Noodle

Chicken, Noodle & Vegetable Soup Recipe # 1001

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Chicken-noodle soup is probably the most unglamorous yet also one of the universally most loved dishes. Who doesn’t remember the comforting warmth it provided when ones Mom utilized it for that all-curing remedy (along with Vicks’VapoRub) during childhood and later as a grown-up the go-to comfort dish that made everything feel good again ? 🙂
As for me, no week goes by without chicken noodle soup showing up at least once, sometimes twice. If I prepare it for guests, I usually make a boneless version. For myself (and Bella), I always prepare the soup with bone-in chicken. For me, holding a leg or drumstick or wing in my hand and pulling the meat off with my teeth is a big part of the pleasure of eating chicken noodle soup. Here now is the version I had for today’s lunch……
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Bon Appétit !   Life is Good !
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Click here for more  Chicken Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Chicken, Noodle & Vegetable Soup - Recipe # 1001

Chicken, Noodle & Vegetable Soup – Recipe # 1001

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chicken Noodle Soup & Egg

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This  is a remnant from a time when a chicken noodle soup was a remedy for just about anything – a bit of a cold, a bit of a sad day, a bit of exhaustion, not much Mom couldn’t fix with a bowl of chicken noodle soup with egg 🙂
To this day, it is still a dish which, in most of it’s infinite incarnations, will make me feel better, richer, healthier and just all around more alive. Here is one of my many different variations, this one with bone-in chicken, buccatini rice noodles, peppers, shiitake mushrooms, soft boiled eggs and lots of chopped cilantro, all swimming in a freshly made, extra strong chicken soup.

Bon Appetit !   Life is Good !
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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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rice buccatini

rice buccatini underneath all the other goodies

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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Chicken Noodle Soup & Egg

Chicken Noodle Soup & Egg

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(You don’t have to watch it, just click once)   Thank you 🙂
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牛肉焼きうどん (Gyūniku Yakiudon) Beef Yaki Udon

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Today’s  lunch 🙂
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Bon Appetit !   Life is Good !
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Click here for more udon noodles on ChefsOpinion
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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん  ( Gyūniku Yakiudon )  Beef Yaki Udon

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Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

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Add straw mushroom, saute another minute.

Add straw mushroom, saute another minute.

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Add blanched bok choy and bean sprouts, saute until heated through.

Add blanched bok choy and bean sprouts, saute until heated through.

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Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha, maggi seasoning and chicken stock. Mix well. To serve, top with more bean sprouts and sprinkle with cilantro.

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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Asian Inspired Fiery Lamb With Egg Noodles And Vegetables

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This  is comfort food at it’s finest.
What quick, easy and affordable food can be more comforting than spicy, juicy noodles with ground meat of any type, vegetables of any sort, seasoned to that just slightly burning mouthfeel that feel’s oh so good and satisfying after your taste buds have adjusted to the heat after the first few bites.
Tonight I have used lamb, egg noodles , cabbage, peppers, onions and scallions, but you could use any protein, such as pork, beef, chicken, shrimp, scallops. You  could also substitute the egg noodles with any other type of pasta, as well as use the vegetables of your choice/ availability. This is such a versatile dish that only your fantasy  limits your choice of ingredients.
Experiment for a bit and you will arrive at your very own favorite version of this dish 🙂

Bon Appetit !   Life is Good !

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Fiery Lamb With Noodles And Vegetables

Fiery Lamb With Noodles And Vegetables

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Saute Fine diced Onions, Garlic Paste And Grated Ginger

Saute Fine diced Onions, Garlic Paste And Grated Ginger

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Add Lamb, Saute Until All Lumps Are Broken Up

Add Lamb, Saute Until All Lumps Are Broken Up

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Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning, A Bit Of Corn Starch Slurry And Chicken Stock. Simmer until Meat Is Tender

Add Salt, Hoisin Sauce, Soy Sauce, Sriracha, Maggi Seasoning and Chicken Stock. Simmer until Meat Is Tender

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Add vegetables, Simmer For One Minute

Add vegetables And A Bit Of Corn Starch Slurry , Simmer For One Minute

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Boil Egg Noodles, Drain, Mix With Sesame Oil

Boil Egg Noodles, Drain, Mix With Sesame Oil

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Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

Add Freshly Cooked Egg Noodles And A Splash Of Lime Juice. Adjust Seasoning If Necessary. Mix Well.

