Delicious Squid With Chinese Noodles Recipe

Squid probably ranks second to fish when it come to seafoods popularity. Squids are cephalopod mollusks and are packed with minerals and calcium that aids building bones and teeth just like shrimps and fish. They shoot black ink when they are evading predators and have tentacles and a bird-like beak. Finding good quality squid is quite easy. Good squid smells like the sea and is never strong nor smells fishy and the membrane covering it is not pink or purple but gray.

Noodles too are packed with lots of healthy stuffs that our bodies need. It is also known that noodles are low in calories. Noodles has been around with us for many years and has been loved by many people from different walks of life all over the globe. It is a staple food for many countries for hundreds of years. It is said that noodles originated from from China several thousands of years ago and spread all through out the world.

Many people loves eating squid and so is eating noodles. It is very easy to combine both and prepare a delicious healthy dish. If you love eating squid and noodles, I suggest that you try this nutritious and delicious recipe. The ingredients are easy to get and are quite common. The preparation is not that difficult to do and doesn't require a lot of time.

Ingredients:

Squid With Chinese Noodles Recipe (for four)

- Twelve squids

- Four garlic cloves

- Flour

- 100 grams of Chinese noodles

- Six springs of chives

- Some olive oil

- Modena vinegar

- Parsley

- Salt

Preparation:

- Cut and clean the squid. Cut the fins and tentacles and stuff them inside the squid.

- Roll the squids through flour, add salt. Pour cooking oil in the frying pan, add garlic cloves and squids and fry.

- Cut the noodles in eight centimeters strips and separate them in four piles. Bond each pile with a chive sprig then fry them in a frying pan with plenty of oil.

- Arrange the squids around the plate with the noodles positioned at the center. Pour a little amount of cooking oil in a bowl, add two tablespoons of modena vinegar and seasoned the squids.

- Decorate with parsley

- If you do not have chives to bind the noodles, you can use green part of leek sliced in thin strips.

Serve hot and enjoy.

Where and How to Buy Low Carb Asian Noodles

The word is out! Low carb Asian noodles: the next best way to lose weight quickly and naturally boasting some pretty spectacular properties.

But if they are this good how easy is it to get ones' hands on them?

Purchasing Asian noodles is not difficult I here you say. Almost every store has Asian or Chinese noodles for sale right? Wrong!

Many of the Chinese noodles mass marketed in stores today are in fact wheat-based noodles. Check the list of ingredients used. Wheat or flour will often be listed. These noodles are often locally produced, and marketed as Chinese, instant or two minute noodles. These often contain up to 30g of carbohydrates to a 70g serving so they are definitely not low carb noodles. Zero carb noodels are mande from the amororphophollus konjac plantroots.

Low card Asian noodles are marketed as Shiratake or Tofu Shirataki noodles. They are available in most health stores or Asian markets. Alternatively there are many online suppliers that will ship these for you.

When do you buy these noodles?

Asian noodles are consumed in vast quantities, as it is one of the food staples of the Asian diet. So no matter where you purchase them they should still be relatively fresh. Even though they have a shelf life of up to a year if stored at room temperature, it is best to purchase them on an as required basis. They are available throughout the year.

They smell funny...

It is normal to be put off by the slight fishy odour of the water the noodles are packaged in. This is why rinsing them first in cold and then hot water is advised before use.

They feel funny...

Shirataki noodles are slightly rubbery in texture; this is due to the gel like substance they are made of. Tofu Shirataki noodles are higher in protein and have a more pasta like texture, however they can become very "chewy" when overcooked

But aren't they off?

Both wet variants of Shirataki and tofu Shiratake noodles are packaged in a fluid. It is the best way to naturally preserve them. This fluid however should be clear. If at any stage this fluid becomes cloudy the noodles should be considered as spoilt, and should not eaten.

So if they are not made of wheat, what are they made of?

Low carb Asian noodles are made using the potato or yam like roots of a plant known as the Devils tongue or Kojac.

This plant grows from fibrous tubers that are harvested and dried before use. It is used in Asian diets much as one would use potatoes in the western diet.

These roots unlike potatoes is low in carbohydrates and high A natural water-soluble dietary fibre known as Glucomannan. The root of the Kojac plant contains roughly 65% Glucomannan when dried of this 40% is gum. And it is this fibre that renders the noodles a miracle low carb food source.It is also the fibre that has seen low carb noodles listed as a low glycemic index food. Glucomannen is also marketed as a diet supplement.

When buying your low carb Asian noodles be sure to check the list of ingredients. If wheat or flour is listed you are not dealing with the bona fide low carb noodles.

