Search results
Results From The WOW.Com Content Network
Naengmyeon [2] (냉면; 冷麵, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
Soba ( そば or 蕎麦, "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. [ 1 ] It has an ashen brown color, and a slightly grainy texture. [ 1 ] The noodles are served either chilled with a dipping sauce, or hot in a noodle soup.
Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. [ 3] Traditional Korean meals are named for the number of side dishes ( 반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice.
Udon are the thickest of the noodles served in Japanese cuisine. Udon are white, wheat-based noodles, that are 4-6mm in width. These noodles are served chilled with a dipping sauce in the summer months, or in hot dishes and soups when the temperature is cooler. Udon dishes include kitsune udon, Nabeyaki udon, curry udon, and yaki udon.
Noodle and rice bowls don't have to be hot, especially when seafood is involved. Flaked salmon, cucumbers, fennel, cherry tomatoes, and other veggies get a light dressing of lemon, rice vinegar ...
Hiyashi chūka. Hiyashi chūka (冷やし中華, literally "chilled Chinese") is a Chinese-style Japanese dish consisting of chilled Chinese noodles with various toppings served in the summer. It is also called reimen (冷麺, literally "chilled noodle") in Kansai region and hiyashi rāmen (冷やしラーメン, literally "chilled ramen") in ...
Cold noodles. Cold noodles are dishes typically made out of noodles, soy sauce, cucumber, and various other ingredients. They are commonly served at room temperature with a dipping sauce on the side. [1] The methods and ingredients used to make cold noodles vary from country to country.
Saimin is a noodle soup dish common in the contemporary cuisine of Hawaii. Traditionally consisting of soft wheat egg noodles served in a hot dashi garnished with diced green onions and a thin slice of kamaboko, modern versions of saimin include additional toppings such as char siu, sliced Spam, sliced egg, bok choy, mushrooms, or shredded nori.