Noods 80 slurpable noodle recipes from Asia

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 Noodle Essentials 8

10

STir-frieD

46

SOup

82

cHilleD
106

aTSNi NT

126

baSicS

Index 142
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university students through the years of shallowerpockets. Flash-

fried into crinkling, shiny packages or twisted and folded by the

hands of masters, the world of noodles encompasses hundreds

of dishes and budgets, from bowls fit for a wedding to cheese

melted and mixed into the sweet , sweet MSG of a flavour packet.

This book is a small slice of a wide world, full of recipes from a

collection of chefs. These dishes’ origins are scatteredthroughout

Asia and include China, Japan, Korea, Vietnam, Thailand and

Malaysia.Food borders are amorphous, and some of these dishes

areshared among multiple countries with a common noodle

heritage; others have a hometown and specific story that brought

them to our tables. All of them are delicious.

When the days get colder

, the Soup chapter has bowls to lift

your spiritsantanmen
– a T (page 56) if you’recraving something

spicy
, or L (Vietnamese Hotpot; page 76) to gather round with
ẩu

friends. Start your day off right with the Stir-fried chapter and

whip up some Re gan mian (Hot dry noodles; page 24) or end a

night out with a beer and Pad kee mao ( Thai drunken noodles;

page 35). If the summertime heat’

s too much to be bothered, the

Chilled chapter’
s Zaru soba (Chilled soba; page 90) or

(Grilled pork and vermicelli noodle salad; page 103) might

nướng

be just the thing. And if you’re on a budget, short on time or just

have a craving, check out the Instant chapteromato

for T egg

noodles (page 108) and a Gong zai mein (HK breakfast; page 113).

Noods invites you to slurp your way through these er cipes and

many more. Stock up on noodles and visit old favourites, discover

new staples and enjoy a umami-filled exploration of your local

Asian grocer
.

N O O D S
 B E L A CA N

ThisstapleofPeranakanandMalaycuisineismadefromkril

(tinyshrimp-leikcrustaceans)thathavebeensalted,dried

andfermented,whichyieldsitsdeepsalty-umami
oastraw .T

belacan inadryfryingpanbeforeusingorf bestesul

r ts.

BONITO FLAKES

The bonito tuna is dried and then shaved, producing flak

es

that are smok

, y savoury and a staple of Japanese cuisine.

Add it to dishes or sprinkle it on top as a garnish and watch

it dance.

CHINESE BLAC K VINEGAR

Fem
r ented rice produces this vingear whose appearance

lives up to its name. Black in colour

s’,ti unique in smell and

flavour
. Slightly sweeter than other vinegars, it has a malty

taste and appears throughout Chinese cooking.

C H I N E S E S E S A M EASTE
P

Thoughs also
it’ made from sesame seeds, this paste is

much thicker than tahini. The seeds are toasted, which

createthe past
s nutty
,e’aromatic quality
.

DOUBANJIANG

N
A paste commonly used in Chinese dishes.s It’made with

fermented soybeans, broad beans and chilli. Some versions

are spi. Some

cy are not. Any version will mak
e your food

absolutely delicious.

DRIED SHRIMP

CommonacrossAsiancuisnies,sun-deridshrmi pearpopular

fotrheurinqiuetasethaptacksasweeutmamS.ihrunktothe

zseoiafthumbnaith,leiraflvoursiawhol
. eolagrter

FERMENTED SOY BEAN SAUC E

o aT jeow adds a salty kick to dishes. Also known as yellow

bean paste, this Thai condiment is made from soybeans that

are salted and left to ferment.

8
 in two forms: coarse chilli flakes or fine powder
.

GOCHUJANG

Gochujang is a spicy-sweet fermented chilli paste widely

used in Korean cuisiry

ne.itTonce and you’lleep
k it

stocked in your fridge for

.erv

MIRIN

A rice wine common in Japanese cooking, with an alcohol

contentlower than sake

. s ’ Mirin brings a sweeter note to

dishes with a subtle hit of tang.

MUSTA R D G R E E N S

owT types of preserved mustardgreens appear in this book:

suimiyacai (pickled and dried mustard greens) and zah cai

(pickled mustard greens). Both are made from the plant’

s

stem. The first is popular in Sichuan cuisine and adds a salty

crunch to dishes, used here in Dan Dan Noodles (page 14).

The second tastes similar but has a stronger flavour that

packs a lot of zing in a little bite.

SHAO
XING RICE WINE

This rice wine is key to Chinese cooking, used in dishes

ranging from soups to wontons. It adds a complexity to

dishes, introducing a rich, nutty flavour that creates a rich

depth in anything you add it to.

S H I C H I M I T O G A R AS H I

A Japanese spice mixture containing seven ingredients –

red chilli pepper

, sansho pepper
, hemp seeds or
and/
poppy

seeds, sesame seeds, ginger

, citrus peel and nori.s It’
a

welcome seasoning on ramen or rice dishes (or anything

else you’re inspired to sprinkle it on).

MAT A R I N D

Used dried, as a sauce, or in a paste: the pulp from the

tamarind fruit has many purposes.s It’popular across Asian

cuisines for the sour and sweet to tangy and tart flavours it

can add to a dish.

N O O D S