Pastas, Traditional and Not

As I was growing up, I thought it was a treat to have noodles in the house.  OK, it is a Chinese thing, but we didn’t always have noodles for dinner.  My mom considered noodles more of a lunch item, as it wasn’t hearty enough for dinner.  She would make wonton and other types of dumplings to go with.  She was also good at making fried noodle dishes, but I will save this for another entry :).

I got bored of all the different types of noodle dishes/bowls we had.  They were either rice-, egg-, or wheat-based, and they were the same – long and thin or long and wide.

Oooh, the first pasta noodle I had was elbow macaroni.  When mom ran out of Chinese noodles, she took this out to replace them.  The next type of pasta was lasagna, yum!  Every pasta experience brought me so much joy!

And not much has changed.  Along with many of you, for personal or health-related reasons, I do not consume many wheat products.  I am constantly on the hunt for new pasta types.  And I will share some with you here.

There are a few places I purchase my pastas from – Donalds Market and Famous Foods, in Vancouver; Pomme Market, Costco, Save-on Foods (Healthy Foods section), and Superstore (Natural Foods section), in Burnaby and Coquitlam, to name a few.

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I found this at Costco – and if you have had a Chinese style dish with black bean sauce, you will like this.  I found the flavour to be mild, though some of my friends found it too strong.  In other words, they did not like it and would never buy it again.  For my first time, I decided to keep the flavours strictly Chinese.  I did not cook the noodles as long as the instructions on the box.  As I like my noodles “raw”, as my friends call it, I like to turn off the heat and let it cook to a certain texture, then I drain.

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For veggies, I used a trio of sweet peppers, along with purple onion.

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I bought some pollock (as I did not have access to fresh crabmeat) and shrimp as well.

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The shrimp and pollock were being pan-fried as the vegetables were being cooked in the wok.  The shrimp and pollock were then added to the work, where seasoning would take place.

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Plating:  I just placed the cold noodles onto plates, then ladled the veggie mixture over.

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It was that easy …

Here’s another … Edamame Spaghetti

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I pureed cauliflower and spread it onto a plate, then put some noodles on top of it.  It did not require any fancy toppings, etc.  This is a very simple way to prepare it.  If you are using pastas you have not used before and are not sure of how their flavours would blend into a favourite sauce, etc., try something simple for starters.

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Here are some other pastas I have tried:

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What I have learned from using rice pastas, and this goes for every brand:  Best if consumed the same day it was made.  For example, I made a ziti dishes ubstituted it with brown rice pasta – when I went to warm it up the next day, mushy … I hate mushy pasta, and pretty much, you can sieve it through your teeth!  Make just enough and store sauce separately.  If you want more the next day, make a fresh batch of pasta.

What are your favourite non-traditional pastas, and how do you like them prepared?

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This entry was posted by Lillian on Wednesday, May 18th, 2016 at 3:17 pm and is filed under Chinese, Italian, Pasta n Grains. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.