Chinese Noodles With Brown Sauce 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.

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.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.

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.

NOODLES IN BROWN BEAN SAUCE

Steps:

• 1. Soak dried mushrooms. Slice radishes. Peel and shred cucumber then soak briefly in ice water. Shred scallions and celery. Blanch bean sprouts. Trim tough stems from Chinese parsley. Place each vegetable in a separate serving dish. 2. Prepare egg threads (see HOW-TO, _Egg Threads: To prepare). Place in another serving dish.3. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 4. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush garlic. 5. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 6. Add mushrooms stir-fry 1/2 minute more. Quickly stir in brown bean sauce, hoisin sauce and stock. Then cook, covered, 5 minutes over medium heat, stirring occasionally. Sprinkle with sugar and cayenne pepper. 7. Transfer noodles to a preheated bowl and pour the sauce over. Garnish with egg threads and shredded vegetables and serve. VARIATION: * For the pork, substitute beef. For the brown bean sauce, substitute yellow bean paste.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

NOODLES WITH HOT MEAT SAUCE

Steps:

• Heat a wok and add half of the oil. Add half of the pork and cook quickly over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
• Add two-thirds cup of the brown bean sauce and half of the chili paste with garlic. Cook, stirring rapidly, about one or two minutes. Add half of the sugar and half of the Sherry, and cook one minute longer over high heat.
• Turn the mixture into a four-quart casserole.
• Rinse and wipe out the wok, and repeat the procedure using the remaining half of the corn oil, pork, brown bean sauce, chili paste with garlic, sugar and wine. Add the second batch to the first. Let stand to room temperature. Refrigerate for up to three days (or the mixture may be frozen in small batches up to a month or longer).
• When ready to serve, bring to room temperature. Reheat the sauce gently. Twenty minutes before serving, bring a large kettle of water to the boil. Add the noodles and cook four minutes.
• Drain the noodles and cut them into shreds of manageable length. