1

NOODLES
 
PREVIOUSLY
All about Noodel
Cooking Noodles
THE RECIPES
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
All About Noodles

Noodles have been eaten by the Chinese for many hundreds of years. Originally. wheat was the main food supply of northern China and was ground to a flour and mixed with wate to form a dough. From this dough the Chinese made noodle, steameed bread and celestial pankakes. they alos discoverd that by mixing eggs into the dough they could make egg noodles, and by rolling the dough out and cutting it into shapes they could use the shapes to enclose fillings of meat and vegetables, which were then steamed or fried. Rice became a staple food in many other parts of Asia. ground rice flour was mixed with water to form a dough that was used to make rice stick noodles, rice vermicelli and spring roll wrappers.

According to the history books, when Marco Polo visited China in the thirteenth century, he was intrigued by the food the Chinese were constantly consuming, especialy the noodles. On his return to Europe he introduced the Chinese staple to Europe. Absorbed into the existing ciusine, round noodles became knonwn as spaghetti; thin noodles as vermicelli; wontons as ravioli; and egg rolls and spring rolls as canneloni.

Noodles are now eaten warldwide and are available in every shape and size. Once made only by hand, noodles are now mass-produced. In some noodle bars in Shaghai, Hong Kong and Singapore, you can still see the the chef make noodles at your table. A piece of fresh dough is mainpulated by sweeming it from hand to hand unitl it reaches a length of approximately 6 feet (2 meters). This process requires great skill and pratice and is breathtaking to watch.

Many local markets in the west carry a supply of chinese and japanese noodles, as well as Asian vegetables and seasonings. This book offers recipes that combine Asian and Wetern ingredients, uisng quick-cooking methods-from soups and salads to dishes with meat, poultry, and seafood, to desserts. All of them allow you to enjoy the ancient food of Asia: the noodle.

Cellophan (bean thread) noodles

A thin translucent dried noodle, made from the starch of mung beans and sold in bundles. This noodle has little or no taste. Once softend in hot water, it hot water, it becomes gelatinous and slippery, hence its alternative names, "bean shreds." Cellophane noodles are deliciousdep-fried, used in fillings for a crisp texture or made in to crunchy nets for stir-fries. Softened in hot water, they can be added to soups, lakes, stir-fries and fillings. Cellophne noodles are difficult to cut or separate when dried, so it is best to buy them in small bundles if possible. Use thin rice vermicelli or angel hair pasta. If unavailable.


Egg noodles

A thin translucent dried noodle, made from the starch of mung beans and sold in bundles. This noodle has little or no taste. Once softend in hot water, it hot water, it becomes gelatinous and slippery, hence its alternative names, "bean shreds." Cellophane noodles are deliciousdep-fried, used in fillings for a crisp texture or made in to crunchy nets for stir-fries. Softened in hot water, they can be added to soups, lakes, stir-fries and fillings. Cellophne noodles are difficult to cut or separate when dried, so it is best to buy them in small bundles if possible. Use thin rice vermicelli or angel hair pasta. If unavailable.


Hokkein noodles

These popular thick, round yellow noodles are readily available fresh in the refrigerator cases of most supermarkets. Generally made from wheat flour wheat flour, egg and water, they are traditionally used in Chinese sitr-fries and soups. If unavaiable, dried egg noodles or fresh or dried pasta can be substituted. Hokkien noodles or fresh or dried pasta can be sub stituted. Hokkien noodles keep in the refrigerator for up to seven days.


Ramen noodles

Ramen noodles are well known for their use in Japanese instant soup. These wiggly noodles are usually sold dried in brightly colored packages. Made from egg dough, they are traditionally used is soups and broths. Substitute thin egg noodles or thin spaghetti if unavailable.


Rice stick noodles

Made from ground rice and water, rice stick noodle are widely available dired or fresh in a vest variety of sized and textures. Rice vermicelli, thin rice stick noodles, are usd in soups and are deep fried for fillings, nets and garnishes. Medium rice stick noodles are added to soups, stir-fries and salads, and the larger variety is suitable in most Asian cooking. Be careful when purchasing rice vermicelli as they can often be confused with cellophane noodles, sold in shiny white budles. Look for the world rice or riz on the package.


