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Recipes with egg noodles

3 recipes that use egg noodles, with photos, step-by-step instructions and cook times. The quickest, San Francisco garlic noodles, takes 25 minutes. It is most often cooked with garlic, spring onion and egg.

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San Francisco garlic noodles

Garlic noodles were made famous by a Vietnamese family restaurant in San Francisco's Sunset District in the 1970s, served next to roast Dungeness crab, and now every Bay Area Vietnamese place has its own version. Springy noodles are tossed in a glossy sauce of lots of butter and garlic with a savoury, sweet seasoning and grated hard cheese. Restaurants use oyster and fish sauce; this vegetarian version uses vegetarian mushroom 'oyster' sauce and soy. Parmesan is made with animal rennet, so use a vegetarian hard cheese. Chef's tip: cook the garlic gently until pale gold, never brown, or the whole dish turns bitter.

25 minAmericanPasta & Noodles
by KrazyBadal 0 views

Aeropuerto

Nobody agrees why Lima's chifas call it 'airport', though the favourite story is that everything 'lands' on one plate: arroz chaufa and fried noodles stir-fried together in a smoking wok with roast pork, bean sprouts, snow peas and spring onion, then crowned with a thin egg omelette, sometimes with a few fried wontons alongside. It is hearty, smoky and salty from soy and oyster sauce, a late-night and lunchtime favourite to share. The main mistake is using freshly cooked rice, which goes mushy; use rice cooked the day before and kept in the fridge. Chef's tip: for a veg version, swap the pork for firm tofu and extra vegetables, and use a mushroom-based 'oyster' sauce.

40 minPeruvianRice & Grains
by KrazyBadal 0 views

La Paz batchoy

La Paz batchoy was born in the market of La Paz, a district of Iloilo City on Panay, where stalls ladle it out from early morning to late at night. It is a pork noodle soup through and through: fresh egg noodles (miki) in a deep pork-bone broth seasoned with a little shrimp paste, topped with sliced pork, liver, crushed pork crackling (chicharrón) and lots of fried garlic. Locals often crack a raw egg into the bowl and ask for extra broth. It is a warming, savoury bowl for rainy afternoons. Chef's tip: make the broth the day before and chill it; the fat sets on top so you can lift most of it off and fry the garlic in it.

180 minFilipinoSoups
by KrazyBadal 0 views

Goes well with egg noodles