|by Mary Sue Milliken|
In this paperback reprint of their acclaimed cookbook, the chefs/proprietors of Los Angeles's City Restaurant and the Border Grill once again offe...
1 - 9 of 9 for somen noodles
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until ...
Boil somen and drain water ... over the crispy somen. Garnish with mitsuba or chopped scallion and sprinkle black pepper at your likening. Makes 4 servings.
Cook noodles for 3 minutes. Drain and rinse in cold water. Mix with above ingredients. Refrigerate for at least 8 hours. Serve. (Special Ed.)
In a large ... high heat. Add noodles and cook until ... cake, pork and scallions, dividing these ingredients evenly between the bowls. Serve with soy sauce.
Cook noodles in boiling water ... egg and cucumber on serving platter. Accompany with Oriental Dressing. Combine all ingredients; mix well. Makes 1/2 cup.
Cook noodles in salted boiling ... ingredients well. Mix sauce ingredients in a bowl, stir until sugar dissolves, pour over salad just before serving. Serves 6.
Lay noodles on large platter ... Kamaboko, ham, eggs, and green onions. Mix dressing ingredients and shake. Add to salad just prior to serving. Serves 6 to 8.
Blend sauce of first 6 ingredients. Cook noodles, cool. Stir ... better if it is prepared a day in advance and stored covered in the refrigerator overnight.
Place bones in large ... water to cover and bring to a boil. Simmer 30 minutes. Chop vegetables and somen. Place in pan with liquid and season to taste.
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