Noodles

---

One of Hawaii's favorites, usually served as a side dish at luaus.  Easy recipe using few ingredients such as chicken and noodles made from mung beans.  This is a healthy dish that is low in calories and is so tasty.  Originally made by the Chinese but adapted for Hawaiian tastes.  Often served at family meals and parties.

Ingredients:

1/2 lb long rice 

1 lb chicken, cut in strips or cubes

2 T oil

3 cloves garlic, smashed

1" piece ginger, smashed

1 quart chicken broth

1/4 c soy sauce

1/2 c green onions, chopped

Directions:

Put long rice in a bowl and cover with water.  Let sit for about an hour till soft and limp.  Drain and cut into 6"-8" lengths with kitchen shears.  Heat a large pot, add oil and saute ginger and garlic for about 5 minutes till aromatic.  Add chicken, evenly spread in pot.  Do not turn until bottoms of chicken brown. Turn and brown other side.  Add broth and soy sauce.  Bring to a boil, stir in noodles and cook until everything is well mixed and hot.  Pour into serving dish and add green onions as a garnish.

Tip:

As the dish sits, the broth will be absorbed by the noodles and may become dry.  Add more broth as needed.

Millionaire Spaghetti is the best and richest spaghetti you'll ever taste. It has several types of chesses, ground beef and Italian sausage.  It is baked and it is creamy and so delicious.  You can prepare it, bake it right away or do it the next day.  You can also freeze it before baking and it keeps frozen for up to 3 months in the freezer.  You probably won't have much left and it serves 8 or more people.

Ingredients:

Meat Sauce: 

1 lb Italian sausages in casings (Slit casings and discard)

1 lb hamburger meat

1 lb spaghetti, cooked

1 onion, diced

1 T garlic, minced

1 large can diced tomatoes

1 can or jar marinara or spaghetti sauce

1 T Italian seasoning

1/4 c butter, sliced and refrigerated on small plate

Cheese Sauce:

8 oz cream cheese, softened

1 c cottage, small curd

1/2 c sour cream

1 egg

1 c mozzarella cheese, shredded

1/2 c Parmesan cheese, grated

1 T parsley, chopped

1/2 c mozzarella and more for sprinkling

Directions:

In a large skillet, heat and brown sausage, breaking into small pieces.  Pour into large colander over a bowl to collect grease.  In same skillet, brown and break up hamburger.  Drain in same colander.  Discard grease.  Saute garlic and onion, stir in meats, tomatoes, marinara sauce and Italian seasoning.    In a large casserole or a 9x13" pan, spray with cooking spray and add noodles and 1 c meat sauce. Mix well.  Arrange butter patties over noodles. 

Mix all ingredients for cheese sauce.  Pour over and spread over noodles.  Spread meat sauce over, then sprinkle 1/2 c mozzarella over sauce.  Cover pan with foil.  Put pan on 1/2 sheet pan to prevent overflow.  Bake in preheated 350 degree oven for 30 minutes.  Remove foil, sprinkle with more mozzarella.  Bake for 10 more minutes.

 Black bean noodles (Jajangmyeon) are a comforting and satisfying dish with a rich umami flavor from the black bean paste. They're popular in Korean cuisine and are often enjoyed with a side of pickled radish and sometimes kimchi for added flavor and texture contrast. 

Ingredients:

1 1/2 c onion 

1 c zucchini

1 c potato

1 c carrots

1 c daikon

1/2-1 pound belly pork, in chunks

1/4 c black bean paste

2 c water or stock

2 T cornstarch

1/4 c water

1 t sugar

1 t sesame oil

Directions:

Heat wok. Stir fry pork till crisp and most of fat is reduced. Drain well. Add and cook veggies for 10 minutes. Make well in center of wok and add 2 T oil and black bean paste. Cook for a few minutes. Mix everything together. Add water, cover, and cook 10 minutes. Mix slurry and add with sugar and sesame oil. Serve over noodles or rice.

