Different Noodle, Same Recipe

25 Oct

I haven’t fallen off the blogging bandwagon, just life kind of gets me preoccupied. So I’ll just share a picture of a great noodle dish I made a few weeks back. When I think about it, the recipe is pretty much the same. The difference it the type of noodles. In this one I used rice noodles (Guilin-type rice noodles).

I’ve used bean thread noodles too – except for these you need a lot of extra broth/water because those noodles take in a lot of liquid. Sometimes I’ll add a few different ingredients. This noodle dish I added mushrooms, but in others I’ve added baby corn, and other types of veggies – sometimes it’s broccoli, maybe baby choy sum, or whatever veggie I bought from the market.  But always in my noodle recipes I include some yellow onion (usually 1/2), a carrot, two stalks of celery, wheat-free tamari, white pepper and salt.

Prepare the noodles according to the package. Rinse the noodles in cold water and let drain. While the noodles are boiling or draining you can cook up the other ingredients. Over med-high heat add some vegetable oil in a wok. Let the wok heat up a little and then add the sliced onions. If you want to add any protein you can do so now. I then add the carrots and celery and saute for about 2-3 minutes. I then add mushrooms (if you’re using other veggies you can add them in too). Let the veggies cook and when tender add the noodles. Add some tamari (around 1 tablespoon), salt and white pepper then mix the veggies with the noodles. If the noodles are soaking up the liquid and the noodles seem dry you may want to add some water or broth but by doing so you may need more seasoning so adjust Tamari, salt, and pepper to your taste.

Here’s a picture of Mantou eating up these noodles.

One Response to “Different Noodle, Same Recipe”


  1. Asian Noodle Options « Meals with Mantou - January 6, 2012

    […] all my ingredients and it’s similar to what I previous wrote in a previous blog entry about Noodles. Seriously all my noodles have similar ingredients but because of the type of noodles I use, the […]

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