Egg Noodles with Oriental Seasoning
Ingredients
4 oz. Medium or Wide Egg Noodles, uncooked
1/4 c. water
2 tbsp. low-sodium soy sauce
1 tsp. vinegar
1 tsp. sugar
1 tsp. cornstarch
1 tbsp. vegetable oil
2 scallions, trimmed and thinly sliced
1 clove garlic, finely chopped
1/2 tsp. dried ginger
1/4 lb. snow peas, trimmed
Method
Prepare egg noodles according to package directions.
While egg noodles are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved.
Set aside.
When noodles are done, drain well.
Heat the vegetable oil in a wok or large, deep skillet over high heat.
Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds.
Add the snow peas and toss just until they begin to change color, about 10 seconds.
Add noodles and toss with the seasoned oil.
Stir in the soy sauce mixture and pour all into the wok.
Stir well until the sauce is thickened and the noodles are evenly distributed.
Transfer immediately to a serving dish.
Serve hot.
Pasta and Walnut Stir Fry
Ingredients
8 oz. Angel Hair or Capellini, uncooked
3 tbsp. low-sodium soy sauce
2 tbsp. vegetable oil
1 tsp. sugar
1/8 tsp. hot red pepper flakes
1 tbsp. vegetable oil
2 large carrots, thinly sliced
1 red or yellow bell pepper, ribs and seeds removed, cut into small strips
3/4 c. toasted walnuts*, divided
1/2 small red onion, thinly sliced
4 oz. fresh snow peas
4 fresh mushrooms, sliced
1/4 c. water
Method
Prepare pasta according to package directions.
While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.
Heat oil in a wok over high heat.
Add carrots, pepper, walnuts, onion, snow peas and mushrooms.
Stir-fry 1 minute.
Add water.
Cook and stir 3 minutes longer.
Add pasta and toss to mix.
Add soy sauce mixture:
Toss well and serve.
Dragon Noodles
Ingredients
1/4 cup sesame oil
1 tablespoon Chinese chili sauce
2 1/2 tablespoons soy sauce
2 tablespoons juice from pickled ginger
1 1/2 tablespoons lemon juice
2 1/2 tablespoons Japanese rice vinegar
2 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/2 pound very thin fresh Chinese egg noodles
Grated rind of 1 lemon
2 tablespoons black sesame seeds, toasted in a dry, heavy skillet until fragrant
3/4 cup thinly sliced scallions
Garnish:
Grated red radish
Julienne of scallions (both green and white)
Toasted black sesame seeds
Method
In a bowl combine the oil, chili sauce, soy sauce, pickled ginger juice, lemon juice, rice vinegar, sugar and salt.
Whisk to blend and set the bowl aside.
In a colander fluff the noodles to separate and untangle the strands.
Bring a large saucepan of water to a rolling boil.
Add the noodles and swish them gently with chopsticks.
Let them cook for 2 minutes or until the noodles are tender but still have some bite.
Drain them, plunge them briefly into ice water, then drain again.
Shake the colander to remove excess moisture and transfer the
noodles to a bowl.
Whisk the dressing again to combine it. Toss the noodles with just enough of the dressing to moisten them well, using your fingers to coat and separate the strands. Let the noodles sit for 10 minutes.
Taste the noodles.
If they seem dry, add a bit more dressing and toss again.
Add the lemon rind, black sesame seeds and scallion rings and toss well.
Taste the noodles again.
They should be bright and sparkly.
Cover them tightly and refrigerate up to one day.
To serve:
Bring the noodles to room temperature.
Mound the noodles in a bowl or twirl them in individual bowls.
Garnish each dish with grated red radish, scallion and black sesame seeds.
Shrimp Noodles
Ingredients
1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)
4 1/2 cups (500 g) flour, sifted
5 oz (150 g) shrimp, shelled and deveined
4 egg whites
Method
Mince the shrimp into a pulp and mix with the egg whites, salt, and flour.
Add enough water to knead a smooth, elastic dough.
Roll out into a very thin sheet and fold into 3 layers.
Cut crosswise into fine noodles.
Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are done, about 1 1/2 minutes.
Serve the noodles in bowls with high stock or hotbed leek sauce, made by boiling leek, lard, oyster sauce together and thickening the sauce by adding dissolved cornflour.
Pasta Lo Mein
Ingredients
1 lb. lo mein noodles or linguini
3/4 c. beef, chicken or pork, cut into strips
1 carrot, sliced thin
1 c. coarsely shredded cabbage
1 sm. can mushrooms (regular or Chinese)
1/2 bamboo shoots, cut into strips
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. sugar
2 tbsp. oyster sauce
1 clove garlic
3 tbsp. cornstarch
1 tbsp. sherry or rice wine
Method
Boil noodles according to package directions.
Wash with cold water.
Set aside.
Mix last 6 ingredients in a cup and add the meat strips.
In a wok or large pan, add 1 tbsp.
Sesame oil and heat.
Add the prepared vegetables and heat, tossing with wooden spoon, until crispy.
Remove from pan.
Add 1 tbsp.
Oil to wok and sauté garlic until brown.
Add meat and cook until done.
Do not over cook.
Discard oil.
Combine all ingredients in wok and season to taste with oyster sauce.
