Chinese Egg Noodles Food

STIR-FRIED CHINESE EGG NOODLES

Stir-Fried Chinese Egg Noodles image

Make and share this Stir-Fried Chinese Egg Noodles recipe from Food.com.

Provided by weekend cooker

Categories Lunch/Snacks

Time 37m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushroom
5 garlic cloves, minced
3 green onions, sliced diagonally
1/4 cup low sodium soy sauce
1 tablespoon brown sugar
1 1/2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon ketchup
1 tablespoon chili paste
2 large eggs
2 cups spinach, trimmed

Steps:

Cook the egg noodles according to package directions, omitting salt, and fat.
Drain, and set aside.
Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
Add mushrooms, and saute for 4 minutes, stirring occasionally.
Add garlic, and green onions, and saute for 1 minute,stirring constantly.
Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
Add noodles to pan, toss to coat.
Add eggs, cook 2 minutes or until eggs are set, tossing well.
Remove from heat, stir in spinach.

SIMPLE CHINESE NOODLES

Simple Chinese Noodles image

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

Ingredients

7 ounces steam fried Chinese noodles
6 slices ginger
2 stalks green onions (cut in 1-inch strips)
3 tablespoons oil
3 tablespoons oyster sauce
2 tablespoons soya sauce
1 tablespoon sesame oil

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 EGG DROP SOUP WITH NOODLES

Chinese Egg Drop Soup with Noodles image

Categories Soup/Stew Egg Pasta Quick & Easy Winter Noodle Simmer Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
1 teaspoon soy sauce
2 tablespoons medium-dry Sherry
1 (2-inch) piece fresh ginger, thinly sliced
1 garlic clove, smashed
1 cup dried fine egg noodles (1 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste

Steps:

Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

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