Oodles of noodles
Sample Noodles from around the World.
A noodle is a noodle, right? Wrong! Chef Christina Lee showed me how to make these dishes at home.
To find out about her class visit:
http://www.cookingschoolsofamerica.com/centralmarketaustinnorthlamar/index.php?flag_menu_index=reservation_php#1395
Sptzle (Serves 4) -
2 1/2 cups all purpose flour
2 whole eggs
1/2 tsp. Kosher salt
5 Tbsp. water
Sift the flour and salt into a mixing bowl. Make a well and add the eggs and the water. Stir until there are no lumps. Continue to stir until the dough begins to form air bubbles.
Using a medium stock pot, bring salted water to boil. Using a sptzle press or a metal colander, push the dough through and into the boiling water. The sptzle is done when they float to the top (about 3 to 5 minutes).
Use a slotted spoon to remove the sptzle and into a colander. Rinse under cold water and let drain.
Heat a skillet with butter and toss the sptzle until golden. Season with salt and pepper.
Variations:
Add fresh herbs-use 1 Tbsp. of minced herbs.
Add pureed spinach or roasted red bell peppers to color the sptzle--just add enough to color the dough.
Warm Soba Noodles with Pork and Cabbage (Serves 4) -
3 Tablespoons vegetable oil
1/2 pound ground pork
10 shiitake mushrooms, stems discarded, thinly sliced
2 cups Napa cabbage, thinly sliced
1/4 cup onion, finely diced
1/3 cup shao xing cooking wine
1/2 cup low sodium soy sauce
2 green onions cut on the bias
1 pound soba noodles
Heat the oil into a large wok or skillet over high heat. When hot, add the pork. Stir well, and cook for 3 to 5 minutes. Remove the pork with a slotted spoon and set aside.
Add the mushrooms, cabbage and onions. Stir well, and cook until soft, about 3 to 5 minutes. Keep the vegetables moving to prevent burning.
Add the pork back to the wok. Pour in the shao xing cooking wine and cook until most of the wine has evaporated. Add the soy sauce. Cook for 1 minute, and then turn off the heat.
Cook the soba noodles according to the directions on the package. Drain, but do no rinse.
Serve the pork mixture atop the noodles. Garnish with scallions.
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Oodles of noodles
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