CHINESE CHILLED NOODLES
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
- When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
- Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
- Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
- These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
- Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
- Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.
GINGER CHICKEN NOODLE SOUP
This is one of my favorite soup recipes to serve in the wintertime because it's super easy to make and fills the house with a wonderful aroma. My whole family loves it! -Brandy Stansbury, Edna, Texas
Provided by Taste of Home
Categories Lunch
Time 3h45m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 5-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 3-4 hours or until chicken is tender., Stir in snow peas and pasta. Cook, covered, on low about 30 minutes longer, until snow peas and pasta are tender.
Nutrition Facts : Calories 126 calories, Fat 2g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
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
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
SESAME-GINGER CHICKEN NOODLE SOUP
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.
Provided by Sue Li
Categories soups and stews, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams
TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY
Here's what you need: water, beef shank, scallions, fresh ginger, star anise, vegetable oil, garlic, red chiles, medium white onion, rock sugar, spicy bean paste, dark soy sauce, rice wine, light soy sauce, medium tomatoes, white pepper, salt, dried bay leaf, flour noodle, bok choy, scallion, fresh cilantro, red chile
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 23
Steps:
- Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
- Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
- In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
- Add the sliced beef.
- Add the dark soy sauce, for color, stir, then add the rice wine.
- Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
- Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
- Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
- Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
- Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
- To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
- Enjoy!
Nutrition Facts : Calories 838 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 5 grams, Protein 66 grams, Sugar 13 grams
GINGERED CHINESE NOODLE SOUP
Make and share this Gingered Chinese Noodle Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Put cellophane noodles in large bowl.
- Cover with boiling water.
- Let stand 5 minutes.
- Drain thoroughly.
- Heat oil in wok or deep large skillet over medium high heat.
- Add onion and carrots and stir fry 3 minutes.
- Add garlic and ginger stir fry 30 seconds.
- Add stock, water and soy sauce.
- Cover and boil 2 minutes.
- Add ham water cress, mushrooms and noodles.
- Return to boil.
- Cover, turn off heat and let steep 2 minutes.
- Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes.
- Stir in sesame oil, rice vinegar and red pepper flakes.
- Adjust seasoning.
- Serve in deep bowls, sprinkle with green onions.
Nutrition Facts : Calories 404.1, Fat 16.4, SaturatedFat 3.1, Cholesterol 31.5, Sodium 1430, Carbohydrate 44.4, Fiber 3.2, Sugar 9.2, Protein 19.6
NOODLES WITH YOUNG GINGER
_Ji Geung Lo Mein_ _**Editor's note:** This recipe is reprinted from_ [My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09802), _by Eileen Yin-Fei Lo._ At the New Year, noodles represent longevity. Because of this they were never cut when preparing them, and to serve them was to wish those who ate them a long life. In Sah Gau there were many varieties and shapes of noodles, and for vegetarians there were noodles made without eggs. These are what were served to the nuns, along with that special food that came usually with the onset of the New Year, young ginger, more subtle, less hot than the customary kind. These days this young, often pinkish gingerroot is available year-round. This dish illustrates what a "lo mein" is - that is, a dish tossed together, not precisely stir-fried.
Provided by Eileen Yin-Fei Lo
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients for sauce; set aside.
- In a large pot place water and salt and bring to a boil over high heat. Add noodles, cook 45 seconds to 1 minute, or al dente, stirring and loosening them with chopsticks as they cook. Turn off heat, run cold water into pot, drain noodles immediately through a strainer. Place noodles back into pot and fill with cold water. Mix with hands, drain again through strainer. Repeat until noodles are cool. Allow to drain 10 to 15 minutes, loosening with chopsticks. Reserve.
- Heat wok over high heat 45 seconds. Add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add ginger, stir-fry 45 seconds. Stir sauce, pour in, mix well, allow to boil. Add noodles, stir, mix so noodles absorb the sauce. Add scallions, stir together for 2 minutes. Turn off heat, transfer to a heated dish and serve immediately.
GINGERED CHINESE NOODLE SOUP
Make and share this Gingered Chinese Noodle Soup recipe from Food.com.
Provided by AbbaGav
Categories Chinese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stir-fry garlic and ginger in hot oil for 15 seconds (use up to 2 tsp ginger for a little stronger flavor).
- Add peppers (can use a mixture of colored peppers for more colorful soup), carrot, and onion, and stir-fry 2 more minutes.
- Add chicken broth, soy sauce, and crushed red pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes.
- Just before serving, add peas, cooked noodles and lemon juice. Freshly squeezed lemon juice is highly recommended.
Nutrition Facts : Calories 1451.9, Fat 19.1, SaturatedFat 4.8, Cholesterol 297.7, Sodium 749.4, Carbohydrate 262.1, Fiber 14.3, Sugar 10.9, Protein 55.8
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