Prato de macarrão

Germany

Um dos alimentos básicos da culinária tradicional da Suábia, o linsen mit spätzle combina um ensopado espesso e cremoso de lentilhas marrons (linsen) com macarrão de ovo macio (spätzle). As lentilhas são refogadas com bacon e vegetais e depois fervidas até ficarem macias e totalmente cozidas em caldo de carne ou vegetal, que geralmente é engrossado com roux. O caldo é normalmente reforçado com pasta de tomate e temperado com vinagre, sal, pimenta e noz-moscada. Quente e farto, o ensopado de lentilhas é então transferido para um prato de macarrão spätzle cozido e geralmente é apreciado com um acompanhamento de salsichas saitenwurst (salsichas de corda alemãs) e uma cerveja gelada. Esta combinação saudável faz uma aparição frequente em restaurantes e refeitórios universitários na região, mas também é um prato caseiro adorado em várias famílias da Suábia.

Linho com 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

Luosifen, nativo de Liuzhou, na província chinesa de Guangxi, é um prato que consiste em um caldo à base de caracol, macarrão de arroz e uma variedade de ingredientes adicionais, geralmente incluindo brotos de bambu em conserva, amendoim, cascas de tofu e vegetais verdes. O sabor picante e picante vem de uma mistura elaborada de especiarias e ervas que é usada para fazer o caldo, bem como uma quantidade considerável de óleo de pimenta que é adicionada à sopa finalizada no final. O Luosifen é normalmente vendido por vendedores ambulantes e raramente servido em restaurantes, com cada lugar tendo sua receita secreta. Recentemente, restaurantes especializados em luosifen começaram a aparecer em várias cidades chinesas, mas também no exterior.

Luosifen

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

Makguksu é uma salada de macarrão tradicional originária da Coreia do Sul e é uma especialidade da província de Gangwon. A salada é feita com uma combinação de macarrão de trigo sarraceno, frango e vegetais, e é sempre servida gelada. Existem inúmeras variações dessa salada fria de macarrão, mas ela geralmente incorpora ingredientes como peito de frango, cenoura, pimentão vermelho, repolho, pepino, endívia, alface, pimenta, cebola, gochujang (pasta de pimenta) e molho de soja. Algumas pessoas até gostam de adicionar carne bovina, suína, panquecas de batata ou panquecas de feijão-mungo à mistura. Este prato é especialmente popular em dias quentes de verão.

Makgukō

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

Mee nam é uma variedade de sopa de macarrão popular nas culinárias do Laos e da Tailândia. O nome abrange uma grande variedade de receitas, mas os ingredientes principais são sempre macarrão de trigo, vegetais e carne. Carne de porco é a carne preferida da maioria, enquanto camarão seco e molho de peixe adicionam uma nova camada à sopa. Os vegetais e verduras são escolhidos com base em sua disponibilidade na região e geralmente incluem alface, cebolinha, alho, folhas de coentro e brotos de feijão. A sopa é servida quente e comida como um saboroso e farto primeiro prato.

Meu nome

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

Mee sup (traduzido simplesmente como sopa de macarrão) é um prato tradicional da Malásia com uma base de caldo picante. Existem muitas variedades diferentes de mee sup que combinam tofu, camarão, carne de porco ou outros tipos de carne com uma mistura variável de vegetais como cebola, alho e chalotas. Como é comum na região, brotos de feijão também podem ser usados como guarnição. Cada cozinheiro tem sua própria receita e aplica sua própria mistura de temperos, então você sempre pode encontrar algo novo no mee sup.

E aí?

Memil guksu é uma sopa de macarrão soba tradicional sul-coreana, daí o nome, com memil significando trigo sarraceno e guksu significando sopa de macarrão. O prato consiste em macarrão de trigo sarraceno, ovos, cebolinha e algas marinhas. Eles são fervidos em um caldo feito de guksijangguk e hondashi japonês. Depois de cozidos, os macarrões são cobertos com os ovos e tiras de algas marinhas tostadas. O prato pode ser enriquecido com suco de limão e às vezes é servido com um molho à base de tsuyu e vinho de arroz ao lado. Os macarrões memil guksu são sempre servidos frios.

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

Vindo de Bandung, mie kocok é uma sopa aromática que combina carne bovina fatiada, miúdos de boi ou almôndegas com macarrão amarelo achatado e outros acompanhamentos como bolachas, brotos de feijão, cebolinhas fatiadas e chalotas fritas. Todos os ingredientes são servidos em um caldo de carne claro, enquanto pasta de sambal picante e molho de soja podem ser servidos como condimentos. O nome mie kocok pode ser traduzido aproximadamente como macarrão batido, presumivelmente porque o macarrão é batido em uma peneira antes de ser adicionado à sopa.