Here’s a confession: I’m a carbohydrate junkie. I can’t live without my two main dietary staples: Noodles and rice. When I lived in San Francisco in neighborhoods that were either Chinese or Italian, I got in the habit of always having rice or noodles as a side dish or having the entire meal based on either one.
When my husband and I moved to upstate New York, far from our stomping grounds in Little Italy and Chinatown, we decided since we couldn’t find any decent fresh pasta that we would make our own. We bought a traditional pasta machine, the kind that you crank out the dough and made some amazing fettucine. We only made it once. Did our pasta-making adventure sway me from eating carbs? Not at all, we moved to Park Slope where you can find Italian gourmet shops with freshly made noodles.
But I have moved on from the Italian pastas and I’ve become a fan of Asian noodles, especially the Japanese variety. And because I live far away from my favorite New York City Japanese resturants, once again, I’ve decided to make my own noodles and I’ll be using as my source for recipes Terry Durack’s Noodle
by Terry Durack with photos by Geoff Lung
SOMA Books, 1999
201 pages, $19.99
When I was shopping around for a noodle cookbook that leaned towards Asian cuisine, Noodle instantly seduced me. Visually this book is a gem. Full page photos provide a “Noodle ID” on how to prepare them and which recipes work best. Durack offers over 100 recipes–tradtional and contemporary–from a variety of Asian countries and regions, and introduces each recipe with an anecdote. Also included are the basic recipes on how to prepare Homemade Egg Noodles, Udon (my current favorite), Soba, Chinese Chicken Stock, Nuoc Cham (Vietnamese Dipping Sauce).
Tonight’s meal is most likely Japanese Curry Udon. If anyone is interested in the recipe, leave a comment with your email and I’ll be happy to forward it along.