EGG NOODLES
This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.
Provided by Linda
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 33m
Yield 7
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
- Allow to air dry before cooking.
- To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 35 g, Cholesterol 58.9 mg, Fat 3.8 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 1.8 g, Sodium 39.7 mg, Sugar 1 g
COCONUT NOODLES
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Provided by Amanda Hesser
Categories dinner, main course
Time 20m
Yield serves 4
Number Of Ingredients 19
Steps:
- Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
- Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
- In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
- To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
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