How to make Soba Noodles
Comments (14)
11 years ago
11 years agoRelated Discussions
Tell me how you make your beef and noodles?
Comments (11)I use a recipe from the Iowa State Fair's Blue Ribbon Cookbook: Ingredients: 2Lb Boneless Beef Chuck, cut into 1" cubes. 1 medium (About 1.5 Lbs) Beef soup bone. In Iowa, these are from the leg shank. 1 Carrot, pared & quartered 1 Celery Stalk with green leaves attached cut in half or thirds depending on the size. 1 Medium onion Quartered 1 Bay Leaf 1 Teaspoon salt 1/8 teaspoon freshly ground black pepper About 8 cups water 2 Cups home made beef stock or 14.5oz store bought beef stock. 12 ounces egg noodles. NOTE! Store bought noodles just don't work well with this recipe! I make my own using 1 egg, 2 cups flour, pinch of salt & 1/8 teaspoon white pepper. (see Below) If needed for thickening: 2 Tablespoons Flour 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/2 cup water Method: In a large,heavy bottomed stock pot or ceramic lined cast iron pot, add the first 8 ingredients: beef cubes, salt, pepper, bay leaf, soup bone, celery, carrot, water to cover (about 8 cups). Cover the pot and heat over high heat until it reaches a boil, then reduce the heat to low and simmer until the beef cubes are fork-tender about 1 hour 15 minutes. Remove from the heat and using a slotted spoon, remove the beef cubes and place in a bowl. Remove the soup bone and trim any lean meat, cut into bite-sized pieces, and add to the beef cubes. Discard the bone. I usually remove the marrow and add to the stock or give the whole bone to a worthy dog. Cover the bowl of meat and refrigerate. Strain the remaining stock with a sieve into a bowl or Large measuring cup discarding the vegetables and bay leaf. Measure the liquid and make a note of how much you have. Pour the liquid into a large mixing bowl and refrigerate. When cold, use a tablespoon or large spoon to skim the congealed fat off the top of the broth and discard the fat. Cover the remaining broth and refrigerate. All of the previous steps can be done ahead of time, even the day before. 30 Minutes before serving: In a large pot, add the reserved broth, and enough other stock to total 10 Cups of liquid. stir to blend. Cover and bring to a boil over high heat. Add the Noodles to the boiling stock/broth. boil uncovered until slightly soft (about 8 minutes) add the beef cubes, boiling briefly until heated through. If the broth looks thick enough, like a thin gravy, you are done. If it is too thin, make the thickening out of the ingredients listed above. By adding them to a seal-able jar, cover and shake vigorously until smooth and all clumps are gone. Add this thickening sauce to the pot and simmer briskly until the broth thickens. (About 2 minutes) Serve immediately. In Iowa, they are served over mashed potatoes, but are delicious by themselves. Egg Noodles: On a large surface, put the 2 cups of flour in a mound, making a well in the center. Break the egg into the well, and using a fork, stir the egg only until well mixed. add the salt and white pepper to the egg. Continue stirring more and more of the flour into the egg until a dough ball begins to form. Knead until smooth, and roll out thin, dusting the board with flour to keep from sticking until the dough is about 1/8". Cut the dough into 4" strips, placing one on top of the other adding a light dusting of flour between each layer. Once all the strips are stacked, turn so you can cut the 4" side into the desired thickness. (I like about 1/4 to 3/8" thick noodles.) The finished noodles will be 4" x 1/8" x 1/4". Place the noodles on a large cookie sheet and dust well with flour to keep them separated until they are dried out, about 2-3 hours. Shake the majority of the flour off before adding the noodles to the broth....See MoreKnow how to use 'Chow Fan' asian noodles?
Comments (8)I love pan fried noodles. The first couple of times I made them, I didn't know to rinse them in cold water after I boiled and drained them and they were just a big ball of noodles all stuck together. Now I just boil, drain, rinse well and drop in a pan of hot oil. Doesn't take long. now you've got me wanting chinese food. LOL...See Moredry spaetzel noodles: How do I use them?
Comments (2)Easy peasy......the package should have cooking instructions on it. You just boil them in salted water like any pasta. Once they are done, toss them into a hot frying pan with some butter and add the cheese, usually an Emmentaler or Swiss that has been shredded. Caramelized onions also add great flavor. Which brand did you buy? If it is an import from Germany and not in English, let me know and I will translate for you....See MoreChicken & Noodles - which noodle recipe?
