671 Recipes presents Delicious Noodles & Pasta

Delicious Noodles & Pasta

Page 2

Pancit Bihon

(submitted by Judy Fernandez Dillinger)

This classic Filipino noodle dish, which has

become a regular dish at village fiestas, is

relatively easy to make and can be put

together using simple ingredients

INGREDIENTS:

• 1 pkg. pancit bihon noodles (Excellent brand)

• 1 cup sliced onions

• 5 cloves garlic, minced

• 1 cup sliced pork meat

• 1 cup chinese sausage (optional)

• 1 cup carrots, cut into strips

• 2 cups cabbage

• ¼ cup soy sauce

• salt & pepper to taste

DIRECTIONS:

1. Soak noodles in warm water for about 15 minutes.

2. Saute onions and garlic in oil in a large pot. Add pork meat and season with salt &

pepper (to taste). Add chinese sausage and cook for about 3 minutes. Add carrots,

cabbage and soy sauce. Cook for about 2 minutes.

3. Remove ⅔ of the meat & vegetable mixture and set aside. Add softened noodles to

the mixture and stir. Add the remaining meat & vegetables and stir well. Remove

from heat and transfer to a platter or large bowl.

4. Enjoy!

Page 3

Chamorro Sausage Pancit (Yakisoba type noodles)

(submitted by Nita Lin A)

This recipe was part of the many recipes

"shown" to me by my late Uncle David Meno

(my mother - Josephine's sister - my Auntie

Frances Perez Manibusan Meno's husband).

Prep time: 45 minutes

Cooking time: 30-45 minutes

PREPARATION:

• Materials Needed: Large Oriental Wok With Cover, stir frying ladle, large vegetable

strainer

• Ingredients: ½ Pound Of “Pork For Pancit” (Ask Local Butcher For Cut)

• 1 Chamorro Sausage, cut lengthwise in half (preferably “Amaral’s” brand)

• 1 can Of Beer, preferably Budweiser or Bud-Lite

• 6-8 cloves Of Garlic, crushed and chopped

• ½ medium Onion, peeled

• 3-4 Carrots, approximately 1 inch thick, peeled

• ½ medium Sized Cabbage

• 2 medium Bell Peppers, preferably 1 each green and red

• 3-4 packages Of Fresh Pancit Noodles (Found In Refrigerated Section)

• 1-1 ½ cups Of Cooling Oil

• 2-3 Tbsp Of Soy Sauce Or Oyster Sauce

• Salt And Pepper To Taste (Optional)

Page 4

DIRECTIONS:

1. Cut pork and sausage into ¼ inch angled slices.

2. Cut onions & bell peppers into “half moon,” thin slices. Cut carrots lengthwise in half, then

into thin angled slices.

3. Remove the heart (center) of the cabbage and cut into slices about 1 inch wide and 2-3

inches long. Set aside.

4. Remove pancit from packages; tear into halves into large strainer under warm water.

Rinse to loosen but NOT to soften.

COOKING DIRECTIONS:

1. Heat 1 cup of oil in wok on high until it sizzles with a drop of water.

2. Fry garlic until golden brown. Add in pork and fry until hard but not burnt. Stir in sausage

cook thoroughly.

3. Pour in beer and bring to a boil. Stir in Soy (or oyster sauce). After 5 minutes, taste test (be

aware it’ll be oily), should be a little salty.

4. Stir in onions and carrots; cook for 3-5 minutes stirring often. Add in cabbage and cook

additional 3-5 minutes. Stir in bell peppers and simmer on medium-low heat for 5 minutes.

Taste test again to ensure slight saltiness remains. If not, add salt and pepper according to

taste. Soy sauce may be used instead.

5. Toss in pancit by handfuls. TIP: use ladle to push meat/vegetable mix to one side to expose

sauce so that pancit may absorb faster. Be sure to constantly toss from bottom to top to

ensure even cooking and absorption. Remove from heat and cover.

6. Serves approximately 6-8 as a compliment to a meal, or may be eaten like an appetizer.

7. Serve with rice, main dish and salad for a complete meal.

Page 5

Chicken Long Rice

(submitted by Ely Sarrosa)

A dish featured in village fiesta, which is of

Chinese origin, and modified to the island

version. There is no rice or rice noodles in

Chicken Long Rice. The noodles are glass

noodles, aka mung bean vermicelli.

INGREDIENTS:

• One small bag flour (the tiniest bag; sorry, I forgot to see how big it was before throwing the bag

in the trash!)

• 1/2 stick butter (omit this if you want a harder cookie, add more butter if you want a softer

cookie)

• pinch salt

• 1 1/2 cans coconut milk

• 1 tablespoon sugar (for the dough)

• 3 cups sugar (for the glaze)

• 1 cup water (for glaze)

• Oil for frying

DIRECTIONS:

1. Mix the flour, salt, and 1 tablespoon sugar together. Cut the butter into the flour mixture (as if you

are making pie dough). Add in coconut milk and knead until a dough forms.

2. Pinch off small pieces of dough. Press the dough onto the back of a fork; slowly roll it off the fork,

shaping it into the traditional guyuria shape. OR: roll out the dough and cut into small pieces.

3. Heat oil to about 350 degrees. Fry pieces of dough until golden brown; drain well on paper towels

or in a colander. Note: It helps to fry the guyuria better when the rolled dough/cookie has dried a bit

before putting it in the oil. Also, fry until the cookies are a deep golden brown (makes it crispier).

4. While the guyuria is frying, mix remaining sugar with 1 cup water in a small saucepan. Bring

mixture to a boil, stirring constantly until a sugar syrup forms. Remove syrup from the heat; allow

to cool to thicken slightly.

5. When all the guyuria is fried, spread them out on a cookie sheet. Pour cooled sugar syrup onto

guyuria, tossing gently to coat all the cookies. Move cookies to a large colander to drain off excess

syrup. Allow glaze to harden before storing guyuria in a ziplock bag or sealable container.

Page 6

Chicken Sotonghon Soup

(submitted by Dennis & Bernie Santo Tomas)

Sotanghon is the Filipino name for the bean thread

noodles also known as cellophane noodles or chinese

vermicelli noodles which is made from mung beans. It

is thin, like vermicelli, almost transparent, smoother

and more slippery than most other noodles. Used not

only in soups but also in lumpia (spring rolls) and

pancit (chowmein-like dish).

INGREDIENTS:

• 2 lbs chicken, cleaned

• 4 ounces sotanghon (vermicelli noodles)

• 1 medium onion, minced


• ½ cup anatto water

• ½ cup carrots, julienned

• 3 tablespoons onion leeks, chopped

• ½ cup celery, chopped

• 5 cups water

• 2 tablespoons toasted garlic

• 2 to 3 tablespoons Patis (fish sauce)

• ¾ cup cabbage, shredded

• 1 teaspoon ground black pepper

• 1 piece chicken bouillon

• 1 piece dried bay leaf

DIRECTIONS: 1. Pour water in a saucepan, apply heat, and let boil.

2. Put-in bay leaf and chicken. Simmer until chicken is tender.

3. Remove the chicken and bay leaf from the cooking pot and let cool. Save the water used to tenderize

the chicken for later use (as chicken stock).

