Noodles

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Serves 4 4  braised short ribs with sauce, meat removed from the bones and shredded   Salt and pepper, to taste  1  package (1 pound) wide egg noodles  1  tablespoon butter  1. Set the oven at 375 degrees. In a baking dish, place the short rib meat and sauce. Cover with foil and reheat in the oven for 15 minutes. 2. Meanwhile, in a large pot of boiling, salted water, cook the noodles, stirring occasionally, for 5 minutes or until tender.

I would like to think people are essentially generous, forgiving, and good-willed. The case of Patricia Yeo supports this. The chef ran the lauded AZ in New York, then went on to less-noteworthy ventures in that city. She arrived in Boston in 2009 to head South End restaurant Ginger Park. When it was at its best, the food was excellent — little plate after little plate of bold tastes from all over Asia. After Ginger Park closed, Yeo moved on to Om, teaming with owner Solmon Chowdhury.

Serves 4 Author Eileen Yin-Fei Lo writes that "simply because of its length, the noodle represents longevity, and noodles are served at all occasions that relate to long life. " She says that the Chinese believe that noodles are easier to digest than bread. NOODLES 5 ounces soybean sprouts 1 1/2 teaspoons salt 1/2 pound long fresh egg noodles 1. Bring a large saucepan of water to a boil.

Serves 4 Curly ramen noodles (chuka soba), come dried in compact squares or nests. You can also use 1 pound of thin fresh Chinese noodles in this Japanese dish. 3 cups beef broth 2 cups water 2 tablespoons soy sauce 4 scallions, cut into 4-inch lengths and smashed 1 piece (1 inch) fresh ginger, cut into 4 slices 4 cooked pork spare ribs 2 teaspoons sesame oil Salt and...

Serves 4 Butter (for the dish) Salt and pepper, to taste 1/2 pound wide, flat egg noodles 12 ounces canned tuna in water, drained and flaked 6 ounces Swiss cheese, shredded (to make 2 cups) 1 cup heavy cream 1/4 cup creme fraiche or sour cream 1/4 cup mayonnaise 1 cup frozen peas 1/2 onion, chopped ...

Serves 4 Chili garlic sauce is at most Asian grocers; look for containers of bright red sauce dotted with light-colored seeds. One good brand is made by Huy Fong Foods (it has a green lid and a rooster on the jar). Salt, to taste 1 tablespoon light brown sugar 8 ounces wheat vermicelli 2 cloves garlic, finely chopped 1/2 teaspoon finely chopped fresh ginger 6 tablespoons cashew butter 2 ...

Serves 6 Simmer beef stew meat, such as chuck or bottom round, in a pot of gingery, cinnamon-scented broth, then ladle over whole wheat spaghetti. 1  teaspoon canola oil  1  teaspoon crushed red peppers  8  cloves garlic, smashed with the flat side of a knife and peeled  1  bunch scallions, trimmed, cut into 2-inch sections, and smashed with the flat side of a knife  6  slices fresh ginger, smashed with the flat side of a knife  2  star anise pods, smashed with the flat side of a knife, or 1 teaspoon anise seeds  2  cinnamon sticks  8...

Serves 4 with leftovers NOODLES Salt and pepper, to taste ½ pound medium egg noodles 3 tablespoons butter, cut up 1 bunch chives, chopped 1. Bring a large pot of salted water to a boil. Add the noodles and cook, stirring occasionally, for 5 minutes or according to package directions or until they are tender but still have some bite. 2. Drain the pasta into a colander, but do not rinse.

IT'S NOISY IN the basement of the Golden Shopping Mall. There's the clack of a cleaver that's hacking at the Peking duck. Hot pans of sizzling chili oil clang on stoves. There's the flute-like chatter of young women from China's Fujian Province who stand side by side pinching dumplings or folding won tons. And there's the repeated dull thump of noodles in the raw. Standing behind a modest counter, a man rolls mounds of pliable dough into thick ropes. With the dexterity of a juggler and maestro-like flourishes, he pounds, flings, twirls, and stretches each one until it becomes lengthy thin...

