CHINESE LONG NOODLES
Make and share this Chinese Long Noodles recipe from Food.com.
Provided by threeovens
Categories Spaghetti
Time 40m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 19
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.
CHINESE CHILLED NOODLES
Provided by Alex Guarnaschelli
Categories appetizer
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and Chile Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator.
- When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out.
- Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture.
- Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve.
- These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions.
- Remove the stems from the chiles then place in a food processor and blend until they are completely broken down.
- Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use.
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
LONGEVITY NOODLES
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Provided by Jason Wang
Categories Lunar New Year Dinner Lunch Noodle Vegetarian Vegan Dairy Free Soy Free Peanut Free Tree Nut Free
Yield Makes 2 very long noodles, enough to serve 2 Lady and the Tramp style
Number Of Ingredients 5
Steps:
- In a large bowl, add the flour and salt and mix well to combine.
- Add the room-temperature water slowly while mixing the dough with your hands. Using both hands, knead the dough until it comes together in a smooth ball, 3 to 5 minutes.
- When the dough is formed, cover the dough with plastic wrap and let it rest at room temperature for 20 minutes.
- After resting, remove the plastic wrap and knead the dough in the bowl a few more times. Cover again with plastic wrap and let it rest for another 15 minutes.
- After the second rest, brush a bit of the oil on the dough and place it on a cutting board or work surface. Cut the dough in half, and using your hands, roll each piece of dough into a long, snake-like cylindrical shape, a little over 1⁄2 inch (12 mm) in diameter.
- Lightly coat a large container with oil. Store the dough inside by forming each piece into a spiral (like a resting snake). Brush the dough with a bit of extra oil to prevent sticking. Cover it with plastic wrap and rest in the refrigerator for at least 30 minutes (if using immediately) or up to 1 day.
- When ready to use, remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
- Fill a large pot with water, enough for the noodles to swim freely in. Set the pot over high heat and bring to a boil.
- Work with one coil of dough at a time. Pick up one end of the dough coil with one hand, then grab it about 4 inches (10 cm) down the strand with your other hand.
- Using your first hand, pull the end of the dough out and away from your second hand, to stretch it without breaking it. Continue pulling the dough with your first hand, stretching it out with the other. This should lengthen and slim the dough without breaking it. After you have finished stretching the length of the noodle, the dough should be less than 1⁄2 inch (12 mm) in diameter, roughly 8 feet (2.5 m) long.
- Loop the dough into a large ring roughly 18 inches (46 cm) in diameter. You might have to loop the dough several times. With your hands shoulder-width apart, pick up the dough ring with both of your hands, cradling it with your fingers. Make sure not to tangle the strand.
- With both hands holding the dough, pull the noodle ring outward while slapping it up and down on the work counter. Pull until the individual strand is less than 1⁄4 inch (6 mm) in diameter. (You could go thinner, but it requires skill.) Be careful not to break it; if the noodle snaps, simply pick up where the strand breaks and resume pulling. Each noodle should end up being roughly 27 feet (8 m) long.
- Repeat the stretching, pulling, and slapping process with the second half of the snake coil.
- Once done pulling both pieces of dough, throw the noodles into the boiling water right away, stirring so the noodles don't stick to themselves or the side of the pot.
- When the water comes back to a rapid boil, pour 1 cup of cold water into the pot. Bring back to a boil and cook for 1 minute before adding another cup of cold water. Once the pot boils again, carefully fish out the noodles using a hand strainer or spider. The noodles should have boiled for 2 to 3 minutes in total.
SIMPLE CHINESE NOODLES
Make and share this Simple Chinese Noodles recipe from Food.com.
Provided by Fairy Godmother
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264.3, Fat 19.3, SaturatedFat 2.7, Sodium 727.1, Carbohydrate 20.7, Fiber 1.5, Sugar 0.3, Protein 3.6
CHINESE HAND-PULLED NOODLES
Chinese hand-pulled noodles, a tradition from Lanzhou in northwest China, require just 3 ingredients and a lot of patience to make. Called lamian, you can serve the noodles in your favorite Chinese broth for a delectable and warming meal. But be warned - they are not easy to make and take years of experience to perfect, but keep trying!
Provided by Ping Lo
Categories World Cuisine Recipes Asian Chinese
Time 1h50m
Yield 10
Number Of Ingredients 3
Steps:
- 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 sheet together; cover with plastic wrap and let rest for 10 to 15 minutes.
- Fill a large saucepan with water and bring to the boil.
- Place one 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 in 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 with remaining sheets of dough.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 76.3 g, Fat 6.4 g, Fiber 2.7 g, Protein 10.3 g, SaturatedFat 1 g, Sodium 3.8 mg, Sugar 0.3 g
ASIAN LONG NOODLE SOUP
This flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. -Carol Emerson, Aransas Pass, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 227 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1078mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
LONGEVITY NOODLES WITH CHICKEN, GINGER AND MUSHROOMS
During Chinese New Year, long noodles are eaten in all corners of China. "Longevity noodles," also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it's considered even more auspicious. Longevity noodles are usually stir fried, presenting challenges to the home cook. Noodles should be stir-fried alone and lightly oiled so that they don't clump together in the wok, and all ingredients must be completely dry so they sear properly.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 14
Steps:
- Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
- Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
- Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
- Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
- Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 15 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 832 milligrams, Sugar 2 grams, TransFat 0 grams
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- Bring a pot of water and boil the chicken pieces for about 25 minutes. Transfer the chicken to a plate. Remove the flesh from the bones and shred coarsely. Reserve the chicken stock.
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