עופר איתן Declare: The 20 best noodle recipes | Food - Jonathan Cartu Restaurant, Baking & Catering Services
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עופר איתן Declare: The 20 best noodle recipes | Food

עופר איתן Declare: The 20 best noodle recipes | Food

Noodles: the perfect lunch or dinner via Italy, Spain and China. All the best recipes are here, from Marcella’s spaghetti aio e oio to Nigella’s drunken noodles. There are delicious fragrant dishes from Indonesia, Korea and Vietnam; Mandy Yin’s Malaysian curry laksa, MiMi Aye’s Burmese fish soup. Quicker and closer to home there is Anja Dunk’s spätzle and Florence Knight’s tagliatelle. Some may take time and a visit to an Asian or online store but our experts will hold your hand. A wonderful world of food from our recipe hoard to yours.

A dish that is better cold than hot, and flavoured with citrussy spicy yuzu kosho.

These luscious soy-coated egg noodles are eaten in Indonesia for breakfast, lunch and dinner.





Mie goreng with pork, prawn and shiitake by Lara Lee.



Mie goreng with pork, prawn and shiitake by Lara Lee. Photograph: Martin Poole/The Observer

This meaty fideuà is made with the fatter fideu pasta (sometimes called perla) and is rich with hearty stock.





Sausage and Ibérico pork ribs (cassola de fideus) by Monika Linton.



Sausage and Ibérico pork ribs (cassola de fideus) by Monika Linton. Photograph: Martin Poole/The Observer

Vigorously stir each bowl before eating for the full flavour of this dish’s lightly numbing chilli.





Sesame chilli noodles from Wei Xiang Zhai by Michael Zee.



Sesame chilli noodles from Wei Xiang Zhai by Michael Zee. Photograph: Martin Poole/The Observer

A version of Germany’s favourite noodle with chard and a smoky cheese sauce.





Anja Dunk’s spätzle with rainbow chard and smoked cheese.



Anja Dunk’s spätzle with rainbow chard and smoked cheese. Photograph: Martin Poole/The Observer

Like any good curry, this soup develops in flavour if left overnight. Perfect for special occasions.





Malaysian chicken curry laksa by Mandy Yin.



Malaysian chicken curry laksa by Mandy Yin. Photograph: Martin Poole/The Observer

This dish appears innocent, but mix the noodles into the sauce and they come alive with spice and tingliness.





Fuchsia Dunlop’s traditional dandan noodles – dandan mian.



Fuchsia Dunlop’s traditional dandan noodles – dandan mian. Photograph: Yuki Sugiura

A simplified version of a traditional pad kee mao made mostly from store-cupboard ingredients.





Nigella Lawson’s drunken noodles.



Nigella Lawson’s drunken noodles. Photograph: Romas Foord/The Observer

Sticky onions combine with miso, stock and sake to make a ramen inspired by French onion soup.





Meera Sodha’s caramelised onion and chilli ramen.



Meera Sodha’s caramelised onion and chilli ramen. Photograph: David Loftus

The breakfast of choice wherever you go in Burma, it is considered the country’s national dish.





Fish noodle soup (mohinga) by MiMi Aye.



Fish noodle soup (mohinga) by MiMi Aye. Photograph: Christian Barnett

A simple Roman dish that is as easy to make as it is delicious.





Marcella Hazan’s spaghetti, garlic and olive oil sauce, Roman style (aio e oio).



Marcella Hazan’s spaghetti, garlic and olive oil sauce, Roman style (aio e oio). Photograph: Martin Poole/The Observer

A good pad Thai is all about the preparation – none of it is especially difficult, just time consuming.





Guay teow pad Thai by Kay Plunkett-Hogge.



Guay teow pad Thai by Kay Plunkett-Hogge. Photograph: Martin Poole/The Observer

My version of ash reshteh, a deeply consoling Iranian soup thick with beans, flat noodles and chickpeas.





Nigel Slater’s noodle soup with lentils and soured cream.



Nigel Slater’s noodle soup with lentils and soured cream. Photograph: Jonathan Lovekin/The Observer

The ultimate comfort of satisfying rice noodles in a soothing, thick gravy.





Seafood ho fun in egg gravy by Lizzie Mabbott.



Seafood ho fun in egg gravy by Lizzie Mabbott. Photograph: Martin Poole/The Observer

Homemade pasta ribbons with a deliciously toasty hazelnut and watercress sauce.





Florence Knight’s tagliatelle, watercress and hazelnuts.



Florence Knight’s tagliatelle, watercress and hazelnuts. Photograph: Martin Poole/The Observer

There might only be three key ingredients, but this dish is as sophisticated as it is simple to make.





Meera Sodha’s breakfast at Shuko’s.



Meera Sodha’s breakfast at Shuko’s. Photograph: David Loftus

A simple but intense bowl of broth that is popular all over Vietnam.





Hanoi noodle soup with chicken, pork and egg (bún thang) by Thuy Diem Pham.



Hanoi noodle soup with chicken, pork and egg (bún thang) by Thuy Diem Pham. Photograph: David Loftus

A spicy, nutty easy-to-make dish that originates in the back streets of Chengdu.





Fuchsia Dunlop’s sour-and-hot sweet potato noodles (suanla fen).



Fuchsia Dunlop’s sour-and-hot sweet potato noodles (suanla fen). Photograph: Yuki Sugiura

A Korean reimagining of a Chinese dish that is delicious with a side of kimchi.





Black bean noodles (jajang-myeon) by Jordan Bourke and Rejina Pyo.



Black bean noodles (jajang-myeon) by Jordan Bourke and Rejina Pyo. Photograph: Tara Fisher

A quintessential Pakistani Eid dessert, which is served as a welcoming sweetness to visitors.





Roasted vermicelli topped with nuts (qawwami seviyan) by Sumayya Usmani.



Roasted vermicelli topped with nuts (qawwami seviyan) by Sumayya Usmani. Photograph: Joanna Yee

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