Rice Noodles and Tea

rice noodles tea abigail wilson

recipe genre 5

Copyright Š 2020 by Abigail Wilson All rights reserved. No part of this book may be reprodued or used in any manner without written permission of the copyright owner except for the use of quotations on a book review.

All rights reserved.

The moral rights of the author have been asserted.

Book design by Abigail Wilson ISBN 987-1-5011-7345-9 (hardback) Published by 4th Estate Publishing

contents introduction 7 rice 11 noodles 14 tea 19

8 introduction

introduction

what rice noodles tea is about Rice Noodles Tea is a book esigned to bring all the feel and flavour of the East to your kitchen. Abigail Wilson, the author of this book was often struck with East-Asian food cravings all throughout her time at university, when she didn't have a lot of time or money to eat out. Because of this she started to seek other ways out to eat the food she was craving, and make it something she could do quickly and on a budget. Through her trials and errors, she compiled all the recipes that are here in this book for you, the reader, to enjoy! debit eniet fugit fugiati onsequid qui nobisci dendion esedit is quiaes ma corem cumqui comnis comnimagniae nullore saperfernat laboreius mi, qui incit utectur seque possit rae nonescium alitae et quiae nos ma porrunto qui dolenditis sin re quae cores ipsam ideriberae enecerc imaximi ncitas doluptatur? Quo velecto que natior aboribus, sim ressitatur sequam siment lat mos quate etur magnitas volo consequam et ea eni ut rat et optas nonsedipsum laboreperum volorep udaerum volo excest volum nossundite voluptaque con est, siminci lignis dunda ipsamus apient volore ratatiae nobit estions equundundic temodit essunt et quod que et, volorum aut quiaspediant quatia aut liberi volent ium sit volupta tquiae ium raeceat. debit eniet fugit fugiati onsequid Pit, ipsame vent es magnam ad maio. Ficitium archill uptatur epudit pro officaereiur repere voluptatium non evel et audaero to molorro vidias volupta tibere, audandest, sectur, nemporum nonsedignate miliquo ssunte cullore scipis et harchicilic tem dolupitate pora veri blabo. Igent assim que nonsequi ut lant explis mo ommodi untotassi bla si te modis nus conse eictorum nem a eiunt etur sitiumq uuntemporis dolorion non exeres nient molenihit ped quiatur iatur? Genda vercit, sum, nonsequo modios volestiis et dolorrovid mil ea et voluptatibus aut essi iminvento blam el et, corum demporit alignis ciuscitHarci consequat quia sus, cus quisserovit voluptatem. Elessunt.Ovid ea dolupiet mi, offici arcid essi autem ulpa noste delentem quiati dolupide doluptatem.

introduction  9

rice

recipe genre 11

12 korean

bibimbap with gochujang sauce serves 2

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prep time: 15 minutes

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cooking time: 30 minutes

Bibimbap is a traditional Korean dish comprised of rice, a mixture of vegetables, an egg, and sometimes meat, often served in a hot stone bowl. It’s typically served with sauce, my favorite being Gochujang.

3/4 cup short-grain brown or white rice, rinsed (soaking for 12-24 hours to speed cooking is optional*) 1 ½ cups water (if rice was soaked, reduce water by about 1/4 cup (60 ml) as recipe is written) 1 pinch sea salt 2-3 Tbsp sesame oil, DIVIDED (toasted for more flavor, untoasted works, too*) 3 cups packed mixed vegetables (such as finely shredded carrot, thinly sliced zucchini, or spinach) 1 heaping cup bean sprouts (if you can’t find, sub more mixed vegetables) 2 stalks green onion, sliced on an angle 2 cloves garlic, minced 2 Tbsp coconut aminos, DIVIDED (or sub tamari to taste, or sea salt) 2 large eggs* (we recommend organic, pasture-raised, and as ethically sourced as possible, such as Vital Farms) FOR SERVING 2-4 Tbsp Korean Gochujang Sauce (or sub store-bought — look for vegan or gluten-free as needed, such as Wholly Gochujang) Kimchi (optional) Toasted or raw sesame seeds (optional)

1. Place eggs in a large saucepan and cover with cold water by 1 inch.

Bring to a boil and cook for 1 minute.

2. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.

3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

4. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

5. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.

Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.

6. Serve immediately,

korean 13

noodles recipe genre 15

easy homemade ramen

serves 4

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prep time: 10 minutes

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cooking time: 20 minutes

The easiest ramen you will ever make in less than 30 min. And it’s so much tastier (and healthier) than the store-bought version!

2 large eggs 1 tablespoon olive oil 4 cloves garlic, minced 1 tablespoon freshly grated ginger 4 cups reduced sodium chicken broth 4 ounces shiitake mushrooms 1 tablespoon reduced sodium soy sauce 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded* 3 cups baby spinach 8 slices Narutomaki, optional* 1 carrot, grated 2 tablespoons chopped chives

16  japanese

1. Place eggs in a large saucepan and cover with cold water by 1 inch.

Bring to a boil and cook for 1 minute.

2. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.

3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

4. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

5. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.

Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.

6. Serve immediately, garnished with eggs.

japanese 17

tea recipe genre 19

20 chinese

hong kong style milk tea serves 6

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prep time: 1 minutes

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cooking time: 8 minutes

Hong Kong milk tea is also known as “pantyhose tea” or “silk stocking tea” because it is often brewed in a large tea sock that resembles pantyhose. It has a smooth, creamy texture thanks to the evaporated milk (or, if you opt for sweetened, condensed milk, it becomes beguilingly sweet and full-flavored).

1 cup of water 2 tablespoons black tea leaves (preferably a bold Ceylon tea) 1 (14-ounce) can sweetened condensed milk

1. Combine water and tea leaves in a small saucepan over medium heat.

2. Bring to a low boil. Reduce heat and simmer for three minutes. £. Remove from heat. Stir in sweetened, condensed milk. Return to heat.

4. Return to a boil. Simmer for 3 more minutes.

5. Strain tea and condensed milk.

6. Serve hot or (optional) chill and serve over ice. Small glasses are ideal.

chinese 21

recipe genre 23

bringing the east to the west rice noodles tea is an east-asian cookbook made with simplicity in mind - full of easy, delicious, healthy recipes for everyone to enjoy.

RRP ÂŁ24.99