As seen in Blue
Ginger: East Meets West Cooking with Ming Tsai
By Ming Tsai and Arthur Boehm
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| Bean
threads |
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I’m a great fan of these slithery
noodles, which are sometimes called cellophane noodles or soybean
vermicelli. Made from mung bean flour, these thin, translucent
noodles are sold dried in packages from 1 ounce to 1 pound. They are
never cooked to soften them, but soaked in warm water (or in hot
soup) until tender.
Available in Ming's Pantry |
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| Lo
Mein |
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These delicious egg and
wheat flour noodles are one of the most commonly used in Chinese
noodle cookery. They’re available dried in cellophane bags or
fresh in the refrigerator sections of many Asian markets and come in
various widths or diameters, flat and round. I recommend the flat
noodles for savory dishes and the round for brothy preparations.
Fresh noodles can be stored in the refrigerator for up to four days
or frozen up to three months. There is no need to defrost frozen
noodles before using them. |
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| Rice
stick noodles |
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Like bean threads, though
starchier, these mildly flavored rice-flour noodles are never cooked
to soften them, but soaked in warm water instead. Rice stick noodles
come in a variety of thick-nesses; I recommend the flat kind that
are about 1/4 inch thick.
Available in Ming's Pantry |
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| Shanghai
noodles |
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Not a traditional noodle
type, but a 1/8-inch-thick egg noodles labeled “Shanghai,” these
are wonderfully appealing. They’re usually packaged by the pound
in plastic bags and freeze well. If you can’t find them,
substitute any thick fresh or dried spaghetti. |
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| Udon
noodles |
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Simple but delicious,
these are the most commonly available Japanese noodles. You’ll
find udon, which are made with wheat flour, in various thicknesses,
both flat and round, fresh and dried. The fresh are preferable. |
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| Wonton
noodles |
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A very thin Chinese egg
noodle, these are the equivalent of Western angel hair pasta.
Available fresh and dried, wonton noodles were used traditionally in
soups containing the dumplings from which they took their name. |
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| Glutinous
rice |
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Not to be confused with
the short-, medium-, or long-grain rices eaten by most Asians daily,
glutinous or sweet rice is reserved for dishes in which the rice’s
stickiness is preferred. These include snacks and desserts. Most
often sold as “sweet rice,” glutinous rice must be rinsed
thoroughly and soaked overnight before steaming. |
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| Sushi
rice |
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This short-grain rice,
which is moderately sticky when cooked, is perfect for preparing
rolled and hand-shaped sushi. Domestically grown sushi rice is now
available and marketed under brand names including Calrose and
Kokhuto Rose. Labeling for this rice is often inconsistent and
nondescriptive; look for the phrases “new rice,” new variety
rice”, or “Japanese rice” on the package.
Available
in Ming's Pantry |
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| Soba
noodles |
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Made with buckwheat flour,
this earthy Japanese noodle is traditionally served cold with a
dash-soy dipping sauce; it is also used in broths. My favorite soba,
called cha soba, is flavored and colored with green tea. It can be
used interchangeably with regular soba noodles. |
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