ALKALINE SEMOLINA NOODLES
Provided by Harold Mcgee
Categories project, main course, side dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.
- Put the flour in a food processor. Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6 1/2 tablespoons water. (Keep the rest tightly covered for another use.) Start the processor and slowly pour in the water-baking soda mixture. Process for about a minute until evenly mixed but still mostly granular. Remove the dough and press it together into a mass, then knead for a minute or two. If it does not come together, knead in a little more water, a teaspoon at a time. Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.
- Divide the dough into two pieces. Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about 3/8 inch. Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick. Fit the narrow cutters onto the pasta machine and cut the dough into noodles. Repeat with the second piece of dough.
- Bring a pot of unsalted water to a boil. Cook the noodles until al dente, 3 to 4 minutes. Transfer to a colander, rinse briefly with cold water, and drain. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 2 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 5037 milligrams, Sugar 0 grams, TransFat 0 grams
SEMOLINA PASTA DOUGH
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
- Roll, shape and cook as desired.
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
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