Homemade Cilantro Minced Onion Noodles Food

UDON NOODLE AND MUSHROOM STIR FRY

Steps:

• If using dried udon noodles, prepare according to directions on package (see notes).
• Heat the canola oil (2 tablespoons) in a large deep skillet or wok over medium heat. Add the light green and white parts of the green onions (making sure to reserve about 1/2 cup of the darkest green parts) and the minced garlic (2 cloves). Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant.
• Add the sliced shiitake mushrooms (8 oz.) to the skillet and sauté until browned and softened, stirring occasionally (about 5 minutes).
• While the mushrooms are cooking, make the sauce. In a small bowl or glass measuring cup, mix the soy sauce (1/4 cup), fresh ginger (1 tablespoon), sesame oil (2 teaspoons), rice vinegar (1 tablespoon), chili garlic sauce (2 teaspoons), honey (1 tablespoon) and water (1/3 cup).
• Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.
• Add the dark green onion slices (1/2 cup) as well as the basil/cilantro leaves (1/4 cup) if using. Stir together and serve.

HOMEMADE CILANTRO & MINCED ONION NOODLES

Steps:

• In a medium bowl, mix water, onion flakes and cilantro flakes. Let set 10 minutes.
• Stir once. Onions and cilantro will swell.
• Add eggs, salt and margarine. Beat until frothy and margarine mixed.
• In large bowl, add flour and baking powder.
• Stir. Make a well in the middle, a deep hole.
• Add the beaten eggs and flakes mixture.
• Fold the flour in all four directions over the well.
• Add water 1 tbsp at a time if dough is too dry. Really depends on how large the eggs are.
• Keep folding the flour over and over.
• Now use hands to mix. Knead dough with the back of your palms.
• While kneading sprinkle the 1/2 cup flour into the dough, knead, fold over, sprinkle, knead, fold over, sprinkle, knead, sprinkle, fold over.
• Form into a large ball please in a bowl.
• Cover, let rest about 10 minutes.
• Divide dough into 4 portions. Turn out each portion on a floured surface. Roll to 1/8 inch thickness.
• Do not use a pasta machine.
• Some of the minced onions pop out.
• Roll up jellyroll fashion. Sprinkle a little flour on dough while rolling up.
• Let set a few minutes. Use a very sharp knife. Cut in 1/4 or 1/2 inch wide strips.
• You can air dry or dry in 200° oven.
• I turn the noodles a few times while drying.
• Store in an air tight container.
• You can use a batch fresh and cook in water or broth also.

MINCED PORK NOODLES (NEGI TO BUTA-NIKU NO ITAME)

Steps:

• Heat the oil in a wok or large frying pan over high heat.
• Add the pork and chopped mushrooms.
• Stir-fry for 5 minutes before adding the spring onions.
• Add the sake and soy sauce to the work.
• Stir well, then serve over noodles or rice.

ASIAN LONG NOODLE SOUP

Steps:

• Cook noodles according to package directions. Drain and rinse with cold water; drain well., Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot., In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer, uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

PEANUT CILANTRO NOODLES

Steps:

• Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
• Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
• Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.

POPPY SEED AND GREEN ONION NOODLES

Steps:

• Cook noodles in medium saucepan of boiling slated water until al dente.
• Drain well, reserving 4 tablespoons cooking liquid.
• Melt butter in same saucepan over medium heat.
• Add noodles, green onions and poppy seeds.
• Toss until pasta is well coated, adding reserved cooking liquid by tablespoonfuls to moisten if noodles seem dry.
• Season to taste with salt and pepper and serve.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.