Noodles / Pasta – Shrine Kitchen

Biang Biang Noodles

Biang biang noodles(？？麵 / 褲帶麵 / 油潑扯麵) are hand-pulled wide noodles typically served with vinegar, soy sauce, chili, and a splash of hot oil. It is a specialty of Shaanxi cuisine found in Xi’an(西安) and surrounding areas. Biang is said to be an onomatopoeia for the sound of slapping these noodles on the counter while…
Busiate with Trapanese Pesto

Busiate with Trapanese pesto(busiate con pesto alla Trapanese) is a durum wheat pasta with almond- and tomato-based pesto. Trapanese pesto(pesto alla Trapanese) is named for the town Trapani on the island of Sicily, where this type of pesto comes from. Unlike some kinds of pesto, Trapanese pesto uses almonds instead of pine nuts and includes…
Cat Ear Noodles

Cat ear noodles, or simply ‘cat ears'(貓耳朵 mao er duo), are a type of noodles so named because their shape resembles cat ears. They are one of many types of noodles from Jin cuisine of northern China. The cat ear shape is made by pressing a piece of dough with the back of a chopstick…
Couscous

Couscous, or kuskus(كُسْكُس), is like tiny steamed pasta. It is popular in Maghrebi cuisines of Tunisia, Algeria, and Morocco. Couscous is made from semolina, or milled durum wheat. Couscous is traditionally made by sifting a fairly dry semolina dough through tightly woven baskets. Then, it is dried and stored intil ready to use. To cook,…
Couscous with Stewed Vegetables

Couscous(كسكس) is a type of small, round pasta popular in the Maghreb region of northern Africa. It is part of the traditional cuisines of Tunisia, Algeria, and Morocco. One of the most common ways to prepare couscous is by steaming the couscous over stew and serving the stew and couscous together. This imbues the couscous…
Eggplant Noodles

Eggplant noodles(茄子汆麵) is an Old Beijing(老北京) dish of noodles with eggplant topping. Round eggplant(圓茄子) is traditionally used but can be substituted by other eggplant varieties with some adjustment. It is common to use hand-rolled noodles(手擀麵), though other kinds of wheat noodles can also be used. Hand-Rolled Noodles(手擀麵 shǒugǎnmiàn) Recipe Ingredients 2 cup all-purpose wheat flour…
Hot Dry Noodles

Hot dry noodles(熱乾麵) is a popular breakfast(過早) in Wuhan(武漢) and surrounding areas. Hit dry noodles can be topped with pickled long bean(酸豆角), pickled daikon(辣蘿蔔), pickled greens(榨菜), or other additions. Alkaline Noodles(鹼水麵) Recipe Ingredients Directions Hot Dry Noodles(熱乾麵) Recipe Ingredients Directions
Janchi-guksu

Janchi-guksu(잔치국수) is a Korean dish of somyeon(소면), or thin wheat flour noodle, in a savory broth, usually with toppings. Traditionally, beef or anchovy stock was commonly used. Today, a combination of anchovy and kelp stock is most popular. Popular toppings include fried egg, squash, carrot, and kimchi. Janchi-guksu is usually topped with a chili sauce…
Japchae

Japchae(잡채)[雜菜] is a Korean dish of mixed ingredients, typically starch noodles with carrot, greens, shiitake, wood ear fungus, and sesame seed. Sweet potato starch noodles or dangmyeon(당면)[唐麵], also known as glass noodles or cellophane noodles, are generally used for japchae. Japchae was originally made without noodles, though noodles are almost an essential part now. The…
Kake Soba

Kake soba(掛け蕎麦) is buckwheat noodles served in hot broth. Other toppings can be added like shredded nori, fried tofu, fish cake, and hardboiled egg. Men-Tsuyu(めんつゆ) Recipe Ingredients 1 cup dark soy sauce 1 cup mirin 1 piece dried kelp Directions heat soy sauce add mirin, kelp simmer below a boil about 5 minutes let cool…
Knife-Cut Noodles