This is a delicious favorite among the locals in  Hawaii.  It it served in restaurants, delicatessens and food trucks all over the islands.  There is something about the aroma and flavor of fried saimin.  It has that taste of saimin in soup but fried.  

Ingredients:

6 instant dried saimin packages (discard soup base)

2 T oil

1 small carrot, shredded

1 T minced garlic

1 c head cabbage, shredded

1/2 c char siu, julienned

1 pink and white package of Japanese kamaboko (fish cake), julienned

1/4 c oyster sauce

2 T sesame oil

1 t salt

1 t pepper

3 eggs, scrambled

1 c bean sprouts

1/2 c green onions, sliced thin

Directions:

Cook noodles in boiling water for a few minutes, till wilted.  Drain and discard water.  Heat oil in wok or large frying pan.  Saute carrots for a few minutes, add garlic and cabbage and stir a few minutes till somewhat softened.  Add char siu, kamaboko and mix well.  Stir in and toss noodles till well mixed.  Add oyster sauce, sesame oil, salt and pepper.   Carefully toss in eggs, sprouts and green onions.  Add little water if too dry.

A popular Filipino noodle dish that is delicious in every bite.  Similar to Chinese chow mein, has less vegetables,  and uses fine rice noodles, sometimes called rice vermicelli.  Generally pork or chicken is used but this recipe has shrimp.

Ingredients:

1/2 lb rice vermicelli noodles, soaked for about 1/2 hour, drained and cut into 6-8" pieces

1 lb shrimp, shelled and deveined

1/2 t salt

2 T oil, separated

1 T garlic, minced

1 T ginger, minced

1/2 small onion, sliced

2 c head cabbage, shredded

1 carrot, julienned

1 c broth

1/4 c oyster sauce

Salt and pepper to taste

3 stalks green onion, sliced

Directions:

Heat wok, then add 1 T oil.  Saute shrimp with 1/2 t salt.  Set aside.   Heat wok again and add 1 T oil,   Saute garlic,  ginger and onions.  Saute carrots and cabbage and add 1 T soy sauce.  Set aside.  In same wok, add 1 c  broth, 1/4 c  oyster sauce and bring to a boil.  Add noodles and cook till most of the broth evaporates.  Add vegetables and shrimp.  Add salt and pepper to taste.  Garnish with green onions.

Lasagna is an Italian flat, wide noodle with ruffled edges.  The complete dish is simple to make and is delicious.   Sauce is put in a pan then 3 layers follow with noodles, sauce  and cheeses.  Ready in one hour.

Ingredients:

9 lasagna noodles

3 quarts water

1 lb hamburger meat

5-6 c pasta sauce, canned or homemade

2 c mozzarella cheese, grated

1 1/2 c ricotta or cottage cheese 

1 egg

1/4 c Parmesan cheese, grated

2 T parsley, chopped

2 T oregano, chopped

2 T basil, chopped

Directions:

Boil water and add noodles.  Bring back to a boil and cook 8-10 minutes till limp but not too soft.  Noodles will cook further in oven.  Use tongs and lay noodles flat on a tray.  Noodles will be somewhat sticky but you can peel them apart easily.

Brown hamburger and drain if greasy.  Stir in pasta sauce and cook 15 minutes.

In a bowl, combine ricotta cheese, eggs, herbs and parmesan cheese.

Spray 9x13" pan with nonstick spray.  Spread some sauce on bottom of pan.  Lay 3 noodles side by side, 

spread 1/3 of cheese mixture then meat mixture.  Repeat noodle, cheese, then meat sauce to make 3 layers.  Sprinkle with more parmesan cheese.  Cover with foil and bake in preheated oven at 350 degrees.  Remove foil and bake 15 more minutes.  Let stand 15 minutes before cutting.

This is the most delicious and cheesy dish you can make from a few simple ingredients.  It is a family favorite at and is loved by adults and children.  The sauce is creamy and bursting with cheese.  It is topped with crunchy crumbled crackers.  Goes well as a side dish or as a meatless dinner with a vegetable tossed salad.

