Organic Noodle Recipes You Must Try Today!

How can we ever separate Malaysians from their craze of indulging in noodles?!. In Malaysia, we usually opt for noodles especially those commercial ones as it is easy to make and at the same time delicious.

But if it is consumed in the long term it can harm our health. However, there are many healthier alternatives of noodles that are being sold in Malaysia such as ramens or noodles made of vegetables. But many of us don’t know how to go about making delicious meals out of these healthier version of noodles also known as organic noodles.

Organic noodles basically are even more delicious and nutritious compared to commercial noodles. You just need the right recipes to cook those organic noodles right and bid farewell to the commercial noodles. Here are some organic noodle recipes for you to try.

Recipes you should try today!



1. Sizzled Clams with Udon Noodles and Watercress
Ingredients:
7 ounces dried udon noodles
1/4 cup plus 1 teaspoon canola oil
2 dozen littleneck clams, scrubbed and rinsed
1 tablespoon minced fresh ginger
1 garlic clove, thinly sliced
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons Chinese black bean sauce
1/4 cup sake
1 bunch watercress (6 ounces), thick stems discarded
1 1/2 tablespoons oyster sauce
1 tablespoon unsalted butter
1 scallion, thinly sliced
Chile oil, for drizzling
Directions:
Serves 1

Step 1
First step is to use medium saucepan and start boiling water, cook the udon until tender, 5 minutes. After that drain and toss with 1 teaspoon of the canola oil.

Step 2
Meanwhile, heat a wok until very hot. Then add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes. Next, add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes. Then, add the sake, cover and cook until the clams open, about 5 minutes longer. Now pour the clams and their juices into a large bowl.

Step 3
Now turn the wok to high heat and add the remaining 2 tablespoons of canola oil. Now add the watercress and stir-fry until crisp-tender, about 2 minutes. Finally, add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated. Then return the clams and any accumulated juices to the wok and stir-fry just until combined. Lastly, transfer to the bowl, garnish with the scallion and drizzle with chile oil. Serve immediately.




2. Coconut Tempeh Soba Noodles
Ingredients:
2 tablespoons coconut oil
3 brown onions (diced)
8 garlic cloves (finely chopped or minced)
3 tomatoes finely chopped (or tin whole tomatoes, just tomatoes, not juice)
1 lemon (preferably organic/spray-free)
1 300g packet of tempeh
1 can coconut milk
1 packet soba noodles
2 green onions [to garnish]
1 red chilli [to garnish]
Directions:
Serves 4 adults

Step 1
Heat half of the coconut oil in a medium to large saucepan over a low heat then add onions and half of the garlic. Saute until the onions are soft and translucent.

Step 2
Zest lemon and then cut half of the lemon into small chunks. Add zest and lemon to the onion mixture. (yes add the peel and all, that's why it's good to use organic)

Step 3
Add tomatoes and stir then gently simmer for 5-10 minutes.

Step 4
Heat remaining coconut oil in a frypan. Chop tempeh into chunks and when pan is hot, fry until browned. Add remaining garlic towards the end to cook but don't burn.

Step 5
Add coconut milk to tomato mixture and gently simmer for 5 minutes.

Step 6
When tempeh is browned, remove from heat and wrap into foil to keep warm.

Step 7
Boil kettle or boil water in a saucepan on the stove and add soba noodles. Do not cook noodles, just leave in water for 4 minutes to soften, then drain.

Step 8
Chop spring onions and chilli.

Step 9
Assemble bowls: Pour tomato/coconut broth into 4 bowls, add tempeh, soba noodles, garnish with spring onions and chili.

Serve with a slice of lemon.




3. Beef with noodles and Sun-dried Tomatoes
Ingredients:
100g Sun-dried tomatoes (in oil, undrained)
750g Beef eye fillet
360g udon noodles
1 clove Garlic (crushed)
Olive oil
2tbsp Balsamic vinegar
60g Butter (softened)
1/2tsp Sambol oelek (or Chilli paste)
2tbsp Fresh basil leaves (shredded)

Directions:
Serves 4 adults

Step 1
Drain tomatoes over a small measuring jug; reserve the oil. Finely chop the tomatoes, then set aside. Add enough olive oil to the jug of reserved oil (if necessary), to make  ¼ cup. Combine oil and vinegar in a jar; shake vinaigrette well.

