CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
- Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
- In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
- Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Cook the noodles according to pack instructions.
- Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
- Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
- Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
ASIAN FRIED NOODLES
Make and share this Asian Fried Noodles recipe from Food.com.
Provided by Gabriela Puente
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside.
- 2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl.
- 3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs.
- 4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly.
- 5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.
CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)
Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.
Provided by Food Network Kitchen
Time 5h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
- Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
- Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
- Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
- Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
- Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
- Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
- Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
- Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
- Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
- Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
- Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
- Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.
SHANGHAI FRIED NOODLES
Steps:
- In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.
ASIAN NOODLE STIR-FRY
Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.
Nutrition Facts :
ORIENTAL FRIED NOODLE SALAD
The original of this comes from the back of a packet of Chang's original fried noodles. I make the same dressing, but like a few extra salad ingredients. Original dressing contains olive oil-I find it too heavy and prefer to use canola. Make the dressing ahead of time to allow it to cool. Only add the noodles THE MOMENT you are about to eat or pass them around seperately if there is a chance of left-overs.
Provided by JustJanS
Categories Greens
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all the dressing ingredients in a saucepan; stir well until the sugar dissolves. Cool.
- Toss all salad ingredients (except the noodles) together in a bowl; add dressing and mix well.
- Just before serving, add the noodles and toss thoroughly again.
Nutrition Facts : Calories 410.9, Fat 33.1, SaturatedFat 3.9, Sodium 311.5, Carbohydrate 25.6, Fiber 3.9, Sugar 10.9, Protein 6
CHINESE "FRIED" RICE NOODLES
Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well. Designed to be a vegan recipe, but for non-vegans, a dash of worcestershire sauce is a nice touch. Also, if you are making this gluten-free, be sure the bottled sauces don't contain wheat products unless you know you can tolerate them.
Provided by archimageiros
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 5 or more cups water in microwave until boiling (about 8 minutes in a 600-watt microwave). Remove from microwave; add vermicelli to water. Allow to soak for 15-20 minutes.
- Juliennne or thinly slice green onions, carrot, and garlic. Place in microwave-safe bowl and toss with sliced mushrooms and water chestnuts. Microwave for 7-9 minutes on high, until tender.
- Pour some (not all) of the mushroom juice off and add sauces and seasonings to vegetable mixture.
- Return rice noodles to microwave, and cook on high about 7 minutes.
- Toss with vegetable mixture and serve!
Nutrition Facts : Calories 433.6, Fat 8.2, SaturatedFat 1.2, Sodium 1272.3, Carbohydrate 83.1, Fiber 4.1, Sugar 10.9, Protein 6.8
ELIZABETH'S EASY FAKE-ASIAN STIR FRIED NOODLES
Just a quick lunch recipe I put together when I had nothing else to eat and was craving noodles. It's quick, it's easy, and it's really yummy!
Provided by Noble Girl
Categories Lunch/Snacks
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat 2 cups water in a small sauce pan. When the water reaches a roiling boil (i.e. lots of large bubbles) put the raman noodles in the water, turn the heat down just a bit, and set a timer of 2 1/2 minutes (not the three minutes suggested on package) Set aside the raman seasoning, as you will not be using it.
- While the noodles are cooking get out a small frying pan and put 2 tbsp olive oil in it. Spread the oil around so that it completely covers the bottom of the pan. You can use less oil, if you feel 2 tbsp is too much.
- When the timer for the noodles rings remove the sauce pan and drain the noodles. Put the fry pan on the burner, and after 10 seconds put the noodles in the pan.
- The noodles will cook very quickly, so you want to have your cabbage chopped already. Once the noodles go in, put the cabbage in as well, and stir constantly.
- Immediately after the cabbage, but the soy sauce in, covering as much of the noodles as you can. You don't have to measure the sauce, just put in as much or as little as you like.
- Once all the noodles are the same brown color and the cabbage is cooked, remove the pan. Serve the noodles immediately, either by itself or on top of white rice.
- Serving size is 1-2, depending on how hungry you are.
Nutrition Facts : Calories 662.4, Fat 41.7, SaturatedFat 10.2, Sodium 3020.2, Carbohydrate 61.6, Fiber 1.9, Sugar 3.1, Protein 12.7
ASIAN FRIES - PAN FRIED NOODLES
This simple udon noodle recipe makes perfect, thick and delicious, a little bit crunchy, a little bit chewy udon noodles that have an amazing taste even when served by them self! If you cook them just right, they can be served alone, kind of like crunchy/chewy asian french fries. These noodles are so versatile almost any veggie, meat or seafood can be added. Its a staple for people who love big ole fat delicious noodles! If you like spicy, add in some fresh organic cayenne pepper, or even the classic chili garlic sauce. Just a touch of either one will transform it into a spicy lovers dream. I left this recipe basic so that it is more versatile.
Provided by CareyJamesBalboa
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
- Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
- Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
- When the noodles are thawed gently pull them apart with your fingers.
- When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
- After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
- If you don't like garlic, just leave it out.
- *stay with it constantly and gently stir the noodles or they will burn*.
- Gently stir and flip the noodles, after each flip, spread them out gently again.
- The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
- Keep stirring it gently.
- Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
- During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
- If you want it spicy, add it in now and be subtle.
Nutrition Facts : Calories 589.9, Fat 20.3, SaturatedFat 5.1, Cholesterol 15.3, Sodium 4316.8, Carbohydrate 85.9, Fiber 5.1, Sugar 0.3, Protein 15
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