Chinese Carryout Noodles Recipes

SIMPLE CHINESE NOODLES

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.

CHINESE CARRYOUT NOODLES

Steps:

• Bring water to boil in a covered pot for pasta.
• In a nonstick skillet, heat canola and sesame oils until very hot. Chop onion and saute in the oil.
• Mince garlic, add to onion and continue cooking.
• Wash, dry and cut chicken into bite-size pieces; add to onions, and cook until chicken browns.
• Grate ginger and add.
• Wash, trim and cut bok choy into small pieces; add to pan and stir.
• Cook pasta according to package directions.
• Add chicken stock, sherry, soy sauce and hoisin sauce to the chicken mixture. Stir well, reduce heat and continue cooking.
• Wash, trim and slice scallions.
• Drain pasta, and stir into onion-chicken mixture until well coated. Season with salt, sprinkle with scallions and serve.

TAKEOUT-STYLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
• In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
• Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

ASIAN CARRYOUT NOODLES

Steps:

• In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
• Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
• Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.