In 2002 archaeologists found an earthenware bowl in China that contained traces of noodles that were roughly 4,000 years old.
Apparently the noodles were well preserved. That longevity may explain why nearly every culture on earth has some kind of noodle as a staple of their cuisine.
Dried noodles keep almost indefinitely, and are usually very inexpensive (what would college students do without instant ramen?). Add to that the many ways they can be prepared and you’ve got what I’d call a superfood.
Though the nutritional value of noodles isn’t significant, they provide a great way to bulk up more expensive meat and vegetables to make a substantial main course. Try some noodle varieties that may be new to you: earthy Japanese soba, made from buckwheat, in a miso broth; translucent rice vermicelli in a Vietnamese summer roll; or German spaetzle in a hearty soup.
Cantonese Pan-Fried Noodles
Stir-fried chicken breast strips or shrimp can be added at the end of the cooking time.
1½ cups bean sprouts
2 green onions
1 Tbsp soy sauce
½ tsp Asian sesame oil
¼ tsp salt
¼ tsp sugar
½ tsp seasoned rice vinegar (available in the Asian food section or with other vinegars)
¼ tsp white pepper
8 ozs fresh, thin Hong Kong-style egg noodles or three small bundles of dried Hong Kong-style egg noodles for pan-frying (these are super-thin egg noodles; the fresh ones are often stocked in the produce section, and the dried ones are available in the Asian food section of most large supermarkets)
3 Tbsp oil
Bring a large pot of water to a boil. Rinse the bean sprouts in cold water and drain; julienne the scallions. Mix the soy sauce, sesame oil, salt, sugar, vinegar and white pepper in a small bowl and set aside. Boil the noodles (fresh noodles for about one minute and dried noodles for two to three minutes, just until barely tender).
Rinse noodles in cold water and drain very well. Heat a wok or large sauté pan over high heat and add a tablespoon of oil to coat the pan. Spread the noodles in a thin, even layer on the pan and tilt the pan in a circular motion to distribute the oil; let noodles cook undisturbed to crisp the bottom layer evenly (it should take about three to five minutes for the first side).
Flip the noodles over with tongs or a large spatula and add another tablespoon of oil around the perimeter of the pan; let the other side crisp up. You want to just get an even, light crispiness and dry out the noodles during this stage. Set the noodles aside on a plate.
Reheat the pan over high heat; add a tablespoon of oil and the white parts of the green onions; cook, stirring, for about 15 seconds. Add the noodles back to the pan and toss them well, breaking up any clumps. Add the soy sauce mixture and toss continuously for a couple of minutes using chopsticks or tongs, keeping the heat on high.
When the noodles are uniformly golden brown, add the bean sprouts and the rest of the green onions and toss the mixture again for another one or two minutes until the bean sprouts just start to turn transparent (you want them cooked but still crunchy). Makes two servings.
Amish Egg Noodles
This is a simple side dish that kids will love.
4 Tbsp butter, divided use
4½ cups low-sodium chicken broth
1 chicken bouillon cube, or 1 tsp chicken bouillon powder or paste
12 oz extra-wide egg noodles
1 Tbsp chopped fresh parsley (optional, add it if you have some on hand, but I wouldn’t buy a whole bunch just for this)
Salt and freshly ground black pepper to taste
In a large saucepan, lightly brown two tablespoons of the butter over medium heat. Add the chicken stock and bouillon cube to the pan; increase heat to medium-high and bring to a boil, stirring until bouillon cube dissolves.
Add the egg noodles and return to a boil, then cover the pot and remove from the heat. Let the noodles sit for 30 minutes, stirring every 10 minutes or so. If you notice a lot of liquid left in the pot at the end of the 30 minutes, test a noodle to see if they’re done to your liking. If they’re not quite done return the pot to the heat until more of the liquid has evaporated and the noodles are done.
Once noodles are cooked to your liking drain any remaining liquid away. Stir in the remaining two tablespoons of butter and the parsley, then add salt and pepper to taste. You probably won’t need much salt because the bouillon is already salty, but this dish benefits greatly from lots of freshly ground pepper. Serve immediately; makes six servings.
Soba Noodles with Roasted Mushrooms, Broccolini & Kale
1½ lbs brown cremini or white button mushrooms, stems trimmed
8 oz buckwheat soba noodles
1 Tbsp olive oil
1 or 2 cloves of garlic, minced
1 Tbsp minced shallot
1 lb broccolini, stems trimmed and cut in half if large
5 stalks of kale, centre rib removed, cut into shreds
Salt and freshly ground black pepper
Glaze for mushrooms:
1 Tbsp canola oil
1 Tbsp rice vinegar
2 Tbsp honey
2 Tbsp soy sauce
Sauce for noodles:
¼ cup soy sauce
2 Tbsp olive oil
Juice of one lime
2 tsp Asian toasted sesame oil
1 Tbsp honey
1 tsp Sriracha (hot Asian chili sauce, use more or less according to taste)
1 tsp grated fresh ginger root
Chopped green onions and toasted sesame seeds to garnish
Preheat oven to 425º F and line a baking sheet with parchment paper. Wipe the mushrooms clean with a damp paper towel, cut each mushroom in half and place in a large bowl.
Whisk together the mushroom glaze ingredients and pour the glaze over the mushrooms; mix until all the mushrooms are evenly coated.
Pour mushrooms onto the lined baking sheet and roast for 15 minutes. Remove from oven and flip mushrooms with a large spatula, then roast for another 15 minutes. Meanwhile, cook soba noodles in a large pot of boiling, salted water until just tender, then drain thoroughly.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and shallot and cook for one minute; add broccolini, kale and salt and pepper to taste.
Stir-fry until vegetables are just tender, about five minutes. While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
Add cooked noodles to the skillet with the broccolini and kale; add the soba noodle sauce and stir until all the vegetables and noodles are evenly coated. Place portions of noodles and vegetables into individual serving bowls and top them with the roasted mushrooms. Garnish with sesame seeds and green onions; makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