Step 2
Coat the beef with 2 tbsp of the vinaigrette in a large bowl.
Pan-fry, grill or barbeque the beef until browned all over and cook as desired. Remove beef, cover; stand for 10 minutes. Slice the beef thinly; cover to keep warm.

Step 3
Combine butter, garlic, sambal oelek (or chilli paste) and half of the tomatoes in a small bowl. Cook noodles as per the packet instructions.
Drain, then refresh under cold running water.
Reheat the noodles by placing in hot water briefly before serving.
Drain noodles and gently toss the basil and butter mixture in a large bowl until butter is melted.

Step 4
Place the noodle mixture on a large serving platter and top with the beef. Sprinkle with remaining tomatoes and drizzle with the remaining vinaigrette.
Best made just before serving.




4. Black sesame and ginger noodles bowl
Ingredients:
1/2 teaspoon Organic Crushed Red Pepper 1.59 oz.
1/3 cup Organic Black Sesame Seed 3.28 oz.
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 8-ounce package soba noodles, cooked
2 large carrots, julienned
1 large cucumber, peeled, seeded and sliced into small cubes
4 scallions, thinly sliced
5 radishes, thinly sliced and then cut into thin matchsticks
1/3 cup chopped cilantro
Lime wedges, for serving
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/4 cup extra virgin olive oil

Directions:
Serves 1

Step 1
Using a small bowl, whisk together olive oil, sesame oil, soy sauce, honey, salt, ginger, garlic and crushed red pepper.

Step 2
Using a large bowl, toss soba noodles with dressing, carrots, cucumber, scallions, radishes, sesame seeds and cilantro. Taste and adjust seasoning as desired.

Step 3
Then top with additional sesame seeds and serve with lime wedges.




5. Crispy Tofu with Noodles
Ingredients:
7 ounces dried udon noodles
1/2 cup plus 1 teaspoon canola oil
1 cup panko (Japanese bread crumbs)
6 ounces firm tofu, cut into 1-inch squares
1 egg yolk
Add 3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced
1 tablespoon minced fresh ginger
1 garlic clove, minced
Add 3/4 pound baby bok choy, cut into 3/4-inch pieces
2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce

Directions
Serves 1

Step 1
Bring a saucepan of water to a boil. Then add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.

Step 2
Meantime, put the panko in a large, resealable plastic bag and crush into fine crumbs. Using a shallow bowl, gently toss the tofu with the egg yolk. Now transfer the tofu to the bag and coat with the panko.

Step 3
Heat up the remaining 1/2 cup of oil in a wok until just smoking. Next, add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Now, use a slotted spoon, transfer to a paper towel-lined plate.

Step 4 The fourth step involves pouring off all but 1/4 cup of the oil and return the wok to high heat. Now you can add the mushrooms and stir-fry until lightly browned, about 3 minutes.

Next, add the ginger, garlic and bok choy and stir-fry for 5 minutes. Also, add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.




6. Steamed Fish with Mushrooms and Noodles
Ingredients
11/2 ounces cellophane noodles
1 tablespoon white miso
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 1/2 teaspoons sugar
1/2 cup chicken stock or low-sodium broth
6 ounces large white mushrooms, thinly slice
1 1/2 pounds tilapia or snapper fillets
1 scallion, julienned
3 cilantro sprigs
3 tablespoons canola oil

Directions:
Serves 1

Step 1
Using a small bowl, cover the cellophane noodles with hot water and let stand until softened, about 5 minutes. Drain and cut into 4-inch lengths.

Step 2
Using another small bowl, whisk the miso, oyster sauce, soy sauce, sugar and stock.

Step 3
You can scatter the mushrooms in a deep-dish pie plate and set the fish on top. Next, mound the noodles over the fish and drizzle the sauce on top. Next, set the pie plate in a steamer basket or a deep skillet large enough to hold it.

Now, add 1 inch of water to the steamer or skillet and bring to a boil. Cover it and steam until the fish is cooked through, about 15 minutes. You can transfer the plate to a trivet and scatter with the scallion and cilantro.

Step 4
Now heat the canola oil in a small saucepan until very hot. Lastly, drizzle the hot oil over the noodles and fish and serve right away.

Thanks for reading!