Plato de fideos

Germany

El linsen mit spätzle, uno de los platos básicos de la cocina tradicional suaba, combina un guiso espeso y cremoso de lentejas marrones (linsen) con fideos de huevo blandos (spätzle). Las lentejas se estofan con tocino y verduras y luego se cuecen a fuego lento hasta que estén blandas y completamente cocidas en caldo de carne o verduras, que normalmente se espesa con roux. El caldo se suele enriquecer con pasta de tomate y se condimenta con vinagre, sal, pimienta y nuez moscada. El guiso de lentejas, tibio y abundante, se pasa luego a un plato de fideos spätzle hervidos y se suele disfrutar con una guarnición de salchichas saitenwurst (salchichas alemanas en tiras) y una cerveza fría. Esta abundante combinación aparece con frecuencia en los restaurantes y cafeterías universitarias de la región, pero también es un plato casero muy apreciado en numerosos hogares suabos.

Linsen con spätzle

China

Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats. When cooked properly, lo mein should be springy and have a firm bite to them, just like Italian pasta or Japanese ramen. For that strong kick of umami, the Chinese typically flavor their lo mein dishes with sesame oil, green onions, ginger, and oyster or soy sauce. Depending on the recipe, these noodles are often found served with cabbage hearts, carrots, snow peas, shiitake mushrooms, and different meats such as beef, chicken, pork, or even seafood.

Lo mein

Lor mee is a noodle dish that can be found in Malaysia and Singapore. It consists of thick yellow noodles in a starchy gravy made with eggs, cornstarch, and spices. The noodles are additionally enriched with seafood, fish cakes, hard-boiled eggs, pork or chicken dumplings, and pork belly slices. This dish can be found at lor mee stalls, and the vendors will usually add coriander, minced garlic, black vinegar, or chili paste to the dish in order to give it extra flavor.

Lor mee

El luosifen, originario de Liuzhou, en la provincia china de Guangxi, es un plato que consiste en un caldo a base de caracoles, fideos de arroz y una variedad de ingredientes adicionales, que suelen incluir brotes de bambú encurtidos, cacahuetes, pieles de tofu y verduras verdes. El sabor picante proviene de una elaborada mezcla de especias y hierbas que se utiliza para hacer el caldo, así como de una cantidad considerable de aceite de chile que se añade a la sopa terminada al final. El luosifen suele venderse en puestos callejeros y rara vez se sirve en restaurantes, ya que cada lugar tiene su receta secreta. Recientemente, han empezado a aparecer restaurantes especializados en luosifen en numerosas ciudades chinas, pero también en el extranjero.

luosifén

Maggi goreng is an instant-noodle dish, popular in the Mamak (Indian-Muslim) sub-culture of Malaysia. The name comes from the well-known brand of instant noodles Maggi, but the recipe doesn't necessarily use this particular brand. The basic structure of the dish incorporates pre-boiled instant noodles that are thrown in a wok and stir-fried alongside a mix of vegetables, eggs, and soy sauce. The rest of the recipe is variable, depending on the cook: some eateries include chicken, prawn, or tofu, but the possibilities are endless. It is unclear exactly where maggi goreng originated from, but the mamak sub-culture traces its roots to southern India. The dish is extremely popular in mamak food stalls, and it can be eaten at any time of the day - even as a late night snack!

Maggi goreng

South Korea

El makguksu es una ensalada tradicional de fideos originaria de Corea del Sur y una especialidad de la provincia de Gangwon. La ensalada se prepara con una combinación de fideos de trigo sarraceno, pollo y verduras, y siempre se sirve fría. Existen numerosas variantes de esta ensalada fría de fideos, pero a menudo incorpora ingredientes como pechuga de pollo, zanahorias, pimientos rojos, repollo, pepinos, endivias, lechuga, chiles, cebollas, gochujang (pasta de pimiento picante) y salsa de soja. A algunas personas incluso les gusta añadir carne de res, cerdo, panqueques de papa o panqueques de frijol mungo a la mezcla. Este plato es especialmente popular en los días calurosos de verano.

makguksu

Japan

Matcha soba or cha soba is a traditional dish made with buckwheat flour and matcha tea. The tea is made from green tea powder and it has a bitter, mellow, or slightly sweet flavor. The soba noodles are infused with matcha, becoming green in the process. They are boiled, strained, rinsed and dried, then served with chopped green onions, wasabi, and tsuyu dipping sauce on the side. The noodles are served either on a large plate or a zaru soba tray. If desired, the dish can be topped with shredded nori or tenkasu (tempura flakes). Although matcha soba can be eaten hot, it&rsquo;s usually served cold because it&rsquo;s very refreshing when chilled and it&rsquo;s especially popular during the summer.