Comments (2)Jessica, the egg noodle recipe Grandma gave me also calls for eggs, flour and salt, nothing else. It was usually one egg to one cup of flour. Today's "store" eggs are smaller than Grandma's homegrown Rhode Island Red eggs, so I need more eggs, but I still use the basic recipe. Many recipes add other liquids, I think to keep the eggs to a minimum, but I like mine "eggy". I did make a good basil noodle a couple of times, which is really good with just some grated parmesan, salt and pepper, but I don't think it would be so good in chicken and noodles. What I call chicken and noodles are sometimes called chicken and "sliders" here too. Chase has a good recipe: Chicken and Sliders 3 - 4 Lb Chicken or parts (but if using parts reduce cooking time for chicken) 2 Onions Quartered 3 Celery Stalks cut into � inch pieces 3 Carrots cut into 1/2 Inch pieces 2 Bay Leaves salt and pepper to taste 3 Cups Flour 1 1/2 Tsp Salt 1 Egg 1 Cup Broth (or so of reserved broth from pot) ****** NOTE reserve all the broth but use one cup or so for sliders Wash chicken and place in large pot. Cover entirely with water (or water/ broth combo) and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours or until meat is starting to fall from the bone. Remove chicken from broth and strain liquid. Reserve all the broth but discard the vegetables. When chicken is cool remove meat from the bones and discard the bones and all of skin, keeping the chicken meat in reasonably large pieces. To make the sliders. Beat the egg with some of the cooled broth, measure out the flour, add salt. Work the egg mixture into the flour adding broth as required until the dough forms a ball. Kneed the ball for a few minutes. Let the dough rest 15 minutes. Roll out the dough ,on a floured surface, to about the thickness of a lasagne noodle. Cut the dough into strips about 1 inch wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles. Bring the reserved broth to a boil, (you should have plenty but if not add chicken broth) add the sliders and reduce to a high simmer. Once the sliders have firmed up add cut up chicken and simmer until the broth is very thick like a thick gravy (add a flour slurry to thicken if required). Add salt and pepper to taste. You can also add frozen peas but we like it as is. NOTE" I usually make the sliders and layer them on a cookie sheet between sheets of plastic wrap and place in the freezer as I go. Then dump the whole mess into the boiling broth, let boil a few minutes and then lower the heat . this one is Pat's: MOM'S CHICKEN & DUMPLINGS 1 stewing chicken or hen 1 tsp. Garlic salt 5 cups all-purpose flour 3 large eggs 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. pepper Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone. Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate. In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings. Note: This is Vicki Braun's recipe. Ann T also makes chicken and sliders, and homemade noodles and the big puffy dumplings too, but I can't find a recipe for just chicken and noodles, only the noodles! Annie Annie...See More
11 years ago
11 years ago- 11 years ago
- 11 years ago
- 11 years ago
- 11 years ago
- 11 years ago
- 10 years ago
I finally made the soba noodles today, and I pretty much followedthis recipe, which I found to be somewhat easier than the recipe in the video. I used two cups of buckwheat flour, 1/2 cup of A-P flour, and 3/4 cup of water to start. I first sifted the flours together in a fairly large bowl, made a well, and then poured in the water. I can understand now why it is important to mix the dough with hands instead of utensils, as it is very important to feel the dough, to know whether it needs more flour or water. I got a crumbly, somewhat dry mixture at first, and so I sprayed the dough with water, to add just a bit more moisture. Eventually, it started to come together, a bit like pie dough, and finally it was mixed together enough to form a ball when I pressed it together. It stayed as crumbs until I forced it to form a ball, as I did not want to add too much water.
Then I turned it out onto a large board (18"x22") kneaded it for quite a while, to get the dough to a smooth consistency. This took quite a bit of effort - the dough had the consistency of #2 Plastilina modelling clay and was very resistant to kneading, the same as modelling clay. At this point, I decided that it might not be a good idea to try to use the pasta roller, as I was afraid the dough would be too brittle, and so I decided to roll it and cut it by hand. Here's the dough all rolled out:
It pretty much filled the 18" x 22" board. I used tapioca flour on the board to keep it from sticking, and that worked very well. Then I floured half of the top to fold it over into an 18" x 11" rectangle, and then again into an 18" x 5-1/2" rectangle, which I then began cutting:
At first I just used one bamboo cutting board as a guide, but as I got further down, the board became unstable, and so I had to put another board under it to keep it from tilting and sliding.
It was very difficult to cut the dough into 1/8" strips, and so it came out more like fettuccine instead of linguini. I used two different knives - my vegetable cleaver (show above) and my Japanese chef's knife:
I cut my right little finger when I was picking up cut noodles, and my finger got too close to the bottom corner of the knife.I boiled the noodles for two and a half minutes in a large pot with a strainer inside, so that I could remove them easily and rinse them. In all, I boiled three batches of noodles and stored them in a colander to drain.
I tasted one noodle by itself, as recommended by the video, but was unimpressed, and so I tried it with a dipping sauce. Instead of making my own dipping sauce, I decided to use some that I had bought at a Japanese market: Kikkoman Hon Tsuyu (soup and sauce base) because it has the same ingredients as the sauce in the video. It only required water to be added, and this brand should be readily available. Kevin wanted hot soup instead of cold noodles with a dipping sauce, and so I poured some of the noodle cooking water (as recommended) into another pan and added a packet of Yamaki Dashi No Moto (powdered soup stock), which is a sort of instant dashi. I have bonito flakes (which I use on Okonomiyaki), but I decided to use the instant dashi instead - it gave the broth the flavor that I wanted.
I julienned part of a carrot using my Japanese mandoline and put that on top. I had intended to also put chives on top, since I have tons of those in my yard, but I forgot.
I have about half of the noodles left over, and I dried them well and hope they will keep okay in the fridge until tomorrow.
The noodles are fairly easy to make, but they do crack if you are not careful. Part of my dough tore at one point, making some of the noodles shorter, but that was not an issue since I put them into soup. I would prefer to make thinner noodles and might try putting the dough through my pasta cutter next time, as an experiment.
One thing I can say is that the tapioca starch did a fantastic job of keeping the noodles from sticking, and so I highly recommend using that if you plan to make these noodles. Cornstarch may be a good substitute, however. I used a mushroom brush (white, in the photos) to remove excess starch from the dough and onto my counter.
- 10 years ago
10 years ago
PRO10 years ago
nannygoat18