zoete aardappel noedels 3 zoete aardappels 1 broccoli 1 pot Milde curry pasta Patak’s 200 gr kipfilet 1 rode paprika 1 ui 2 teentjes knoflook 400 ml kokosmelk 50 ml water 1 pot kikkererwten 50 gr cashewnoten Verse koriander Olijfolie om in te bakken
I think I can skip the sales pitch here and get right down to brass tacks, yes? I love noodle cups. You love noodle cups (you know you do). But none of us really loves the weird artificial ingredients or the flavorless nubs of dehydrated vegetables that come along for the ride. Let's fix this situation. Rather than give up our torrid noodle-cup affair (as if!), the obvious solution is to make our own DIY cups — and you'll be surprised at how easy that really is.
Using a "Nero" or black pasta, made with squid ink, enhances this dish both visually and in terms of flavour. Use any regular long pasta if you can't find the black variety. For this recipe, we've used fettuccine, but any long, slender pasta made
Japanese nagashi somen, flowing noodles 流しそうめん. Some restaurants offer “nagashi sōmen” (流しそうめん flowing noodles) in the summer. The noodles are placed in a long flume of bamboo across the length of the restaurant. The flume carries clear, ice-cold water. As the sōmen pass by, diners pluck them out with their chopsticks and dip them in tsuyu. Catching the noodles requires a fair amount of dexterity, but the noodles that aren’t caught by the time they get to the end usually aren’t eaten, so…