4. Separate the chicken meat from the bone then tear the meat into small pieces. Set aside.

5. Soak sotanghon noodles in water for 6 minutes

6. In a cooking pot, pour-in cooking oil then sauté garlic and onion.

7. Put-in the chicken, fish sauce and ground black pepper then pour-in annatto water, and chicken

bouillon.

8. Pour the chicken stock and let boil. Simmer for 30 minutes.

9. Add the carrots and celery then cook for about 3 to 5 minutes.

10. Put-in cabbage, onion leeks, and sotanghon noodles then cook for 2 minutes more.

11. Turn-off heat and transfer to a serving bowl; top with toasted garlic and serve hot.

Page 7

Sukuyaki

(submitted by Connie Kiyu)

A delicious mixture of beef, noodles, Chinese

cabbage, spinach, and tofu, sukiyaki is easy to

make. Some additions that you may like are fried

tofu, mushrooms of all kinds, and almost any

vegetable that you can think of.

INGREDIENTS:

• SUKUYAKI SAUCE

⅓ c sugar

½ c kikkoman soy sauce

1 tsp black pepper

• SUKIYAKI INGREDIENTS:

2-3 Tbsp canola oil (for saute)

½ lg onions, 1" squared

4 clove garlic, sliced

3 lg chicken breast (sliced) or chicken parts (cut 1" )

½ c shintake mushroom, sliced

1 pkg sukiyaki noodles (thick cellophane noodles)

1 c carrots, thinly sliced

1 c celery, sliced

1 lg cabbage, 1" sqared

1 c green onions, 1" squared

1 c fresh spinach

Page 8

DIRECTIONS:

(**Soak noodles to soften for about 20 minutes)

1. Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to

boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium

to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce

begin to thickened.

Remove from heat and set aside.

2. Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the

onions turn translucent and garlic lightly brown in color.

3. Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 10 to

15 minutes or until chicken is cooked.

4. Add Sukiyaki sauce with the chicken and stir to blend together.

5. Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and

vegetables. Cover Wok and let cook for about 5 minutes.

6. Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to

cook the noodles

Page 9

Pancit Guisado

(submitted by Ely Sarrosa)

Pansit or Pancit Guisado is a Filipino noodle

dish and is a staple second to rice. This was

introduced by the Chinese to the Filipinos and

later localized on Guam. This dish uses “Bihon”

or rice sticks mixed with pork, chicken, and

vegetebles.

INGREDIENTS:

• 1 pkg (16 oz) rice noodles (bihon)

• 1 lb shrimp, shelled and deveined

• 1 lb boneless chicken breast, sliced thin

• 1 Bell pepper, sliced

• 1 cup carrots, julienned

• 1 cup shitake mushroom, sliced

• 2 cups cabbage, chopped

• 1 onion, sliced

• 4-6 cubes of chicken broth

• ½ cup soy sauce

• salt and pepper

• vegetable oil

DIRECTIONS: 1. Heat oil in wide skillet or wok. Sauté chicken until it changes color. Remove from heat and set aside.

Sauté shrimp until pink. Remove from heat and set aside. Sauté sausage hamonado until browned.

Remove from heat and set aside.

2. In a stock pot, combine broth and soy sauce. Bring to a boil. Submerge dry noodles. Simmer until

softened and loosened, around 5 minutes. Drain noodles and set aside. Reserve broth.

3. Meanwhile, in the wok, heat additional oil as necessary. Sauté onions until tender. Add carrots and

cabbage, sauté until slightly tender. Add chicken, sausages, shrimp and parsley. Continue to cook

until vegetables are tender yet crisp. Season with salt and pepper to taste. Remove around 1 ½ to 2

cups of the mixture and set aside.

4. Stir in noodles and combine well. Pour in broth in one cup increments, adding more as needed to

fully cook noodles. Continue to stir regularly until noodles are brought to desired texture.

TIPS: 1) Chinese sausages can be substituted for sausage hamonado (longanisa hamonado)

2) Shitake mushrooms, snow peas and napa cabbage are also vegetable additions.

Page 10

Pancit Palabok

(submitted by Michelle Dulay Zybura)

Pancit Palabok is a distinct Filipino recipe and is one of

the varieties of pancit; sometimes referred to as pancit

luglug. In English, palabok means garnished or spiced.

It consists of rice noodles, thick sauce, and a variety of

toppings.

INGREDIENTS:

• ¼ kilo miki noodles

• ¼ cup annatto seeds

• ¼ cup shrimps

• 4 tablespoons flour or cornstarch

• Water

• Fish sauce

• Palabok Toppings:

Hard boiled egg; sliced

Tinapa flakes (smoked fish)

Pork chicharon; grounded

Fried garlic; minced

Spring onions; chopped

Shrimps; boiled and shelled

Lemon or kalamansi; sliced

DIRECTIONS:

1. Place the annatto seeds in ¼ cup water for 30 minutes. Mash the seeds and set aside the

annatto water. Discard the seeds.

2. Remove the shells and heads of the shrimps. Pound and mash in 2 cups of water. Drain the

shrimp juice and set aside.

3. Combine the annatto water, shrimp juice, and flour. Bring to boil and season with fish

sauce. Stir constantly to produce a thick sauce. Set aside.

4. Place noodles in a strainer. Dip in boiling water until tender. Drain well and set aside in a

platter.

5. Pour the sauce over the noodles. Garnish with toppings. Serve hot!

Page 11

Filipino Chicken Mami Soup


Filipinos will forever call their chicken noodle soup

“Mami” owing to an enterprising Chinese peddler and

later restaurant owner who added his name to the

dish. His name was Ma Mon Luk, as were his

restaurants, and the noodle soup he offered was called

Mami.

INGREDIENTS:

• 1 cup cooked and flaked chicken meat

• about 18 ounces egg noodles

• 5 cups chicken broth

• 2 hard-boiled eggs, coarsely chopped

• 2 stalks green onions, chopped and minced

• patis (fish sauce)

• fried garlic chips (optional but very tasty)

• salt and pepper

DIRECTIONS:

1. Cook noodles in boiling water until done but not soggy. Drain. Divide noodles into 5-

6 soup bowls.

2. Put chicken flakes, egg slices, and green onions on top of noodles in each bowl

3. In a separate pot, allow chicken broth to boil. Season with salt, pepper and patis to

taste

4. Pour hot stock into each soup bowl. If desired, sprinkle with garlic chips just before

serving.

Page 12

Filipino Style Chicken-Macaroni Salad

(submitted by Arlene Sablan Aguon)

Chicken Macaroni Salad is a simple salad made from

macaroni (usually elbow macaroni). This salad is prepared

with a generous amount of mayonnaise and boiled chicken

meat (sometimes ham is used). A regular side dish during

picnics and family outings, macaroni salad is best if

combined with grilled foods and barbeque.