Soba noodles

Brown or green in color, and found dried or fresh in Asian markets, soba noodles are made from buckwheat flour and water. Also known as buckwheat noodles, they are one of the most popular noodles eaten in Japan Their nutty flavor also makes them delicious in summer salads abd stir-fries. Soba noodels are more filling then other noodles, so a smaller quantity is usually preared. If unavailable, use somen or rice vermicelli. Whole-wheat (wholemeal) spagheti is also a good substitute.


Somen noodles

A traditional Japanese noodle mad e from wheat flour and oil. Somen noodles are best used in soups, stir-fries and salads. Available fresh or dried in an array of colors. If unavailable, use udon noodles, rice stick noodles, rice stick noodles or thin spaghetti.


Spring roll wrappers

Traditionally used in Chinese cooking to encase meat, vegetable or noodle fillings, rolled into a cigar shape and deep-fried until golden and crisp. Sometimes Called "spring roll skins." These thin lacy wrappers made from rice flour are sold frozen. They should be defrosted and separated before use. While working with the wrappers, keep them covered with a damp kitchen towel to prevent them from drying out.


Udon noodles

A soft, creamy white Japanese noodle made form wheat flour dough, available fresh or dried and sold in bundles in a variety of width. Udon noodles are ideal for soups and stirfries Substitute soba noodles, linguine or fettuccine.


Wheat flour noodles

Made from wheat flour and available fresh or dried, these traditional creamy white Chinese noodles are heavier in texture than ohter noodles. They are great for stir-fry dishes that have plenty of sauce. Substitute rice stick noodles, egg noodles, linguide or fettuccine if unavailable.


Wonton wrappers

Widely available fresh or frozen and also called "wontonskins" or "dumping wrappers." Sold in a variety of colors and shapes. The white variety is made from egg-based dough. Generally the white wrappers are used for steamed or boiled dumpling, they yellow wrappers for boiled for fried wontons. Fresh wrappers keep for up to seven days in the refrigerator. There is no good substitute.

 

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임수근 세계 국수우동면요리 백과사전
Sioux World Noodle Recipes Encyclopedia

▒ 임수근 세계퓨전면요리백과사전(영어/한글)
Sioux Noodle Recipes Encyclopedia


임수근 국수이야기(한글)
임수근 추천 라면요리정보(한글)

