Noodles Around the World, Asian Tour

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Looking for new ways to cook noodles? Kikkoman can help.  Join us for a global tour of noodles, from Asia to America and many points in between, and gather some fresh recipe inspirations along the way.

  • In a country that covers as large a geographic area as China, it’s no surprise to find a diverse noodle cuisine. In the colder north, there are noodles made from wheat flour, but elsewhere, rice flour and mung bean starch noodles are just as common. To form noodles, dough is rolled and cut, mechanically extruded or repeatedly pulled and folded to produce thin strands which end up in soups, salads and stir-fries. Noodle dough also wraps fillings for wonton, egg rolls, and all kinds of steamed and fried dim sum.
  • A nutty idea: Dan dan noodles are tossed with a spicy sauce that’s easy to make at home with peanut butter, sesame oil, Kikkoman Soy Sauce, chicken broth and vinegar. For a fiery kick, add a little Kikkoman Sriracha Sauce.
  • Pillow talk: Golden brown “pillows” of pan-fried wheat noodles form a crunchy base for your favorite meat or vegetable stir-fry made with Kikkoman Stir-fry Sauce. Just toss cooked, drained noodles with a bit of vegetable oil, spread in a pan, press down lightly, and cook over medium-high heat without disturbing the noodles, until the underside is brown. Cover the pan with a plate, flip the “pillow” onto the plate, and then slide it back into the pan and cook the second side until it’s crisp.
  • Noodles came to Japan from China, but like so many borrowings, the Japanese have made noodles their own, creating thin, delicate somen; soba with the earthy flavor of buckwheat; thick, chewy udon; and of course, the ever-popular ramen. The techniques for cooking noodles are equally diverse—they’re served cold with a tangy ponzu sauce, in a bowl of fragrant pork broth, stir-fried with vegetables, even as a coating for deep-fried foods.
  • Chillin’, Japanese-Style: Chilled soba keeps things cool during hot, humid Japanese summers. To make an easy version, just toss chilled cooked soba noodles with Kikkoman Ponzu Citrus Seasoned Dressing & Sauce.
  • Go stir crazy: Stir-fried yakisoba is made with ramen noodles, and not soba as the name suggests. Try stir-frying cooked ramen or spaghetti with shredded cabbage, carrots and shrimp or chicken, and then adding a little Kikkoman Katsu Sauce to tie all the flavors together.
  • Southeast Asian noodles are most often made from ground rice. In Vietnam, flat rice noodles are served in broth, and thin ones are wrapped in lettuce leaves with herbs and morsels of meat. Thailand offers mi krob, a crispy, sweet,fried noodle dish and of course, pad Thai, rice stick noodles stir-fried with eggs, tofu, dried shrimp and mung bean sprouts.
  • What’s Phở Dinner? For a quick and delicious busy-day supper, pick up some phở (noodle soup) from your favorite Vietnamese restaurant, serve in colorful bowls and offer fresh bean sprouts, mint sprigs, lime wedges and Kikkoman Sriracha Sauce so everyone can make their soup as spicy as they like.

Next Week: Noodles Around the World, European Tour

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