Stone - Noodles A Perfect Harmony of Food

Noodles

A Perfect Harmony of Food

By

Martha Stone

Copyright 2017 Martha Stone

Kindle Edition

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .

All ideas, suggestions and guidelines mentioned here are written for informative purpose s. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k. The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Boo k .

Table of Contents

Noodle must be in perfectly harmony with all the other ingredients so that the taste can develop in all senses and for all sensory emotions. This is true for a great chefs menu, and as you will find out, for this cookbook, too. Although cooking develops and evolves over time, the foundations remain the same in any restaurant you go to around the world.

The Chinese have been eating noodles for several centuries. Originally, born in northern China and arriving in the south following the Mongol invasions, noodles were mainly made with wheat flour mixed with water to form a paste. With this dough, the Chinese began to make noodles, steamed bread, and divine pancakes.

They also discovered that if they mix eggs with eggs, they would get egg noodle and if they rolled out the dough and cut it in a variety of ways, they could stuff meat and vegetable inside the pasta and cook by either steaming or frying. In several other parts of Asia, rice became the primary food. Even then, the rice flour was mixed with water to form a paste for making rice noodles, rice vermicelli, and Chinese ravioli dough.

When Marco Polo landed in China in the thirteenth century, he was intrigued by the unusual food of the Chinese, especially noodles. He took a sample and returned to Europe to introduce the basic food of the Chinese people to Europeans, and then the noodles became part of Italian cuisine, and after that, the whole of Europe. As we know, over the years, the Italians refined the Chinese recipe in making dry pasta and today the noodles became spaghetti, the Chinese ravioli were transformed to make the ravioli of today, and the imperial spring rolls turned into cannelloni.

Consumed for almost 2000 years, these little things made of wheat, bean flour, or rice can help you effectively participate in eating a balanced diet while helping you to lose weight.

Beyond their low caloric value, Chinese noodles possess significant strengths that can help you lose weight. Indeed, thanks to their good fiber content, their digestion is easy for the body and they have a good satiating power. In other words, you do not need to consume a lot to be satisfied and they stall the stomach rather well. Their consumption therefore makes it possible to avoid eating between meals. During a diet, that is an undeniable asset. In addition, Chinese noodles are good sources of magnesium and vegetable proteins, necessary for proper functioning of the body.

Of course, you can start eating noodles every day to lose weight. However, Chinese noodles can help you lose weight better, as long as you eat them moderately and prepare them without adding elements that could increase your caloric value.

So, lets begin, and enjoy every dish in the fabulous noodle cookbook.

A fantastic beef and noodle stir fry with so much flavor that you will adore-and its so easy to do. Rice stick noodles are wide, flat noodles made from rice flour. They must be softened by being soaked in boiling water before use. You can replace the coriander or mint with spinach leaves, too.

Servings:

Preparation time: 35 minutes

Ingredients:

• 1 cup of rice stick noodles
• 2 teaspoons of peanut oil
• 2 cups of beef eye fillet, sliced thinly
• 1 garlic clove, crushed
• 1 tablespoon of lemon grass, finely chopped
• 2 red chillies, seeded and sliced thinly
• 1/3 cup of lime juice
• 1 tablespoon of fish sauce
• cup of rocket leaves
• 1 cup of bean sprouts
• cup of fresh coriander leaves
• cup of fresh mint leaves
• 3 green onions, sliced thinly
• 1 cucumber, seeded, sliced thinly

Method:

• Place the noodles into a large bowl and cover with boiling water.
• Cover and stand for 5 minutes until tender and drain.
• Heat half of the peanut oil in a wok or large frying pan.
• Add the beef and cook until browned. Set aside.
• Add the remaining oil into the wok.
• Add the garlic, lemongrass, and chilli. Cook until fragrant.
• Return the beef and add the lime juice and fish sauce and stir fry until heated through.
• Add the noodles and stir fry until well combined.
• Add the coriander, mint, cucumber, and green onions.
• Stir in and serve immediately.

This dish is usually served as a snack or light meal. It may also be served as an accompaniment for any grilled meat or fish. Of course, if you do that please remove the beef strips. You can vary the vegetable depending on the season.

Servings:

Preparation time: 20 minutes

Ingredients:

• 12 oz. of egg noodles
• 3 tablespoons of vegetable oil
• 1 lb. of lean beef steak, cut into thin strips
• cup of green cabbage, shredded
• cup of bamboo shoots
• 6 spring onions, sliced
• cup of green beans
• 1 tablespoon of soy sauce
• 2 tablespoons of beef stock
• 1 tablespoon of dry sherry
• 1 tablespoon of brown sugar
• 2 tablespoons of fresh parsley, chopped

Method:

• Cook the noodles in a large saucepan of boiling water for 2 to 3 minutes.
• Drain well and rinse under cold water and drain again.
• Heat one tablespoon of vegetable oil in a preheated wok.
• Add the noodles and stir fry for 1 to 2 minutes. Remove the noodles and set aside.
• Heat the remaining vegetable oil in the wok.
• Add the beef and stir fry for 2 to 3 minutes.
• Add the cabbage, bamboo shoots, spring onions, and green beans.
• Stir fry everything for 1 to 2 minutes.
• Add the soy sauce, beef stock, dry sherry, and brown sugar and mix everything well.
• Stir the noodles into the wok, tossing to mix well.
• Transfer the food into a serving bowl and garnish with the parsley.

Carrots and orange have been combined in Oriental cooking since a long time ago; the juice of the orange segments will bring out the sweetness of the carrots. Hot or cold, it is a perfect accompaniment to any dish of your choice or even on its own.