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
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
BASIC CHINESE CAKE NOODLE RECIPE
Here is a basic Chinese cake noodle recipe for just about anything that you would want to put on top of it. A member had asked what cake noodles were in my other post for Chinese Minute Chicken Bites, so I decides that it would be great to post the cake noodle recipe, too! :)
Provided by Jo Anne Sugimoto
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- 1. Bring the water to boil and add the fresh noodles to it.
- 2. Boil the noodles till tender but firm.
- 3. Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
- 4. In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
- 5. Move the pan so that the oil is well distributed.
- 6. With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.
- 7. Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
- 8. Don't walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.
- 9. When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
- 10. Place on serving platters and garnish with your favorite Chinese entree.
CHINESE CRISPY CAKE NOODLES
Chinese Cake Noodles is an addictive dish with crispy noodles smothered in a thick savory sauce with fried local vegetables. It has been on the menus of many local Chinese restaurants and is always a must have when eating with the ohana.
Provided by Ono Hawaiian Recipes
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a boil. Add in the noodles and let it cook until they are tender. About 7-10 minutes. Drain and rinse the noodles. Set aside to completely drain any remaining water.
- Stir fry the vegetables and meat. Heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until smoke becomes barely visible. Add in the toughest ingredients first to the tenderest. Stir fry them in one minute increments. Fry the onions, carrots, zucchini, bell peppers, mushrooms, and baby bok choy.
- If you have meat, remove the vegetables from the wok, and fry the meat until it has been thoroughly cooked through. Add in oil if needed. Set aside the wok.
- To make the broth, in a medium sized pot add in the chicken broth, oyster sauce, soy sauce (shoyu), sugar, white pepper, and sesame oil. Mix it well. Bring it to a boil.
- Make the slurry in the meantime by combining the water and cornstarch. Mix until all of the cornstarch has dissolved.
- After the broth starts to boil, add in the slurry and constantly stir it until has begun to thicken. Bring the heat to a simmer and cook for another 5 minutes.
- Combine the sauce with all of the stir fry ingredients. Bring it to a simmer and set aside.
- Heat a nonstick pan over medium high heat. Add in the remaining 4 tablespoons of oil. Layer on and inch of the cooked noodles. Fry it until is crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary. Fry until it is crispy brown on one side. Set aside the noodles on a plate lined with paper towel. Repeat the same procedure until all of the noodles have been fried.
- Cut the noodles into squares. Plate the noodles and pour on the sauce and stir fry. Serve it hot and enjoy this onolicious Cake Noodles!
CHINESE NOODLES WITH CABBAGE
Inspired by Recipe Alan Leonetti's #79913 cabbage balls. Same flavors, but served as a main dish with noodles
Provided by MissGolightly
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the turkey into a mixing bowl and add 1/2 tablespoon of wine or cream sherry, salt, pepper, garlic, scallions, ginger, and sesame oil. Mix well, then brown meat mixture until cooked through. Set aside.
- Add cabbage to pan. Saute for 1-2 minutes, then add stock, soy sauce, and sherry. bring to a boil, cover until cabbage is wilted. Mix cornstarch with water and add to thicken sauce.
- Add noodles and turkey, season with additional salt and/or soy sauce to taste.
Nutrition Facts : Calories 148.4, Fat 8.3, SaturatedFat 1.8, Cholesterol 44.8, Sodium 431, Carbohydrate 6, Fiber 1.4, Sugar 2.4, Protein 11.7
HOISIN BEEF WITH CRISPY NOODLE CAKE
Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables
Provided by Lucy Netherton
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
- Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over - the easiest way is to put a flat plate on top of the frying pan - invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
- Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.
Nutrition Facts : Calories 649 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 3.4 milligram of sodium
CHINESE RICE CAKE-BAI TANG GAO
Fluffy and chewy Chinese rice cake--Bai Tang Gao
Provided by Elaine
Categories Dessert
Time 2h35m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, mix 150ml to 160ml water with rice flour. Combine well.
- In a small pot, melt sugar with the left water (350ml). Bring to boil over medium fire.
- Pour the hot sugar liquid directly to the rice mixture. Combine well and set aside to cool down until less than 40 degree C or room temperature.
- Mix yeast with 20ml and set aside for 5 minutes.
- Combine yeast water and rice mixture well, cover with plastic wrapper for proofing.
- Drop several drops of oil in the batter and combine well. Continue proofing until there is a thick layer of small bubbles on the surface.
- Prepare a plate (steel plate is highly recommended as they are usually quite thin) and brush some oil on surface (this can help the de-molding process).
- Bring the water to boil firstly and then pour the rice batter to hot steel plate around 80% full.
- Cover with lid and steam for 15 minutes over high fire. Wait for around 10 minutes after turning off the fire. Transfer the cake out, wait for minutes and move it from the plate. Set aside to cool down completely. Either cut into large wedges or small cubes. Serve cold with tea or as breakfast.
Nutrition Facts : Calories 681 kcal, Carbohydrate 156 g, Protein 8 g, Fat 2 g, Sodium 14 mg, Fiber 3 g, Sugar 55 g, ServingSize 1 serving
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