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STORIES RECIPES IN ASIAN PASTA
MANITA KHAMSUAN
noodle the
STORIES RECIPES IN ASIAN PASTA
MANITA KHAMSUAN
THE NOODLE STORIES 6
INTRODUCTION
This book is essentially my love letter to noodle lovers. All of the recipes found throughout these pages celebrate the wonderful ingredients found in the Asia region. These recipes embrace traditional Asian fare, but with a twist. They certainly aren’t your grandma’s recipes, but you’ll love and crave them just the same. Asia is a beautiful land and a great place to find the right ingredients. The produce is abundant, providing plenty of inspiration throughout the year. I decided to organize this book as a story of noodle for a couple of reason. As a professional chef, I always find it easier to envision a recipe within the scope of a menu, eather than as a stand-alone item. Having various menus to choose from gives you the freedom to make the entire multiple-course meal or just one dish from it. You can even mix and match dishes from different menus. It’s really up to you! I do, however, encourage you to find your favorite ingredients. Cooking with the right ingredients is very important to me, not only because the produce yields the most flavor, but also because it enables you to make the most of them with love. These menus are designed to celebrate the bounty in the Asia area, so if a particular ingredient doesn’t look right where you live, feel free to use what is freach and appealing to you instead. I encourage you to experiment with rhses recipes. Use them as a guide, but don’t be afraid to improvise. There is no such thing as kitchen mistakes, only happy accidents that sometimes turn out to be memorable dishes. Above all, don’t ever take yourself too seriously-cooking isn’t a science, even if baking is. Have fun in your kitchen! And remember, a happy cook makes happy food.
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Conte rice noodle 12 14 16 18 20 22 24 26 28
lo-mein noodle
Drunken noodles Khao soi Mi krop Phat si io Kuy teav Nam ngiao Pad Thai Rat na Yong Tau Foo
31 33 35 37 39 41 43 45 47 49 51 53
THE NOODLE STORIES 8
Chongqing noodles Chow mein Crossing the bridge Dan zai noodles Dandan noodles Drunken noodles Satay bee hoon Shanghai fried noodles Ulmyeon Wonton noodles Yuntunmian Zhajiangmian
ent egg noodle 56 58 60 62 64 66 68 70 72 74 76 78
udon noodle 81 83 85 87 89 91 93 95 97
Biang biang noodle Wonton noodle Noodle soup Beef noodle soup Noodle soup Cart noodle Hot dry noodles Lanzhou beef lamian Liangpi Lo mein Lomi Luosifen
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Bánh hỏi Bún bò Huế Bun cha Bún mắm Bún riêu Cao lầu Kuy teav Pho Ramen
rice noodle
RICE NOODLE 24
INGREDIENTS Flat rice noodles Oil Garlic Shrimp, chicken, or tofu Eggs Bean sprouts Red bell pepper Scallion Dry roasted peanuts Limes Fresh cilantro Pad Thai sauce: fish/soy sauce, brown sugar, and rice vinegar
8 ounces 3 tablespoons 3 cloves 8 ounces 2 1 cup 1 3 1/2 cup 3 1/2 cup
pad thai INSTRUCTION
Cook noodles according to package instructions, just until tender. rinse under cold water. Mix the sauce ingredients together. Set aside. Heat 1½ tablespoons of oil in a large saucepan or wok over medium to high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine. Top with chopped scallion, extra peanuts, cilantro and lime wedges. Serve immediately!
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udon noodle
UDON NOODLE 97
INGREDIENTS Eggs Olive oil Garlic Ginger Chicken broth Mushrooms Moy sauce Yaki-Soba Baby spinach Snowpea Carrot Sriracha sauce
1 1 teaspoon 2 cloves 2 teaspoons 4 cups 1/2 cup 3 tablespoons 23 ounces 1/2 cup 1/2 cup 1/2 cup 1 tablespoon
ramen INSTRUCTION
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, frequently stirring, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms, soy sauce, and 3 cups water. Bring to a boil; reduce heat and simmer until mushrooms have softened about 10 minutes. After that, stir in Yaki-Soba until loosened and cooked through about 2-3 minutes. Stir in spinach, Narutomaki, carrot, and chives until the spinach begins to wilt, about 2 minutes. Serve immediately, garnished with eggs.
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MANITA KHAMSUAN is an honor undergraduate of Lesley Art and Design with a degree in graphic design. She left a career as a design consultant to enter the world of professional cooking. She started at Boston’s renowned Biba, and then New York’s Asian Bistro. She returned to Cambridge with dreams of opening her restaurant. In 2019, she began an Asian restaurant, Noodle Stories, with her colleague, Ariya Chakra. She was the recipient of a Robert Well Award in 2018 for Outstanding food Creator in America.
To you...
My intention is I want to see you enjoy the food that you carefully prepare for yourself or your loved ones. I would be glad if my recipes can create that moment for you.
noodle the
STORIES RECIPES IN ASIAN PASTA
The easiest noodles recipes you will ever make from start to finish. And it’s so much tastier (and healthier) than the storebought version!