Chinese Noodles And Vegetables In Broth Food

CHINESE NOODLES AND VEGETABLES IN BROTH

Steps:

• 1. Cook noodles according to package directions, drain, rinse under cold water and set aside.
• 2. Heat chicken stock in uncovered wok. Add carrots, mushrooms and celery. Season with white pepper to taste. Simmer 5-10 minutes or to just barely cook vegetables.
• 3. Add green onion and bok choy, and cooked chicken.
• 4. Divide noodles into 6 bowls. Ladle soup over the top of each bowl.

CHINESE HAND-PULLED NOODLES IN BEEF BROTH

Steps:

• Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
• Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
• Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
• Knead dough again for 2 minutes; cover and let rest for 15 minutes.
• Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
• Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
• Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
• Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.

VEGETABLES AND RICE NOODLES IN A COCONUT BROTH

Steps:

• Boil the potatoes in a pan of salted water until tender, then drain well, and mash with a potato masher or ricer until smooth, and set aside.
• Meanwhile, heat the oil in a large saucepan over a medium heat. Add the peppercorns, cinnamon, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until softened and golden brown.
• Add the curry leaves, chiles, and ginger, and cook for a further 20 to 30 seconds. Season the mixture, with salt, and freshly ground black pepper. Add the cauliflower and broccoli florets, and then add enough of the boiling water to cover the ingredients. Bring the mixture to a boil, and cook for 5 to 6 minutes, or until the florets are just tender. Add the green beans, mashed potato, peas, and 1 cup boiling water, and stir until the mashed potato has absorbed all of the water, and the mixture is thick, and well combined.
• Bring the mixture to a boil, then reduce the heat to a gentle simmer, and add the coconut milk and garam masala. Season the mixture, to taste, with salt, and freshly ground black pepper.
• To serve the dish, divide the cooked noodles among four serving bowls, and spoon over the vegetable stew. Garnish with the chopped cilantro.

ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU

Steps:

• Bring a large pot of water to boil over high heat. Add the noodles and cook until al dente, about 8 minutes. Drain and divide them among 4 large soup bowls.
• In a medium saucepan over medium heat, combine 3 cups water with the soy sauce, mirin, vinegar, and ginger and bring it to a simmer. Add the snow peas, mushrooms, and tofu to the pan. Simmer until the snow peas are crisp-tender and the tofu is heated through, about 3 to 5 minutes.
• Divide the lettuce, radishes, carrots, and scallions among the bowls. Ladle the hot soup over the noodles and vegetables. Drizzle each serving with a few drops of sesame oil and hot sauce, if desired. Serve immediately.

CHINESE NOODLES AND VEGETABLES

Steps:

• Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
• Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
• Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
• Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.