Serves 4 In this noodle dish, the curry is like a thick soup. Udon noodles, which are thick and wheat-based, come pre-cooked, dried, or frozen. Fresh and frozen are often in square or round nests in individual serving sizes, packed for three, five, and six servings. Dried are in 10-ounce packages. 1  tablespoon canola oil  1  zucchini, cut into 1-inch slices  8  ounces button mushrooms, thinly sliced  3  cups beef curry  1  cup whole milk  4  nests of pre-cooked udon or 10 ounces of dried udon  3  scallions, finely chopped  1. In a...

You might not associate Japanese cooking and curry, but one of the most popular home-style dishes in Japan is curry rice (karee raisu). Curry was brought there in the late 19th century, courtesy of the British, who found it in India. As is the case when an unknown ingredient is introduced into a culture, curry had to be adapted to suit the new hosts. Thus the birth of curry roux, a packaged blend of spices, flour, fat, and sometimes fruit, which comes in varying degrees of heat. It melts in a steaming pot of stew and creates a thick and flavorful sauce.

Serves 4 4  braised short ribs with sauce, meat removed from the bones and shredded   Salt and pepper, to taste  1  package (1 pound) wide egg noodles  1  tablespoon butter  1. Set the oven at 375 degrees. In a baking dish, place the short rib meat and sauce. Cover with foil and reheat in the oven for 15 minutes. 2. Meanwhile, in a large pot of boiling, salted water, cook the noodles, stirring occasionally, for 5 minutes or until tender.

Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes. Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles.

Serves 6 Simmer beef stew meat, such as chuck or bottom round, in a pot of gingery, cinnamon-scented broth, then ladle over whole wheat spaghetti. 1  teaspoon canola oil  1  teaspoon crushed red peppers  8  cloves garlic, smashed with the flat side of a knife and peeled  1  bunch scallions, trimmed, cut into 2-inch sections, and smashed with the flat side of a knife  6  slices fresh ginger, smashed with the flat side of a knife  2  star anise pods, smashed with the flat side of a knife, or 1 teaspoon anise seeds  2  cinnamon...

Have the ingredients assembled near the stove so you can cook the dish quickly. Make the vinegar sauce a day in advance and refrigerate it. Serve the noodles with the vinegar mixture and soy sauce. Serves 4. FOR THE NOODLES 10 cups water 1 teaspoon salt 2 tablespoons sesame or peanut oil 1 package (about 9 ounces or 200 grams) hakka noodles 1. In a large pot, bring the water, salt, and 1 tablespoon oil to a boil.

Serves 4 Salt, to taste 1 pound dried egg fettuccine 5 tablespoons Chinese hot bean sauce (preferably with garlic; sometimes called soybean paste with chili) 2 teaspoons sugar 1/3 cup peanut oil 1 piece (3 inches) fresh ginger, finely chopped 1 pound fatty ground pork 1 bunch scallions, finely chopped 1 ...

Years ago, at a little cooking school I attended in Taipei, the Chinese master chefs taught me the more refined and elaborate soups of Chinese haute cuisine, including shark's fin and bird's nest. But as I discovered when I cooked the nightly dinner meal or Sunday lunch with my surrogate Chinese mother, it was the simpler, seasonal, home-style soups - like chicken ginger soup with bok choy or hot and sour vegetable soup - that were so satisfying and memorable. Since I was a student with limited means, my schoolmates and I would frequent the inexpensive noodle stalls that lined the street where...

Serves 6 This Asian-inspired chowder has a light chicken broth base and is full of plump, white fish complemented by fennel and fresh basil. Ladle it over noodles. 1 1/2  pounds firm-fleshed skinless, boneless white fish (hake, pollock, cod, halibut, red snapper), cut into 1 1/2-inch pieces  6  slices fresh ginger, smashed with the flat side of a knife  3/4  cup rice wine or sake  2  large fennel bulbs, trimmed with 1/8 inch of stem  1/2  pound somen, angel hair, or other thin noodles  1 1/2  teaspoons canola oil  8...