Ten Cold Noodles and Pasta Salad

In my previous posts, I introduced ten spaghetti I tried in different restaurants in Taipei. For today, I'm posting my Ten Noodle Recipes I cooked and posted, not actually from the least to the best, but from the latest to oldest. When I'm only starting, I cooked not from scratch like instant noodles then I just added some fresh vegetables. Well, I can say that I'm improving!

1. Cold Noodles with Left-Over Beef. Almost the same as what I posted last time Cold Noodles with Beef, Vietnamese Style. This cold noodle is one of my favorite! I specially make this kind if I have left-over steak. All what I do is to slice the beef, boil noodles, chop some green onion and fresh tomato, mince garlic. Add salt and pepper + Italian seasoning. Add a drop of extra-virgin olive oil, mix and another meal is created!

2. Cold Noodles with Tahini Sauce. This time no exact recipe, I just bought the egg noodles from the Traditional Market and rinse it with boiling water, then soak the noodles in ice water. I thinly sliced the cucumber and carrots. For the Tahini Sauce, just mix 2 tablespoon of sesame paste, drop of soy sauce, lime juice or vinegar, spice oil, sugar, and salt (optional).

3. Cold Noodles with Humus Sauce. I made the humus into pasta sauce, just added Parmesan cheese, and roasted garlic.Place on top of any kinds of noodles... garnish it with fresh basil... A meal!

4. Scallops and Colorful Peppers Noodles. In this dish, any noodles will do. I used mung bean vermicelli since that's the only available in my pantry. In Taiwan, cold noodles are very popular during summer. After I cooked one package of vermicelli, I soaked it in ice water. Drained and saved the left-over in the refrigerator. The scallops in this recipe was marinated in wine to soften and get rid of unpleasant smell.

5. Beef Cold Noodles. Vietnamese Style, only I used Mung bean Noodles instead of Vietnamese Rice Noodles. I like eating cold noodles specially summer time and I'll be featuring some of cold noodles I've tried before. I got this recipe from my cookbook All About Rice and Noodles, but I didn't add beansprout and fresh basil leaves.

6. Cheese Tortellini with Broccoli. I'm in a supermarket the other day, when this pasta caught my eyes! I never tried cooking this before, so I bought cheese and spinach fillings. Mostly, I cooked pasta with tomato sauce or cream sauce. This time I made it differently, using only lime juice as the sauce. It turned out so good!

7. Penne with Crab Paste Flavor. Bring salted water to boil, add the penne and cook until al dente. In a pan, heat olive oil and saute garlic, onion, and tomatoes. Cook for 10 minutes. Add crab paste. Season with salt and pepper, stirring occasionally. Drain the penne and toss with the sauce. Ad the basil and saute for a minute. Serve on a dish, sprinkle over the Parmesan cheese and fresh ground pepper.

 
 

8. Penne with Canned Tuna. Once in a while, I'm using canned food to make dish especially when I'm busy. I used tuna in water and just added olive oil. Fresh herbs will be better, if available. I've seen in Food Magazine (June Edition) from the Philippines. It's a must that I added vegetables if I'm eating canned food or any instant food.


9. Vermicelli with Stewed Tomatoes
Heat oil, Add garlic, onion, bell pepper, celery, tomatoes. Saute for 5 minutes. Add vinegar and salt/pepper, Italian seasoning, mozzarella cheese. Add little water. Bring to boil. Cover, and reduce heat, simmer for 15, stirring occasionally. Place on top of vermicelli. I served this cold.

10. Vermicelli with Fresh Chopped Tomatoes and Basil Leaves
1 tomato
few fresh basil leaves
1 stalk green onion
1/2 t fresh garlic
low fat mozarella cheese (or any cheese)
1T extra-virgin olive oil
Salt and pepper to taste

This one is no need to cook the sauce, just chop all the ingredients and Toss.

Top Ten Tuesday
Tuesdays at the Table
Tuesday Taste
Tempt My Tummy Tuesday