Matcha soba

The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork. The name is derived from the visual appearance of the dish, where the glass noodles represent tree branches, the chopped green onions represent leaves, and bits of ground pork represent the ants. As glass noodles soak up the sauce quite quickly, it is recommended to add a bit more of the stock or soy sauce to the dish, according to personal preference. In Sichuan, cooks often like to add chopped fresh or dried chili into the dish, while in other parts of China and in Taiwan, the dish is not quite as spicy due to the usage of mild bean sauces. Although not much is known about the history of the dish, ants climbing a tree remains a hearty and nutritious meal with the added bonus of its jovial name.

Ma yi shang shu

Malaysia

Mee bandung is a Malay noodle dish that originated in Muar. The dish combines yellow noodles with a thick, spicy sauce that consists of chilies, onions, shrimp paste, and dried shrimps. Each mee bandung is topped with a variety of condiments that typically include halved boiled eggs, shrimps, fishcakes, vegetables, and occasionally beef, while the dish is best finished off with a splash of lime juice. The term bandung roughly translates as mixed or paired and is not related to a namesake Indonesian city.

Mee bandung

Mee goreng mamak is a versatile stir-fry noodle dish from the Maritime Southeast Asia region, initially introduced by the Indian-Muslim community. It is a spicy-savory course that pairs the noodles with a combination of fish cakes, chicken, prawns, garlic, scallions, tomato sauce, curry spice, sweet soy sauce, boiled potatoes, and eggs. For toppings, the most commonly used are red chilies, crispy fried onions, and lime juice. Traditionally, the dish is served alongside calamansi wedges - a citrus hybrid native to the region (can be substituted with lime wedges). Mee goreng mamak is a favorite in Malaysia and can be found everywhere, from street vendors to sit-down restaurants.

Mee goreng mamak

Mee ketang is a Cambodian take on the Cantonese noodle dish known as beef chow fun. This Cambodian dish consists of wide rice noodles stir-fried with a flavor-packed gravy, vegetables, various condiments, meat, and (sometimes) seafood. Typical ingredients include Chinese broccoli, baby corn, carrots, mushrooms, and eggs, while the selection of meat and seafood usually includes beef, chicken breasts, shrimps, squids, and fish. The dish uses plenty of condiments and seasonings such as oyster sauce, soy sauce, black bean sauce, chicken bouillon, rice wine, fried garlic, ginger, and black pepper, and it is usually sweetened with sugar. All these condiments and seasonings impart a wide range of flavors to this dish, which is widely consumed in all its variations throughout Cambodia, China, Vietnam, Thailand, and Laos.

Mee ketang

A perfect blend of texture and authentic Thai flavors, mee krob or mi krop is a dish that consists of crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar. This delicious noodle dish is typically mixed with fried tofu, fried shrimp or pork meat, or a combination of both, and topped with scallions, bean sprouts, cilantro, chilis, and fried egg strips.

Mee krob

El mee nam es una variedad de sopa de fideos que es popular en las cocinas de Laos y Tailandia. El nombre abarca una amplia gama de recetas, pero los ingredientes principales son siempre fideos de trigo, verduras y carne. El cerdo es la carne preferida por la mayoría, mientras que los camarones secos y la salsa de pescado añaden una nueva capa a la sopa. Las verduras y hortalizas se eligen en función de su disponibilidad en la región y suelen incluir lechuga, cebolletas, ajo, hojas de cilantro y brotes de soja. La sopa se sirve caliente y se come como un primer plato sabroso y abundante.

