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Recipes with thin egg noodles

3 recipes that use thin egg noodles, with photos, step-by-step instructions and cook times. The quickest, Guyanese vegetable chow mein, takes 30 minutes. It is most often cooked with egg, garlic and onion.

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BamischijfFried noodle disc

The bamischijf is pure Dutch snack-bar culture: Indonesian-style bami goreng, fried noodles with pork, leek and celery, set firm with a little ragout, cut into discs, breaded and deep-fried. It came out of the Indo-Dutch kitchen into the cafetarias of Rotterdam and The Hague, and it is eaten at borrels with sweet chilli or peanut sauce. Here the pork mince is cooked to 71 °C before it goes in. For a vegetarian version, leave out the pork and add more cabbage, carrot and mushrooms. A common mistake is skipping the chilling, which makes the discs fall apart in the oil. Chef's tip: press the noodle mix hard into the tin with a second tin on top before chilling.

75 minDutchFast Food
by KrazyBadal 0 views

Kugel YerushalmiPeppery caramelised noodle pudding

In the Haredi neighbourhoods of Jerusalem, Mea Shearim and Geula above all, kugel Yerushalmi comes out of the oven after a long night's bake and is sliced at Shabbat morning kiddush. Thin noodles are coated in dark caramel made from sugar and oil, then bound with eggs and plenty of black pepper, so every bite is sweet, sticky and hot at once. It is served warm in wedges with pickled cucumbers, often beside cholent. The classic mistake is a pale caramel: it must be the colour of strong tea before the noodles go in, or the kugel tastes flat and sugary. Chef's tip: stir the caramel into the drained noodles while both are still hot, so it coats them instead of setting in lumps.

120 minIsraeliSides
by KrazyBadal 0 views

Guyanese vegetable chow mein

Chow mein arrived in Guyana with Chinese immigrants in the 1850s and became a party staple: at birthdays and weddings in Georgetown it sits in a huge tray beside fried rice and cook-up. Guyanese chow mein is a little sweeter and darker than Chinese versions, coloured with soy sauce and a touch of browning (burnt sugar), with long bora beans, cabbage and plenty of garlic, plus a hit of wiri wiri pepper. Chef's tip: cook the noodles until just tender, rinse them cold and toss with a little oil; dry, separate noodles fry without clumping.

30 minGuyanesePasta & Noodles
by KrazyBadal 0 views

Goes well with thin egg noodles