Tag: noodles
Imbakbaka (Libyan Chicken and Pasta)
Imbakbaka (Libyan Chicken and Pasta)
This is the first Libyan recipe on stonedsoup.net; and it is probably the most commonly eaten home cooked dish: imbakbaka. With Italy having a huge influence over Libyan cuisine, this dish has the essence of the classic Italian dish, minestrone. Imbakbaka is really the Libyan version; much less soupy. Chicken pieces are seared then braised in a tomato based broth with a large variety of spices used in a plethora of North African dishes: coriander, cayenne, cumin, caraway, paprika, turmeric, to name a few. Then dry pasta is added, soaking up the remaining broth. This version of imbakbaka is fairly spicy with the cayenne and jalapeños, so adjust accordingly to your spice level.
Servings: 4
Ingredients
- 4 bone in chicken thighs
- 1 lb dry pasta shells, penne, gemili
- 3 tbsp vegetable oil
- 1 medium onion diced
- 6 garlic cloves minced
- 3 tbsp tomato paste
- 2 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp ground caraway seeds
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/4 tsp ground turmeric
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 1 large jalapeños thinly sliced
- 8 cups boiling water
Instructions
- Heat up the vegetable oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add the chicken to the pan. Brown for 5 minutes on each side.
- Turn the heat down to medium. Add in the garlic, tomato paste, and all of the spices. Cook for 3 minutes.
- Pour in the boiling water. Simmer the chicken for 45 minutes on medium low heat.
- Stir in the pasta and jalapeños.
- Simmer for 20 minutes until the pasta is cooked through.
Belecan Stir Fried Noodles
Belecan Stir Fried Noodles
There’s a little bit of everything in these Indonesian stir fried noodles. Jumbo shrimp, fish balls, pork liver, water spinach, eggs, and tomatoes are stir fried with Chinese egg noodles in a sweet/spicy/umami flavored sauce made from belecan shrimp paste, chili paste, kecap manis, and soy sauce. You can simply just use shrimp with the noodles if you aren’t “adventurous” enough to add fish balls and pork liver. But I think they’re an important part of the flavor.
Servings: 2
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tbsp belecan shrimp paste
- 3 tbsp chili paste
- 6 jumbo shrimp peeled and deveined
- 1/4 lb pork liver cubed
- 5 fill balls sliced
- 1/2 lb water spinach or regular spinach
- 1 tomato sliced
- 2 large eggs
- 2 tbsp kecap manis
- 2 tbsp light soy sauce
- 1/4 cup hot water
- 12 oz Chinese egg noodles prepared according to package directions
- 1 cup bean sprouts
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the garlic for 30 seconds.
- Add in the chili paste and belecan. Cook for 3 minutes.
- Add in the shrimp, fish balls, and pork liver. Cook for 30 seconds.
- Add in the spinach and tomatoes. Cook for a couple of minutes until the spinach starts to wilt.
- Push everything to one side of the pan. Crack in the eggs and let set for 30 seconds. Fold the protein and vegetables over the eggs and break up.
- Stir in the soy sauce, kecap manis, and water. Toss in the noodles. Cook for 1 minute.
- Turn off the heat. Toss in the bean sprouts.
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Kwe Tiau Radna (Thai Stir Fried Gravy Noodles)
Radna is a Thai-style gravy noodle dish that’s not as well known as pad thai or pad see ewe, but is equally just as good. Rice noodles are stir fried then topped with a meat gravy with gai lan. You can use beef, pork, or chicken as your protein. Make sure to use the right stock according the meat you use. My favorite part of this fish is the chili vinegar sauce that adds a sweet/sour/spiciness to the dish.
Servings: 4
Ingredients
- 1 lb dried flat rice noodles
- 1/4 cup vegetable oil
- 3 tbsp garlic minced
- 1 lb boneless skinless chicken thighs thinly sliced
- 1 tsp sugar
- 1 lb gai lan
- 1 tbsp fermented soybean paste
- 1 tbsp soy sauce
- 1 1/2 tbsp fish sauce
- 1 1/2 tbsp rice vinegar
- 1 1/4 cup chicken stock
- 1 tbsp cornstarch
- 3 tbsp water
- black and white pepper to taste
Chili Vinegar Sauce
- 1/2 cup rice vinegar
- 3 tbsp sugar
- 1 bird’s eye chili thinly sliced
Instructions
- Mix together the rice vinegar, sugar, and birds eye chilies. Set aside.
- Soak the rice noodles in hot water for 30 minutes.
- Heat up 2 tbsp of cooking oil in a large sauté pan or wok over high heat. Sauté the rice noodles for 3-4 minutes in 2 batches. Set them aside.
- Add in the rest of the cooking oil. Sauté the garlic for a minute.
- Toss in the chicken. Season with the sugar. Sauté for 5 minutes until the chicken is cooked through.
- Add in the gai lan. Stir fry for 2 minutes.
- Add in the soybean paste, soy sauce, fish sauce, rice vinegar, and chicken stock. Bring to a simmer.
- Make a slurry with the cornstarch and water. Stir that into the sauce and allow to thicken.