 MENU - 국수/스파케티

1.누들

2.조갯살 스파게티

3.콘 비프 해시 누들

4.밀라노 스파게티

5.남비국수

6.튀김국수

7.메밀국수

8.볶음라면

9.중국냉면

10.울면

11.짜장면

12.볼로냐 스파게티

13.풋고추장아찌비빔면

14.닭칼국수

15.굴칼국수

16.DHA국수

17.오이국수

18.강원도 막국수

19.궁중면볶이

20.개성식 온쟁반

21.애호박수제비

22.장육라면

23.대만식볶음국수

24.케첩새우볶음국수

25.기스면

26.닭살야채라면

27.닭고기커리우동

28.유부냄비우동

29.마국수

30.소불고기국수

31.쇠고기쌀국수

32.옐로커리쌀국수

33.해산물샐러드

34.비빔라면

35.탕수라면

36.소세지스파게티

37.제물 콩국수

38.밀국수

39.국수장국

40.비빔국수

41.회냉면

42.콩국수

43.물냉면

44.비빔냉면

45.따로냉면

46.온면

47.참치 스파게티

48.마카로니 볶음

49.팥칼국수

50.해장칼국수

51.난면

52.사찰식 밀전병국수

53.배추김치콩나물비빔면

54.달걀잡채

55.신신면

56.해파리쫄면

57.쇠고기 탕면

58.돼지고기 비빔면

59.게살비취면

60.칠색비빔국수

61.오향닭다리탕면

62.고추기름국수말이

63.온국수

64.가께우동

65.포크커틀릿야채김국수

66.해물양식풍 우동

67.참치아보카도국수

68.우동국수크림탕

69.미트볼달걀국수

70.베트남식 쇠고기쌀국수수프

71.싱가폴식 볶음쌀국수

72.쌀국수 넣은 베트남식 스프링롤

110.남비라면

111.떡국라면,달걀라면

73.막국수

74.칼국수

75.수제비

76.쟁반

77.짬뽕

78.중국탕면

79.볶음국수

80.중국식 튀김국수

81.남비메밀국수

82.삼색국수

83.해물 남비국수


84.열무김치묵국수무침

85.감자수제비

86.청태소면말이

87.흑임자 국수

88.서울식 전통비빔국수

89.미나리 유부잡채

90.참국수

91.면스테이크

92.마늘쫑과 육사면

93.삼선울면

94.해선볶음면

95.중국식비빔면

96.마른새우와 배추탕면

97.바지락볶음국수

98.새우튀김우동

99.국수샐러드

100.어묵꼬치우동

101.된장국수

102.일본식 오이냉국수

103.해산물우동

104.버섯스키야키국수

105.튀김국수샐러드

106.닭고기커리국수

107.말레이시아 볶음쌀국수

108.라면잡채

109.햄 숙주라면,짜장라면

임수근 국수면 요리 백과사전(영


※ All about noodles

※ Cooking noodles
※ Somen, pork and scallionsoup
The Recipes
Broth and Soups
Somen, pork and scallionsoup
Coconut Shrimp Soup
Chicken Noodle Soup
Ramen and roast duck soup
Combination short and long soup
Bundles and parcels
Mini noodle baskets with crab and avocado
Crisfy fried wontons with chicken filling
Deep fried shrimp balls
Pot Stickers
Beef Triangles
Noodle crab cakes
Salads
Thai beef salad
Salmon and soba noodle salad
Tuna and red onion salad
Chicken and Udon Noodle Salad
Crispy noodle salad
Duck and chicken
Baked chicken wings with noodle stuffing
Chicken and noodles in crisp lettuce cups
Thai basil chicken
Roasted duck with noodle stuffing
Sweet-and-sour chicken and noodles
Chicken stay salad
Seafood
Shrimp and glass noodle stew
Salmon with sweet pepper sauce
Seafood hot pot
Seafood laska
Pad thai
Chili Squid Salad
Pork and Beef
Chinese Barbecue Pork Stir-fry
Stir-fried Beef with Eggs
Beef Chow Mein
Steam Pork Buns
Korean Beef Rolls
Beef Srir Fry on Crisp Noodles
Noodles with Squash and Green Papaya
Vegetables
Noodles with Squash and Green Papaya
Fried Tofu Salad
Vegetarian Spring Rolls
Mushroom and Noodle Stir Fry
Soba Noodles with Bell Pepper
Dessert
Sweet Data Wontons
Cream and Berry Stack
White Chocolate Crunch



 

 

1. 밀라노식 스파게티

2. 보로냐식 스파게티

3. 다랑어 스파게티

4. 토마토소스 스파게티

5. 스파게티 미트볼

6. 카레 스파게티

7. 마늘베이컨 스파게티

8. 가르보나라 스파게티

9. 조개고추 스파게티

10. 카레맛오징어스파게티

11. 새우 카레 스파게티

12. 홍합 스파게티

13. 버섯 스파게티

14. 김치 스파게티

15. 가지 스파게티

16. 참치 스파게티

17. 조개 스파게티

 

 

 

18. 조개 스파게티

19. 볼로니즈 스파게티

20. 해물 스파게티

21. 카르보나라 스파게티

22. 봉골 스파게티

23. 스파게티미트볼

24. 크림소스스파게티

25. 스파게티미트소스

26. 카르보나라

27. 야채스파게티

28. 바지락조개스파게티

29. 푸른완두와 햄 스파게티

30. 소시지 스파게티

31. 여름 야채스파게티

32. 흰살생선 스파게티

33. 미트소스스파게티

34. 카레맛 오징어 스파게티

35. 마리네이제 스파게티

 

 

 

36. 닭고기 스파게티

37. 연어 스파게티

38. 채소 스파게티

39. 야채 미이트 소오스 스파게티

40. 미이트 소오스 사우어 크림 스파게티

42. 명란 스파게티

43. 프루우츠 스파게티

44. 남비국수식 스파게티

45. 볶음국수식 스파게티

46. 오징어구이 스파게티

47. 일식 스파게티

48. 성게알 스파게티