So it was noodle day. We cooked every kind of noodle you may be familiar with and some you may not be.
We made Chengdu Noodles using thin egg noddles. The dressing was made of peanut and sesame , etc.
There was the classic Pan Fried Chinese Egg Noodles with Beef and Broccoli. (Marinade–soy sauce, rice wine, sugar, toasted sesame oil, garlic, cornstarch, chx broth, gingerroot and scallion) The sauce uses some of these ingredients but you can cook the marinade and let it reduce and become the sauce I believe.
Some students made Japanese Udon, Vietnamese Rice Noodles Bun Salad with Beef, and still others made another favorite-Pad Thai. Three students made this and only one got the full thumbs up. They tasted good but were darker and so appeared slightly different from what we are used to. There is so much preparation. I could not see myself making this often. It has to be a special dish.
I made the Thai Shrimp with Bean Thread Noodles. This was fun. I had to soak the noddles in water first. Lets back up to the noodles preparation. I had to cut this hard as plastic noodles off of a bush and watch the pieces fly every which way and onto the floor–you could hurt someone’s eye if not your own with this. LOL Not to mention the clear nature, you can accidentally land a piece in someones dish without them knowing. SHHHHH–I won’t say a word if you don’t. 🙂 I also made the Japanese Cold Soba Noodles with Dipping Sauce. This exercise was purely to familiarize us with the noodle as no special preparation outside the normal boiling was performed.
So I was only able to take one shot as I forgot and had to take a picture of my portion to take home. You will see all the different ones though. There were 5-7 of them.
Noodles stir fried with almost anything is awesome. Try it. Tell me your favorite combination. Leave a comment as other people read and get ideas.
In the mean time, travel well (maybe to another area and go food shopping), eat well and enjoy life.
Ciao for now.