noodle recipe

Reprinted with permission by Harper Collins Publishing. From Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. For a simple dashi udon broth, please see above.

Homemade Udon Noodles Recipe From Chef Morimoto

kosher salt

water

Homemade Udon Noodles Recipe from Chef Morimoto

In a large mixing bowl, combine flour and salt. Add 1 1/4 cups water. Use hands to mix until dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.

Lightly dust work surface with flour. Knead dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes. Form dough into ball, wrap in plastic wrap, and let rest at room temperature for 1-5 hours.

On a lightly floured surface with ample room, knead it again for a few minutes. Divide dough into 4 equal-sized balls. Dust each ball with flour and cover with plastic wrap until ready to roll out.

Use rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8" to under 1/4" thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.

Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8" thick noodles. Gently separate the noodles and toss them with a little bit of flour, just so they don't stick together. Cook right away.

To make Homemade Udon Noodles:

Bring a large pot of water to boil and prepare a large bowl of icy water. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn't be al-dente, but don't let them get mushy.)

Drain noodles, transfer to icy water. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water.

To Cook Homemade Udon Noodles:

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

Vegan Thai Drunken Noodles (Pad Kee Mao)

tbsp coconut sugar (or palm sugar)

tbsp water

tbsp vegetarian mushroom oyster sauce (see notes)

tbsp dark soy sauce

soy sauce

fish sauce ((see homemade recipe here))

tofu

noodles

tbsp neutral oil (divided)

onion

green onions (sliced in to 2” long pieces)

garlic (minced)

red bell pepper (sliced)

fish sauce

white pepper (to season the tofu

2-3 bird’s eye chili (deseeded and sliced (see notes))

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.

Sauce

If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Afterwards, slice into 1”x2” (2.5 by 5 cm) strips or other shape of choice.

Tofu

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.

Leave the noodles to soak in the water for 8 to 10 minutes or until they’re not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.

Noodles

Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2  minutes or until tender and translucent.

Add in the bell pepper and cook for 2 to 3 minutes until tender.

Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.

Over high heat, add in the strips of tofu.

Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.

When the tofu is golden brown, mix it in with the bell peppers and onions.

Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.

Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.

Mix well to completely coat the noodles.

Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!

Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you’d like!

Serve hot and enjoy!

Stir-Fry

I don’t think satisfying is enough to properly describe these noodles because they’re really so satisfying and really fragrant from the ginger and scallions. The ginger, scallions, and mushrooms were cooked down until lightly brown to release all the flavours before being cooked down in a savoury sauce. So needless to say, this was the perfect hearty bowl of noodles with a really rich and earthy note.

Ginger and Scallion Noodles

tbsp neutral oil

scallions (75 grams)

raw ginger (15 grams)

(100 grams) shiitake mushrooms or other mushrooms of choice, sliced

tbsp shaoxing wine

water or vegetable broth

tbsp dark soy sauce (for colour)

soy sauce soy sauce

tbsp organic brown sugar

white pepper

bundles) wheat noodles,

cornstarch

tbsp ginger scallion sauce,

More chopped scallions (for topping)

Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow! Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks. Thinly slice the ginger into 1/4-inch pieces. I no longer peeled mine but you can opt to peel yours if you want to eat them! I used mine mainly for flavour. You can also finely mince the ginger or slice them into thin strips, if you’d like. As for the mushrooms, sliced them into 1/2-inch thick pieces or into small pieces, as desired. Feel free to use other veggies or mushrooms of choice. Veggies like bok choy, carrots, or cabbage would go really well with these noodles.

Aromatics and Veggies

See video below to see how to cook the noodles.

Heat a large pan or wok over medium high heat. Add in the oil. Once hot, add in the leeks and ginger. Leave untouched for 2 minutes or until lightly browned. Add in the mushrooms and other veggies of choice then leave to cook until lightly browned as well, or until excess water has evaporated. Cooking veggies on high heat gives them that nice light brown char without them getting soggy.  Over high heat, add in the Shaoxing wine or dry sherry, if using, and mix everything until the wine has evaporated.

Over high heat, pour in the water, dark soy sauce, soy sauce (you can start with 1 tbsp first), pepper, and sugar. Mix and then leave to boil over medium high heat with the veggies as they’ll absorb and release the flavours.

Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles. Leave to half cook until still very chewy. Remove from the water and transfer to the sauce.

Leave the noodles to continue to cook down in the sauce. It will cook and absorb the flavours. Meanwhile, mix the cornstarch and water in a small bowl to make a slurry. Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix. Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.

Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!

