Tag: noodles
Salmon Rice Noodle Soup
Salmon Rice Noodle Soup
Noodle soups are extremely popular all over Taiwan. Salmon noodle soup is a common soup that is low in fat and very easy to make. The stock is simply sautéed ginger, shallots and green onions simmered with water and bonito flakes for an hour. The stock is then strained. Salmon is added to the stock, then simmered until cooked through. The stock is ladled over rice noodles and fried shallots.
Servings: 2
Ingredients
Stock
- 2 tbsp vegetable oil
- 4 green onions chopped
- 4 tbsp ginger minced
- 1/4 cup shallots sliced
- 1/4 cup bonito flakes
- 1/2 gallon water
Noodle Soup
- 2 bunches rice noodles prepared according to package directions
- 1 lb salmon fillets cubed
- 1/2 cup fried shallots
- 1 tsp salt
- 2 tsp sesame oil
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the ginger, shallots, and green onions for 5 minutes.
- Pour in water. Add in the bonito flakes. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Strain the stock and continue to simmer.
- Add in the salmon and salt.
- Simmer for 5 minutes until the salmon is cooked through.
- Place 1 portion of the rice noodles in the bottom of a bowl. Top with a 1/4 cup of fried shallots. Drizzle over a tsp of sesame oil.
- Ladle over the stock and salmon.
Macaroni Bechamel
Macaroni Bechamel
Egyptian-style macaroni bechamel is influenced by the the Greek version that we know as pastitsio. With Greece being across the Mediterranean Sea from Egypt, it makes complete sense. This ultimate comfort food consists of macaroni tossed with a bechamel sauce. It is layered in a baking dish, with the center being a tomatoey ground beef layer. The whole dish is topped with more bechamel and is then baked in the oven.
Ingredients
Pasta
- 1 lb macaroni prepared according to package directions
- 2 tbsp vegetable oil
- 1 medium onion diced
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 tsp chili powder
- salt and pepper to taste
Bechamel
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1 large egg beaten
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the ground beef and brown for 8 minutes.
- Mix in the tomato paste and chili powder. Cook for 4 more minutes. Season with salt and pepper. Set aside.
- Melt butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the heavy cream. Whisk away any lumps of flour.
- Season with thyme, nutmeg, salt, and pepper. Cook for 5 minutes until the bechamel thickens. Take off the heat. Whisk in the beaten egg. Set aside.
- Mix half of the bechamel with the cooked macaroni.
- Preheat the oven to 350 degrees. Grease a 9”x13” baking dish. Pour in half of the macaroni.
- Spread the ground beef evenly over the top.
- Place the rest of the macaroni over the top.
- Pour the rest of the bechamel over the macaroni.
- Bake for 30 minutes. Let rest for 15 minutes before serving.
Beef Noodle Soup
Beef Noodle Soup
Beef noodle soup is considered the national dish of Taiwan. It is so popular that there is an annual Beef Noodle Festival in Taipei where chefs compete for the title of best beef noodle soup in Taiwan. The soup consists of beef and tomatoes with a variety of spices braised for long periods of time, served over wheat noodles and topped with chopped green onions and cilantro. It also contains some type of vegetable, usually bok choy, gai lan, or pickled mustard greens.
Servings: 4
Ingredients
Spice Bag
- 2 whole black cardamom
- 2 bay leaves
- 2 star anise
- 2 slices Chinese licorice
- 1 tbsp Sichuan peppercorns
- 1 tbsp goji berries
- 1 tsp fennel seeds
Beef Noodle Soup
- 1 1/2 lbs boneless beef shank meat cut into small pieces
- 6 tbsp vegetable oil
- 2 heads garlic peeled
- 3” ginger sliced
- 1/2 large onion sliced
- 5 green onions chopped
- 3 tbsp spicy bean paste
- 2 tbsp rock sugar
- 1/2 cup light soy sauce
- 1/2 cup shaoxing cooking wine
- 1 tbsp dark soy sauce
- 2 large tomatoes chopped
- 2 tsp beef bouillon
- 3 quarts water
- baby bok choy 1 per serving; blanched for 2 minutes
- wheat noodles fresh, frozen, or dried; prepared according to package
Garnish
- green onions chopped
- cilantro chopped
Instructions
- In a large pot over medium heat, lightly dry toast all of the spice bag ingredients for 2 minutes until aromatic.
- Let cool. Place in an empty tea bag and set aside.
- In the same pot, bring some water to boil. Add the beef shank meat in and blanch for 1 minute.
- Strain the meat and set aside.
- In the same pot over medium high heat, add in the cooking oil. Sauté the green onions, garlic, ginger, and onion for 2 minutes.
- Add in the bean paste and rock sugar, sautéing for 1 minute.
- Pour in the soy sauces and cooking wine.
- Add in the beef, tomatoes, and bouillon. Cook for 5 minutes until the tomatoes soften.
- Pour in the 3 quarts of water and add the spice bag. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