INGREDIENTS:

• 16 ounces elbow macaroni, cooked

• 1 lb boneless chicken breast, boiled and cubed

• 1 ½ cup pineapple chunks

• 1 cup Spanish onion

• 1 cup raisins

• 3 hard boiled eggs, chopped

• 2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)

• 1 ½ cup Cheddar cheese, cubed

• 2 teaspoon salt

• 1 teaspoon pepper

DIRECTIONS:

1. Cook the macaroni as directed in the package

2. Place the macaroni in a large container

3. Add the mayonnaise (and /or miracle whip) and mix well

4. Put-in the minced onions and mix well

5. Place the cheddar cheese in and mix again

6. Now, add the chicken and distribute evenly

7. Put-in the pineapple chunks, boiled eggs, and raisins and mix well

8. Add salt and pepper to taste

9. Chill inside the refrigerator for about an hour

10. Serve chilled. Share and enjoy!

Page 13

Kimchi Noodles

(submitted by Staliea Leigh Pocaigue)

If you enjoy eating noodles at a Korean restaurant, you

might want to make Kimchi noodles at home. This

recipe is really quick and easy, and the ingredients used

are readily available. You can cook extra beef the night

before and save it for lunch the next day.

INGREDIENTS (measurements are to taste):

• bean thread noodles (not rice stick)

• kimchi base

• cucumbers - about 2 inch slices

• green onions - about 2 inch slices

• sesame oil

• sesame seeds

• sugar ( lots of sugar!)

DIRECTIONS

1. Put your noodles in a bowl and pour boiling hot water over it. Let the noodles cook for a few minutes

(usually until it's transparent). You might have to do an "al dente" taste check. It's up to you how cooked

you like it. I like it fully cooked. Drain the noodles and rinse it with cool water and drain again.

3. Add cucumbers and green onions.

2. Add sesame oil. I pour and mix to get it all covered lightly. The flavor comes mainly from the oil and

sugar.

3. Add sugar, kimchi base and sesame seeds, mix well.

Should be on the slightly sweet side. Best served cold.

*** Kara Nicole Aguon says: Kimchi - really good and you could use it with your noodles - a large napa

cabbage - cut in small size or how you like it cut sml/large - use hot pepper powder (coarse) 16 oz size

(lest that a half bag or more if you like it hotter taste - slice thin/thick pickle cucumber/ginger (sm) slice

it how you like it - i also put hot chili sauce - 1 onion thinly slice - 6 garlic mash/slice and a 4 drops of

lemon juice - good luck - don't care for the one's at the store to strong - let set in the fridge for 3 days -

then ready to eat - or you really could eat it right away if you wish

Page 14

Seafood Lasagna


A different twist on lasagna for the seafood lover or for a

different kind of lasagna. Great served with garlic bread

and tossed green or caeser salad.

INGREDIENTS:

• ½ cup margarine or ½ cup butter


• ½ cup flour

• ¼-½ teaspoon salt

• ¼ teaspoon black pepper

• 2 cups milk

• 2 cups chicken broth

• 2 cups shredded mozzarella cheese

• ½ cup sliced scallions or ½ cup regular onion

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• 8 ounces uncooked lasagna noodles (9-10 noodles)

• 1 cup cream-style cottage cheese

• 1 (7 ½ ounce) can crabmeat, drained

• 1 (4 ½ ounce) can baby shrimp, drained

• ½ cup grated parmesan cheese

Page 15

DIRECTIONS

1. Heat margarine in 3-quart saucepan over low heat until melted; add garlic.

2. Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.

3. Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.

4. Stir in mozzarella, onions, basil, and oregano.

5. Cook over low heat, stirring constantly, until cheese is melted.

6. Spread ¼ of the cheese sauce (about 1 c.) in 13x9-inch baking dish.

7. Top with 3 or 4 uncooked noodles.

8. Spread cottage cheese over noodles.

9. Repeat with ¼ of cheese sauce, then 3 or 4 noodles.

10. Top with crabmeat, shrimp, ¼ of cheese sauce, remaining noodles and cheese sauce.

11. Sprinkle with parmesan cheese.

12. Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.

13. Let stand 10 minutes before serving...

Page 16

Macaroni Salad with Jalapenos

(submitted by Helene K. Guzman)

A spicy version of the traditional macaroni salad with

jalapenos added in to give it some zing for those who like a

little more fire in their food.

INGREDIENTS:

• 2 cups Elbow Macaroni (Or Any Macaroni)

• 1 small Can Jalapenos (Cut, remove seeds and dice)

• ¼ cup Italian Salad Dressing

• ¼ cup Bestfoods Mayo

• ½ tsp Lawry's Seaoning Salt

• Couple Dashes Of Black Pepper

DIRECTIONS

1. Follow cooking instructions for the desired noodle, rinse in cold water, drain and set aside till

completely cooled.

2. Add in jalapenos, Italian salad dressing, mayo, salt and black pepper

3. Toss well and refrigerate for at least one hour

4. Right before serving, you may want to add just a little more mayo and salad dressing because it tends to

absorb these two ingredients when it sits.....Good refrigerated for up to one week.

Page 17

Macaroni Salad

(submitted by Shelly Gibson)

Practically every Sunday I make this macaroni

salad - so easy and goes well with Fried Spam,

soup or with some lettuce for a quick lunch. Also

good if you have to make something last minute to

bring to a party.

INGREDIENTS:

• 1 bag of salad macaroni

• ½ jar dill relish

• ½ jar sweet relish

• 1 jar chopped pimiento

• 1 can chopped olives

• 1 cup Best Foods Mayo

• Black pepper to taste

DIRECTIONS

1. Boil macaroni until soft but not mushy. Drain well. 2. Add salad ingredients and mix well. 3. After all ingredients are mixed, fold in mayo until you can't help but take a bite. 4. Put in the fridge and cover with tin foil. (I'm old school, I don't put my salad in plastic, only glass.)

Optional ingredients that can be added to the recipe:

Tuna

Hard Boiled Eggs

Chunks of grilled chicken

Green Onions

Tabasco (not really an option, more like a MUST)

Page 18

Singapore Fried Noodles

(submitted by Rose N Vince)

Here is a recipe for Sing Chow Mai Fun or Singapore

fried rice noodles; it’s one of the best Singapore fried

noodle dishes but there. There is quite a bit of prep

work involved, but once you have everything in place,

the cooking should go quite smoothly.

INGREDIENTS:

• 1/4 of a pound of dried rice Vermicelli

• 8 large shrimp, peeled and deveined

• 1 cup of Chinese bbq pork (charsiu), sliced thinly and then cut into strips

• 1/2 large yellow onion, sliced thinly

• 1 large egg, lightly beaten

• 3 cloves garlic, minced finely

• 1 slice fresh ginger, cut into thin strips

• 1/2 Green bell pepper, sliced

• 1/2 Red bell pepper, sliced

• 1 handful of bean sprouts

• 1 stalk green onions, green parts only cut into 2 inch long pieces

• 1 1/2 - 2 tbsp of mild yellow curry powder

• 1/2 tbsp toasted sesame oil

• 1/2 tsp garlic chili sauce or ground red chili pepper

• 1/2 tsp sugar

• 1 tbsp soy sauce

• 1/2 tbsp oyster sauce

• 2 tbsp vegetable oil

• Coarse salt

Page 19

DIRECTIONS

1. Massage a small pinch of salt into the shrimp and set aside. In a large heat proof bowl,

submerse the noodles in boiling water until they have softened, about 8 minutes. Then

drain and set aside.