Cold Chinese Noodles
Ingredients
1 pkg. very thin spaghetti
1/4 c. chicken broth
2 tsp. chives
2 tsp. soy sauce
1 tsp. honey
Dash of ginger
2 tsp. rice vinegar
Method
Cook spaghetti according to package directions.
Cool.
Add 1/4 c. chicken broth, 2 tsp. chives, 2 tsp. soy sauce, 1 tsp. honey, dash of ginger and 2 tsp. rice vinegar (optional) in a small pot, cook over low heat until blended well.
Pour over noodles and refrigerate.
Serve cold.
Before serving sprinkle with sesame seeds and chopped scallions.
Stir Fried Noodles
Ingredients
1 package of rice vermicelli
Vegetable oil
2-3 cloves garlic
Salt
Spices such as 5 spice powder, etc.
Piece of ginger (1-2 inches/3-5 cm)
200 g fresh or frozen shrimp
1/2 - 1 tsp yellow curry powder
1/2 package (5-6 oz / 150 -180 g) fresh bean sprouts
Fresh or dried Chinese mushrooms, sliced
1 shredded carrot or other vegetables
2 green bell (capsicum) peppers
2 Tbsp oyster sauce
2 Tbsp soy sauce
2-3 Tbsp sweet chili sauce
Method
Bring a large pot of water to boil.
Remove from heat and place the rice vermicelli (noodles) in the hot water.
Leave the noodles until they are just tender (about 2-4 minutes).
Drain the noodles.
Peel and mince the garlic and ginger.
Wash, core and slice the green peppers julienne.
Slice the mushrooms.
Pour a little oil (about 1/2 to 3/4 cup) and add the ginger and garlic and sauté lightly.
Add the curry powder and fry lightly to bring out the flavor:
Add the oyster and soy sauces and sweet chili sauce.
Add the bean sprouts, mushrooms and peppers and cook gently 2-3 minutes.
Add a little boiling water to keep the sauce liquid.
Reduce the heat to medium low and add the shrimp and noodles.
Mix the noodles until they are coated with the sauce and no white patches appear.
Add a little more oil if necessary so the noodles do not stick together.
Remove noodles to an oven-proof dish and keep hot.
15 Minutes Fish Ball Noodles
Ingredients
2 tbsps cooking oil
2 cloves garlic, minced
1 cm ginger, minced
6 cups water
3 tbsps Concentrated chicken stock Maggi
1 tbsp sliced preserved cabbage optional
12 fish balls
½ tsp sesame oil
Pepper to taste
300gm thin rice vermicelli (mai fun)
Garnishing:
1 cup bean sprouts, tailed and blanched
1 stalk celery, cut into 1 cm sections
1 stalk of scallion/spring onions, finely chopped
¼ cup sliced fried shallo
Method
Heat oil, stir fry garlic and ginger until aromatic
Add in water and bring to a boil.
Add chicken stock and preserved cabbage, simmer for 5 minutes.
Stir in fish balls, sesame oil and pepper to taste:
Cook for 5 minutes until done.
When serving, place vermicelli into individual bowls.
Add garnishing and pour hot soup over the vermic
Chicken with Sesame Noodles
Ingredients
Sesame Noodles:
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/2 cup sesame oil
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
Chicken:
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sautéing
Method
First make the sesame noodles.
Cook the spaghetti according to package directions.
Rinse and drain.
In a jar, add the soy sauce, sesame oil and the sugar.
Shake until well blended and the sugar has dissolved.
Pour this over the pasta.
Toss with scallions and sprinkle with the sesame seeds.
Set aside while you marinate and then cook the chicken.
Chicken:
In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
Make sure the sugar has pretty much dissolved.
Add the chicken, making sure it's all coated with the sauce.
Cover and stick in the fridge for 2-3 hours.
Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
Heat the sesame oil in a large non-stick pan.
Add the chicken in batches and sauté for about 10 minutes, or until done, adding more sesame oil as needed.
Remove the chicken from the pan and let cool slightly.
Slice the chicken diagonally into thin strips.
Serve the chicken over the sesame noodles.
Easy Lo Mein
Ingredients
1/2 lb Chinese egg noodles (dried, not fresh)
1 tsp Sesame oil
1 tsp Oil
2 oz Raw lean pork, cut in matchsticks
2 oz Raw lean beef, cut in matchbook cover sized pieces
2 oz Raw chicken, in small pieces
2 oz Raw shelled shrimp or cooked
2 ts Dry sherry
2 ts Cornstarch
4 tb Oil
2 oz Button mushrooms, sliced
2 cup Chinese cabbage, shredded and blanched
2 Scallions, cut into matchsticks size pieces
2 tb Soy sauce
1 ts Salt
1/4 lb bean sprouts
Method
Bring a lot of water to the boil.
Dump noodles in.
Turn heat to low.
Cook 3 minutes.
Drain, toss with sesame oil and regular oil, set aside.
In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.
Heat the 4 T oil in a wok on high heat.
Add meats in this order, stirring for a few seconds between each addition:
Pork, beef, chicken, and shrimp.
As soon as you've added and tossed the shrimp, add the mushrooms and cabbage.
Cook until cabbage is wilted.
Add scallions, soy, salt.
Stir.
Add the noodles and the bean sprouts, and stir-cook for 3 min.
Serve hot.
