broadbean's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Asian Noodles: Deliciously Simple Dishes To Twirl, Slurp, And Savor
By Nina Simonds
William Morrow Cookbooks - 1997
Chicken Noodle Satay : page 44
The main element of this dish is chicken strips, marinated overnight in chopped lemongrass and fish sauce, then seared. The texture of the seared chicken is lovely, but the overnight marination in fish sauce makes it inedibly salty.
It also uses a satay sauce recipe which appears separately in the book, so I will review it separately.
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Cold Soba Noodles : page 24
This dish (zaru soba) is one of my favourite things to order in a Japanese restaurant. Until now, I have never been able to recreate it at home.
Very simple, as long as you have the right ingredients (dashi and wasabi).
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Garlic soba with broccoli : page 26
Garlicky and easy to cook. But too salty - if I made it again I would reduce the amount of soy sauce.
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Satay Sauce : page 117
I wonder if the fish sauce in my cupboard is a lot saltier than the fish sauce which Nina Simonds uses. I can't imagine that anyone would actually want to eat the sauce that I made from this recipe. I hate waste, but I have had to throw the lot away.
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Scallion chicken & soba noodle soup : page 66
This recipe made a perfectly tasty bowl of noodles, but it seems like one of those dishes which is so simple, you don't really need a recipe. I will certainly remember the idea of putting some minced-up ginger into noodle soups - that gave it a lovely freshness.
Changes: I used a ready-make Japanese stock instead of making the broth myself, and pine nuts instead of walnuts.
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