Wood - A Must Have Noodle Recipe Book: A Collection of Easy, Quick and Tasty Dishes for Lazy Days and Noodle Lovers

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Table of Contents

There is nothing more desirable than a bowl of hot noodles! Noodles are a perfect meal for any hour of the day and can be prepared by anybody irrespective of cooking skill. A bowl full of delicious noodle recipes, this cookbook offers handpicked noodle recipes from all around the world. Along with the step-by-step methods and precise ingredients to get the same exact taste as a restaurant. There are noodle recipes for both traditional styles and innovative styles.

With the assistance of this cookbook, you can make a delightful collection of 30 unique recipes to satisfy your craving for mouth-watering noodles. When you enjoy a feast in a blink, noodles are your choice - instant, full-filling and absolutely delicious. This cookbook will show you how you can make scrumptious noodles quickly with limited ingredients and how you can take your noodle game to the next level which you never thought.

Many different types of noodles have been explained below:

Udon Noodles

Udon noodles are the thickest sort of noodles. The white, wheat-based noodles are frequently enjoyed in chilled form and dunked in sauce or served in a stock soup. You can eat the noodles with delicately cut onions and maybe a cut of daikon. The origin of these noodles is known to be from China.

Ramen Noodles

This is one of the most well-known types of noodles and very delicious. These wheat-based noodles are a little yellow colored. The mixture is made from salt, wheat flour, water, and alkaline water. They are very famous for their beautiful wavy shape. The origin of these noodles is known to be from Japan.

Shirataki Noodles

These noodles have ascended outside of Japan and a weight reduction food due to their low caloric properties. These thin noodles are produced using konjac and sweet potato. They are also loaded with dietary fiber while low in carbs and calories. They do not have a lot of flavors, so they are exceptionally easy to cook, as you can add them to anything. The origin of these noodles is known to be from Japan.

Soba Noodles

They are also called buckwheat noodles and are normally made with a combination of wheat flour and buckwheat flour. In the event that you are celiac, make sure to search for 100% buckwheat noodles. The origin of these noodles is known to be from China and then they travelled to Japan where they got famous.

Glass noodles

Glass noodles are produced using vegetable starch most ordinarily yam, and less frequently mung bean, or pea. They are semi-clear when dry. Glass noodles are genuinely glass-like and clear when cooked. The origin of these noodles is known to be from China.

Rice noodles

Basically, rice noodles are made of two primary fixings that are water and rice flour. You just need to put them together in a formula. They are very healthy and taste extremely delicious in soups, curries and with any dips. The origin of these noodles is known to be from China.

All types of noodles are boiled in a similar manner that is mentioned below or the noodle packs also have the instructions to boil the noodles.

• Take a pan.
• Add water to the pan.
• Boil the water and add the noodles to the boiling water.
• Boil for about seven to eight minutes or until they turn soft.
• Drain the water.

This cookbook contains 30 recipes using different types of noodles. You are all ready to cook with this cookbook by your side. So, turn the page and enjoy!

Real chicken noodle soup is made from real chicken stock, with real chicken pieces and the freshest egg noodles you can lay your hands on.

Serving Size:

Cooking Time: 30 minutes

Ingredients:

• 1 teaspoon salt
• 1 egg white, lightly beaten
• 2 teaspoons cornstarch
• 2 (6-ounce each) chicken breasts, cut into thin strips
• 8 dried shiitake mushrooms, soaked
• 11 ounces fresh flat egg noodles
• 1 tablespoon peanut oil
• 3 ounces bamboo shoots, cut into thin matchsticks
• bunch choy sum (flowering cabbage) leaves, roughly chopped
• 3 spring onions, cut into 1 in lengths
• 2 tablespoons light soy sauce
• 1 tablespoon shaohsing rice wine, or dry sherry
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 8 cups chicken stock, simmering

Instructions:

Combine teaspoon of salt, egg white and cornstarch in a bowl, add chicken and toss to coat. Leave for 20 minutes to velvet the chicken. Drain mushrooms, remove stems and slice caps finely.