Soy flour noodles
Thin, springy high-protein noodles for Asian soups, wok-frying and salads.
Soy flour noodles are thin, springy noodles high in protein, pale yellow or beige, with a mild beany taste, often gluten-free. They are boiled and served in Asian soups, stir-fried in a wok with vegetables and sauce, and added to warm and cold salads and bowls.
Recipes with this ingredient
Crackling soup is a simple yet surprisingly rich dish of Russian cuisine with roots in rural traditions. Once a hearty soup that provided comfort and warmth on cold winter days, its base is an aromatic meat broth infused with the flavors of sautéed onions, carrots, and celery. Potatoes add tenderness while cracklings from smoked bacon provide a delicious crispy texture. It's important not to forget the soy noodles that absorb the rich broth's flavor and to finish it all off with sour cream and fresh herbs. This soup is not just food; it's a true gastronomic story filled with the aromas and warmth of Russian cuisine.
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Chinese-style salmon is an exquisite dish that combines the freshness of seafood with the rich aromas of Eastern spices. Chinese cuisine is renowned for its balance of flavors, and this recipe is a vivid example. The ease of steaming preserves the delicate texture of the salmon, while the combination of lime, chervil, and vegetable oil adds a subtle fresh tang. Crispy mini carrots and green peas enhance the composition with vibrant colors and gentle sweetness. A side of soy noodles garnished with oregano and cherry tomatoes makes the dish harmonious and nutritious. Soy sauce completes the flavor palette with a characteristic umami note. Chinese-style salmon is an ideal choice for those who appreciate the lightness, health benefits, and elegance of Asian cuisine.
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