Chinese Carryout Noodles Food
CHINESE CARRYOUT NOODLES
Provided by Marian Burros
Categories dinner, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring water to boil in a covered pot for pasta.
- In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
- Mince garlic, add to onion and continue cooking.
- Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
- Grate ginger and add.
- Wash, trim and cut bok choy into small pieces; add to pan and stir.
- Cook pasta according to package directions.
- Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
- Wash, trim and slice scallions.
- Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 13 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 709 milligrams, Sugar 7 grams, TransFat 0 grams
ASIAN CARRYOUT NOODLES
Try this next time you have a hankering for takeout food. Soon, people may be knocking at your door for the recipe.
Provided by Christine L.
Categories World Cuisine Recipes Asian
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
- Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
- Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 75.4 g, Cholesterol 34.6 mg, Fat 9.2 g, Fiber 5.5 g, Protein 28.1 g, SaturatedFat 0.9 g, Sodium 1257 mg, Sugar 7.3 g
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
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14 DELICIOUS CHINESE NOODLE RECIPES TO MAKE TONIGHT
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- Zhajiangmian Recipe. Zhajiangmian is a famous Chinese fried noodle dish sold everywhere in China from street stalls to five-star hotels. Several Eastern nations have adapted the recipe for their own tables, adding regional ingredients.
- Easy Sichuan Dan Dan Noodles Recipe. Dan dan noodles is a spicy Sichuan dish that is great when you are fighting a cold. Our quick and easy recipe uses packaged dried Chinese noodles, but you could use dried Italian spaghetti if that is what you have on hand.
- Lunar New Year Longevity Noodles (Misua Soup) Recipe. The Chinese lunar New Year, celebrated over 15 days, is the most important holiday in the Chinese calendar.
- Chicken Lo Mein Recipe. Chicken Lo Mein makes a great lunch, dinner, or late-night snack. In this recipe, thin Hakka noodles are tossed with a delicious dressing that includes sesame paste, sesame oil, two types of soy sauce, and honey.
- Beef Chow Fun Recipe. Beef chow fun is a popular Cantonese dish of stir-fried beef and huo fun, the delicious chewy, fresh wide rice noodles popular in Southern China.
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- Spicy Sichuan Konjac Noodles With Pork Recipe. Konjac noodles (or shirataki noodles) are sometimes called "miracle noodles". While filling, these plant-based noodles made from the konjac yam are high in fiber, very low in calories and carbs, and naturally gluten-free.
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CHINESE NOODLES: TASTE, VARIETIES AND FOOD MENU
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- Beijing Soybean Paste Noodles (Zhajiangmian北京炸酱面) Soybean Paste Noodles. Beijing soybean paste noodles is a staple dish in the capital, and it’s one of the cheapest dishes to buy.
- Lanzhou Hand-Pulled Noodles with Beef (兰州牛肉拉面) Lanzhou Beef Noodles. Lanzhou hand-pulled noodles with beef are also known as "Lanzhou beef noodles" and are one of the most common dishes in the local area.
- Chengdu Dandan Noodles (Dandanmian成都担担面) Dandan Noodles. Chengdu dandan noodles are probably the spiciest noodles on this list, but they are definitely worth a try.
- Guilin Rice Noodles (桂林米粉) Guilin Rice Noodles. Guilin rice noodles consist of noodles, gravy, fried peanuts or soybeans, scallions, and thin slices of different kinds of meat.
- Xi'an Sliced Noodles (Daoxiaomian 西安刀削面) Xi'an sliced noodles are not only popular throughout Shaanxi Province but also the entire country. They are best eaten in Xi'an's Muslim Quarter, or at one of Xi'an's many popular night markets, along with other popular Shaanxi snacks.
- Chongqing Spicy Noodles (Xiaomian 重庆小面) Chongqing Spicy Noodles. Chongqing spicy noodles generally refers to the region’s pungent and spicy vegetarian noodles.
- Kunming’s "Crossing the Bridge" Noodles (昆明过桥面) Kunming's "crossing the bridge" noodles are a must-try for anyone visiting the capital of Yunnan Province in Southwest China.
- Shaanxi’s Biangbiang Noodles (陕西Biangbiang面) Biangbiang Noodles. Shaanxi’s biangbiang noodles are famous not only for their flavor but also for the Chinese character "biang" in the name.
