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International noodle cuisine
17 February 2019, 09:59 AM
wtgInternational noodle cuisine
I love noodles in any form. I grew up eating the many versions common in Italian cuisine: marinara, meat sauce, carbonara, etc. Also Jewish noodle kugel.
Recently I've had a chance to sample Filipino pancit and what's become a new favorite, Korean jap chae.
A new Filipina friend is a wonderful cook. She makes a version of jap chae that's very similar to this recipe. Hers includes some ground beef and also a bit of chili pepper (not sure what kind), just enough to make it interesting but not hot (not that I have anything against really spicy food; some dishes just do better with a subtle touch).
https://www.yummly.com/recipe/...lass-Noodles-1455943
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
17 February 2019, 12:31 PM
Steve MillerI love Pancit!
It's the only reason I still go to the Catholic Church carnival up the street in October. They always have a booth that serves Pancit and it's the only place I can find it around here.
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Life is short. Play with your dog.
17 February 2019, 02:52 PM
wtgTita Helen was cooking today. I had pancit for lunch.
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
17 February 2019, 03:31 PM
RealPlayerWTG, your Korean recipe sounds great! (I am a noodle hound too.)
There's a Filipino store near here with a wide assortment of glass noodles, and it's easy to find the other ingredients too.
Probably olive oil is not the best oil for this (high heat wok cooking). I'd use some other neutral oil that handles heat well.
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“It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray
17 February 2019, 03:41 PM
wtgIf you make pancit, be sure to buy bihon noodles. Tita Helen uses these:
Another Filipino friend, Lito, was trained as a chef in the Philippines. He uses these; I think they're more flavorful in the pancit than the ones Helen uses:
There are a zillion types and brands of noodles. I found this out when Lito sent me out to buy noodles for pancit. I came back with four different kinds, none of which were the correct one. We got online and he pointed me to the Super Q Golden Bihon, and also told me Helen uses the other brand.
I don't know which noodles Helen uses for the jap chae. They are quite a bit thicker than the bihon noodles used for pancit. I'll try to find out next time I see her or Lito.
Here's another japchae recipe:
https://kimchimari.com/japchae/Looks like the glass noodles for jap chae are called Dangmyeon noodles, and they are made from sweet potatoes!
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
17 February 2019, 04:14 PM
Steve MillerMy new favorite noodle thing is Pho. We've had the restaurants around here forever but I only recently tried it. The broth is unreal and now I'm hooked.
Here's a recipe:
Pho- Vietnamese beef noodle soup Here's a vegetarian version for Joe:
Pho with mushrooms
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Life is short. Play with your dog.
23 October 2021, 10:03 AM
wtgKorean noodles (japchae) in the Instant Pot. Hot diggity!!! Can't wait to try making them.
Recipe:
https://www.epicurious.com/rec.../instant-pot-japchaeBackground discussion:
https://www.epicurious.com/exp...d1f18cb542b4_cral2-2
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
23 October 2021, 01:13 PM
dolmansaxlilWe have made japchae a few times and it’s delicious. We don’t love the sweet potato noodles. The texture isn’t appealing for us, so we just do a substitute and use rice noodles.
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"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson
Singapore Noodles.
quote:
Tangles of rice vermicelli, a fragrant dusting of curry powder, and a medley of Asian vegetables and proteins form the base of this Cantonese—not Singaporean—classic.
https://getpocket.com/explore/item/singapore-noodles
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When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
25 May 2022, 08:40 AM
rontunerWe've been hooked on good Pho for years.... the broth - yum!
We have a Chinese noodle place across the street that pulls noodles in house. Great texture!