2. In a small bowl, make the sauce by mixing together the sesame oil and curry powder until

you have a smooth paste. Then mix in the chili paste, soy sauce, oyster sauce, and sugar

until well combined. Set aside.

3. Heat the wok over high heat. When the wok is hot, add the oil and swirl the wok to coat the

bottom half with oil. Add the shrimp and give it a few quick stirs until they have just turned

pink on both sides. Then push them over to one side and pour the egg into the bottom of

the wok. Sprinkle the egg with a pinch of salt. The egg will cook very quickly. Allow it to set

for a few seconds, then break it up roughly with your spatula. Before the eggs have finished

cooking, push them aside with the shrimp and add the onions and ginger to the wok. Give

them a few quick stirs until they start to soften, but are still crisp. Then add the garlic and

the sauce.

4. Mix everything together and cook until the sauce is heated through and fragrant. Add the

bbq pork and the noodles and stir until everything has been mixed well together. If the

noodles aren’t soft enough for your taste, you can add a little bit of water to the wok. When

the noodles are heated through, add salt to taste. Then add the bean sprouts and green

onions and mix again until well combined. Dish out and serve immediately.

Makes 2 Servings

(Note: The Vermicelli noodels comes in 454 g / 16 ounce packages that contain 4

separated bundles of dried noodles; use 1 bundle)

(Note: You can buy Chinese bbq pork (charsiu) or you can make your own by marinating

pork with store bought Chinese bbq sauce and then roasting it on a rack in the oven at 350

F. until done.)

Page 20

L & L Macaroni Salad


HERE'S WHAT I FOUND posted in another site:

For the mac salad - the trick is to cook the

noodles a little longer than supposed to - so they

are really soft. Also - make sure the noodles are

cool before putting in the mayo.

We make the L&L Drive Inn style all the time.

That one is ONOLICIOUS!!

INGREDIENTS:

• Macaroni

• Mayo (Best Foods)

• Salt

• Pepper

• boiled egg (grate it super fine)

DIRECTIONS

Sometimes I add celery, carrots and onions like the way Zippy's Restaurant in Oahu, Hawaii tastes.

Anyway- it's good and use PLENTY mayonaise and salt to taste.

Sorry no measurements - I always just make it from scratch - just to taste. Anyways....good luck.

Page 21

Japchae (Stir Fried Noodles with Vegetables)

(submitted by Annie Merfalen)

A Korean dish made from sweet potato

noodles (called dangmyeon), stir fried in

sesame oil with various vegetables

(typically thinly sliced carrots, onion,

spinach, and mushrooms), sometimes

served with beef, and flavored with soy

sauce, and sweetened with sugar. It is

usually served garnished with sesame

seeds and slivers of chili. It may be served

either hot or cold.

INGREDIENTS:

• 1 large Package Japchae Noodles (Look For Vermicelli Noodles Or "Dangmyun" In Asian Stores)

• ½ pound Beef

• 1 bunch Of Spinach

• 1 medium Sized Carrot

• 1 medium Onion

• Mushrooms (5 Dried Shiitake And 1 Package Of White Mushrooms)

• 3 cloves Of Garlic

• 7-8 Green Onions

• Soy Sauce, sesame oil, sugar, pepper, and sesame seeds

PREPARATION:

Prepare your ingredients before stir frying:

Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the

water out of them and slice thinly.

Slice a package of white mushrooms (2 cups’ worth).

Page 22

Cut a carrot into thin matchstick-shaped pieces about 1-2 inches long.

Cut 7 -8 green onions into 3 inch long pieces.

Thinly slice one onion.

Slice the beef into thin strips.

DIRECTIONS:

Place noodles in a big pot of boiling water; boil for about 3 minutes. When the noodles are soft, drain

them and put in a large bowl.

Cut the noodles several times by using scissors. Add 1 tbs soy sauce and 1 tbs sesame oil. Mix well and

set aside.

Using the same boiling water used to cook the noodles, add a bunch of spinach and cook it gently for 1

minute. Then take it out and rinse it in cold water. Squeeze it gently to get the water out, then cut it into

3-inch pieces. Add ½ tbs soy sauce and ½ tbs sesame oil and mix well. Add the spinach to the noodles.

Heat a few drops of sesame oil in a large pan or wok. Stir fry the carrot strips for 30 seconds (don't

burn it). Add the carrots to the spinach and noodles.

Heat more oil and stir fry the sliced onion. Cook until the onion looks translucent. Add it to the noodles

and other vegetables.

Heat more oil and stir fry the sliced white mushrooms. Add it to the noodle mixture.

Heat more oil and stir fry the green onions for 1 minute then add it to the noodle mixture.

Heat more oil and stir fry the beef strips and sliced shitake mushrooms. Stir it until it’s cooked well,

then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir fry for another 30 seconds and

then add it into the noodle mixture.

Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 tsp of ground pepper to the noodle

mixture. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.

Serve with rice and Kimchi.

Page 23

Saimen


A Ichiban has always been a contender in my house even against the greats.....

I like to dress it up which I think is what makes them really good....

Island favorite is to add chunks of fried spam with sliced green onions and pepper flakes.....

Or fresh shrimp cooked in the brother before adding the noodles and topped with some

bean sprouts and green onions and sliced peppers... or even chicken and bokchoy.

Page 24

Chicken Spaghetti with Coconut Milk

(submitted by Joan Duenas)

INGREDIENTS:

• chicken thighs

• coconut milk

• spaghetti noodles

• broccoli, chopped

DIRECTIONS:

1. Debone chicken (remove skin),then put it in a large ziplock bag and marinade in salt

and pepper for 1hour.

2. Boil spaghetti noodles until cooked and set aside,

3. Heat up either a wok or a frying pan and add some oil until hot.

4. Drain marinade from chicken and stir fry for about 5-10 minutes.

5. Add cooked spaghetti and chopped broccoli and cook for an additional 2 minutes.

6. Pour in coconut oil and cook for an additional 5 minutes.

7. WALLA YOU HAVE CHICKEN SPAGHETTI!!!!YOU GUYS SHOULD TRY ITS REALLY

GOOD!!!!!...(YOU CAN ADD CHEESE IF YOU WANT)...

Page 25

Miso Ramen Soup

(submitted by Edwina Maloney)

Ramen noodle in miso based soup is called miso

ramen. It's one of the popular flavors of ramen

noodles in Japan. Lots of vegetables can be added in

this miso ramen recipe.

INGREDIENTS:

• 4 eggs

• 10 oz dried ramen noodles

• ½ cup fresh or canned bamboo shoots, sliced

• ½ cup fresh or canned corn kernels, drained

• ⅓ cup defrosted frozen or fresh spinach

• 8 cups store-bought or homemade pork or vegetable broth

• 2 teaspoons instant dashi granules

• 1 tablespoon soy sauce, or to taste

• 4 tablespoons fresh miso paste

• 1 cup fresh bean sprouts

• 1 stalk green onion (scallions), finely chopped

• 4 teaspoons chili oil (optional)

Page 26

TOPPING:

Fresh spinach – blanch, then squeeze all of the water out.