Ingredients:

1 lb macaroni

1/2 c butter

2 T flour

2 c cream or milk

1/2 t salt

2 c shredded mozzarella cheese + 1/2 c for sprinkling

2 c shredded cheddar cheese + 1/2 c for sprinkling

1/4 c Parmesan  cheese +1/4 c for sprinkling

1 sleeve Ritz crackers, mashed in bag

Directions:

Cook macaroni, drain and put in 9x13" pan.  Melt butter in pot.  Stir in flour 2-3 minutes to cook out raw taste of flour.  Slowly stir in salt and milk, cook for 3-4 minutes till slightly thickened.  Remove from heat.  Stir in 2 c mozzarella, 2 c cheddar and 1/4 c Parmesan.  Pour over macaroni in pan and mix well.  Sprinkle over remaining 1/2 c mozzarella, 1/2 c cheddar and 1/4 c Parmesan.  Scatter cracker crumbs over and gently pat down.  Bake in preheated 350 degree oven for 30 minutes.

 World famous Chinese fried wheat noodles.  Every country mimics the process and may use different types of noodles, meats and vegetables.  Can also be made vegetarian.  This recipe is typical of the one served in Hawaii.  It is simple and fast to make and is loved by all ages.  Popular served at home, picnics, parties, potlucks, restaurants and take out shops.

Ingredients:

1 T oil

2 lbs chow mein noodles

1 medium onion, sliced 

2 medium carrots, peeled and julienned

1/2 lb green beans, sliced diagonally

2-3 c shredded head cabbage

2 stalks celery, julienned

1 lb char siu,

 (How to make the char siu)

https://youtu.be/HiGPvUa-9v0 

 (may also use, pork, beef, chicken, shrimp or be vegetarian) 

1 pkg bean sprouts (10-14 oz)

1 c green onions 

2 c chicken broth 

1/4 c oyster sauce 

1 T sesame oil 

Directions:

In a very large pot or wok (12 to 20 inch)with wok ring under wok, heat till hot and almost smoking.

Add 1 T oil, saute onions, carrots, beans, celery, cabbage about a minute each so vegetables are still crunchy. Add a little chicken broth if too dry. Add char siu, stir well. Carefully fold in noodles, then bean sprouts and green onion. Add oyster sauce and sesame oil and mix well. Ready to serve.   

 Popular dish of Japanese origin and is known by other names such as pork tofu, chicken hekka or nishime.  It is very nutritious, has low fat and has lots of vegetables and tofu.   Served with hot rice, it is a well balanced meal.

Chicken Bouillon Powder:  https://amzn.to/3d0g5RM

Long Rice Noodles (Mung Bean Threads): https://amzn.to/319Qnoo 

 Ingredients: 

3 T butter

1 T ginger, minced 

1 T garlic, minced 

1 medium round onion, sliced 

2 lbs chicken, cut into bite sized pieces

1 c gobo (burdock root) peeled and sliced diagonally into 1/4 inch pieces (soak in water while waiting to prevent browning)  

1 10 oz can of shredded bamboo shoots, drained 

1 10 oz can of whole mushrooms, liquid saved

1 bunch watercress, washed and cut into 4 inch pieces

1 10 oz pkg mung bean threads (long rice), soaked in water for 30 minutes 

1 pkg firm tofu, drained and cut into 1 inch cubes 

1/2 c soy sauce 

1 T sugar

2 c chicken broth liquid from mushroom can 1/2 c green onions, chopped 

Directions: 

Heat a large pot. Add butter and stir to melt. Saute garlic, ginger and then round onions. Add chicken and cook till no longer raw looking (will be half cooked but will cook as other ingredients are added). Stir in gobo, bamboo shoots, mushrooms and watercress. Add long rice and mix well, gently toss in tofu.  Pour in soy sauce, sugar, broth, mushroom liquid and green onions. Toss everything till well combined. Ladle into large serving bowl.     