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Fiery Lamb With Noodles And Vegetables

Fiery Lamb With Noodles And Vegetables

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Crispy Noodle Cake & Ginger/Garlic Shrimp

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I usually  shy away from crispy noodle cakes in asian restaurants because it can be a bit messy to eat when you are with company, but I love to prepare it at home, where I can use fork, knife, hands, chopsticks, or whatever else I need to pull it apart.
I actually prefer angel hair pasta for my noodle “pillows”, they fry up wonderfully crisp on the outside while staying soft and juicy at the inside. Today for lunch I topped them with an asian style shrimp preparation, but any “saucy” dish will fit, such as gizzard adobo, hungarian goulash, chicken paprikash, veal emince, etc.
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Bon Appetit !   Life is Good !
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Crispy Noodle Cake & Ginger/Garlic Shrimp

Crispy Noodle Cake & Ginger/Garlic Shrimp

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Asian Inspired Duck & Udon Soup

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This  soup is my  “to go to”  soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit !   Life is Good !
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Asian Inspired Duck & Udon Soup

Asian Inspired Duck & Udon Soup

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Chicken / Noodle Soup

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Tonight  we have lousy weather here in Miami, rainy, cold, windy. What better way to feel cozy and warm at home than to enjoy a good, rich, flavorful  chicken noodle soup ! Chicken legs, gizzards, cabbage, bok choy, ginger, garlic, jalapenos, peppers, onions, carrots, celery, maggi and chinese  egg noodles. Afterwards a good glass of merlot and early to bed – Bliss !
Tomorrow will be a good day  🙂
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” Chicken / Noodle Soup “

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Bon Appetit !   Life is Good !

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” Imperial Chow Mein “

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A  Dish I created a few years ago for a chinese restaurant in Bogota, Columbia
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Image by : Hans Susser



Ingredients :

Shrimp,                                                shelled and deveined, tail on, dusted in cornsatarch
Scallops,                                              dusted in cornsatarch
Squid,                                                    sliced, dusted in cornsatarch
Egg noodles,                                       cooked and drained
Cooked ham                                        diced
Lap Cheong (chorizo)                       sliced
Bell pepper, red                                   diced
Bell pepper, green                              diced
Bell pepper, yellow                            diced
Green peas,                                          frozen
Onion                                                    diced
Scallions,                                              finely sliced
Ginger,                                                  shaved
Garlic,                                                    paste
Salt,                                                        to taste
Lime juice,                                            to taste
Cayenne,                                                to taste
Soy sauce,                                              to taste
Sesame oil,                                            to taste
Sherry wine,
Peanut oil,                                             to fry

Method :

Saute shrimp, scallops and squid in very hot pan until halfway cooked.
Remove and set aside.
Saute all vegetables except scallions, deglaze with sherry.
Add noodles, seafood, ham and seasoning,
saute until well combined, adjust seasoning if necessary .
To serve, sprinkle with scallions.

Bon Appetit !   Life is Good !
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” China Is Building an Army of Noodle-Making Robots “

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I came across this at “EATER” and thought my readers would enjoy this.
If these robot‘s cost only $2000, they could be a great, cheap gimmick on a coffeeshop’s pasta buffet .
Your comments please, or choose an answer from the poll below    🙂
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Image from “EATER”

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Excerpts from “EATER” :

In the face of rising labor costs, Chinese restaurateur Cui Runguan is selling thousands of robots that can hand slice noodles into a pot of boiling water called the Chef Cui.
Runguan says in the report below that just like robots replacing workers in factories, “it is certainly going to happen in sliced noodle restaurants.”
The robots costs $2,000 each, as compared to a chef, who would cost $4,700 a year. According to one chef, “The robot chef can slice noodles better than human chefs.”
News of Runguan’s invention hit the internet in March of 2011, but they’ve since gone into production and are starting to catch on: 3,000 of them have already been sold.
But why do their eyes glow, and why do they look so angry?
Read more and see the video HERE
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” Dandanmian ” Chinese Noodles, Ground Pork & Vegetables

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” Dandanmian ”  or  ” Dan Dan Mian ”  or  “Dandan Noodles “. 

There are many variations of this most simple dish, which originated as
street peddlers dish. Basic ingredients are ground pork, noodles,
spicy sauce with or without peanut- or sesame – paste.
Here is the Dandan I prepared for dinner yesterday
( I too do many variations of this dish) :
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Ingredients :

Chinese egg noodles,            cooked, drained, coated with sesame oil
Ground pork,
Carrots,                                      julienned
Bell peppers,                             julienned
Silver onions,                           peeled, blanched
White cabbage,                        coarsely sliced
Garlic,                                        paste
Ginger,                                       grated
Cilantro,                                    coarsely chopped
Oyster sauce,
Soy Sauce,
Chili oil,
Sesame oil,
Salt,                                             to taste
Cayenne pepper,                       to taste
Chicken stock
Peanut oil

Method :

Saute pork in peanut oil until starting to brown.
Add garlic and ginger, saute until translucent.
Add chicken stock and all seasoning, simmer until
meat is soft. Add cabbage and peppers, simmer for
one minute. Add Noodles, mix well.
To serve, sprinkle with cilantro and drizzle with Chili oil.

Bon Appetit !   Life is Good !
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