Frozen spinach – defrost, then squeeze all of the water out.

Corn – canned, fresh or frozen

Green onions – chopped

Bamboo shoots – Canned or fresh

Bamboo Shoots in Chili Oil – oh yummmm my favorite

Dried seaweed

Tofu – drained and cubed

Snow peas – blanched

Barbeque cha-siu pork

Enoki or shiitake mushrooms

Sliced Japanese fish cakes

Fresh bean sprouts

Page 27

Pad Thai

(submitted by a friend of Guam Recipes) Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce,

tamarind juice, red chilli pepper, plus

any combination of bean sprouts,

shrimp, chicken, or tofu, garnished with

crushed peanuts, coriander and lime, the

juice of which can be added along with

Thai condiments. It is usually served

with spring onions and pieces of raw

banana flower.

INGREDIENTS:

• 8 ounces Thai Rice Noodles

• 1 - 1 ½ cups Raw Chicken Breast Or Thigh Meat, sliced

• Marinade For Chicken: 1 Tsp. Cornstarch Dissolved In 3 Tbsp. Soy Sauce

• 4 cloves Garlic, minced

• 3 cups Fresh Bean Sprouts

• 3 Spring (Green) Onions, sliced

• ½ cup Fresh Coriander/Cilantro

• ⅓ cup Crushed Or Roughly Chopped Peanuts (Or Other Nuts, such as cashews)

• ¼ cup Chicken Stock

• ⅛ tsp Ground White Pepper

• Vegetable Oil For Stir-Frying, and wedges of lime

• Pad Thai Sauce:

• ¾ Tbsp. Tamarind Paste Dissolved In ¼ Cup Warm Water (Look For Tamarind At

• Asian/Chinese Or Indian Food Stores)

• 2 Tbsp. Fish Sauce, or to taste

• 1-3 tsp Chili Sauce, or substitute ½ tsp. or more dried crushed chili or cayenne, to taste

• 3 Tbsp. Brown Sugar

Page 28

DIRECTIONS:

1. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to

soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't

want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten,

but are still firm and a little "crunchy". Drain and rinse with cold water. Set it aside.

2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the

tamarind paste and brown sugar. Set it aside. Note: this may seem like a lot of sugar, but you need it to

balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so good.

3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set

aside.

4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced

chili, if using. Stir-fry until fragrant (30 seconds).

5. Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry,

add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in

this way until the chicken is cooked (5-8 minutes).

6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other

utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to

prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry,

push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will

become soggy).

7. Add the bean sprouts and sprinkle over the pepper. Continue tossing 1 more minute, or until noodles are

cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky

wonderful!

8. Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1

more Tbsp. fish sauce). Toss well.

9. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and

crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve

with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Page 29

Twice-Cooked Beef/Pork Pancit


INGREDIENTS:

• 3 Lbs. Beef (Flank Or Top Round) Or Pork (Any Cut)

• Vegetable Oil/Olive Oil

• 1 Packaged Dried Shitake Mushrooms

• 4 stalks Of Celery

• 1 whole Onion

• 4-6 Gloves Of Garlic

• 1 large Or Two Regular Sized Carrots

• ⅓ cup Soy Sauce

• 1 cup To 1 ½ Cup Water

• 1 Tbsp Vinegar

• 2 tsp Sugar

• Black Pepper

• ¼ cup Oyster Sauce

• Lemon Cut Into Wedges

• Green Onions (Chopped For Garnish)

• ⅓ each Of Red/Yellow/Green Bellpepper

• 2 packages Of Sakura Yellow Noodles

• (stocked in the refrigeration section of your grocery store)

Page 30

DIRECTIONS:

1. In a medium pot, put about a cup of vegetable oil and set on med/high and while

that is heating, go ahead and slice either your pork or beef into nice bite sized slices

- for me the thinner, the better but if your pork has fat - make it a little thicker

because it will have a nice bite once it has been cooked again in the pancit. Let the

oil get fairly hot and then fry your meat and let it get really over cooked but not

burned and then remove from the oil and let stand on paper towel to drain the

excess fat.

2. Put your dry shitake mushroom in a container and fill with water, cover and

microwave for about 8 minutes and let stand in water until ready to use.

3. Cut up and set aside your onions (sliced), garlic (pressed and chopped), carrots

(sliced) and then cut again into strips makes the dish look pretty, celery (sliced),

bellpeppers (sliced) - set aside.

In a nice size pan or wok add just a dash of olive oil and saute your onions and garlic

and celery and cook these ingredients for about five minutes on medium heat just

till the onions and celery start to get translucent (clear). Add in the soy sauce,

vinegar, sugar, black pepper to taste, water and oyster sauce (this is your base for

the entire dish). Just mix till all your ingredients combine and add meat with the

drained shitake mushrooms (always do the meat and mushrooms together). Let

come to a slow boil and keep the heat at medium for the entire process. This process

only takes about 7-8 minutes because the meat has been cooked previously. Take a

spoon with wholes in it and remove the meat and mushrooms and set aside.

4. Add all your other vebetables and because they are thin and you want crispy

vegetables in your pancit, you just want to cook it so that the bell peppers start to

soften (usually less than ten minutes) in fact I don't recomment any more than ten

minutes at all. Remove all the vegetables from the base and set aside.

5. Now take out all your noodles and determine if you think they should be cut up a bit

and if you do, simply put all the noodles in your base and grab a kitchen scissors

(clean of course) and just start cutting it while it is in the pan. Then toss around the

noodles in this base and cook for about 10 - 15 minutes (you want the noodles to

absorb most of the base). Then take all of your ingredients, the meat and the

vegetables and add all of it to your noodles and turn off heat and toss all your

ingredients together.

Page 31

Udon Noodles


INGREDIENTS:

• 2 Celery Stalks Sliced Soy Sauce ¼ Cup

• 2 Carrots Cleand And Diced Chef Emiril's Asian Essence 1 Tsp

• 1 large Onion Diced Pepper To Taste

• 1 can Of Chicken Broth

• ½ can Of Water

• 1 package Noodles

DIRECTIONS:

1. Saute celery, carrots and onion in large pot using 2 tbls spoons of butter with enough

vegetable oil to coat bottom of pot. Cook on low till vegetables are tender. Add seasonings,

chicken broth and water, set heat to medium, continue to cook till liquid is reduced to half.

2. Reduce heat to simmer, add udon noodles, cook for 10 minutes till noodles are ready to

eat. Add Soy Sauce, enjoy! (If Chef Emiril's special seasoning is not available substitute a

mixture of these seasonings, garlic powder. ground ginger, cumin, nutmeg, onion powder,

powdered hot mustard).

Page 32

Kim Chi Noodles

(submitted by Marilu L.G. Perez)

INGREDIENTS:

• rice noodles/vermicelli (rinsed in water/thoroughly drained)

• thinly sliced Japanese cucumber (julienne)

• thinly sliced green onions

• kimchee base, a little bit of rice wine vinegar

• bit of donne' dinanche' for added heat (totally optional).

