On Tuesday. we covered a new Asian seasoning mix. Now, as I promised, I am going to give you a recipe to use with your spice mix: Asian spice noodles!
This recipe is a continuation of the last post, How to make Asian Seasoning Mix. Get on that spice mix and then come back to try out these noodles!
I have tried a few recipes with this spice mix.
The first recipe I tried to make was fried rice. The flavor was there, but I over fried the rice! Lesson learned; Basmati rice does not fry well. Feel free to let me know otherwise in the comments below. By the time I actually got the toasty flavor that I wanted from the rice, the thin grains got really tough! I will try this again with white rice and I’ll let you know. An update or post to follow.
The second recipe I tried was chicken thighs. I love me some chicken thighs! They are an underrated cut of meat that is flavorful, juicy, and super easy to cook. So I thought, why not use the seasoning mix on some thighs? And you know what? They tasted great! Except for one caveat.
They didn’t taste like the seasoning mix!
Darn. Back to the drawing board… but such is the life of a food blogger. Like I (occasionally) say, I make the mistakes so you don’t have to!
Enter the Asian Spice Noodles
The third recipe I tried was for noodles, and bingo! I guess the third time is really the charm.
I knew that adding the seasoning mix to noodles would be a smashing success. Who knew I would be right?? (I mean, I knew. but besides the point.)
The first time I tried to make the broth for the Asian spice noodles, I put the mix in with some soy sauce and water. And don’t get me wrong; it was good. But I knew I could do better.
By adding some sort of stock or broth to the water (I used chicken but feel free to use vegetable), it really helped elevate the flavors of the soup!
The ingredients in the card below are the ones that I used personally, but feel free to try with other vegetables and spices as well! I added mushrooms for that extra unami kick (a bougie [pronounced boosh-ee] word to describe the taste of mushrooms) and green onion to add a fresh zip to it. Y’know what I’m talking about, right? It’s an onion flavor but much lighter.
There we go. I knew the words were there somewhere.
Gluten-free vs. Gluten-filled
If you are gluten-free and plan on using rice noodles, know that this recipe can be done. The stipulation, however, is that the rice noodles cannot be cooked in the soup liquids because rice noodles are super starchy!
Be sure to cook the noodles first about halfway (chewy on the outside, crunchy in the middle), then drain and rinse. Then make the broth, putting the noodles in when your water is ready. If you try and cook everything at once, you will end up with a goopy soup liquid. I know this first hand; it was edible but gross.
If you are using wheat noodles, this process will be a lot quicker because everything can be cooked at the same time! Of course, with different ingredients comes different textures, so each bowl will be different in their own right.
Have you tried any other recipes with the Asian seasoning? Let me know on Twitter using #FDLFoods!
Asian Spice Noodles
Goods you need
- 2 oz. rice stick noodles or 3 oz. wheat noodles
- 1 cup water
- 1 cup broth
- 1 tbsp. soy sauce
- 2 tsp. Asian seasoning mix, more to taste
- 1 oz. Enoki mushrooms (or any mild-flavored mushroom)
- 1 green onion, chopped
Let's get to it!
If you are making rice noodles, cook halfway (as described above) in a 4 qt. sauce pot, drain and rinse. Set aside.
Take the same sauce pot and put on high heat. Pour in water and chicken broth. Put in soy sauce and spices. Allow to come to a boil.
once boiling, put in mushrooms, green onion, and noodles. Cook until noodles are done. Serve immediately.
If you have a stock paste or bouillon cubes, add one cube or one tsp. of paste to two cups of water.