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Restaurant integrates famous Asian noodles with Italian pasta

Restaurant integrates famous Asian noodles with Italian pasta

2025-07-03

Noodles are used in cuisine around the world, from Italian pasta to Japanese ramen. One restaurant in Taipei is integrating Asian and European cuisine to make innovative dishes. Inspired by Shanxi’s broad noodles and Thai drunken noodles, this restaurant presents Italian-style pasta dishes infused with Asian flavors.

Thai drunken noodles meet Italian pasta in this cultural fusion. Flavored with fish sauce and peanuts, and topped with steaming fresh lobster, this transnational dish is eaten with chopsticks.

The lobster is cooked in shrimp oil to bring out its flavor.

Butter is added to the pan and splashed over the lobster to marinate it before being put in the oven to bake.

The remaining butter and shrimp oil is kept in the pan to become part of the sauce.

Finally, the chef adds fresh basil and tosses the noodles in the wok, letting them soak up all the oils.

Lee Hung-ching
Chef
Drunken noodles are a famous street food in Thailand. Adding butter makes the sauce creamier, so its flavor is different from the traditional one.

Although they are made in an Italian style, these noodles are 5cm wide, like the famous noodles from Shanxi Province in China. Pouring hot oil over them brings out the spicy flavor.

Spicy peppers and peanut sauce make the base for this pasta sauce. Unlike most Italian pasta which uses cheese or butter to thicken the sauce, the chef tosses the noodles in the pan, so they soak up the flavor.

Lee Hung-ching
Chef
This dish is actually like Biang Biang noodles from Shanxi. We use the Italian method of making pasta by pressing it, then cut it into this wider version after pressing it.

Even Shanghai’s famous crab roe noodles are transformed into Italian pasta at this restaurant, which creates new flavors by fusing cultures.

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Tue to Sat at 1 am on Channel 53

#noodles #pasta #Italy #Italianpasta #Asia #culturalfusion #Shanxi #Thailand #drunkennoodles #biangbiangmian

義大利麵結合"陝西油潑麵" 熱油澆淋喚醒麻辣滋味

2025-07-03

義大利麵,也能結合陝西油潑麵元素,台北有餐廳,把義大利麵做成5公分寬,吃之前還要用熱油澆淋,帶出風味。另外泰國街頭小吃,醉鬼炒麵也能變身義大利麵,味道如何一起去品嘗。

泰國醉鬼炒麵,遇上義大利麵,東西合併,吸收魚露鹹鮮、花生香氣,還有龍蝦的濃郁海味,這盤有著泰國魂的義大利麵,不用叉子,而是拿筷子吃。

龍蝦下鍋,用蝦油逼出外殼香氣。

加入奶油來回油淋,讓龍蝦更濕潤,之後送入烤箱。

剩下的蝦油、奶油,直接爆香。

義大利麵加入九層塔,大火來回翻炒,讓義大利麵也能充滿鍋氣。

[[業者 李鴻敬]]
"醉鬼麵就是泰國很出名的街邊小吃。藉由一個奶油,讓它變得比較像乳化一樣,它的香氣會跟傳統的有些不一樣。"

就連陝西油潑麵,麵條也換成了義大利麵,寬度5公分,吃之前,還要澆淋熱油,釋放麻辣滋味。

辣椒、花生醬做的辣子醬,高溫喚醒香氣。不像一般義大利麵,用起司、奶油乳化,師傅來回甩鍋手法,讓口感更綿密。

[[業者 李鴻敬]]
"我們這個其實是有點像,那個陝西Biang Biang麵,那我們藉由義大利他們製麵方法用壓出來,壓出來後再切到這種比較寬的寬度。"

就連上海菜的蟹黃,也能融入義大利麵,東西混血,挑戰大眾味蕾。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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