Noods: 80 Slurpable Noodle Recipes from Asia features a delicious collection of noodles from China, Japan, Korea, Thailand, Malaysia, Singapore, and Vietnam. A few highlights include Cu Chao Mian, Kitsune Udon, Mul Naengmyeon, Mee Goreng Mamak, and Jjapaguri. I will also be sharing a recipe for Tomato Egg Noodles following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own.
Noods
Noods begins with a quick introduction and descriptions of a few essential ingredients to help get started before jumping into the noodles.
The recipes in this book were contributed by Billy Law, Jerry Mai, Aim Aris and Ahmad Salim, Sareen Rojanametin and Jean Thamthanakorn, Deborah Kaloper, and ArChan Chan with editing by Avery Hayes.
Chapters are divided according to the following: Stir-Fried, Soup, Chilled, Instant, and Basics.
The inviting photography is provided by Emily Weaving. Every single recipe (other than the basics chapter) is paired with a full page photo of the finished dish.
Measurements are listed in Metric and US Customary. Titles are written in the romanized version of the original language. Each recipe has a short headnote with background information, yield, ingredient notes, and serving ideas.
Tomato Egg Noodles
During the summer, Xi Hong Shi Chao Ji Dan (西红柿炒鸡蛋, Chinese Stir-Fried Tomato and Eggs) is a favorite of mine and I loved seeing those same flavors paired with noodles in this recipe for Tomato Egg Noodles.
Fresh Shanghai lamian noodles (or other available thick white noodles) are cooked just until tender, then paired with a lightly scrambled egg and tomato sauce.
Adjust the salt and pepper to taste before serving the sauce over the noodles with a sprinkling for thinly sliced green onions for garnish.
A Few Tips
Make sure the wok is thoroughly heated before adding the eggs and then the tomatoes. This will help the ingredients cook quickly and develop the perfect texture.
If using dried noodles, they will need to be boiled for a few minutes longer.
After cooking and draining, toss the noodles with sesame oil to prevent sticking while preparing the rest of the ingredients.
Dark Soy Sauce is also known as sweet soy sauce, black soy sauce, or thick soy sauce. It is available in markets with East Asian ingredients or online.
More Noodles
I also made Kare Udon, Zaru Soba, Gong Zai Mein, and Cheese Ramen.
The Kare Udon was such a delicious and comforting meal. Thick udon noodles are paired with thinly sliced pork in a fragrant, mild curry sauce.
The Zaru Soba recipe comes from the chilled chapter and is definitely perfect for hot summer days. Soba noodles are boiled until tender, then drained, rinsed, and chilled briefly in ice water. They are paired with a Dashi-based dipping sauce along with grated daikon, green onions, and seaweed flakes.
I was particular drawn to the Instant chapter for quick and easy meals while doing the review. The Gong Zai Mein was another favorite. In this Hong Kong breakfast dish, chicken flavored instant noodles are paired with pan-fried spam slices and a fried egg for a wonderful start to the day.
The Cheese Ramen is also from the Instant chapter. Shin Ramyun instant noodles are cooked until just tender, then simmered briefly with the chili powder and dehydrated vegetable sachets, milk, and American cheese slices until thick and creamy. It is served with parmesan and finely sliced green onions.
Noods is a great pick for those interested in noodle dishes from across East and Southeast Asia. The yield is mostly for 1-2 people with some recipes made for 4-10 servings. Most of the noodles I tried came together in less than 20-30 minutes. A few others require a longer list of ingredients or more time for simmering.
Many of the ingredients are readily available in larger American grocery stores. A few items that may require further searching include dark soy sauce, star anise, Sichuan peppercorn powder, Shaoxing rice wine, dried wood ear fungus, coconut sugar, lap cheong, Thai basil, sudachi, dried shrimp, and more.
Tomato Egg Noodles Recipe
Excerpt from Noods
Tomato Egg Noodles
Ingredients
- 150 grams (5 1/2 ounces) fresh Shanghai Lamian noodles or other thick wheat noodles
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 eggs beaten with a pinch of salt
- 1 garlic clove finely chopped
- 1 tomato diced
- 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- Ground white pepper to taste
- 1 teaspoon chicken bouillon
- 125 milliliters (1/2 cup) water
- 1 spring (green) onion green part only, finely sliced
Instructions
- Bring a saucepan of water to a rolling boil over high heat.
- Cook the noodles for 2 minutes, drain and transfer to a serving bowl.
- Drizzle with the sesame oil, stir well and set aside.
- Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over high heat until smoking hot.
- Pour the beaten eggs into the pan, stir with a spatula and as the egg cooks, separate it into big chunks. Cook for another minute, then transfer to a plate and set aside.
- In the same pan, heat the remaining oil over medium-high heat.
- Add the garlic and stir-fry for 15 seconds, then add tomato and stir-fry until it softens, about a minute.
- Add the light and dark soy sauces, white pepper and chicken bouillon, stir-frying for 10 seconds to mix well.
- Add the egg and water, stir occasionally and let simmer until the sauce thickens, about 2 minutes.
- Pour the tomato egg sauce over the noodles and garnish with spring onion to serve.
Janessa
Yum! These noodles look unlike anything I have ever made before.