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The Cookstr Weekly: What Do You Call a Fake Noodle?

February 21, 2013
An impasta! But don’t worry, all of the recipes on this list are quite real, from pad thai to linguine. It’s old news that pasta is a quick and easy weeknight dinner, but that doesn’t mean you need to stick to the tired routine. Noodles can be spicy, hearty, adventurous or sweet, dressed up for company or good old comfort food.
Pasta has always been one of my favorite things to cook and eat, whether it’s fresh-made pappardelle bathed in chicken cacciatore, soba noodles in beef and seaweed stock, or quinoa spaghetti with pesto. The addition of sauteed cubes of eggplant or slices of portabello mushrooms can make a meal out of a bowl of penne, while shellfish can perk up angel hair and turn it into something magical. Start with the below, and let us know what variations are some of your favorites!
Warmest regards,

Kara Rota
Editorial Director

by Fuschia Dunlop 


“The following recipe is my own recreation of a legendary and unique version of dan dan noodles served in a tiny restaurant near Sichuan University. It is the fruit of repeated visits to the restaurant over a number of years, during which I begged and cajoled to the unsmiling proprietor Mr. Zie for his culinary secrets. On one occasion he told me the ingredients of the delicious meaty topping: other times he let me watch as his cooks prepared the seasonings on the noodle bowls. He may have witheld a detail or two, but the following recipe has met with the wholehearted approval of several of the restaurant’s most devoted and regular customers.

“These noodles are not for the fainthearted – they are shamelessly spicy, but utterly delicious to those who know them well. They are generally served in individual bowls, each containing a smattering of sauce ingredients, a small portion of noodles, and a teaspoon or two of ground meat.” – Fuschia Dunlop

More Pasta Recipes from Cookstr

Allergen-Free Baking: Chocolate Chip Brownies

As more families address multiple food allergies, it’s helpful to have a few gluten-, dairy-, and/or nut-free recipes in your repertoire, even if only to be able to make guests with dietary restrictions feel comfortable and welcomed. Kelly Rudnicki’s Chocolate Chip Brownies, taste-tested by neighborhood kids without food allergies, should do the trick. They get their moisture from silken tofu, which provides texture as well. And don’t worry, any tofu flavor completely disappears into the chocolate.
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