This is a delicious  dish common in Burma (Myanmar).  It is sold at any restaurant and  is readily available at the many roadside stands and stalls.  It is very filling and satisfying because it contains chicken, coconut milk and is topped with cilantro, hard boiled eggs,  chili, lime and fish sauce.  Good on a cold day or for any meal or snack.

Ingredients:

2 lbs skinned and boned chicken

3 T oil

1 large onion, diced

3 T ginger, minced

3 garlic cloves, minced

1 t turmeric

1/4 c paprika

2 T fish sauce

1 quart chicken broth

3/4  gram flour mixed with

3/4 c broth  (may substitute1/2 c cornstarch instead)

2 cans coconut (13 oz) milk

1 lb somen (Japanese thin white  noodles, egg or other noodles, cooked and drained.  Pour little oil over and mix to prevent sticking as it sits.

Garnishes:

1 c thinly cut onions, rinsed 3 times, then soaked in icy water to crisp

4 hard boiled eggs, peeled and cut in quarters lengthwise

cilantro, chopped

lemon wedges

chili flakes

fish sauce

Directions:

Heat large pot and add oil.  Saute chicken until no longer raw.  Add and saute garlic, ginger and onions till translucent.  Mix in turmeric, paprika, fish sauce and chicken broth.  Let come to a boil and add gram flour mixed with broth.  Add coconut milk, let come to a boil and simmer for 45 minutes.  Stir frequently to prevent sticking and burning on bottom of pot.  May add more broth if too thick.  Also noodles will soak up lots of sauce and you need to add more sauce then.

To serve:  Put some noodles in bowls,  scoop sauce and chicken over and garnish with above condiments.

Chow Fun is the Cantonese name for fried rice noodles.  It is usually made with fresh white rice noodles that can be purchased only in Chinatown.  It is simple to make and it is a popular dish that can be eaten any time of the day.  You can order it in dim sum  or regular restaurants.  Small local delicatessens in Hawaii serve this along with many other plate lunch offerings.  Many parties or potluck serve chow fun.  

Ingredients: 

1 T oil 

2 lb package of look fun noodles, loosened and cut into 8 or 9 inch pieces  

2 c carrots, shredded

2-3 c head cabbage, shredded 

1 c snow peas, sugar snap peas or string beans, cut diagonally  

1 c green onion, cut in 2" pieces, 

6 lup cheong (cover with water, bring to a boil, cook 10 minutes, drain and cut in diagonal pieces 

1 1/2 c char siu, to into match stick size   

1 pkg bean sprouts (9 oz) 

1/4 c oyster sauce 

1 T sesame oil 

 How to make the Char Siu:   https://youtu.be/HiGPvUa-9v0

Directions: 

Heat a large wok or frying pan, add oil and swish to cover surface.  Add carrots and stir for about 3-4 minutes, then cabbage and cook until slightly wilted.  Add snow peas and cook about 1-2 minutes.  Toss in lup cheong and char siu and cook about 5 minutes.  Add noodles, mixing well until everything is incorporated.  Add bean sprouts, oyster sauce,  sesame oil and cook until everything is well mixed.  Plate and serve hot.  

  Pad Thai is one of the most popular everyday dishes eaten in Thailand.  Street vendors on bicycles deliver individual servings in paper to customers. It is a perfect meal for a light lunch or any time of the day.  You can do take out orders in the numerous marketplaces, shopping centers or in restaurants.   The noodles are soft and you can detect different textures from the vegetables, shrimp and sometimes chicken.  The sauce consists of tamarind, palm sugar, vinegar, fish sauce and lime.  Take one bite and your taste buds yearn for more.  It can be made in a short time and you can recreate this delectable recipe with only a few ingredients.  

