Noodles, again and again and again...
What can I say? I love noodles... I wont add more, as I already expressed myself on this particular subject...
How can I more stress you about the wonderful property of a bowl full of steaming noodles? If you are reading this blog you are probably from some foreign (and civilized, food wise at laest) country where noodles are a daily dish.
But in Italy are still some kind of rare. Sure, we have our own version of the Asian noodles, non the less to say, Italian noodles. But sometimes I feel the urge of a nice bowl of Asian noodles, sweet & sour, spicy, crunchy Asian noodles...
Serves 2
1 table spoon of extra virgin olive oil
1 onion
2 garlic cloves
1 large piece of fresh ginger
2 or 3 pak choi or any other greenery
1 red pepper
300 ml of beef stock
2 table spoons of Hoisin sauce
1 table spoon of Oyster sauce
1 tablespoon of soy sauce
220 g of rice noodles
Soak the rice noodles in hot water and let them soak until you are ready to add them to the sauce (20 to 30 minutes).
Finely chop onion, garlic and ginger. Cut in stripes the pak choi, dice the pepper.
Heat the oil in a wok and add onion, garlic and ginger. Let them stir fry, turning constantly, until they begin to colour. Add pepper and pak choi. Stir fry for 5 minutes. add the hot stock and let it reduce at high heat. when the liquid is reduced and the vegetables are cooked, add the drained noodles, the sauces and stir well for 5 minutes, until the noodles are cooked. Serve straight trough, sprinkled with sesame seeds.
How can I more stress you about the wonderful property of a bowl full of steaming noodles? If you are reading this blog you are probably from some foreign (and civilized, food wise at laest) country where noodles are a daily dish.
But in Italy are still some kind of rare. Sure, we have our own version of the Asian noodles, non the less to say, Italian noodles. But sometimes I feel the urge of a nice bowl of Asian noodles, sweet & sour, spicy, crunchy Asian noodles...
Serves 2
1 table spoon of extra virgin olive oil
1 onion
2 garlic cloves
1 large piece of fresh ginger
2 or 3 pak choi or any other greenery
1 red pepper
300 ml of beef stock
2 table spoons of Hoisin sauce
1 table spoon of Oyster sauce
1 tablespoon of soy sauce
220 g of rice noodles
Soak the rice noodles in hot water and let them soak until you are ready to add them to the sauce (20 to 30 minutes).
Finely chop onion, garlic and ginger. Cut in stripes the pak choi, dice the pepper.
Heat the oil in a wok and add onion, garlic and ginger. Let them stir fry, turning constantly, until they begin to colour. Add pepper and pak choi. Stir fry for 5 minutes. add the hot stock and let it reduce at high heat. when the liquid is reduced and the vegetables are cooked, add the drained noodles, the sauces and stir well for 5 minutes, until the noodles are cooked. Serve straight trough, sprinkled with sesame seeds.
