Shiratake Noodles
Barbara H
noodles?
I've heard of them but just now found them in our small health food store.
I have no idea what to do with them.
Thanks - Barbara H
Priscilla Ballou
"Barbara H" <bhende...@cox.net> wrote:
I use them as I would many other kinds of Asian noodles: in soup
noodles, to hold up stirfried meat/vegie combos, and so on. Tonight I'm
planning on making cold sesame noodles with cold cooked chicken and
sliced cucumbers. It's not that hot here, but I've got all the
ingredients in house and needing to be eaten.
One of my favorite simple winter suppers is to take some pork broth
(either real stuff from cooking neck bones or else water with a little
pork essence), get it simmering in a pot, layer in slices of pork that
have marinated in soy sauce, chunks of firm tofu, thick sliced
mushrooms, a mess of Napa cabbage, and steam until the cabbage wilts.
Ladle over a bowl of steaming shiratake noodles, season with soy sauce,
vinegar, and a little bit of toasted sesame oil, sprinkle with chopped
scallions, stick in a pair of chopsticks, and slurp. The steam'll clear
out any blocked sinuses, and I'll be warm to my toes by the time I've
gotten to the bottom of the bowl.
Priscilla
Dennis R.
says...
only ever found the sealed water paks of noodles or shapes such as
shrimps, scallops, calamar, etc. in the 200 - 250 g sizes in the
refrigerator section of Asian groceries near me.
None of the "health" food stores carry shiratake / konnayaku, or seem to
know about it. The different noodles can be ordered online, but that is
usually just in the USA. Shipping is mostly prohibitively expensive here
in Canada. Less than 35 million people in a land mass bigger than the
USA (population almost 10 times ours) means no cheap Fed-Ex or U.P.S.
Dennis (Type 2)