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Chinese Recipes »  Noodles Recipes

 

Noodles Recipes



Soup Noodles (Tan Mein)
   

Cook the noodles or spaghetti in boiling salted water until they are just tender. Drain, set aside and keep hot. Heat the oil in a large frying pan. Add the onion, ginger and pork and fry for 2 minutes, stirring constantly. Stir in the butter until it melts. Add the vegetables and shrimps and fry for 1 ˝ minutes, stirring constantly. Stir in the soy sauce and sugar and stir fry for a further 1 ˝ minutes. Remove the frying pan from the heat, set it aside and keep hot. Pour the water into a saucepan and bring to the boil. Crumble in the stock cube and stir to dissolve it. Add half the pork mixture and the stock and bring the mixture to the boil. Stir in the noodles or spaghetti and simmer for 3 minutes. Meanwhile, return the frying pan to high heat and stir fry the remaining pork mixture for 1 minute to reheat it. Divide the noodles or spaghetti mixture between 4 or six individual bowls. Spoon over the remaining pork mixture and serve at once.

Noodles in Meat Sauce with Shredded Vegetables
   

Arrange the shredded vegetables, pickled and chutney on individual serving dishes. Set aside. Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain, set aside and keep hot. Heat the vegetables oil in a wok, add the onion, garlic and ginger and fry for 1 ˝ minutes, stirring constantly. Add the pork or beef and stir fry until it loses its pinkness. Stir in the sesame oil, soy sauce, wine and sugar and stir fry for a further 3 minutes. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the sauce to a bowl. Keep hot. Divide the noodles or spaghetti between four individual bowls. Serving at once, with the meat sauce and shredded vegetables.

Mixed Seafood Rice Stick Noodles
   

If using fresh clams, remove from their shells. If using canned ones, drain. Cook the rice stick noodles in boiling water for 7 to 8 minutes; drain and rinse in a colander under cold running water to wash away any excess starch. Heat the oil in a large pan. Add the onions, ginger, bacon, pickles (mustard greens), mushrooms, dried shrimps and clams and stir-fry over moderate heat for 3 minutes. Add half of the stock, 2 tbsps soy sauce and the salt; continue to stir fry for a further 1 ˝ minutes. Add the noodles and mix well. Increase the heat to high and cook, stirring, for a further 3 to 4 minutes. Remove from the heat. Melt the lard in another pan. Add the broccoli and stir-fry over high heat for 2 minutes. Add the remaining soy sauce and stock, the fresh shrimps, squid and oyster, if used; stir fry for 2 minutes. Sprinkle in the sherry and remove from the heat. Keep hot. Return the noodle mixture to the heat and stir fry for 30 seconds until heated through, then transfer to a large serving dish. Garnish with the broccoli and fish mixture and serve hot.

Dragon Noodles
   

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.

Beef Chow Mein
   

Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well. Set aside, and marinate for at least 1 hr. Wash and slice the mushrooms, including stems. Soak, rinse, and drain the bean sprouts. Cook noodles in boiling water according to pkg. directions. Drain well. In a separate bowl, mix the cornstarch and beef stock together. Drain the beef, reserving the marinade. Heat the peanut oil until it sizzles, then stir fry the beef for 4-5 mins. Add the cornstarch mixture, and mix well. Bring to a boil, and stir constantly. Add all the vegetables, except the bean sprouts, and simmer for 3 mins. longer. Add noodles, and bean sprouts, to wok, and mix well, until all is hot and bubbly. Serve.

15 Minutes Fish Ball Noodles
   

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 vermicelli.

Pork Lo Mein
   

Heat 2 tbsp. oil in wok. Stir fry all vegetables together for 2 to 3 minutes; sprinkle on a little salt and 1 tsp. of sugar; set aside. Add 2 tbsp. oil and stir fry pork until done. Add sauce mixture. Stir until thickened; add the vegetables. Stir until well mixed. Put noodles into hot pot of water for 10 to 15 seconds, just to heat. Drain. Put back in pot, add noodle servings. Serve meat and vegetables over noodles. (You can serve over rice.)

Beef Lo Mein
   

Heat oil in wok. Add ground beef, onions and bell pepper. Stir. When 1/2 done, add cabbage. Cook 2 packages of noodles according to directions (only 3 minutes). Let set 1 minute. Pour over meat-cabbage mixture. Add seasonings from noodle package. Makes 3 servings. P. S. Chicken or pork can be substituted for beef.

Pasta Lo Mein
   

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.

Easy Lo Mein
   

Cook the noodles well in 6-c. boiling water. Drain the water. In a separate bowl, mix peanut butter, sesame oil and soy sauce with minced garlic. Put the well drained noodles into the prepared sauce and mix thoroughly.


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WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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