How to season noodles – Italian cuisine – Italian Cuisine

How to season noodles - Italian cuisine

Soups, saucers of the sea but also vegetarian or with red or white meat: spaghetti from the Orient are a white canvas of condiments, you just have to choose your favorite

They look like spaghetti, but they are not: i noodles are the pasta that comes from the east and that lends itself to any type of seasoning, a bit like our flag dish. Meat, fish or vegetables, the possibilities are endless, but if your imagination is latent and you don't have creative flashes, here's how to season noodles easily and tasty.

Steaming soups

The nice thing about noodles is that they can be eaten both dry and in broththus becoming a real comfort food. You can try doing the ramen, super trendy dish in this period, or one noodles, chicken and avocado soup.
If you want to go on a palatoin Vietnam, you can prepare a simplified version of the Pho, typical soup often used even after an evening in which it has gone too far with alcohol. Cook according to the instructions of the rice noodles, drain them and keep them aside. Brown in the olive oil of the chicken nuggets with salt and pepper until golden brown. Once cooked, remove them from the pot, add more oil and fry garlic and fresh ginger. Gradient with chicken broth, Hoisin sauce and fish sauce, bring to the boil, lower the heat and simmer for 10 minutes. Add noodles, chicken, thinly sliced ​​onion, bean sprouts, fresh coriander, green pepper and lime.

How to season noodles with fish

Shrimp or white fish and many spices, this is how we are used to seeing them in the sea version. Prepare the shrimp baked, seasoned with salt, oil and pepper, for a few minutes. In the meantime, cook your favorite noodles – rice, soy, buckwheat … – and prepare the dressing with soy sauce, peanut butter, olive oil and sesame oil, honey, brown sugar and chilli pepper. Once all the ingredients are ready, quickly sauté them in the wok with carrots, peanuts and spring onion.
The white fish, cut into cubes and stir-fried, it is very good with ginger, broccoli, peas and a sauce made from rice wine, soy sauce and honey.

The vegetarian version

In this case fantasy has no limits: use i noodles you prefer e sauté them in the wok with the vegetables you love most (or trivially you have available), making them remain beautiful crisp and colorful. Ginger, garlic, sesame or peanut seeds, soy sauce or sesame oil and coriander they are also the suitable ingredients to give an extra touch to the dish.
If you prefer an even richer version, why not try i Thai noodles with omelette, sesame and almonds?

Meat based

The principle is always the same: red or white meat cut into morsels, vegetables and other condiments, all sautéed in the wok with the chosen noodles.
A version with the Red meat and with mushrooms, broccoli, carrots, previously cooked for 3-4 minutes and then made to go with the noodles, strips of beef cooked separately and a sauce based on soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, black pepper and chilli pepper.
If you prefer the chickeninstead, sauté it with salt, oil and pepper and combine it with pred eperons, broccoli and mushrooms, always blow up the wok with a little oil. Prepare one sauce with chicken broth, corn starch, soy sauce and ketchup, cook in a pan with noodles and seasonings and serve with a drizzle of raw sesame oil.

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