Caviar Noodles Recipes

CAVIAR NOODLES

Steps:

• Add noodles to a large pot of boiling salted water. Cook about 10 minutes, until they are tender (they should not be al dente). Drain the noodles, cool in ice water for 5 minutes, then drain thoroughly.
• Toss the noodles in a bowl with the carrot, daikon and scallions.
• Mix the vinegar with the ginger and shallot. Beat in the oil, then fold in the tobiko or caviar. Pour this mixture over the noodles, and toss gently. Season with pepper, and salt if desired. Serve.

BUCKWHEAT NOODLES WITH RED CAVIAR AND SOUR CREAM

Steps:

• In a pot of boiling water cook soba for about 8 to 10 minutes or according to package directions. until done. While soba is cooking heat butter in a small skillet until it is golden brown; you want the flavor of the butter. Drain soba and return to saucepan and toss with golden butter and 4 tablespoons of sour cream, chives and half of caviar. Portion out and top with more sour cream and caviar if you wish.

CAVIAR NOODLES

Steps:

• Whisk together the vinaigrette ingredients, reserving 1 teaspoon caviar. Combine the noodles, carrot, radish and scallions. Toss with the vinaigrette. Divide among 6 plates. Garnish with the remaining caviar.

COWBOY CAVIAR PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
• Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

TEACHER'S CAVIAR

Steps:

• In a large bowl, combine the first eight ingredients. , In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips.

NOODLES ROMANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• While noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. Mix together.
• Stir butter into drained noodles, then stir in sour cream mixture. Place on a warm platter and sprinkle with remaining 1/4 cup cheese.

TAGLIATELLI IN A CREAMY CAVIAR SAUCE

Steps:

• Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
• Melt the butter and add the cream, heat until just boiling.
• Add the caviar and stir.
• Warm through for about one minute.
• Add the cooked prawns or shrimp and warm through.
• Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
• Serve with a simple green salad.

THE RIPPER'S PASTA WITH UNI AND CAVIAR

Steps:

• Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
• Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
• Once the water is boiling, add the spaghetti and cook it until just al dente.
• While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
• Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
• Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

STEAMED BROOK TROUT WITH SALMON CAVIAR

Steps:

• Place bean-thread noodles in a bowl and cover with boiling water to soften, (approx. 5 minutes).
• Choose a large, deep-sided frying pan with a lid, that will just fit the aromatics so they can form a 'raft' on which to place the fish, so the fish can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour the fish stock over . Bring to the boil over a high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking.
• To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.