Wheat noodles: tempting recipes. Wheat noodles with chicken and vegetables

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta is perceived by people as something ordinary that is prepared when there is no time for something more interesting. Meanwhile, wheat noodles can become the basis for exotic and very tasty dishes, if you use the right recipes and are not too lazy to implement them. Asian and Italian cuisines are richest in them. Among their offerings are complex dishes that require intricate ingredients, and quite simple ones that do not require searching for rarely found ingredients.

Chinese style wheat noodles with vegetables

This dinner can be prepared in a vegetarian version, but the authors of the recipe insist on the presence of meat. To make it authentic, a third of a kilogram of pork is cut into long, fairly large strips, and three garlic cloves and a centimeter of fresh ginger are cut as finely as possible. condimentsfried in vegetable oil (very briefly), after which meat ribbons are poured into them. When they get a blush, rings of a large onion and two bell peppers are added to them. When they are fried, grated or finely chopped tomato is added. After a couple of minutes, a spoonful of honey is placed and soy sauce is poured in in the amount that you like. In parallel, wheat noodles should be cooked until cooked; it is laid out on plates, and vegetables with meat are placed on top of it.

Tagliatelle

Italians use wheat noodles very widely. Recipes from it are numerous and varied, as are the varieties of pasta recommended for individual dishes. The proposed one requires wide noodles (in Italy, this is exactly what is called tagliatelle, but domestic varieties are also suitable). A third of a kilogram of pasta is boiled al dente, that is, so that it crunches a little. Three garlic cloves are crushed and mixed with a spoonful of lemon peel, pepper, s alt and four tablespoons of virgin olive oil. Small cubes of tuna fillet (half a kilo) are rolled in this mixture. Fish marinated in this way is fried for half a minute on each side, coarsely chopped arugula (four glasses) and small s alted capers (four spoons) are poured into it. The quenching is carried out for only a minute, after which lemon juice (three spoons) is poured in, and the vessel is immediately removed from the stove. Wheat noodles are combined with fish, peppered and seasoned with parsley.

In Malay

This recipe calls for a fairly large list of ingredients. But the taste of the final dish will be remembered forever, and you will want to cook it more than once. The chicken is cut into eight pieces (or favorite "details" of the bird are taken). Five small chilies without seeds, two tablespoons of turmeric, cumin and curry powder, six garlic cloves, eight shallots and three tablespoons of sunflower oil break through until smooth with a blender. This mixture is fried with constant stirring for five minutes, then chicken is put into it: for five minutes it is cooked down with the skin and the same amount on the other side. Two cans of coconut milk are shaken and poured into a pan with s alt, pepper and two tablespoons of sugar. After boiling, the container is left for a third of an hour to extinguish the contents. Then six finely chopped tomatoes without skins are laid, chopped red onion, and ten minutes later - a handful of cilantro. In the broth, wheat noodles (about half a kilogram) are boiled almost until cooked, strained, fried in a wok for three minutes and placed on a dish. Topped with aromatic chicken with sauce and some fresh cilantro.

Noodle Casserole

Very tasty Japanese wheat noodles with chicken. The bird's thigh is finely cut, sprinkled with sake (you can use wine) and soy sauce. The leek is cut diagonally and into medium pieces. Spinach (full handful) is boiled quickly, soaked for a minute in cold water, squeezed and cut. A third of a kilogram of noodles is not completely cooked. Ready fishthe broth is boiled with four tablespoons of soy sauce, s alt and a spoonful of mirin. Chicken is placed in it with onions and cooked almost to the end. Wheat noodles and poultry are divided into four pots, each with chopped shiitake mushroom and a raw egg. Closed dishes are placed in a not very hot oven for 3-4 minutes. It is recommended to eat the dish immediately, straight from the pots, sprinkled with shichimi seasoning.