Noodles with an Asian accent - includes recipes and a noodle glossary - Cover Story

Vegetarian Times, June, 1997 by Kathy Farrell-Kingsley

The culinary revolution of the last decade has drastically changed our view of noodles. In the past, the word noodle conjured up images of Italian pasta, in all its wonderful variety, and egg noodles. That was pretty much the extent of it. But today, as we embrace the cuisines of the Pacific Rim, including Thailand, Japan, Korea, Indonesia, the Philippines and Vietnam, we are happily discovering just how varied noodles really are. For instance, cooks in the Far East and Southeast Asia have at hand a wide range of noodles, all with different tastes and textures. In addition to noodles made of wheat flour, there are others made from rice flour, buckwheat, mung bean starch or potato starch, corn and even yams. You might just be surprised by how widely available these noodles are. Just stroll down the aisles of a large supermarket or natural food store and you're likely to find some form of dried Asian noodles, and the refrigerated section may offer fresh noodles as well.

The nutritional benefits of these highly satisfying, complex carbohydrate foods come as no surprise to Asians. The lifestyle in China and most of Southeast Asia, where people work long hours, calls for eating four or five small, energy-boosting meals a day. There people eat noodles of al kinds, day and night because they make a quick, nutritious, and low-fat meal. And we know, that if you're like more and more Americans, this type of meal fits the bill on all counts. So expand your view of noodles (if you haven't already) and try these easy dishes with an Asian accent.

Recipes are excerpted from The Vegetarian Times' Low-Fat & Fast Pasta Cookbook, by the Editors of Vegetarian Times (Macmillan, 1997). Reprinted with permission.

Somen Lo Mein

Somen noodles are very thin noodles sold in Asian markets and natural food stores. If they are not available, substitute angel hair pasta.

8 oz. somen noodles 1 Tbs. peanut or vegetable oil 3 cups sliced Chinese or napa cabbage (see glossary, p. 110) 4 cloves garlic, minced 2 tsp. minced gingerroot 16-oz. pkg. frozen stir-fry vegetables, thawed 1/2 cup canned vegetable stock or pasta cooking water 1/2 cup white or mellow miso (see glossary, p. 110) 1/2 tsp. red pepper flakes 2 tsp. sesame seeds, toasted (optional)

In large saucepan, bring 3 quarts water to a boil. Place noodles in boiling water, stir and return to a boil. Cook, stirring occasionally, until al dente, about 2 minutes.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add cabbage, garlic and gingerroot and cook, stirring, for 1 minute. Add package of vegetables, stock or water, miso and pepper flakes and simmer until vegetables are crisp-tender, about 3 to 4 minutes.

Drain noodles and transfer to large serving platter. Add vegetable mixture and toss well. Sprinkle with sesame seeds if desired. Makes 6 servings. PER 1 1/2-CUP SERVING: 220 CAL.; 8G PROT.; 4G TOTAL FAT (0 SAT. FAT); 39G CARB.; 0 CHOL.; 1,355MG SOD.; 5G FIBER. VEGAN

Rice Noodle Salad with Peanut Dressing

In Asian cuisine, rice noodles and peanut dressings go hand-in-hand. The noodles are sturdy enough to hold the peanut butter-based dressing but delicate enough to melt in your mouth.

8 to 10 oz. rice vermicelli or rice sticks 1/4 cup chunky peanut butter 1/4 cup low-sodium soy sauce 2 Tbs. mirin (see glossary, p. 110) 2 Tbs. water 2 tsp. minced gingerroot 1/4 lb. Chinese-style extra-firm tofu, diced (see glossary, p. 110) 4 scallions, trimmed and chopped 1/2 cup diced roasted red bell peppers 2 Tbs. chopped cilantro (see glossary, p. 110)

In large saucepan, bring 3 quarts water to a boil. Place noodles in boiling water and cook until al dente, stirring occasionally, about 4 to S minutes. Drain in colander and rinse under cold running water.

Meanwhile, place peanut butter, soy sauce, mirin, water and gingerroot in blender or food processor and blend until smooth, about 5 seconds. Transfer dressing to serving bowl. Add cooked noodles and remaining ingredients; toss together thoroughly. Serve warm or at room temperature. Makes 4 servings. PER 1-CUP SERVING: 347 CAL.; 14G PROT.; 8G TOTAL FAT (2G SAT. FAT); 50G CARB.; 0 CHOL.; 612MG SOD.; 4G FIBER. VEGAN

Fragrant Thai Cellophane Noodle Salad

The aromatic flavors of Thai cooking -- lime, fresh ginger and cilantro -- infuse the mildly flavored cellophane noodles with a fragrant personality. Soy sauce makes an adequate substitute for the more traditional Thai fish sauce.

4 oz. cellophane noodles 1/4 lb. Chinese-style extra-firm tofu, cut into 1/4-inch wide match sticks (see glossary, p. 110) 4 scallions, trimmed and chopped 4 radishes, thinly sliced 1 medium cucumber, peeled and diced 2 oz. mung bean sprouts (see glossary, p. 110) 2 tsp. minced gingerroot 1/4 cup low-sodium soy sauce 1 Tbs. peanut oil 2 tsp. dark brown sugar 1 tsp. toasted sesame oil Juice of 1 lime 2 to 3 Tbs. chopped cilantro (see glossary, p. 110)

In large saucepan, bring 3 quarts of water to a boil. Place noodles in boiling water and turn off heat. Let noodles soak until al dente, stirring occasionally, about 4 to 5 minutes. Drain and rinse under cold running water.