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FareShare Gazette Recipes -- May 2004 - N's


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Noodle Know-It-All Glossary

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                       * Exported from MasterCook *

                       Noodle Know-It-All Glossary

Recipe By     : Edmonton Journal January 1995
Serving Size  :       Preparation Time :0:00
Categories    : Volume 7-05 May 2004

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Information Only

Bean-thread noodles:  Chinese. Dried ribbons and sticks made from
mung-beans, or green beans, flour and tapioca flour. One local label calls
them "chantaboon" sticks.

Cantonmen:  Chinese. Means Canton-style egg noodle. Sold in a dried tangle.

Chinese fat egg noodles:  Fettuccine may be substituted.

Chinese thin (or fine) egg noodles:  The classic Chinese noodles, thin
round strands of flour-and-egg dough known as won ton noodles. Dry versions
sold in tight bundles (each a medium serving) and large skeins. Fresh ones
sold by weight. Many commercial brands are now made without eggs; taste
and yellow color acquired by adding lye to the water that forms the dough.
Linguine or spaghetti may be substituted.

E-fu noodles:  Chinese. Thick egg noodles sold in large tangles. Noodles
labeled pancit kanton, Hokkien mee or Shanghai noodles, or spaghetti may
be substituted.

Eha-soba:  Japanese. Buckwheat noodles flavored and colored with
powdered green tea. Can be used in most soba recipes.

Ramen:  Japanese term for noodles.

Shiratake filaments:  Japanese. Used in sukiyaki, may be replaced by any
bean-thread vermicellie.

Rice noodle sheets:  Found in the refrigerator section of Asian markets;
can be cut into noodles or used as crepes or wrappers for rice rolls.

Rice sticks:  Chinese, Vietnamese. Varied in width, also known as banh
pho and sen mie.

Rice vermicelli:  Chinese. Sold in flat bundles, they expand and turn
white when cooked.

Soba:  Japanese. Round stick buckwheat noodles; ideal in Asian-style
salads; can be replaced by somen or other wheat-starch noodles.

Somen:  Japanese. Wheat-starch noodles.

Udon:  Japanese. Plump noodles made with hard wheat, salt and water; use
in soups and hot pots.

Wheat-starch noodles:  Chinese, Japanese. Made with hard-wheat flour,
salt and water.

 From The Edmonton Journal; January 1995.
MC format by Hallie.

Contributed to the FareShare Gazette by Hallie, 1 May 2004

                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg 
Sodium.  Exchanges: .

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