The Noodle Cook Book: Delicious Recipes for Crispy, Stir-Fried, Boiled, Sweet, Spicy, Hot and Cold Noodles [Hardcover]

Hayter Kunumi (Author)

Book Description

Publication Date: July 1996

An ultimate recipe book of noodles contains a wide range of dishes that encompasses everything from wheat and rice to egg and bean thread noodles, examines the symbolic role of the noodle in history, and celebrates the noodle's versatility.

Editorial Reviews

Amazon.com Review

Tired of spaghetti and meatballs for dinner? Looking for a new pasta fix? Kurumi Hayter's The Noodle Cookbook will introduce you to a whole new noodle world--the cuisines of Japan, China, and Southeast Asia. Divided by type of dish rather than by region, you'll find Hot Noodle Soups, Cold Noodle Dishes, Stir-Fried Noodles, and Noodles with Toppings--more than 100 recipes that range from the simple Stir-Fried Udon with Yakisoba Sauce from Japan to the sophisticated Creamy Coconut Noodle Soup from Malaysia. A side benefit of these tasty Asian noodle dishes is that many of the recipes are extremely low in fat, without any goofy substitutes. If you don't live close to a market with Asian ingredients, Hayter provides recipes for basic broths and sauces, and even instructions on how to make your own fresh Udon. (It's easier than you think!) Beautiful color photographs on every page help those unfamiliar with the cuisines presented understand how to compose the dishes. Put down your Penne Arrabiata and try some Thai Fried Vermicelli with Red Curry Paste from The Noodle Cookbook tonight. --Rebecca A. Staffel

Product Details

• Hardcover: 128 pages
• Publisher: Book Sales (July 1996)
• Language: English
• ISBN-10: 0785805532
• ISBN-13: 978-0785805533
• Product Dimensions: 10.9 x 8.8 x 0.6 inches
• Shipping Weight: 1.9 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,597,621 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Preparing noodles Asian style, May 4, 2008

By 

Judy K. Polhemus "Book Collector" (Louisiana) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: The Noodle Cook Book: Delicious Recipes for Crispy, Stir-Fried, Boiled, Sweet, Spicy, Hot and Cold Noodles (Hardcover)

One of my great joys is collecting unique cookbooks, then taking one out, sitting down to look through every page, and deciding something new to prepare. Today was The Noodle Cookbook's turn. First, let me describe the book.

There is a picture of a rustic noodle house with long strands of noodles drying from the rafters. Pictures show types of noodles and how they look according to cooking times. Others show how to deep fry to make crispy noodles. Types of woks, seven cutting techniques, then a glossary which defines cooking ingredients, such as kamaboko (Japanese fish cake), nori (blackish-green seaweed dried into paper thin sheets), and wasabi (Japanese horseradish grown in only clean water).

Recipes are divided into categories: hot noodle soups, cold noodle dishes, stir-fried noodles, and noodles with toppings.

Some samples dishes include Ramen with Wakame. Wakame is a a type of seaweed, nutritious, full of minerals and trace elements, and calorie-free. The recipe follows in the Comment section. The photo shows a very attractive layering and sectioning of ingredients sitting on a bowl of noodles.

Most of the recipes have full-page, almost in-your-face prepared dishes. Each plate is different, each soup spoon. Ramen with Crab Omelet looks really tasty and sits on a black plate with gold designs of fish swimming along the outer rim. Matching chopsticks rest on a white, designed chopstick holder.

Here's another stunning dish: Miso Udon Stew. Big chunks of several items crowd each other out in the broth. Here's another: Chilled Egg Noodles with Chicken and Peanut Sauce. What a gorgeous preparation is Stir-Fried Egg Noodles with Yakisoba Sauce. (Yakisoba is a brown sauce used in Japan and is made up of brown sauce, light soy sauce, tomato catsup, oyster sauce, and sugar.)

Singapore Spicy Noodles look like Fried Rice, but juicier. And my favorite recipe: Thai Fried Rice-Stick Noodles with flavors of roasted peanuts and small chiles. Malaysian Egg Noodles with Chicken and Shrimp also combine unique flavors to create an attractive dish. How about Crispy Vermicelli with Chicken and Mango.

We began this review with the idea of preparing a special meal for intimate friends. We will start with green salad and Asian Sesame Dressing, then go to Ramen with Wakame, (a soup) and our main dish is Malaysian Egg noodles with Chicken and Shrimp. Hot green tea and saki will served as drinks. Dessert is simple: a small block of sweetened bean curd. The French will say: Bon appetit! The Chinese say nothing--it is assumed that one will enjoy the food. However, Indonesians and Malays say Selamat Makan!