Master the Art to make healthiest noodle and Very Fresh Noodles at Home.

Recipes of the Week

1.Mung Bean Sheets Recipe

Ingredients:

1 cup mung bean flour
1 1/2 cups water
1/4 teaspoon salt (optional)
Oil for greasing the pan

Instructions:

Cook the Sheets:Pour a ladleful of the batter onto the heated pan, swirling the pan immediately to spread the batter thinly and evenly.
Cooking Time:Cook the sheet for about 1-2 minutes until the edges start to lift and the surface appears dry.

Flip and Cook (Optional):If desired, flip the sheet using a spatula and cook for an additional 30 seconds to 1 minute on the other side. This step is optional as mung bean sheets can be cooked on one side only.
Repeat:Repeat the process with the remaining batter, greasing the pan lightly before pouring each new batch of batter.
Stack or Cool:As each sheet is cooked, you can either stack them on a plate or lay them flat on a wire rack to cool. Stacking them while warm may cause them to stick together.

2.Misua Noodle Recipe

Ingredients:

1 bundle of misua noodles
4 cups chicken or vegetable broth
1 cup shredded cooked chicken (optional)
1 tablespoon cooking oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup sliced mushrooms (optional)
Salt and pepper to taste
Chopped green onions or cilantro for garnish (optional)

Instructions:

Prepare the Ingredients:If using uncooked chicken, cook and shred it beforehand. Have the garlic,

Saute Aromatics: Heat the cooking oil in a pot over medium heat. Add the minced garlic and chopped onion. Saute until the onions turn translucent and the garlic is fragrant, about 2-3 minutes.
Add Broth: Pour in the chicken or vegetable broth. Bring it to a gentle boil.
Cook the Misua: Once the broth is boiling, add the misua noodles. Let them simmer in the broth for about 2-3 minutes. Misua cooks quickly, so be cautious not to overcook them, as they can become mushy.
Add Optional Ingredients: If using, add in the shredded chicken and sliced mushrooms. Let them cook in the broth along with the noodles for another minute or until they're heated through.
Season and Garnish: Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference. Once everything is cooked and seasoned, remove the pot from the heat.
Garnish and Serve: Ladle the misua soup into serving bowls. Garnish with chopped green onions or cilantro if desired.

3.Alkaline Noodles Recipe (Ramen Noodle)

Ingredients:

2 cups bread flour (high protein content)
1 teaspoon kansui (alkaline mineral water) or a mixture of 1/2 teaspoon baking soda and 1/2 teaspoon water
1/2 teaspoon salt
1/2 cup water

Instructions:

Combine Dry Ingredients:In a large mixing bowl, combine the bread flour and salt. Make a well in the center of the flour mixture.
Add Kansui or Alkaline Mixture:

Knead the Dough:Mix the flour and liquid until a dough forms. Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
Rest the Dough:Once the dough is smooth and elastic, form it into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Divide the Dough:After kneading, shape the dough into a ball and cover it with plastic wrap or a damp cloth. Let it rest at room temperature for about 30 minutes to 1 hour. This resting period allows the gluten to relax and makes the dough easier to roll out.
Roll Out the Dough:After the dough has rested, divide it into 4 equal portions. Take one portion and flatten it into a rectangular shape. Using a rolling pin, roll the dough out into a thin sheet. The sheet should be about 1/8-inch thick. Repeat with the remaining dough portions.
Cut the Noodles:Once the dough is rolled out, cut it into thin strips. You can use a knife or a pizza cutter to do this. The noodles should be about 1/8-inch thick. If you want thicker noodles, cut them thicker. If you want thinner noodles, cut them thinner.
Cooking the Noodles:Bring a pot of water to a boil. Add the fresh alkaline ramen noodles and cook them for about 1-2 minutes or until they float to the top and are cooked through. Be mindful not to overcook them as they can become mushy.

4.Tuna Noodle Casserole key Tips for Cooking Success

Ingredients:

8 oz egg noodles
2 cans (5 oz each) tuna, drained
1 can (10.5 oz) condensed cream of mushroom soup
1 cup frozen peas (thawed)
1 cup shredded cheddar cheese
1 cup milk
1/2 cup breadcrumbs
2 tablespoons butter, melted
Salt and pepper to taste
Optional: 1/2 cup diced onions, 1/2 cup sliced mushrooms

Instructions:

Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions until they're al dente. Drain and set aside.
In a large mixing bowl, combine the cooked noodles, drained tuna, condensed cream of mushroom soup, peas, and shredded cheddar cheese. If using onions or mushrooms, add them in as well. Mix everything together until well combined. Season with salt and pepper to taste.
Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
In a separate bowl, mix the breadcrumbs with the melted butter until they're well combined.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Pour the milk evenly over the casserole mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and continue baking for an additional 5-10 minutes or until the top is golden brown and bubbly.
Once done, remove from the oven and let it cool for a few minutes before serving.