Chinese Fried Rice Noodles Recipes

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

CHINESE "FRIED" RICE NOODLES

Steps:

• Heat 5 or more cups water in microwave until boiling (about 8 minutes in a 600-watt microwave). Remove from microwave; add vermicelli to water. Allow to soak for 15-20 minutes.
• Juliennne or thinly slice green onions, carrot, and garlic. Place in microwave-safe bowl and toss with sliced mushrooms and water chestnuts. Microwave for 7-9 minutes on high, until tender.
• Pour some (not all) of the mushroom juice off and add sauces and seasonings to vegetable mixture.
• Return rice noodles to microwave, and cook on high about 7 minutes.
• Toss with vegetable mixture and serve!

RAMEN NOODLE- CHINESE FRIED "RICE"

Steps:

• Cook noodles according to package directions and drain.
• Place oil in a pan.
• Add the veggies and saute about two minutes or until done to your likeness.
• Add eggs to veggie mixture and stir.
• Cook until eggs are done.
• Add soy sauce to mixture.
• Put noodles in pan and add both packets of seasoning.
• Add more soy sauce if you like.
• Mix and enjoy.

CRISPY FRIED RICE NOODLES

Steps:

• Heat oil in a skillet to about 370°F.
• Mix together egg, water, rice flour.
• Put batter into a pastry bag with a narrow tip and extrude into the hot oil making zigzag, spiral, or flower petal formations- try to maintain a steady flow to create a single noodle with a decorative design.
• Fry until stiff, then flip the whole noodle with a metal spatula and fry until desired crispness.
• Using the spatula, remove the noodle from oil to a plate with towels or paper towels to allow oil to drain.