Cooking the Noodles

Noodle recipe 👉🏼https://thefoodietakesflight.com/ginger-and-scallion-noodles

👉🏼Used for this recipe:
Shaoxing wine: https://amzn.to/2Rb4Tr8
Premium soy sauce: https://amzn.to/37yiFxn
Dark soy sauce (similar): https://amzn.to/2YqgRQu
Noodles (similar): https://amzn.to/2Rb4Tr8

👉🏼Ginger scallion sauce: https://thefoodietakesflight.com/ginger-scallion-sauce
👉🏼Ginger scallion sauce video: https://youtu.be/47h1t30q0oU

———————————————
👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
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All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#noodles #chinesefood #vegan #asian

Ginger and Scallion Noodles | Vegan Chinese Recipe

These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you’d love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
 

Easy Spicy Miso Noodles

tbsp white miso paste

peanut butter (or Chinese sesame paste)

tbsp toasted sesame oil

tbsp chili garlic sauce

tsp dark soy sauce (optional

maple syrup

tbsp rice vinegar

tsp minced garlic

scallion (chopped)

cucumber

cilantro

Sautéed shiitake mushrooms (optional)

Other veggies of choice (you can blanch some greens

In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.

Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.

Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.

Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you’d like.

Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).

Mix everything together and enjoy! If you’d like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

To Serve

The best part about these noodles? They’re SO EASY to put together! You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.

🥢Check out the full noodle recipe here 👉🏼https://thefoodietakesflight.com/easy-spicy-miso-noodles
🌶Homemade chili garlic sauce: https://thefoodietakesflight.com/chili-garlic-sauce/

🍜 3 EASY NOODLE RECIPES VIDEO: https://youtu.be/F5_nqvYuMc4
🍜 TANTANMEN (VEGAN RAMEN): https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
🍜MORE NOODLE RECIPES: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/

———————————————
👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#noodles #asianrecipes #vegan

Easy Spicy Miso Noodles | One Pot & One Bowl, Vegan Asian Recipe

Mie Goreng or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia. It has a thick, somewhat syrupy sweet sauce with a hint of spice. It’s commonly cooked with prawns, egg, and chicken, but fro this vegan version I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too!

This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice.

Vegan Mie Goreng (Indonesian Fried Noodles)

dry instant ramen noodle

220 g fresh yellow wheat noodles

gluten-free rice ramen noodle cakes

g tempeh tofu

1.5 tbsp kecap manis or sweet soy sauce

tbsp vegetarian mushroom oyster sauce

tsp chili sauce

tbsp tomato ketchup

green onions

tbsp kecap manis

200 g shredded cabbage (around 2.5 cups, see notes for other vegetable options!)

Sliced chili (optional)

You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.

Half-cook the noodles according to package instructions.

For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).

I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.

If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.

If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.

Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.

For the plant-based “pork”, I simply thawed mine.

Protein

Simply mix all the ingredients together. Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Heat a large pan or wok over high heat.

Once hot, add in the oil.

Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.

Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.

Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.

Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.

Add in the noodles to the pan.

Pour in the sauce.

Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.

Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you&#039;d like. Enjoy these while freshly cooked and hot!

Creamy Coconut Peanut Noodles are the ultimate comfort food. They're also a super easy to make and healthy Meatless Monday (and vegan!) dinner recipe.

Creamy Coconut Peanut Noodles

peanut butter

coconut milk

soy sauce (gluten-free, if needed)

ginger

honey

lime lime

Sriracha

garlic,

soba noodles (see notes)

edamame

grapeseed oil

onion, thinly sliced

1-pint cherry tomatoes

bell peppers (any color), thinly sliced

carrots,

bean sprouts

Cilantro, sesame seeds, and lime wedges,

Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.

While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.

In a large skillet over medium-high heat, sauté onion until translucent, about 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Turn the heat to high and add the bell peppers and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.

Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime on the side.

Yummm!...love peanut noodles! especially with all those colorful veggies tucked in between. Pinned!

This recipe was super tasty! I added some broccoli and shrimp to mine. Thank you so much for sharing this. I had to write a review after seeing there was only one. This recipe is way too yummy for people not to know about it!

This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.

Vegan Peanut Satay Noodle Soup

rice

mushrooms

Neutral oil (for cooking)

Soy sauce (to taste)

Asian shallots (thinly sliced)

neutral oil

tbsp ginger

tbsp peanut butter (I used chunky peanut butter)

curry powder

vegetable broth (see notes)

soy sauce (or tamari for gluten-free option)

coconut cream (see notes for coconut milk alternative)

lime juice (or lemon juice,

Chili sauce oil

Salt (to taste)

scallion

Thai basil leaves

peanuts

lime juice

More chili sauce oil

Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!

They’ll turn while and no longer translucent once chewy. Remove the noodles from the water and then set aside.

Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).

Once hot, add a little oil then add in the mushrooms. Sauté until lightly browned on each side, around 3 to 4 minutes on each side.

Season the mushrooms with a little soy sauce and then cook down for a few more minutes. Set the mushrooms aside on a small plate.

In the same pot, add more neutral oil.

Over medium high heat, add in the sliced shallots.

Move around the shallots in the oil until golden brown. (Don’t burn them like I did haha). Remove the shallots from the oil and set aside. Don’t cover the shallots so they stay crispy.

Mushrooms and Shallots

Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.

Sauté until aromatic, 2 minutes.

Add in the peanut butter, curry powder, and sugar.

Mix until well-incorporated.

Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.

Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.

Soup Base

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