Noedel gerecht

This Vietnamese dish combines marinated grilled pork, rice vermicelli noodles, and fresh leafy green vegetables and herbs. The ingredients are usually placed in a bowl and are then combined with nước chấm &ndash; a fish sauce that is typically enriched with lime or lemon juice, water, and sugar. B&uacute;n thịt nướng is usually associated with Southern Vietnam, and it is closely related to b&uacute;n chả, which is regarded as a local specialty in Hanoi. Apart from its basic form, the dish has several regional varieties that may employ tofu or other types of meat and seafood.

Bún thịt nướng

Vietnam

B&uacute;n thịt nướng chả gi&ograve; is a Vietnamese dish that combines marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables, and herbs. The dish is served in bowls and it's typically accompanied by nuoc cham fish sauce for dipping. B&uacute;n thịt nướng chả gi&ograve; is associated with Southern Vietnam and it's praised for its contrast of hot and cold flavors and textures. Apart from this form, the dish also has several other regional versions that may employ other types of meat, seafood, or tofu.

Bún thịt nướng chả giò

Japan

Verbrande miso ramen of kogashi ramen is een traditionele Japanse ramenvariant. Het wordt meestal gemaakt met een combinatie van gesneden varkensvlees, varkensreuzel, ramennoedels, kool, viskoekjes, gepocheerde eieren, geroosterde nori-zeewier, sojasaus of miso en bouillon. Het gerecht komt oorspronkelijk uit Hakata en werd in 2000 gecreëerd door Shigemi Kawahara. De bouillon is zwart, rijk, licht bitter en vol umami, en dat is het belangrijkste kenmerk van deze ramenvariant. De noedels moeten iets dikker zijn om de intense hitte van de bouillon te weerstaan. Bij het serveren worden verbrande miso ramen langzaam opgedronken, terwijl de noedels opgeslurpt moeten worden terwijl ze afkoelen met behulp van de lucht die je inademt tijdens het eten.

Verbrande Miso Ramen

Cao lầu is a signature dish from Hội An consisting of noodles made from fresh, locally grown rice, lye solution made with ashes of local trees, and water from the local well (Ba Le). Along with the steamed rice noodles, a bowl of cao lầu also consists of thinly sliced roasted pork (char siu), greens, bean sprouts, croutons that are made with the same ingredients as the noodles, and just a splash of flavorful stock. The origin of the dish is vague, and while some believe it was inspired by Chinese cuisine, some claim that it was modeled on Japanese culinary tradition. Regardless of its origin, cao lầu remains a unique delicacy that is not found outside Hội An.

Cao lầu

Champon is een Japans noedelgerecht en een specialiteit uit Nagasaki, gemaakt door varkensvlees, zeevruchten en verschillende groenten in reuzel te bakken, vervolgens een kippen-varkensbottensoep toe te voegen en de noedels in de combinatie te koken. Het gerecht is gebaseerd op de Chinese keuken en is geïnspireerd op een gerecht uit de Chinese provincie Fujian. De naam, champon, komt van het Fujian-woord shapon, wat 'een maaltijd eten' betekent. Het werd oorspronkelijk in Nagasaki geserveerd als een goedkope, vullende maaltijd voor de studenten van de stad. De eerste versie van het gerecht was een combinatie van varkensvlees en bamboescheuten, maar bevatte uiteindelijk ingrediënten zoals inktvis, oesters en garnalen.

Kampioen

Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, while some versions also incorporate shrimp paste, garlic, fried pork lard, and sometimes even yellow wheat noodles. Among the numerous theories about the origin of the dish, the most popular claims that it was invented in the Singaporean Teochew community by Chinese immigrants, while the name stems from Hokkien, char meaning fried and kway teow denoting flat rice noodles. Classic Teochew variety that is lighter and slightly drier than the Singaporean counterpart is especially popular in Malaysian Penang where it is considered to be a signature dish of the region. Originally, char kway teow was a poor man&rsquo;s dish made by farmers and fishermen out of leftover ingredients. Realizing how delicious this combination is, they started selling it on the street, and it quickly caught on. Apart from Singapore and Malaysian Penang, a variety of char kway teow is also found in Indonesia. In Penang, some vendors still serve it on banana and palm leaves, the way it was traditionally served from its beginnings.