DIRECTIONS:

1. As for the measurement, I'm old school and go by the taste. You can add thinly sliced or

shoestring radish too. Depends on what you like.

Page 33

Spaghetti with Chicken Sauce (Spaghetti El Pollo)

(submitted by Dennis & Bernie Santo Tomas)

Spaghetti El Pollo is a fresh alternative to

traditional spaghetti normally served with

meat sauce or meatballs. This dish is much

lower in calories and provides a healthier

choice for the family.

INGREDIENTS:

• ¾ pound (12 ounces) Spaghetti

• A Half A Chicken, weighing 1 ⅓ pounds (26 ounces)

• An Onion, finely sliced

• 2 Tbsp Tomato Paste Form A Can Or Tube

• ¼ cup Olive Oil

• 2 Tbsp Unsalted Butter

• A Hot Pepper Or Some Hot Paprika (To Taste But Go Easy)

• Salt And Pepper

• Boiling Water

DIRECTIONS:

1. Cut chicken up into medium sized pieces and remove all excess fat. Heat the oil in a pot,

and once heated, add both the onions and chicken; cook, stirring often, for about 5

minutes, or until the chicken pieces are evenly browned. Add the tomato paste, hot pepper,

and enough boiling water to cover the chicken pieces.

2. Cover and simmer over the low to medium heat for about an hour.

Page 34

3. Break the spaghetti into 4-inch pieces. When the chicken is done, remove the chicken

pieces from the pot with a slotted spoon, and put them aside in a bowl.

4. Pour a pint of boiling water into the pan drippings in the pot, turn the heat up, and as soon

as the water boils add the spaghetti and cook them until they are al dente, by which point

almost all of the water will have been absorbed. Remove the pot from the stove and stir in

the butter. Check seasoning, and turn the pasta out into a tureen. Arrange the chicken

pieces over the pasta and serve at once.

5. This will be afine one-course meal best served with red wine and accompanied by tossed

salad. Grated cheese is an option but not necessary.

Page 35

Kimchi Noodle


Kimchi noodle is one of the all-time favorite

summer dishes. Feel the sweet and sour taste

of Kimchi and refreshing taste of cucumber at

the same time!

INGREDIENTS:

• ⅓ Cup Of Chopped Kimchi

• 1 tsp Sesame Oil, 1T sugar (for Kimchi seasoning)

• ¼ Cucumber

• ½ Boiled Egg

• Thin Sliced Beef ⅓ Lbs

• 1 Tbsp Soy Sauce, 1T sugar, 1t sesame oil (to marinate beef)

• Thin Korean Noodle (So-Myon)

DIRECTIONS:

1.Add 1tablespoon soy sauce, 1tablespoon of sugar, and 1teaspoon of sesame oil to thin sliced beef

and mix well. Leave it in the fridge for 15 minutes.

2. Add 1 tablespoon of sugar and 1teaspoon of sesame oil to chopped Kimchi and mix them well.

3. Thin slice cucumber.

4. Boil water in a pot and cook noodles and egg.. Peel off egg shell and cut an egg in half.

5. Take the noodle out of the pot. Rinse it with cold water a couple of times and drain.

6. Cook marinated beef in a pan. Put noodle in a bowl. Put beef, kimchi, cucumber on the top of the

noodle nicely and put the egg.

Page 36

Ichiban Noodles (Fried)

(submitted by Guam Recipes)

Kimchi noodle is one of the all-time favorite

summer dishes. Feel the sweet and sour taste of

Kimchi and refreshing taste of cucumber at the

same time!

INGREDIENTS:

• 1 package Original Ichi-Ban (Red colored Package)

• Water

• Olive Oil

DIRECTIONS:

1. I usually bash my Ichi-ban around to break it up a little. Open the package and soak the dry

noodles for about 10 minutes and then drain.

2. Heat your wok or deep frying pan and add a bit of olive oil.

3. Add noodles to your heated pan, add about a half cup of water and a half package of the

ichiban seasoning mix. Stir and continue to add water until you think the noodles are cooked.

The water will disolve quickly as it cooks.

4. That's it. A quick meal, and tasty too!

Page 37

Chamorrita Momma’s Favorite Ketchup Spaghetti

(submitted by Rose N Vince)

This has been a childhood favorite of mine

and now of my family. Simple yet yummy. I

hope you'll give it a try.

INGREDIENTS:

• 1 pound Pkg. Thin Spaghetti Noodles, cooked al dente

• 1 bottle Tomato Ketchup, according to taste

• ½ - 1 can Low Sodium Spam

• 1 bunch Green Onions, chopped

• 3 Tbsp Oil

DIRECTIONS:

1. Cook noodles according to package directions, but not overly done, drain and set

aside.

2. Open spam and slice into thin 1-in sections, set aside as if making spam goulash.

3. In a huge wok or fry pan, saute the green onions in oil. Add the spam and fry, stirring

to brown a bit. Add the cooked noodles and continue to stir and dispersing spam

evenly thoughout.

4. Add the tomato ketchup and continue stirring to evenly coat the noodles. Add as

much or as little as you like.

5. Serve immediately!!

Variation: Ground beef can also be used.

Page 38

Pancit Canton


Pancit canton is Filipino-Asian traditional food which

is prepared for special occasions like birthdays,

Christmas, New Year’s or whatever special day is

marked on the calendar. The old folks believed eating

pancit canton would give them long life, as what was

traditionally taught by the Chinese.

INGREDIENTS:

• 1 package 1 Lb Pancit Canton (Egg Noodles)

• 2 cups Chicken Broth

• Meat And Seafood Ingredients:

• 1 cup Pork; Cut In Strips

• 1 cup Chicken Breast; Boiled And Cut In Strips

• 1 cup Shrimps; Shelled

• Vegetable Ingredients

• 2 cups Cabbage; Cut In Strips

• 1 cup Chicharo (Sweet Peas)

• 1 medium Carrot; Cut Into Strips

• 1 Onion; Chopped

• 4 cloves Garlic; Crushed

• 2 Tbsp Soy Sauce

• Salt And Pepper

• Cooking Oil

• 2 Calamansi Or Lemon; Sliced

DIRECTIONS:

1. In a wok, saute garlic and onion. Add meat ingredients and continue the saute until meat becomes

tender. Add soy sauce and simmer for a while. Add broth and season with salt and pepper to taste.

Add the vegetable ingredients and when crispy tender, add the pancit canton noodles. Mix well

and cook until done. Serve hot with sliced calamansi. In a huge wok or fry pan, saute the green

onions in oil. Add the spam and fry, stirring to brown a bit. Add the cooked noodles and continue

to stir and dispersing spam evenly thoughout.

Page 39

Seafood Spaghetti


This recipe was shared by a friend of mine. It's

similar to Capricciosa's Seafood spaghetti. I

tried it and it's great.

INGREDIENTS:

• 1 Bulb Of Garlic, minced (more if you luv garlic)

• 6 large Tomatoes, diced

• 2 14 Oz. Package Of Seafood Mix (You Can Also Add A Can Of Tuna, shrimp, etc.)

