Noble House Long Life Noodles Food

NOBLE HOUSE LONG LIFE NOODLES

Steps:

• Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
• Mix wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
• Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
• Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
• Heat 2 teaspoons oil in pan. Add garlic and stir-fry 10 seconds or until fragrant. Add pork mixture and stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
• Wipe pan clean with paper towels then return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan and stir-fry 1 minute. Add pork mixture and stir to combine. Cook 1 minute or until hot.

NOBLE HOUSE HAPPY FAMILY

Steps:

• Heat the oil in a large frying pan over medium heat. Put the sliced onion in the frying pan, and cook for a few minutes.
• Add the chicken strips, and cook for 1 minute. Add the pork strips, and cook for 1 minute. Add the beef strips, and cook for 1 minute. Add the lobster pieces, shrimp and scallops, mix well and cook for 2 minutes.
• Add the broccoli pieces and baby corn; cook for 1 minute. Add the red and green pepper. Increase the heat to medium-high; cook and stir for about 10 minutes.
• Sprinkle in the sugar and salt. Dissolve the cornstarch in water, and pour into the frying pan along with the soy sauce and shaoxing wine. Cook and stir until the sauce thickens.

NOBLE HOUSE BEEF TOMATO CHOW MEIN

Steps:

• In a medium bowl, mix together the first four meat ingredients. Add the steak and turn the pieces to coat evenly. Cover and refrigerate for minimum 30 minutes.
• When ready to cook, bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Drain the noodles. Rinse them under cold water, then drain again.
• Place the noodles in a large bowl. Add the sesame oil and soy sauce, then toss well.
• Heat two 12-inch nonstick skillets briefly over medium heat. Add 1 tablespoon of the vegetable oil to each. When the oil is hot, add half of the noodles to each skillet.
• Cook, stirring often, until the noodles are crispy and lightly browned. Cover the pans and set aside away from the heat.
• Heat a separate nonstick skillet or a large wok over high. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the beef and stir-fry until browned, about 3 minutes. Transfer the steak to a bowl, cover and set aside.
• Add the remaining tablespoon of vegetable oil to the pan. Reduce heat to medium-high, then add the onion, celery and bell pepper.
• Saute for 4 minutes, then add the fresh tomatoes, stewed tomatoes, soy sauce, vinegar, sugar and ginger. Stir well. Bring to a boil.
• Stir in the cornstarch mixture a little at a time, then continue cooking until the sauce thickens. Add the beef, then stir in the noodles. Coat and serve immediately.

CHINESE LONG NOODLES

Steps:

• First, prepare the peanut sauce. Heat 2 teaspoons oil in a small saucepan over medium high heat. Add onion, 1 teaspoon of the grated ginger, and garlic. Saute about 5 minutes until onion is tender. Next stir in the soy milk (or regular milk of your choice), peanut butter and lemon juice until the peanut butter is melted, stirring constantly. Remove from heat and allow to cool.
• Next prepare the marinade. Combine the wine, soy sauce, 2 teaspoons ginger, cornstarch and 1/2 teaspoon black pepper in a medium bowl. Add chicken pieces and toss. Cover and marinate in the refrigerator at least 30 minutes.
• Cook pasta according to package directions, omitting salt and fat. Drain, rinse and set aside.
• Heat a large nonstick skillet, or wok, coated with cooking spray over medium high heat. Add the marinated chicken. Saute, stirring often, 2 minutes or until no longer pink inside. Add snow peas and carrot and cook 4 minutes, stirring often, until tender crisp. Stir in peanut sauce, salt, and black pepper. Add noodles and toss until heated through. Remove from heat and sprinkle with green onions.

HOW TO TURN REGULAR PASTA TO CHINESE (ORIENTAL) NOODLES

Steps:

• Bring lots of water to boil as you would usually cook pasta.
• Add salt (I use about 1TBSP) and baking soda.
• Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.

BO LING'S LONG LIFE NOODLE SOUP

Steps:

• Soak rice noodles in cold water.
• Boil 3 quarts of water. When boiling remove noodles from cold water put in boiling water. Cool 3 minutes. Remove from heat, rinse, drain. Set aside.
• Pan fry eggs (scramble); set aside.
• Heat oils in wok.
• Add finely chopped garlic, chicken breast (cut in strips) - when meat turns white add shrimp. Add stock, soy sauce and spinach.
• Turn off heat.
• Put noodles divided into two bowls. Add stock mixture. Top with egg.

WINTER GARDEN SPECIAL

Steps:

• combine chicken, egg, 1 tsp of salt, and cornstarch.
• Mix well with hand.
• Coat chicken evenly with flour.
• Discard leftover flour.
• Set aside.
• In a small bowl, blend sauce ingredients.
• Heat oil to 400° in wok.
• Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
• Drain through strainer.
• Reheat 2 T.
• oil in wok.
• Add scallion.
• Stir-fry quickly.
• Pour in sauce.
• Heat to boiling point.
• Add chicken.
• Stir-fry 1 minute.
• Put on platter.
• Reheat 3 T.
• of oil in wok.
• Add 1/2 tsp salt.
• Add spinach and stir-fry briskly 1 minute.
• Discard liquid.
• Arrange spinach around chicken on platter.