Chinese Hot And Sour Chicken Noodle Salad Food

CHINESE HOT AND SOUR SOUP WITH RAMEN

Steps:

• If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
• Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
• While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.

CHINESE CHICKEN SALAD III

Steps:

• To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil.
• Grill or broil the chicken breasts until cooked, about 10 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Cool and slice.
• Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
• In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

RESTAURANT STYLE HOT AND SOUR NOODLES RECIPE

Steps:

• Cut all vegetable into cubes and keey aside. Then cut the chicken into cubes and marinate with ginger garlic paste, egg white, Cornflour, soy sauce, chili sauce, vinegar, red pepper and salt. Mix well and keep aside.
• Bring a large pot of salted water to a boil. Cook egg noodles for 5-7 minutes, until they reach desired consistency. Drain the noodles. Rinse in a bowl of cold water and drain again. Keep aside.
• Heat 4 tbsp olive oil in wok or large frying pan over a medium to high heat.
• Fry marinated chicken pieces for 8-10 minutes or until cook from inside and golden brown from outside.
• Remove from the oil and keep aside.
• Now saute chopped ginger garlic in the remaining oil for 30 seconds or until aromatic.
• Add half cup of water, hot pepper sauce, soy sauce, and chili flakes. Let it simmer for 2 minutes or until all water dries up.
• Add the onion and keep stirring on high flame. Season with salt and pepper.
• Add capsicum and stir fry together for 1 minute then add tomato and turn the heat on high.
• Add the tomato ketchup and vinegar, continue to stir fry for 1 minute.
• Adjust the seasoning to taste and add fried chicken.
• Toss in the noodles,breaking up the clumps as you drop them in and continue to stir fry for 30 seconds.
• Pour in 2 tablespoons of water and let it steam up through the ingredients ,helping to cook the veg and to warm the noodles through.
• Remove the pan from the heat.Sprinkle some chili flakes over it and top up with olives.
• Serve up straight away to appreciate the kick. ENJOY!!

HOT AND SOUR SOUP

Steps:

• Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

CHINESE CHICKEN AND NOODLE SALAD

Steps:

• 1. Cook the pasta according to package directions.
• 2. Place all salad ingredients into a large bowl.
• 3. Place all dressing ingredients in a large glass measuring cup and stir to combine.
• 4. Pour the dressing over the salad and toss to combine.
• 5. Cover and refrigerate for 2-3 hours before serving.
• 6. When you are ready to serve, give it a taste and add salt and pepper to taste.

CREAMY CHICKEN WITH NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until no longer pink; remove from pan and keep warm. , In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley. , Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.

CHICKEN NOODLE SALAD

Steps:

• Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
• Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
• Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
• Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.

SZECHUAN HOT AND SOUR SOUP

Steps:

• Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
• Add chicken stock, bring to boil and then simmer for 15 minutes.
• Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
• Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
• Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
• Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
• Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
• Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.

COLORFUL HOT AND SOUR CHICKEN

Steps:

• Stir cornstarch into slightly beaten egg until well combined
• Add chicken pieces, stir to coat
• Heat oil in a wok over medium-high heat until just below smoking
• Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
• Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
• Add onion slices, continue to saute another 1-2mins, until onions are soft
• Add garlic and stir fry for another minute
• Add the carrot matchsticks, continue to cook until they're semi-tender
• Stir in chicken pieces and saute for 1 minute
• Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
• Finally, add the green pepper and shitake mushrooms and cook for another minute
• If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
• Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice

HOT AND SOUR POTATO NOODLES

Steps:

• Soak the sweet potato noodles with enough water until soft. Transfer out and set aside.
• In the serving bowls and mix all the seasonings. Heat up peanuts oil in pan to stir-fry the mashed garlic until aroma. Mix the garlic oil with Sichuan pepper, red oil, Chinese five spice powder, green onion, coriander, light soy sauce, black vinegar and salt in serving bowls.
• Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!

HOT AND SOUR SOUP

Steps:

• Put the wood ear mushrooms in a bowl. Pour over boiling water and leave to soak for 20 minutes, then drain and slice into matchsticks. In a small bowl, mix the cornflour with 2 tbsp cold water to form a paste.
• Heat a wok or deep frying pan over a high heat and add the rapeseed oil. Once hot, add the ginger and chilli and stir for a few seconds, then add the whole tomatoes and toss for a few seconds more. Add the chinese leaves, carrot, daikon, bamboo shoots and bouillon powder, then pour over 1 litre water.
• Bring to the boil, then reduce the heat to medium and simmer for 5 minutes until the chinese leaves are translucent. Add the wood ear mushrooms and cook for 1 minute, then add the tamari/light soy sauce, rice vinegar and sesame oil.
• Pour in the cornflour paste to thicken the sauce. Stir in the tofu and enoki mushrooms and cook for 1 minute, then add the spring onions and coriander stalks. Season with ground white pepper.
• Spoon into serving bowls and serve garnished with coriander leaves.