Ingredients:

1 lb pkg flat rice noodles, 1/4" to 1/2" wide

2 T oi

1/2 medium onion, sliced 

1 T garlic, minced 

1/2 c large dried shrimp, soaked for about 1 hour

1/2 c fried tofu, cut in bite size pieces 

1/2 lb fresh shrimp, peeled and deveined and cut in bite sized pieces

3 c head cabbage, shredded 

1 c garlic chives, cut into 2" pieces

1/4 c sweetened dried turnip, chopped 

5 eggs, beaten

1 c peanuts, coarsely chopped 

1 pkg beansprouts 

2 limes, cut in pieces for garnish
 

Sauce:

Mix all ingredients together 2 T vinegar  1/4 c fish sauce 2 T lime juice 1/4 cup tamarind water (fruit soaked in 1/2 c water, loosened and strained 4 pieces palm sugar cakes (add 1/4 c water, microwave 1 minute or more till dissolved.
Soak noodles till limp (30-60 minutes).  Boil about 2 quarts water, add noodles till somewhat soft.  Drain.  Heat large wok, add oil,  Scramble eggs and remove for later.  Saute onion, then garlic, dried shrimp, fried tofu, then shrimp.  Remove shrimp when just cooked and pink.  Add head cabbage and saute few minutes till soft, then add chives, and sweetened chopped turnip.  Add noodles, 1/2 of the peanuts, 1/2 of the bean sprouts, cooked shrimp and eggs.  Pour sauce mixture and toss  everything together.  Plate and garnish with lime slices and the rest of the peanuts and bean sprouts.    

 This is a famous Vietnamese beef noodle soup full of flavor from the various herbs and long cooking time.  It is topped with fresh bean sprouts and herbs.
There is a long cooking time, 6 hours, to develop the flavor from the bones and other meats.  It is so delicious and warming.

Ingredients: 

5 lbs beef bones

1 lb honeycomb tripe (optional) 

1 lb book tripe (optional) 

2 lbs brisket 

1 lb thinly sliced top sirloin or tenderloin

3 onions, unpeeled and cut in 1/2 crosswise

2 heads garlic, unpeeled and cut in 1/2 crosswise 

6" piece of ginger, unpeeled and cut in half lengthwise, smashed 

6 star anise 

1 T fennel seeds 

1 T coriander seeds

4 cinnamon sticks

1 T whole cloves 

3 cardamon pods (optional)

1 lb pho rice noodles (fine, narrow or wide)  

Garnishes: 

Thai basil, bean sprouts, thin red onion slices, lime wedges sliced, jalapeno, chili garlic sauce, hoi sin sauce, and  fish sauce.

Directions: 

Line half sheet pan with foil.  Place bones, garlic, ginger and onions cut side down on pan.  Roast in preheated 425 degree oven for 1 hour. In the meantime, toast anise, fennel, coriander, cinnamon, cloves and cardamom seeds in a dry frying pan .  Stir for 5 minutes till fragrant.  Place spices in center of a 6" square of cheesecloth.  Gather 4 corners and tie with string into a bundle. Put  bundle, bones and vegetables in a big pot and add 5 quarts of water.  Add brisket and cook for one hour.  Remove and refrigerate until serving.   Bring to boil and simmer 6 hours.  Strain liquid into colander with a pot under.  Discard  bones, spices and vegetables.  Skim off fat.  If time permits, refrigerate or freeze until fat hardens, then scoop out layer of fat. While broth is cooking, put tripe in a medium sized pot with 1 quart chicken stock.  Bring to boil and cook book tripe for 45 minutes, remove and set aside.  Cook honeycomb  tripe for 2 hours, remove and set aside.  Slice brisket into thin slices, cut honeycomb tripe into bite size pieces, peel off leaves of the book tripe, cut in bite sized pieces along with the firmer base and put in separate bowls. Cook sirloin in broth a few minutes, remove and set aside.  Soak noodles for one hour, cook in boiling water for 8-10 minutes and drain. To serve in individual bowls: Place some noodles in bowl, surround with brisket, cooked sirloin, honeycomb tripe, book tripe and red onion slices, ladle boiling soup over and top with Thai basil, beansprouts, lime wedge, hoi sin sauce, chili garlic sauce and fish sauce.  Serve.