Plat de nouilles

Germany

L'un des plats de base de la cuisine souabe traditionnelle, le linsen mit spätzle associe un ragoût épais et crémeux de lentilles brunes (linsen) à des nouilles aux œufs moelleuses (spätzle). Les lentilles sont braisées avec du bacon et des légumes, puis mijotées jusqu'à ce qu'elles soient tendres et entièrement cuites dans un bouillon de viande ou de légumes, généralement épaissi avec du roux. Le bouillon est généralement agrémenté de concentré de tomate et assaisonné de vinaigre, de sel, de poivre et de muscade. Chaud et nourrissant, le ragoût de lentilles est ensuite transféré dans une assiette de nouilles spätzle bouillies, et il est généralement dégusté avec des saucisses saitenwurst (saucisses allemandes à ficelle) et une bière fraîche. Cette combinaison copieuse apparaît fréquemment dans les restaurants et les cafétérias universitaires de la région, mais c'est aussi un plat maison apprécié dans de nombreux foyers souabes.

Lin avec 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

Le luosifen, originaire de Liuzhou, dans la province chinoise du Guangxi, est un plat composé d'un bouillon à base d'escargots, de nouilles de riz et d'un ensemble d'ingrédients supplémentaires, notamment des pousses de bambou marinées, des cacahuètes, des peaux de tofu et des légumes verts. Son goût piquant et épicé provient d'un mélange élaboré d'épices et d'herbes utilisé pour préparer le bouillon, ainsi que d'une quantité importante d'huile de piment ajoutée à la soupe finale. Le luosifen est généralement vendu par des vendeurs de rue et rarement servi dans les restaurants, chaque endroit ayant sa recette secrète. Récemment, des restaurants spécialisés dans le luosifen ont commencé à apparaître dans de nombreuses villes chinoises, mais aussi à l'étranger.

Luosifène

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

Le makguksu est une salade de nouilles traditionnelle originaire de Corée du Sud, et c'est une spécialité de la province de Gangwon. La salade est composée d'un mélange de nouilles de sarrasin, de poulet et de légumes, et elle est toujours servie froide. Il existe de nombreuses variantes de cette salade de nouilles froides, mais elle incorpore souvent des ingrédients tels que du blanc de poulet, des carottes, des poivrons rouges, du chou, des concombres, des endives, de la laitue, des piments, des oignons, du gochujang (pâte de piment fort) et de la sauce soja. Certaines personnes aiment même ajouter du bœuf, du porc, des galettes de pommes de terre ou des galettes de haricots mungo au mélange. Ce plat est particulièrement populaire lors des chaudes journées d'été.

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

Le mee nam est une variété de soupe de nouilles très populaire dans les cuisines laotienne et thaïlandaise. Le nom couvre un large éventail de recettes, mais les principaux ingrédients sont toujours des nouilles de blé, des légumes et de la viande. Le porc est la viande de choix pour la plupart, tandis que les crevettes séchées et la sauce de poisson ajoutent une nouvelle couche à la soupe. Les légumes et les légumes verts sont choisis en fonction de leur disponibilité dans la région et comprennent généralement de la laitue, des oignons verts, de l'ail, des feuilles de coriandre et des germes de soja. La soupe est servie chaude et consommée comme une entrée savoureuse et nourrissante.

Mon nom

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

Le mee sup (qui signifie simplement soupe de nouilles) est un plat malaisien traditionnel à base de bouillon épicé. Il existe de nombreuses variétés de mee sup qui combinent soit du tofu, des crevettes, du porc ou d'autres types de viande avec un mélange variable de légumes comme des oignons, de l'ail et des échalotes. Comme c'est souvent le cas dans la région, les germes de soja peuvent également être utilisés comme garniture. Chaque cuisinier a sa propre recette et applique son propre mélange d'épices, vous pouvez donc toujours trouver quelque chose de nouveau dans le mee sup.

Salut à tous

Le memil guksu est une soupe traditionnelle de nouilles soba de Corée du Sud, d'où son nom, memil signifiant sarrasin et guksu signifiant soupe de nouilles. Le plat se compose de nouilles de sarrasin, d'œufs, d'oignons verts et d'algues. Elles sont bouillies dans un bouillon à base de guksijangguk et de hondashi japonais. Une fois cuites, les nouilles sont garnies d'œufs et de lanières d'algues grillées. Le plat peut être enrichi de jus de citron et il est parfois servi avec une sauce à base de tsuyu et de vin de riz en accompagnement. Les nouilles memil guksu sont toujours servies froides.

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

Originaire de Bandung, le mie kocok est une soupe aromatique qui associe du bœuf tranché, des abats de bœuf ou des boulettes de viande à des nouilles jaunes plates et à d'autres accompagnements tels que des craquelins, des germes de soja, des oignons verts tranchés et des échalotes frites. Tous les ingrédients sont servis dans un bouillon de bœuf clair, tandis que de la pâte de sambal épicée et de la sauce soja peuvent être servies comme condiments. Le nom mie kocok se traduit approximativement par nouilles secouées, probablement parce que les nouilles sont secouées dans une passoire avant d'être ajoutées à la soupe.