PASTA: Asian Noodles

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* Exported from MasterCook Mac *

 

Asian Noodles

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 218

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound udon noodles -- (1/2 to 3/4)

or soba noodles

1 tablespoon Asian sesame oil

 

The Asian noodles I use most often are Japanese buckwheat noodles

(soba), or wheat noodles called udon. Unlike Italian semolina pasta,

Asian pasta is usually not cooked in salted water, and the noodles are

softer when cooked. They can be cooked ahead and reheated in a little

oil, or eaten cold.

 

MAKES 4 SERVINGS

 

Bring 4 quarts of water (or more) to a boil in a large pot. Gradually

add the noodles. When all of the noodles have been added, stir with a

long-handled spoon to make sure they don’t stick together. When the

water comes back to a rolling boil, add a cup of cold water. Bring back

to a boil, and add another cup of water. Bring back to a boil again, and

add a third cup. By the time the water comes back to a boil after the

third cup of water has been added, the noodles should be cooked through.

Drain and rinse with cold water. Toss with sesame oil and serve, or

store in a tightly covered bowl in the refrigerator.

 

Note: Salt can be added to the water before adding the noodles if

desired.

 

Advance preparation: The cooked noodles can be stored for 3 days in the

refrigerator.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

 

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