Recipes from China, Japan and South-East Asia.
Noodles are the fast food of Asia - easy, quick, instantly satisfying, healthy and wholesome. In this book you'll find recipes using Asian noodles made from many kinds of flour, offering almost infinite combinations of texture, flavour and taste. If you "don't do wheat", there are noodles made from rice flour, mung bean starch, buckwheat - or even sweet potato starch.
Noodles are incredibly convenient. You can buy them fresh, or keep dried ones in the larder as a constant standby, just like pasta. You can boil or steam them, stir-fry or deep-fry, use them as a wrapping or a stuffing - the possibilities and effects are endless.
Each part of Asia has its favourites, so you can go on a culinary tour of the world's biggest continent, making a gourmet lunch for two in under 10 minutes.
Chapters include snacks and soups, fish and seafood, meat and poultry and vegetarian, and there are recipes from Japan, Vietnam, China, Thailand, Korea, Burma, The Philippines, Indonesia and Malaysia.
All this, plus a directory of noodles and special tips on preparation and cooking. This book is a must for the cook short on time, but with a passion for great flavours.