Char kway teow

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomi&agrave;n and Taishanese chāu-m&egrave;ing (lit. fried noodles) had probably originated in Northern China. And even though there are as many varieties of chow mein in China as there are regional cuisines, the method of preparation is basically the same. The noodles are boiled and fried until crispy on the outside but still soft in the middle, then tossed with shredded pieces of meat (chicken, pork, beef or seafood) in a classic stir-fry sauce, which is often flavored with rice wine. Lastly, they are served topped with cabbage, celery, onions, mushrooms, or bean sprout shoots. Brought to the United States by Chinese immigrants in the 1850s, chow mein showed up on the menus of numerous Chinese restaurants not long after the Americans had already gone crazy about chop suey. Soon after, to win over Western palates, chow mein was - like many other foreign foods - heavily Americanized. Over time, it became more of a meat dish with deep-fried egg noodles smothered in thick gravy, having little resemblance to the authentic Chinese chow mein. However, with the culinary trends slowly reversing, people are nowadays turning to more traditional recipes.

Chow mein

Apart from the traditional chili crab and black pepper crab, Singaporean cuisine offers another delicacy that features the prized crustacean - crab bee hoon. This hawker-style dish consists of rice vermicelli (bee hoon) and succulent Sri Lankan crab meat. Both are cooked with an aromatic chicken or seafood stock. Depending on the cooking process, the dish may come in two different versions: a dry version or a soup. Infused with a smoky wok-hei flavor, the first version calls for the ingredients to be stir-fried and braised in a wok over high heat, resulting in a dish of noodles and crab meat doused with gravy. Often served in a clay pot, the other version is a type of soup in which the noodles and pieces of crab are more or less submerged in clear or milky broth. Interestingly, the late celebrity chef Anthony Bourdain highly recommended the stir-fried version of crab bee hoon served at the Sin Huat Eating House on his show.

Crab bee hoon

Crab bee hoon soep is een Singaporese delicatesse die bestaat uit bee hoon noedels (rijstvermicelli) en sappig krabvlees gedrenkt in een zijdezachte, aromatische bouillon. Sri Lankaanse modderkrabben worden het meest gebruikt in dit gerecht, terwijl de bouillon meestal wordt gemaakt met een combinatie van kippenbouillon, boter, ingedampte melk, gember, knoflook, witte peper, sesamolie, vissaus of oestersaus en een scheutje Chinese rijstwijn, brandewijn of XO Cognac. De soepige bouillon wordt ook meestal verrijkt met bladgroenten zoals baby paksoi of chye sim, bosuitjes en korianderblaadjes. Deze hartige specialiteit wordt vaak geserveerd in een aardewerken pot, terwijl dipsauzen op basis van chili er meestal bij worden geserveerd.

Krab-bijen-hoonsoep

The instant snack known as cup noodles is a key part of Japanese culinary heritage, an invention consisting of noodles and seasonings in a styrofoam container. It is only necessary to add hot water to the pot, and the flavorful snack should be ready in a few minutes. Cup noodles were invented on August 25th, 1958 by Momofuku Ando, a Taiwanese-Japanese businessman who was also the founder of Nissin Foods, a company that is known all over the world for its instant noodles. Ando wanted to feed the masses because he was inspired by food shortages in the post-World War II period. The first cup noodles were flavored with chicken, sold under the name Chikin Ramen, and soon became a staple in Japan. In the 1970s, Ando expanded his business to the United States of America, creating ramen for busy people to eat on the go. Today, the trademarked noodles are sold under the slogan Much more than a soup, coming in a variety of flavors such as mashed potatoes, kimchi, tom yam chicken, and panipuri. In the United States, cup noodles are a huge hit among the college population, and a special, vacuum-packed noodles edition was even consumed in space, on the Discovery space shuttle, when Ando created Space Ram for a Japanese astronaut named Soichi Noguchi.

