozen pre-cooked meat, mushrooms or tofu/tempeh/gluten and toss about for 30 seconds.
Add water and sauces.
Add noodles.
Toss to coat noodles and cook until liquids have been reabsorbed into them.
Off the heat and add egg and scallion greens, tossing for 30-60seconds to well-incorporate.
Remove from pan and serve: makes two servings.

>Variation: swap garlic and scallion whites for 1-2tbsp yellow curry paste for fried curry noodles.