• 1 Tbsp. Italian Seasoning

• ¾ cup Olive Oil

• 1 small Package Of Thin Spaghetti Or Regular Spaghetti

• Salt To Taste

DIRECTIONS:

Heat oil in large pot, on medium heat. Add tomatoes, cook until pieces are like mush (be sure to

constantly stir, you know how tomatoes get). Throw in the garlic, sautee for about 2 mins. Add

seafood mix, italian seasoning and salt. Simmer until seafood is cooked. Toss with angel hair pasta

or pasta of choice.

Page 40

Stir-fried Pork and String Beans with Udon Noodles


INGREDIENTS:

• 1 cup onion, sliced


• 2 cups sliced pork

• 1 1/2 cups sliced string beans

• Udon Noodles, cooked

• Salt & pepper

• Soy sauce

DIRECTIONS:

1 Saute onions and garlic in a large pan. Add pork and about 1/2 teaspoon of salt & 1/2

teaspoon of black pepper. Stir and cook pork thoroughly.

2 When pork is cooked, add string beans and add about 1 tablespoon of soy sauce. Cook

for about 1-2 minutes.

3 Next, add cooked udon noodles and another tablespoon of soy sauce. Incorporate meat

mixture with noodles. Cook for about 2 minutes and immediately remove heat.

**If it's not seasoned enough, you can always add more soy sauce. If you think it's too

salty, you can reduce the amount of soy sauce that you add.

Page 41

FUN FACTS ABOUT PASTA

History

• The Chinese are on record as having eaten pasta as early as 5,000 B.C.

• Contrary to popular belief, Marco Polo did not discover pasta. The ancient Italians made

pasta much like we do today. Although Marco Polo wrote about eating Chinese pasta at

the court of Kubla Khan, he probably didn't introduce pasta to Italy. In fact, there's

evidence suggesting the Etruscans made pasta as early as 400 B.C. The evidence lies in a

bas-relief carving in a cave about 30 miles north of Rome. The carving depicts

instruments for making pasta - a rolling-out table, pastry wheel and flour bin. And

further proof that Marco Polo didn't "discover" pasta is found in the will of Ponzio

Baestone, a Genoan soldier who requested "bariscella peina de macarone" - a small

basket of macaroni. His will is dated 1279, 16 years before Marco Polo returned from China.

• Christopher Columbus, one of Italy's most famous pastaphiles, was

born in October, National Pasta Month.

• Legend has it that noodles were first made by 13th century German

bakers who fashioned dough into symbolic shapes, such as swords,

birds and stars, which were baked and served as bread.In the

13th century, the Pope set quality standards for pasta.

• Thomas Jefferson is credited with introducing macaroni to the United States. It

seems that he fell in love with a certain dish he sampled in Naples, while serving

as the U.S. Ambassador to France. In fact, he promptly ordered crates of

"macaroni," along with a pasta-making machine, sent back to the States.

• The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in

1519. Even then, almost 200 years passed before spaghetti with tomato sauce

made its way into Italian kitchens.

• The first American pasta factory was opened in Brooklyn, New York, in

1848, by a Frenchman named Antoine Zerega. Mr. Zerega managed the

entire operation with just one horse in his basement to power the

machinery. To dry his spaghetti, he placed strands of the pasta on the roof

to dry in the sunshine.

• During the 1980s, macaroni, which was traditionally considered a "blue-

collar" down-home meal, was transformed into the more upscale "pasta."

As more and more people began to have fun with it and romanticize it

throughout the '60s and '70s, its image began to change along with its name.

Nutrition

• Pasta is a good source of carbohydrates. It also contains protein. Carbohydrates help fuel your

body by providing energy that is released slowly over time.

• One cup of cooked spaghetti provides about 200 calories, 40 grams of carbohydrates, less than one

gram of total fat, no cholesterol and only one gram of sodium when cooked without salt. Read

more about pasta nutrition.

Page 42

Cooking and Eating

• All pasta is made by essentially the same equipment using the same technology. Also, in

independent taste tests conducted by Consumer Reports, Cook's Illustrated and The Washington

Post, U.S. pasta either was found superior to Italian imports or the judges were unable to discern a

difference between them.

• To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water - enough to

fill nearly 75,000 Olympic-size swimming pools.

• One billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-

to-end -- enough to circle the earth's equator nearly nine times.

• Speaking of spaghetti...and meatballs: the Italians only ate meat a few times a

month. So, when they came to America, where meat was so plentiful, they

incorporated meat into their cooking more often, making meatballs an American

invention.

• Most pasta is made using wheat products mixed with water. Other types of pasta are made using

ingredients such as rice, barley, corn, and beans.

• Egg noodles contain egg; almost all other dry pasta shapes do not. By federal law, a noodle must

contain 5.5 percent egg solids to be called a noodle. So without egg, a noodle really isn't a noodle.

• Cooked al dente (al-DEN-tay) literally means "to the tooth," which is how to test pasta to see if it is

properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.

• Pasta comes in many different colors. Most pasta is cream-colored, but some is made using

spinach making it green, red pasta that is made using tomato, gray pasta that is made using squid

ink, and some pasta is called "cellophane" because it becomes transparent when cooked.

• The average person in Italy eats more than 51 pounds of pasta every year. The average person in

North America eats about 15-1/2 pounds of pasta per year.

Production

• Pasta is one of America’s favorite foods. In 2000, 1.3 million pounds of pasta

were sold in American grocery stores. If you lined up 1.3 million pounds of 16

oz. spaghetti packages, it could circle the Earth’s equator almost nine times!

• Top-quality pasta is made from durum wheat. According to the North Dakota

Agricultural Statistics Service, about 73% of the durum wheat grown in the

U.S. is grown in North Dakota. American-grown durum wheat is considered among the best in the

world and the pick of the crop is earmarked for domestic use, ensuring a finished pasta product

second to none in the world.

• Approximately 2.75 million tons of pasta is made in Italy each year, while the United States

produces nearly 1.9 million tons per year

• There are more than 600 pasta shapes produced worldwide.

Page 43

ASIAN NOODLES FACTS

Noodles form an essential component in Asian cuisines. They are usually

divided into groups according to their ingredients.

Chinese wheat noodles are yellow or white and are usually made of wheat

flour, water and salt. Sometimes eggs are added to make egg wheat noodles,

available fresh or dried. The fresh noodles are cooked at a full boil for 2-4 min,

taking care to separate them with a fork beforehand. They should be defrosted

before cooking. Dried egg noodles are used to prepare chow mein. In Japan,

they are called "somen" (thin noodles) or "udon" (thick noodles).

Rice noodles are made from rice flour and water and are found most notably as

very thin, brittle noodles (rice vermicelli) or wide ribbons. They are often fried

or added to soup. They need to be soaked for about 20 min in cold or

lukewarm water before being cooked in boiling water or in a wok.

Mung bean noodles are transparent and are usually available in 3.5 oz (100 g)

packets. They need to be soaked in lukewarm or hot water for about 10 min

before being added to a dish, except if being added to a soup.