Different Types of Noodles For Tasty Soup Recipes

There are lots of kinds of noodles and you could use any of them in a soup recipe, depending on what kind of soup are making and what other ingredients you are going to use. For a traditional chicken noodle soup recipe, for example, you might choose egg noodles but you could substitute another kind of noodles if you wanted to.

Noodles Made from Egg

Egg noodles are very popular and they feature in a lot of Asian recipes, as well as in soups like chicken noodle soup. Egg noodles can be dried or fresh, round or flat and thick, medium or thin. They have to be cooked in boiling water. If you are making a chicken noodle soup recipe or something similar, use fresh egg noodles rather than dried ones for the best results.

Hokkien noodles are made from wheat flour and egg and these are yellow and thick. You can find them vacuum-packed or fresh in Asian grocery stores. Ramen noodles are the Japanese equivalent to Chinese egg noodles. "Ramen" actually means Chinese noodle. Ramen noodles are thin and you need to keep them in the refrigerator until you use them.

Other Kinds

Rice stick noodles are flat and translucent. You can use them in salads or soup recipes and you have to soak them in warm water before using them. Fresh rice kinds can be thick or thin and they are steamed and oiled, then packaged. Do not refrigerate fresh rice or they will become hard. Dried rice vermicelli are thin and white. They are good at absorbing flavors from other foods.

Wheat flour noodles like udon noodles are Japanese in origin and these need to be boiled, and then added to soup recipes. Soba noodles can be made with buckwheat or wheat flour.

Mung bean thread vermicelli are also known as glass noodles or cellophane noodles and these are made from mung beans. They need to be soaked and drained before being added to recipes.

How to Make Easy Beef Noodle Soup

The following recipe makes enough beef soup to serve a family of four. For this soup, you can use beef-flavored ramen noodles, which come with a seasoning packet. If you prefer, you can use another type of noodles and add some extra soy sauce to the soup instead of the seasoning packet. For a chicken noodle soup, substitute three boneless chicken breasts for the beef and use chicken flavored pasta.

You will need:

1 lb ground beef
1 teaspoon ground ginger
1 chopped onion
6 oz beef-flavored ramen noodles
1 head chopped Chinese cabbage
4 cups water
2 minced cloves garlic
2 tablespoons soy sauce
2 teaspoons vegetable oil

How to make it:

Brown the beef in a skillet, then drain off the fat. Put the browned beef in a big pan and add the garlic, ginger, and onion. Add the water and bring the mixture to a boil.

Stir in the Chinese cabbage, turn the heat down, and simmer the beef soup for three minutes. Stir in the ramen noodles and simmer until the vegetables are al dente and the noodles are soft. Stir in the oil, seasoning packets and soy sauce, and serve the soup hot.

tin bistro japanese noodles

tin eating noodles in koriyama, japan



http://www.youtube.com/watch?v=2ZQW2nAYDrg&hl=en

Skinny Noodles and Shirataki Noodles

Skinny Shirataki Noodles are said to be the best food for those who are on a diet. You must have heard claims that they contain absolutely zero fat, zero calories, zero cholesterol, and zero sodium. Is that really true? You must be thinking that it's too good to be true! Let us find out.

Although the shirataki has an identical resemblance to noodles, it isn't exactly that. In fact, this noodle-like product is made from the starch obtained by the stem of the Konjac. Konjac is a plant from the potato family found mainly in Japan. Shirataki means "a white waterfall" in Japanese language. It consists of almost only water and Glucomannan, which is a soluble dietary fiber. Since it does not consist of anything else, it does not contain any calories.

The dietary fiber or roughage is a very important part of our diet. However, it is of no nutritional value, as it cannot be digested by the body. It is useful in thickening the food during the process of digestion and for adding bulk to it while excretion. Occasional consumption of roughage in very large quantity helps the removal of toxic substances that might be accumulated in a person's digestive system. It is interesting to note that, in 1977, a Special Committee comprising US senators regarded the lack of roughage in dietary intake as a major cause for many diseases in the American population. These diseases include stones, heart strokes, cancer, obesity, and even diabetes.

Its basic composition is what makes skinny shirataki noodles ideal for those who are struggling with obesity, those following a diet plan, or even those who are having heart complications. These noodles are extremely low on carbohydrates. They are perfect and ideal for consumption by all age groups. They are a very popular substitute of pasta that can create complications for people with digestive issues. You can use these noodles with your regular pasta sauce and other ingredients.