Cup Noodles

Curry mee is een pittige noedelsoep die veel gegeten wordt in Maleisië en Singapore (waar het vaak curry laksa wordt genoemd). Het is een echt fusiongerecht, beïnvloed door Indiase, Chinese en Zuidoost-Aziatische culinaire tradities. Het is een van de vele varianten van laksa, de typische noedelsoepen van Zuidoost-Azië. De basis voor dit romige gerecht is gemaakt met curry en kokosmelk, die de ongebruikelijke zoete en pittige saus vormen. Hoewel het erg lijkt op curry, is de saus voor curry mee meestal veel dunner, maar heeft het nog steeds een sterke en rijke smaak. Traditioneel worden dunne rijstnoedels gebruikt in curry mee, en ze worden vaak in kleinere stukken gesneden om de consumptie te vergemakkelijken. Andere ingrediënten zijn tofu-bladerdeeghapjes, garnalen en viskoekjes. De meest traditionele versies van curry mee bevatten ook een zeer ongebruikelijk ingrediënt - kokkels, zoutwatermosselen die meestal rauw worden geserveerd. Voor het serveren wordt het gerecht gekruid met een klodder traditionele chilisaus en gehakte korianderblaadjes. Curry laksa is de favoriete variant in Singapore, waar het vaak alleen laksa wordt genoemd. In Singapore is het het meest voorkomende gerecht bij straatverkopers en veel verkopers bereiden curry laksa als hun kenmerkende gerecht.

Kerrie Mee

Dango-jiru is a traditional dish originating from Oita, Kyushu, where it's considered a specialty of the city. The dish is made with a combination of hand-kneaded thick wheat dango noodles, onions, leeks, taro, carrots, shiitake mushrooms, and a broth that's often flavored with miso and niboshi (dried baby sardines). The sweetness of the vegetables enriches the flavors of the soup, which pairs well with the noodles. The word dango means ball or dumpling, while jiru means soup, hence the name of the dish.

Dango-jiru

Filipino spaghetti is a dish that has slowly become a national dish in the Philippines, showing up on menus across the country at least once a week. Unlike the Italian version, Filipino spaghetti are sweet, combining the noodles with ground meat, hot dogs, banana ketchup, and sugar. It is believed that the dish was invented by Filipino mothers who noticed that their children love sugar, so they put a spin on the classic spaghetti dishes. Today, this inexpensive meal is known as the one that unites families, and is consumed by both poor and rich people.

Filipino Spaghetti

This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices. Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand.

Goong ob woon sen

China

Over the bridge rijstnoedels (guo qiao mi xian) is een rijstnoedelsoep, een specialiteit van de Yunnan-keuken. Wanneer de soep in segmenten wordt verdeeld, bestaat deze uit kippensoep, rijstnoedels, gesneden vlees en groenten, evenals enkele extra ingrediënten die worden gebruikt voor garnering en kruiden. Het gerecht is meer dan 100 jaar geleden ontstaan in Mengzi County. Het bijzondere aan deze soep is de manier waarop deze wordt bereid; een kom hete soep, een kom rijstnoedels en een schaal met gesneden ingrediënten worden naar de tafel gebracht waar het gerecht wordt samengesteld en gekookt. Ingrediënten worden één voor één toegevoegd, te beginnen met vlees. Daarna volgen kwarteleitjes, inktvis en tofuhuid, gevolgd door groenten, vaak alleen paksoi, Chinese champignons en kruiden. Rijstnoedels worden bewaard voor het einde en de afgewerkte soep wordt verdeeld in afzonderlijke kommen. Aangezien de soep enigszins flauw kan zijn, kan de smaak naar persoonlijke voorkeur worden aangepast met sojasaus, azijn, ingemaakte groenten en chilisaus. De rijstnoedelsoep wordt vaak geserveerd in restaurants en verkocht door straatverkopers, maar de prijs wordt bepaald door het aantal ingrediënten: hoe meer, hoe duurder.

