Publisher's Synopsis
Noodles now rival pasta as a fashionable fast food of the 1990s, appealing to busy young professionals with a taste for the exotic. Like pasta, noodles are an excellent base for a wide range of ingredients, rich in carbohydrates, enhanced by the added zest of Oriental spices and condiments.;Noodles demand no special cooking skills: most dishes can be cooked within minutes in a wok, which is the only special equipment needed. Made variously from rice, wheat, buckwheat and bean flours, noodles appear in many guises: in cold spicy dishes, soups, stir-fries and curries.;This book contains 100 recipes drawn from China, Japan, Thailand, the Philippines, Malaysia and Indonesia and grouped into four sections: soups and broths, cold noodles, stir-fried noodles and noodle curries.