Mi nombre

Mee rebus is a Malay noodle dish that is also popular in Indonesia and Singapore. It consists of yellow egg noodles that are doused in a rich and flavorful sauce that is highly versatile but usually includes various combinations of shrimps and shallots, as well as different spices and herbs, while some versions can also be thickened with mashed potatoes. The dish is usually topped with sliced chilies, halved boiled eggs, bean sprouts, or fried shallots, and it is typically served with sliced limes or soy sauce.

Mee rebus

Myanmar

Meeshay is a traditional noodle dish originating from Myanmar. It consists of rice noodles and a meat-based sauce (usually chicken or pork), along with an array of toppings. The dish has origins with the Chinese Mixian, but over time it became a delicacy of the Shan people living in Eastern Myanmar. There are several versions of meeshay, but the two main versions are Shan or Mogok meeshay and Mandalay meeshay. The Shan version uses meat cooked in a sauce with onions, rice noodles, rice vinegar, and a dressing of fried peanut oil, chili oil, and soy sauce. The dish is garnished with fried onions, coriander, and spring onions. The Mandalay version has a thicker and oilier meat sauce and a dressing of fried peanut oil, chili oil, and fermented soybeans. This version is garnished with daikon, crushed garlic, coriander, and bean sprouts. Meeshay is enjoyed as a breakfast or light lunch throughout the country.

Meeshay

Mee siam or Siamese noodles is a dish that is popular in Malaysia and Singapore, and it is believed to have been inspired by Thai cuisine and flavors. It is made with vermicelli noodles which are fried with small shrimps, bean sprouts, soybeans, and chili paste. The dish is usually topped with spring onions, red chili peppers, fried onions, coriander, and omelet strips, while lime wedges are always served on the side so that each person can drizzle mee siam with lime juice to their preference. This dish is usually prepared in large quantities on special occasions such as end-of-school parties.

Mee Siam

El mee sup (traducido simplemente como sopa de fideos) es un plato tradicional de Malasia con una base de caldo picante. Hay muchas variedades diferentes de mee sup que combinan tofu, camarones, cerdo u otros tipos de carne con una mezcla variable de verduras como cebollas, ajo y chalotes. Como es común en la región, también se pueden usar brotes de soja como guarnición. Cada cocinero tiene su propia receta y aplica su propia mezcla de especias, por lo que siempre puedes encontrar algo nuevo en el mee sup.

¿Qué tal?

El memil guksu es una sopa de fideos soba tradicional de Corea del Sur, de ahí su nombre, ya que memil significa trigo sarraceno y guksu significa sopa de fideos. El plato se compone de fideos de trigo sarraceno, huevos, cebollas verdes y algas marinas. Se hierven en un caldo elaborado con guksijangguk y hondashi japonés. Una vez cocidos, los fideos se cubren con huevos y tiras de algas tostadas. El plato se puede enriquecer con jugo de limón y, a veces, se sirve con una salsa para mojar a base de tsuyu y vino de arroz. Los fideos memil guksu siempre se sirven fríos.

Memil guksu

Indonesia

Named after its place of origin, this spicy noodle dish comes fried (goreng) and in the form of a soup (kuah). In addition to thick yellow noodles, it usually consists of beef, lamb, or seafood, as well as vegetables such as spring onions, garlic, bean sprouts, cabbage, and tomatoes. The dish is generously seasoned with a spicy blend that typically incorporates chili peppers, shallots, garlic, cardamom, and cumin. Mie Aceh is typically served topped with fried shallots, cucumber, and crackers, and it is commonly sold by street vendors or at hawker-style restaurants.

Mie aceh

El mie kocok, originario de Bandung, es una sopa aromática que combina carne de res en rodajas, vísceras de res o albóndigas con fideos amarillos planos y otros acompañamientos como galletas saladas, brotes de soja, cebolletas en rodajas y chalotes fritos. Todos los ingredientes se sirven en un caldo de res claro, mientras que la pasta de sambal picante y la salsa de soja se pueden servir como condimentos. El nombre mie kocok se traduce aproximadamente como fideos batidos, presumiblemente porque los fideos se agitan en un colador antes de agregarlos a la sopa.