Knife-cut noodles(刀削麵) is a noodle dish from Jin cuisine of northern China, mainly Shanxi(山西) Province. Noodles are cut from a block with a special knife and boiled, then served with toppings and sauce. Knife-cut noodles are wider in the center and thin on the edges, giving them a nice texture. Knife-cut noodles are made from…
Lagane e Ceci

Lagane with chickpeas, or lagane e ceci, is a rustic pasta dish from southern Italy. It is a very old and traditional type of pasta made with simple wide noodles called lagane and stewed chickpeas. Chickpeas are often stewed with meat such as pancetta, and cheese can be added. The following vegan variation recipe omits…
Liang Pi

Liang pi(涼皮) is a type of starch noodle from Qin cuisine of northwestern China. It is often served with wheat gluten, or mian jin(麵筋). Common toppings include sliced cucumber, sesame paste, and vinegar. Liang pi is made by placing wheat dough in water and working it until the starch separates from the gluten. Once the…
Mori Soba

Mori soba(もりそば) is Japanese buckwheat noodles served with garnish and dipping sauce. Mori(もり) means pile or piled up, referring to the noodles served piled up without broth. Mori soba can be found throughout Japan, especially in eastern Honshu where soba is common, such as the Kanto region. When this type of soba is served on…
Raengmyeon

Raengmyeon(랭면), or naengmyeon(냉면) is a cold noodle dish from the Pyongan region of Korea. In this part of Korea, noodles are usually served in cold broth, which can be made from water kimchi. Cold noodles in broth may also be called mul-naengmyeon(물냉면)[水涼麵]. Cold noodles are found throughout Korea, and they are very common in Pyongan…
Sesame Sauce Noodles

Sesame sauce noodles(麻醬麵 májiàngmiàn) is a popular and simple traditional noodle dish from Old Beijing(老北京). Sesame sauce noodles are simply noodles with sesame sauce and usually cucumber. Other toppings like scallions and blanched greens can be added. The sauce is made from sesame paste(also known as tahini) and seasonings like soy sauce. It ranges from…
Spaghetti

Spaghetti is a type of pasta or noodles traditionally made from durum wheat flour. It is traditional to Neapolitan cuisine and Sicilian cuisine of southern Italy, and it has become famous around the world. Spaghetti is traditionally made with a tool known as chitarra, or guitar, where the dough is pressed through close, evenly spaced…
Spaghetti alla Puttanesca

Spaghetti alla puttanesca is a type of pasta with simple garnish, typically garlic, olive oil, olive, capers, and tomato. Pasta puttanesca can also be made with other types of pasta. Recipe Ingredients Directions
Spaghetti with Garlic and Oil

Spaghetti with garlic and oil(spaghetti aglio e olio) is a simple and traditional pasta dish of Neapolitan cuisine. Spaghetti is made with semolina dough, which should be not too dry and not too moist. Mix in just enough water until the dough is smooth. Spaghetti Recipe 4 servings Ingredients Directions Spaghetti with Garlic and Oil…
Trofie with Basil Pesto

Trofie with pesto(trofie al pesto) is a traditional dish of Liguria, a region in northwestern Italy. It is a type of pasta with famous basil pesto, also known as pesto alla Genovese. The dish is typically associated with Genoa, a cultural center of Liguria where the dish has strong roots. Basil pesto is made with…
Tsuivan

Tsuivan(цуйван) is a Mongolian tossed shredded flatbread or noodle dish, typically with meat and onion. Tsuivan traditionally has few ingredients. Mutton, yak meat, or horse meat may be used traditionally depending on what is available. This vegan variation omits meat; various vegetables or maybe even mushrooms can be added. In modern Mongolia, vegetables such as…
Zhajiang Noodles

Zhajiangmian(炸醬麵 zhájiàngmiàn), zhajiang noodles, or fried sauce noodles, is a simple dish of wheat noodles topped with fried sauce. It is one of the most famous dishes of old Beijing(老北京). Hand rolled noodles(手擀麵 shǒugǎnmiàn) are the base of the dish. They are simple handmade noodles and may be a thin or thick, though thick seems…