Noodles are the fast food of Asia, the instant snack, which satisfies hunger, is healthy and wholesome. It is a subject that deserves more attention and in this beginner’s guide to noodles,
Kimiko Barber looks at the variety of noodles on offer. Noodles are made from different flours: wheat, rice flour, mung-bean starch, buckwheat and even sweet potato starch. You can buy them fresh or dried and they can be boiled, steamed, stir or deep fried, such is their versatility.
Kimiko was taught to cook by her Japanese grandmothers. She started her working life as a merchant banker and now teaches Asian cooking at
Books for Cooks in Notting Hill. She believes that with noodles, you can make a gourmet lunch for two in under ten minutes and with
Easy Noodles at your side, she shows you how.
This authoritative book serves well as an introduction to the endless variety of noodle dishes. Small enough for you to work through all the recipes, you will soon find the ones that appeal. It is not overwhelming and you certainly feel that Kimiko is giving you the best and most popular dishes. The recipes are drawn from across Asia and combined with her simple and understandable approach to cooking, you can learn how to expand your noodle repertoire.
Shanghai pork noodles is one of the quickest foolproof stir fries, while Kimiko’s Filipino adaptation of
pancit canton, a combination of bacon, dried egg noodles, cabbage, celery and carrot, is very popular with children. Along with satisfying broths and a good selection of fish and seafood dishes, you will find plenty to keep hunger at bay.
Publication details:
64 pp. Photography by William Lingwood. £8.99
Published by Ryland Peters & Small.
ISBN 1841723851
2003Order directly from
for great service and specially discounted prices.