- Henan Braised Noodles (河南烩面) Henan Braised noodles is a famous dish in Central China. Zhengzhou, the capital of Henan Province, is praised as being the "City of Braised Noodles" and you will find braised noodle restaurants in every corner of the city.
- Guangdong’s Wonton Noodles (Yuntun Mian 广东云吞面) Wonton Noodles. A serving of Guangdong’s wonton noodles contains wontons, noodles, and soup in one bowl.
BEST TRADITIONAL CHINESE DISHES: 15 MUST-TRY CHINA FOODS
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- Peking Roasted Duck. Beijing Roasted Duck. Peking duck (北京烤鸭 Běijīng kǎoyā) is a famous dish from Beijing, enjoying world fame, and considered as one of China national dishes.
- Kung Pao Chicken. Kung Pao Chicken (宫保鸡丁 gōngbào jīdīng) is a famous Sichuan-style specialty, popular with both Chinese and foreigners.
- Sweet and Sour Pork. Sweet and sour pork (糖醋里脊 tángcù lǐjǐ) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish.
- Hot Pot. Hot pot, or hotpot (火锅 huǒguō), is one of the most popular dishes in China, especially in Sichuan Province or Chongqing. People cook in and eat from a simmering pot of soup stock (broth) on a gas/induction hob in the middle of the dining table with foodstuffs and condiments around the pot.
- Dim Sum. Cantonese Dim Sum. Dim sum (点心 diǎnxin) is one of the most popular Cantonese cuisine dishes. It contains a large range of small dishes, including dumplings, rolls, cakes, and meat, seafood, dessert, and vegetable preparations.
- Dumplings. Dumplings (饺子 jiǎozi) are a traditional food type that is widely popular, especially in North China. Chinese dumplings consist of minced meat and/or chopped vegetables wrapped in a thin dough skin.
- Ma Po Tofu. Ma Po tofu (麻婆豆腐 Mápó dòufǔ ‘Pockmarked Granny beancurd’) is one of the most famous dishes in Chuan Cuisine (Sichuan food) with a history of more than 100 years.
- Char Siu. Cantonese Char Siu. In Cantonese, char means ‘fork’ and siu means ‘to roast’, so char sui (叉烧 chāshāo) means “fork roasted”. It is a kind of Cantonese roast pork.
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CHINESE FOOD IN MISHAWAKA - YELP
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- Steamed dumplings. Dumplings offered at a Chinese restaurant are pockets of dough filled with seasoned meat and vegetables, usually pork and cabbage. They are often fried, but you can choose to have them steamed instead to cut down on calories and fat.
- Hot and sour soup or egg drop soup. Hot and sour soup is made with mushrooms, bamboo shoots, eggs, and ginger in chicken broth. It also contains vinegar and spices, which add the hot and sour components to the dish.
- Moo goo gai pan. Moo goo gai pan is a lightly sauced chicken and vegetable stir-fry dish that contains mushrooms, broccoli, carrots, and water chestnuts.
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- Chicken and broccoli. Chicken and broccoli is similar to beef and broccoli, consisting of chicken and broccoli stir-fried in a light sauce. However, it’s a leaner option than beef and broccoli that still offers plenty of protein.
- Baked salmon. Many Chinese restaurants offer a baked salmon option, which is a great choice. Baked salmon is high in protein, rich in healthy omega-3 fats, and free of carbs.
- Happy family. Happy family, or triple delight, is a stir-fry made from vegetables and meat, such as chicken or pork, seafood, and vegetables. It’s served in a thick brown sauce, usually over rice.
- Buddha’s delight. Buddha’s delight is a great option for vegans and vegetarians. It’s a stir-fry made with tofu and steamed vegetables like bok choy, cabbage, and broccoli in a light, savory sauce.
- Moo shu vegetables. Vegetables take center stage in this popular takeout dish, which typically features ingredients like stir-fried pork, shredded cabbage, mushrooms, carrots, and onions.
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From yumscarryoutwashington.com
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From southchinaalexandriava.com
YUMMY NOODLE COMING TO UNIVERSITY AVENUE | RESTAURANTS ...
Tony Chen plans to open a Chinese noodle restaurant Wednesday at 604 University Ave., in a space that was briefly Crave Coffee & Donuts. Yummy Noodle will offer traditional Chinese noodle soups with sweet potato noodles or rice noodles, said Tony, 34, whose Chinese name is Wen Hua Chen. In 2013, Tony opened Sushi Express at 610 University Ave., three doors …
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From madison.com
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