DAN-DAN NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.
- Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove.
- Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.
- Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar.
- Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil.
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
SIMPLE CHINESE NOODLES
Make and share this Simple Chinese Noodles recipe from Food.com.
Provided by Fairy Godmother
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
- Drain and dry.
- Heat oil in wok or frypan until smoking hot.
- Add ginger and onion stir for 30 seconds.
- Add noodles and fry for 5 minutes over med heat.
- Add sauce, and stir until coated.
- Serve hot or cold.
- Sometimes I add some julienned carrots or broccoli to this.
Nutrition Facts : Calories 264.3, Fat 19.3, SaturatedFat 2.7, Sodium 727.1, Carbohydrate 20.7, Fiber 1.5, Sugar 0.3, Protein 3.6
BROTHY NOODLE BOWL WITH MUSHROOMS AND CHILES
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Provided by Alison Carroll
Categories Bon Appétit Soup/Stew Noodle Mushroom Ginger Garlic Sesame Oil Radish Herb Dairy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the dashi:
- Bring mushrooms, ginger, chile, garlic, kombu, turmeric, and 4 1/2 cups water to a simmer in a medium saucepan over medium-high heat. Cover, reduce heat to very low, and gently simmer 25 minutes to allow aromatics to infuse and flavor the water. Strain dashi through a fine-mesh sieve into a large bowl; discard solids. Wipe out saucepan and pour dashi back in. Return to a simmer.
- Mix miso and 1 Tbsp. dashi in a small bowl, then stir into dashi in pan along with soy sauce; season with salt. Keep dashi hot if using right away.
- Do Ahead: Dashi can be made 2 days ahead. Let cool, then transfer to an airtight container and chill.
- For the noodles and assembly:
- Heat olive oil in a medium skillet over medium-high. Cook mushrooms, stirring occasionally, until golden brown and beginning to crisp, about 5 minutes. Remove from heat, finely grate garlic over mushrooms, and mix well (garlic will cook in residual heat of mushrooms). Season with salt.
- Drop noodles into very hot dashi. Cover pan and let sit 3 minutes.
- Divide noodles and dashi among bowls. Top with mushrooms, radishes, herbs, fermented vegetables, and sesame seeds; drizzle with hot sauce and sesame oil.
BROTHY CHINESE NOODLES
I found this recipe on msn.com and it is credited to eatingwell.com. We tried it last night- it's GREAT- so I wanted to share. I am posting recipe AS IS, but I did add 1 tsp of 5-spice powder to the turkey mixture and I used buckwheat soba noodles, plus, I added a little bit of Sambal for added spice. Here is the website description of it, and the actual recipe: This dish was inspired by Chinese Dan Dan noodles made with ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil. Use toasted sesame oil instead if you want mild noodles.
Provided by MrsMM
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat.
- Add ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes.
- Transfer to a plate.
- Add broth, water, bok choy, noodles, soy sauce, vinegar, and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high.
- Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes. Return the turkey mixture to the pan and stir to combine.
- Serve garnished with the reserved 2 tablespoons scallions and cucumber (if using).
SPEEDY CHINESE NOODLES
Make and share this Speedy Chinese Noodles recipe from Food.com.
Provided by mydesigirl
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in skillet over medium-high heat.
- Add garlic and red pepper flakes, stirring for 2 minutes.
- Add cooked spaghetti and toss well.
- Stir in soy sauce and heat through.
- Garnish with chopped green onion.
Nutrition Facts : Calories 232.6, Fat 10, SaturatedFat 1.3, Sodium 339.5, Carbohydrate 27.4, Fiber 0.2, Sugar 0.2, Protein 8.5
CHINESE NOODLES
This is a simple recipe using a few ingredients that makes a quick and satisfying meal. My mom used to make these for us growing up. Recipe is easily doubled and you can add more or less toppings to suit your taste.
Provided by Marlene.
Categories Asian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook link sausages in boiling water til cooked through, approximately 20-25 minutes. Cool, remove any casings left on and cut into 1/2 inch pieces.
- Peel eggs and grate into bowl.
- Clean and slice green onions.
- Cook Chinese noodles according to package directions and drain. Place desired amount into bowl. Top with sausage, egg, green onion, soy sauce and sesame seeds. Enjoy!
COLD CHINESE NOODLES
Very good simple cold noodles. No peanuts used here. A delicious sesame flavored dish. I LOVE cold noodles and these really satisfy me. Use Shrimp in place of the chicken and ham!
Provided by HelenG
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Try to julienne ham, chicken and onions about the same sizes, 2 inches or so.
- Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
- Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown.
- Remove from the heat. Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
- Pour the hot dressing over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl put in fridge to cool, about 3 hours.
- Enjoy :).
Nutrition Facts : Calories 1467.4, Fat 107.2, SaturatedFat 14.1, Cholesterol 35.5, Sodium 3580.4, Carbohydrate 92.9, Fiber 7.6, Sugar 3.5, Protein 37.7
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- Add ground turkey, all but 2 tablespoons of the scallions, garlic and ginger and cook, stirring and breaking up the turkey, until no longer pink, about 5 minutes.
- Add broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1 tablespoon oil to the pan. Bring to a boil over medium-high. Cook, stirring occasionally, until the noodles are tender, 3 to 5 minutes.
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