Buckwheat and wheat noodles, called "soba" in Japan, are available fresh or

dried. They are cooked at a full boil. They are often served cold with a soy

sauce or added to soups.

Wonton noodles are very thin sheets of pasta based on wheat, water, eggs and

salt, which are stuffed with meat, fish, seafood or vegetables. They are

available fresh or frozen.

Buying

Choose: fresh noodles that are supple and not sticky, neither too moist nor brittle; dried noodles without added artificial ingredients or preservatives.

Storing

At room temperature: dried noodles, indefinitely, in a dark, cool and dry place.

In the fridge: fresh egg noodles, 3-4 days.

In the freezer: fresh egg noodles, 1 month.

Read more: http://www.answers.com/topic/asian-noodles#ixzz1WzsbZmX0

Page 44

TYPES OF ASIAN NOODLES

Dried Egg Noodles Fresh Egg Noodles Mung Bean Noodles

Rice Noodles Rice Vermicelli

Soba Somen

Wonton noodles

Page 45

KITCHEN CONVERSION CHARTS

Teaspoon Tablespoon Cups Fluid

Ounces

Milliliters

tsp (t) Tbsp (T) c oz mL

1 1/3 0 1/6 4.9

2 2/3 0 1/3 9.9

3 1 0 ½ 14.8

4 1 1/3 0 2/3 19.7

5 1 2/3 1/9 5/6 24.6

6 2 1/8 1 29.6

7 2 1/3 1/7 1 1/6 34.5

8 2 2/3 1/6 1 1/3 39.4

9 3 1/5 1 ½ 44.4

10 3 1/3 1/5 1 2/3 49.3

11 3 2/3 ¼ 1 5/6 54.2

12 4 ¼ 2 59.1

13 4 1/3 2/7 2 1/6 64.1

14 4 2/3 2/7 2 1/3 69.0

15 5 1/3 2 ½ 73.9

16 5 1/3 1/3 2 2/3 78.9

17 5 2/3 1/3 2 5/6 83.8

18 tsp 6 Tbsp 3/8 c 3 oz 88.7 mL

19 6 1/3 2/5 3 1/6 93.7

20 6 2/3 3/7 3 1/3 98.6

21 7 4/9 3 ½ 103.5

22 7 1/3 ½ 3 2/3 108.4

23 7 2/3 ½ 3 5/6 113.4

24 8 ½ 4 118.3

25 8 1/3 ½ 4 1/6 123.2

26 8 2/3 5/9 4 1/3 128.2

27 9 4/7 4 ½ 133.1

28 9 1/3 3/5 4 2/3 138.0

29 9 2/3 3/5 4 5/6 142.9

30 10 5/8 5 147.9

31 10 1/3 2/3 5 1/6 152.8

32 10 2/3 2/3 5 1/3 157.7

36 12 ¾ 6 177.4

48 16 1 8 236.6

96 32 2 16 473.2 1 pint

144 48 3 24 709.8 1 ½ pints

151 2/5 50 ½ 3 1/6 25 ¼ 750.0 1 fifth

192 64 4 32 946.4 1 quart or 1 liter

384 128 8 64 1892.7 2 quarts

768 256 16 128 3785.5 1 gallon or 4 quarts

Page 46

Other Conversions: altitude over 3500 ft: bake at 25° higher, 20% more water, 5% more flour, 20%

less time

bread 1 slice = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft crumbs

butter 1 stick = 1/2 cup = 110 grams

cheese 2 oz (50 g) grated = 1/2 cup (125 mL)

cheese 1 lb (500 g) = 4 to 5 cups (1 L to 1.25 L) grated

chocolate 1 square = 1/4 cup (50 mL) grated

cocoa 4 cups (1 L) = 1 lb (500 g)

corn on cob shuck, drop in boiling water and boil 6 minutes

cottage cheese 1 lb (500 g) = 2 cups (500mL)

cup 1 cup = 8 ounces = 16 tbsp

dash 1 dash = less than 1/8 tsp

eggs 1 = 3 tbsp or 2 oz; 1 yolk = 1 tbsp or 1 oz; 1 white = 2 tbsp; 1 cup = 8-10 eggs

firmly packed tightly press as much of ingredient as will fit into the measure

flour 1 pound = 3 1/2 cups

gallon 1 gallon = 4 quarts = 8 pints

gelatin 1 envelope (1 tbsp) will gel 2 cups = (500mL) liquid

gram 1 gram = .0353 ounces

heap pile as much ingredient as will stay on measuring device

herbs 1 tbsp fresh = 1 teaspoon dried

lemon 1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice

lemon 1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract

lightly packed lightly press ingredient only enough to remove air pockets

marshmallows 8 oz (250 g) = 32 large = 3 1/4 cups (800 mL) mini

onion 1 med 3” diameter = 1 1/4 cups chopped

orange 1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice

ounce 1 ounce = 6 tsp = 29.6 ml = 28.3 gram

pasta 1 lb dried or fresh pasta serves 4 as a main course

pinch 1 pinch = less than 1/8 tsp

pint 1 pint = 2 cups = 1/2 quart

pound 1 pound = 16 oz = 453 grams

quart 1 quart = 2 pints = 4 cups = 1/4 gallon

raisins 3 cups (750 mL) = 1 lb (500 g)

rice 1 cup + 2 cups water = 3 cups cooked rice

sugar 1 pound = 2 1/4 cups

tablespoon 1 tablespoon = 3 teaspoons = 1/16 cup

turkey thaw in fridge 24 hours every 5 lbs; innermost thigh cook to 165°F

water/liquid 1 lb = 2 cups; 1 oz = 2 tbsp; 1tbsp = .5 oz = 15 g; 1tsp = .17 oz = 5 g

yeast 1 envelope dry granular yeast = 1 tbsp (15 mL)

Page 47

Baking Conversions

• 1 cup self-rising flour = 1 cup all-purpose flour +1 ½ teaspoons baking powder + ½

teaspoon salt

• 1 cup all-purpose flour = 1 cup + 2 tablespoons cake flour

• 1 cup cake flour = 1 cup – 2 tablespoons all-purpose flour

• 1 teaspoon baking powder = 1 teaspoon baking soda + ½ teaspoon cream of tartar

• 1 tablespoon cornstarch (for thickening) = 2 tablespoons all-purpose flour

• 1 cup honey = 1 ¼ cup sugar + ¼ cup liquid

• 1 cup packed brown sugar = 1 cup granulated sugar

• 1 ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa + 1 tablespoon vegetable shortening

• 1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon

sugar

• 1 cup buttermilk = 1 tablespoon lemon juice or vinegar + enough milk to make 1 cup; let stand a few minutes

• 1 cup whipped whipping cream = 2 cups whipped dessert topping (i.e. cool whip)

• ½ cup butter = 1 stick butter

• 1 cup sugar = 2 cups sifted powdered sugar

• 1 cup corn syrup = 1 cup sugar + ¼ cup liquid

• 1 pound butter = 2 cups or 4 sticks butter

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671 Recipes presents Delicious Noodles & Pasta