The skinny shirataki noodles have been an inseparable part of the Japanese kitchen since thousands of years. Even in earlier times, it was known for its health benefits. In earlier times, the Japanese doctors suggested that they were an excellent agent for detoxification. The consumption of these noodles was believed to be helpful in cleansing the alimentary canal and every other organ associated with digestion. Modern science also compliments these ancient beliefs by confirming the skinny shirataki noodles to be an ideal diet for diabetic patients.

The skinny shirataki noodles are not only free from cholesterol, but also do not allow the existing sugar in our body to enter the blood stream. Not to mention that they also interfere with the Bile acids that are produced in our body, thereby destroying the excess cholesterol. It is now scientifically proven and clinically established that these noodles will help you stay skinny. Its use is imperatively recommended to people suffering from obesity. Reach out for a cooking book immediately and learn how you can make delicious and healthy vegetable soups and other dishes with these noodles.

Japanese Fried Pork and Noodles Recipe

Preparation time: 30 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients for japanese fried pork:

1 tablespoon oil
150 g (5 oz) pork loin, thinly sliced
5 spring onions, cut into short lengths
1 carrot, cut into thin strips
200 g (6 1/2 oz.) Chinese cabbage, shredded
500 g (1lb) Hokkien noodles, gently pulled apart to separate
2 tablespoons shoshoyu
1 tablespoon Worcestershire sauce
1 tablespoon mirin
2 teaspoons caster sugar
1 cup (90 g/3 oz.) bean sprouts, scraggly ends removed
1 sheet toasted nori, shredded

Directions for japanese fried pork:

1. When you will want to try this recipe, just follow this small guidelines. First heat the oil in a large wok over medium heat. Then stir-fry the pork, the spring onion and the carrot for about 1-2 minutes or so, or until the pork begins to change colour.

2. Then add the cabbage, the shoshoyu, the mirin, the noodles, the Worcestershire sauce, the sugar and 2 tablespoons water. Cover them and cook for about 1 minute or so.

3. After that, add the bean sprouts and toss them well to coat the vegetables and the noodles in the sauce. It should be served immediately, sprinkled with the shredded nori.

Nutritional Value for Japanese fried pork:

Protein 25 g;
Fat 8 g;
Carbohydrate 93 g;
Dietary Fibre 5.5 g;
Cholesterol 40mg;
Energy 2300kJ (550cal)

Hints for Japanese fried pork:

1. Finely shred the Chinese cabbage with a large, sharp knife.
2. Use your fingers to remove the scraggly ends from the bean sprouts.
3. Stir-fry the pork, spring onion and carrot until the pork just changes colour.

Noodles and More at Noodle Bar - Restaurants in Hyderabad

What you see - simple but elegant and small, but large, the Noodle Bar in Hyderabad Central offers much more loads of pasta dishes. Now it seems a restaurant in the lobby of modest size, but will say "looks can be deceiving" , proves to be the right place with this! Because soon you will learn that the three series of restaurants - Bombay Blue, Noodle Bar and Copper Chimney - one family are in possession of a neighbor, and under theBlue Foods banners.

In none of these three restaurants, where glass acts as a partition, and you, by all means the feeling of being in a great restaurant to get there. Although the kitchens are separate, since they serve different cuisines, the bar is common to all three. The bar serves cocktails, alcoholic cocktails and alcohol.

What you get - usually serves lunch and dinner at the Noodle Bar offers Thai, Japanese, Chinese and otherOriental cuisine and is quite vast with both the starters as well as the main course. One good thing about the menu is that it is self-explanatory. If the quaint names of some of the dishes make you wonder, then the accompanying description give you a lucid account of what to expect.

Try their special Tom Yam Thai (Thai soup with noodles, veggies and wantons) and dim sums for starters. Another specialty of the place is the Teppanyaki sizzlers. Try these out if you would like to get an idea of the Japanese style of cooking. These are available in both the vegetarian and the non-vegetarian variety.

If you, however, are of the kinds who prefers to stick to what you usually eat then go ahead and get your own choice of tossed noodles made. The servings here are (more than) sufficient for one person. Otherwise the Noodle Bar Signature - a combo of rice and noodles with vegetables - can stand as a meal in itself. By the way, there is no better way of ending it than with the sizzling brownie here. A scoop of vanilla ice cream topped with heavenly hot chocolate fudge is how we would define it.

The verdict - If your craving for a perfect Chinese luncheon has remained unfulfilled of late, then Noodle Bar is a good and a gratifying option. Veggies have enough to choose from over here even though it serves non-vegetarian food as well. You need not wait long for your meal to arrive here. Hospitality, in fact, may just become another reason for you to step in again. All in all, a great way to end your shopping endeavor at Hyderabad Central.