DAN-DAN NOODLES
Taking the time to make your own fragrant chile oil is worth it in this spicy Sichuan noodle dish. The recipe yields more oil than you need for this dish; save it to drizzle on eggs, rice dishes or anything else that needs a little kick.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
- For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
- For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside.
- Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.
JAPANESE PAN NOODLES
This is a great recipe to make any time. Lots of flavor. Top with cilantro and bean sprouts.
Provided by Kristen Wolfinbarger
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and rinse with cold water. Stir in a few drops of sesame oil.
- Heat the remaining sesame oil in a large skillet over medium heat. Cook broccoli until bright green and still crunchy, about 5 minutes. Add green bell pepper and carrots; cook and stir until slightly softened, about 2 minutes. Add zucchini; cook until slightly softened, about 2 minutes more. Add soy sauce, mirin, chili-garlic sauce, and ginger; stir to combine. Mix in the noodles; cook and stir until noodles absorb some of the sauce, 1 to 2 minutes more.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 50.4 g, Fat 1.8 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 0.1 g, Sodium 1069.4 mg, Sugar 5 g
POPPY SEED NOODLES
Make and share this Poppy Seed Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place drained noodles in a large warmed bowl.
- Add in the butter, salt, pepper, and poppy seeds; toss gently.
- Serve immediately.
Nutrition Facts : Calories 135.6, Fat 7.6, SaturatedFat 4, Cholesterol 31.2, Sodium 190.7, Carbohydrate 14.1, Fiber 0.8, Sugar 0.7, Protein 3.1
POPS' SINGAPORE NOODLES
Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the U.S. in the late 1980s. It is a very refreshing dish with fluffy curried rice noodles mixed with meats and vegetables. Like fortune cookies and chop suey invented in the U.S. but not found in the East, Singapore noodle is not found in Singapore.
Provided by Ming Tsai
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
- PLATING Serve family style on an oval platter.
SINGAPORE NOODLES
This is definitely comfort food. Curried noodles, with tender chicken pieces, shrimp, and crunch red pepper. We make this often when we have company, and everyone always enjoys it. I always double or triple the recipe.
Provided by Purdy Good Cook
Categories Curries
Time 28m
Yield 2 2, 2 serving(s)
Number Of Ingredients 15
Steps:
- Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
- Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
- Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
- If you want the dish to have more spice add a little hot sauce.
- Enjoy!
Nutrition Facts : Calories 850.2, Fat 18.6, SaturatedFat 2.6, Cholesterol 321.3, Sodium 2681.5, Carbohydrate 116.1, Fiber 4.9, Sugar 3.6, Protein 49.8
DAN DAN NOODLES
Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce over noodles.
Provided by Cooking44
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
- Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
- Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 65.7 g, Cholesterol 87.2 mg, Fat 22.2 g, Fiber 4.6 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 663.1 mg, Sugar 5.2 g
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