Ask the fishmonger to cut the grouper into 1-inch cubes for you and remove the shells and veins from the shrimp. You’ll want to purchase clams that are the same size so that they cook evenly. Adding the clams to the stock while it comes to a boil helps speed up the process.
Directions
For most Westerners, ramen conjures up images of instant noodles hastily consumed in college dorm rooms after midnight. But any fan of Japanese cuisine will tell you that ramen is a complex dish worthy of respect and appreciation. To quote the ramen master from the 1985 movie Tampopo: “First, observe the whole bowl. Appreciate its gestalt, savor the aromas.” Watching Ken Watanabe learn how to properly eat ramen might give you enough of a craving to try to make your own version of tonkotsu ramen from scratch. [Ed. Note: learn more about Andrew Rea's obsession with recreating famous food from movies and television here.]
This crispy noodle and savoury meaty sauce combo is a winner!
These stir-fried noodles are Filipino home food of the first order. The variations are endless. This version is from Filipino chef King Phojanakong of Kuma Inn in New York City. Not only did he give us this recipe, he showed us how to make it as a part of our Filipino Food special.
Japanese noodles and edamame serve as the bed for cubed mango, scallions, basil, cashews and grilled Halloumi cheese. Drizzle the entire tangle with the cilantro-coconut dressing and dive into this summery dish.
This is a subtle, comforting dish, best served still slightly warm. If you are having this as a main course, add some cooked mung beans or other protein of your choice and perhaps a few halved cherry tomatoes for color. If you cannot find black rice noodles (which provide a great color contrast), regular soba or rice noodles will do just fine.
This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The all-purpose noodle sauce doubles up as a salad dressing and noodle sauce.
This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.