Guo qiao mi xian

Hadaka soba is a traditional noodle dish. It&rsquo;s made with soba noodles, which are made from buckwheat. This type of soba is probably the purest in form &ndash; hadaka means naked, referring to the fact that the noodles are cooked and served on their own, without any toppings or broth. Hadaka soba is always served cold, and the dish is favored amongst soba purists.

Hadaka soba

Hakata komt uit Fukuoka en is een van de beroemdste ramensoorten in Japan. De basis van de ramen is tonkotsu (daarom wordt het soms, vooral in Fukoaka, tonkotsu ramen genoemd, hoewel er verschillende andere regionale varianten van tonkotsu ramen zijn), de romige varkensbouillon die het gerecht zijn ongelooflijk rijke en gelaagde smaak geeft. Het wordt vaak alleen op smaak gebracht met shio (zout) en af en toe met shoyu (sojasaus) en miso (gefermenteerde sojabonen) pasta. Hakata ramen wordt meestal geserveerd met ultradunne, rechte en stevige tarwenoedels, hoewel het mogelijk is om de stevigheid van de noedels te kiezen op basis van individuele voorkeuren. Hoewel dunne plakjes chashu-varkensvlees en gehakte groene uien het meest voorkomen, zijn andere typische toevoegingen aan de bouillon pittige mosterdgroenten, ramen-eieren, houtoorzwammen, beni shōga (ingelegde gemberwortel), knoflook, taugé, mayu en gemalen sesamzaadjes. Deze ramenvariant dankt zijn naam aan de voormalige havenstad en handelswijk Hakata, die in 1889 werd samengevoegd met de kasteelstad Fukuoka tot één stad die bekend werd als Fukuoka-stad.

Hakata-ramen

Hegi soba is a traditional noodle dish belonging to the group of soba dishes and originating from the Uonuma area of Niigata Prefecture. It consists of buckwheat soba noodles and funori seaweed. The noodles are boiled, mixed with the seaweed, wound into bite-sized portions, and layered on a traditional wooden tray called hegi, hence the name of the dish itself. When served, these noodles are usually accompanied by mentsuyu dipping sauce, hot Chinese mustard (a replacement for wasabi, which is not grown in the area), sliced scallions, and ground sesame seeds. The mustard is spread on one part of hegi soba noodles, while the other part is dipped in the mentsuyu sauce and topped with scallions and ground sesame seeds. It's recommended that the mustard and the mentsuyu sauce don't mix on the noodles.

Hegi soba

Hiyashi chūka is a Japanese dish consisting of cold, pale yellow ramen noodles combined with chilled tare sauce and a variety of toppings such as fried eggs, pickled cucumbers, and finely sliced ham. The name of the dish can literally be translated to chilled Chinese food. What is now a summertime staple in Japan began as a humble dish in Sendai about 80 years ago. It was originally a mixture of Japanese, Chinese, and Western cuisine, but neither Japan nor China claim the dish as their own. Hiyashi chūka is characterized by its careful arrangement and presentation, although it can also be bought pre-packaged in convenience stores. Apart from cucumbers, ham, and fried eggs, other toppings might include carrots, tomatoes, ginger, and bean sprouts. Because hiyashi chūka is typically unavailable throughout the year, once the consumers see the dish in restaurants, they are assured that summer has started.

Hiyashi chūka

North Korea

Hailing from the city of Hamhŭng, hoe naengmyeon is considered a variation on bibim naengmyeon made with cold noodles, slices of raw marinated fish, and gochujang sauce (a spicy red chili sauce). This dish typically uses potato starch noodles or sweet potato starch noodles rather than buckwheat noodles. Other typical ingredients used in the dish include various julienned vegetables such as cucumbers, ginger, and green onions, strips of Korean pears, and slices of hardboiled eggs. Different types of fish or seafood can be used in this dish, with skate and dried pickled squid being the most common choices. There&rsquo;s usually no beef in hoe naengmyeon, and the noodles are usually not served flooded with the cold beef broth but, instead, with a small bowl of the broth on the side. Common condiments offered to enhance the flavor of the dish include muchojeroim (vinegar-pickled radish), vinegar, mustard, sesame oil, and sugar.