Making Artisan Pasta by Aliza Green

Author:Aliza Green
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2011-03-18T16:00:00+00:00

A WORLD OF ASIAN NOODLES

CHINESE NOODLES

WHEAT FLOUR NOODLES

LA MIAN

Literally “pulled noodles,” these fresh noodles are made from wheat flour dough that is repeatedly stretched and folded to align the gluten proteins and warm up the dough in a technique that takes a great deal of skill and practice to master. The dough is then stretched out and folded again repeatedly to obtain thin noodles. A thicker spiced version called laghman is considered the national dish of Kyrgyzstan.

LO MEIN

Meaning “stirred and tossed noodles” in Cantonese, these chewy noodles made from wheat flour and egg or water are briefly cooked in boiling water, then briefly stir-fried with vegetables and meat or seafood and served with abundant bold sauces based on soy, oysters, and bean paste.

MEE POK

These wheat flour noodles are usually factory produced and may be made with egg. Lye gives them a deep yellow color, springy texture, and distinctive aroma. These noodles require substantial preparation before cooking: separating, cutting, and blanching them in hot and cold water before tossing with a sauce made from chili, oil, vinegar, soy sauce, and pepper.

MISUA

These thin, fine noodles made from salted wheat flour dough cook in just 2 minutes. They are symbolic of long life in Chinese culture and are a traditional birthday food. Misua are usually topped with ingredients such as egg, oysters, shiitake mushrooms, beef, scallions, toasted nuts, and pork hocks or innards.

SAANG MEIN

These are quick-cooking noodles mainly sold in Hong Kong. They are made from soft wheat flour, tapioca flour, salt, and water. Potassium carbonate, an alkaline chemical compound also used in the production of soap, tenderizes the dough and gives the noodles their smooth, slightly soapy texture. Saang mein is always served hot, seasoned with sesame oil and sometimes served with hard-cooked eggs and meat.

YOU MIAN (THIN NOODLES)

These Chinese noodles made with egg are widely used in Hong Kong and Guangdong as well as in Shanghai, Malaysia, and Singapore. They are usually boiled in broth with vegetables or stir-fried. They are often purchased precooked and are served hot or cold.

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