CHINESE HOT AND SOUR NOODLES

Steps:

• Soak the Sweet Potato Noodles in warm water for 30 minutes.
• Roast the peanuts and set aside.
• Boil one egg to your own preference. I like mine medium-well! Peel and set aside.
• In a pot, bring the water to a high simmer. Add the Bok Choy and simmer for about 2 minutes. Drain and set aside.
• In a serving bowl, add the Garlic, Rice Vinegar, Light Soy Sauce, LAOGANMA, Sugar, Salt, and Chili Oil.
• Cook the Sweet Potato Noodles in boiling water for about 5-7 minutes until softened and transparent. Then Drain.
• Add the Sweet Potato Noodles in the serving bowl.
• Bring the Chicken Stock to a boil. Then pour it over the noodles in the serving bowl.
• Cut the Egg in half lengthwise. Add the Egg, Bok Choy, and Roasted Peanuts (optional, but highly recommended) to the serving bowl. Ready to enjoy!

CHINESE HOT AND SOUR CHICKEN LIVER NOODLES

Steps:

• Halve livers and season well.
• Heat sesame or canola oil in a pan over high heat.
• Fry chicken livers for about 3-5 minutes or until just cooked through - take care not to overcook as they'll go dry. Remove and set aside.
• Reduce heat to medium and fry ginger and garlic in the same pan for a minute.
• Add chilli paste or sambal oelek, soy sauce, vinegar, sugar and stock.
• Simmer for 3-5 minutes or until thickened.
• Toss livers through sauce and coat well.
• Divide cooked noodles, steamed vegetables and saucy livers equally between bowls.
• Garnish with chillies, fresh herbs and spring onion just before serving.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat oil in a large pot over medium-high heat, add in the ginger and pork, stir fry for a minute.
• Toss in the soy sauce, cooking wine, Chinese vinegar, salt and chili paste, stir fry 1-2 minutes or until fragrant.
• Pour in the Chicken Stock and bring to a boil.
• Add the shiitake mushroom and tofu into the soup, stir to mix, let simmer for 15 minutes.
• Whisk together the ¼ cup chicken stock and cornstarch in a small bowl until smooth.
• Pour the cornstarch slurry into the soup, give it a gentle stir to mix, let simmer for 1 minute or until the soup has thickened.
• Stir the soup with the spatula in a circular motion, slowly drizzle in the egg to create egg ribbons.
• Continue cooking for 30 seconds or until the egg has been cooked.
• Garnish with chopped green onion, white pepper, sesame oil and thai red chili pepper (optional) to serve and enjoy white hot!

HOT AND SOUR NOODLES

Steps:

• Soak the soybeans for 2 hours in advance, drain the water, heat the oil, add the beans and fry until golden brown.
• Sprinkle an appropriate amount of salt after removing it, and it will become crisp after letting cool
• Clean the surface with sweet potato flour
• Heat the oil, add the broken rice sprouts and stir fry
• Minced green onion and ginger
• Wash coriander and cut into sections
• Mix all seasonings, mix well and add appropriate amount of salt
• Add the chopped green onion and ginger to the sauce
• Bring to a boil, add the sweet potato flour, and simmer for 5 minutes on medium heat
• After cooking, remove it into the sauce, and pour the boiling water into the bowl

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

QUICK HOT AND SOUR NOODLE SOUP

Steps:

• For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
• For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

HOT AND SPICY SOUP WITH GLASS NOODLES

Steps:

• Sear the spring onions and sliced ginger in a saucepan for 30 seconds to a minute on medium heat until ginger starts to crisp. Then add chillies, along with tomato garlic sauce, oyster sauce, and the soaked shiitake mushrooms and stir well.
• Now pour chicken stock into the pan and bring to a boil and simmer for at least 30 minutes
• Place noodles into the soup and boil for 2 minutes, then serve in a bowl. Arrange the sliced raw vegetables, bean sprouts mushrooms, edamame beans and coriander over the noodles. Pour the soup over the top of the vegetables and top with a halved soy egg, seaweed & pickled ginger.