Noodle dishes are eaten as full meals, light meals, and snacks throughout Asia at all hours of the day and night, serving as a kind of sophisticated fast food. Asian cuisine expert Corinne Trang presents some of noodle recipes here in Noodles Every Day. Chapters are organized by type of noodle: Wheat; Egg; Buckwheat; Rice; Cellophane; and then Buns, Dumplings, and Spring Rolls. You'll discover such great delights as the Vietnamese rice noodle soup known as Pho, mee krob (a sweet and crispy fried rice vermicelli) and pad Thai from Thailand, Korean stir-fried cellophane noodles, known as chap chae, and Japanese Soba.
The noodles don't stop there. Try Udon with Braised Sweet and Spicy Beef Short Ribs or Egg Noodles with Wonton Soup and Asian Greens. Soba with Grilled Asparagus and Sea Scallops with Sweet Miso Sauce are a wonderful summer treat. Stir-Fried Rice Sticks with Tamarind Sauce, Dried Shrimp, Tofu, Sprouts, and Eggs are deliciously tangy. Spicy Sweet Potato Noodles and Kimchi Stew is a Korean favourite. And nothing is more fun than some Fried Crab and Pork Spring Rolls.
This wonderful cookbook includes a section on basic Asian ingredients plus information on simple equipment you need and easy techniques to master to ensure each dish comes out perfect every time. Mail Order Sources help the reader find unusual ingredients. The emphasis here in on simple - if you can cook spaghetti, you can cook any of these noodle dishes.
About the Author
Corinne Trang is a New York-based award-winning author, dubbed the 'Julia Child of Asian Cuisine' by The Washington Post and others. Her first book on Asian cuisine received Food and Wine magazine's Best of the Best Award and won Best Asian Cuisine Book in the World at the World Cookbook Fair. She writes articles for a variety of publications including Food and Wine, Bottom Line Personal, Health, Cooking Light, Organic Style, and Saveur. An accomplished food and travel photographer, Corinne is also a member of the James Beard Foundation, the International Association of Culinary Professionals, Chefs Collaborative, and the New York Women's Culinary Alliance.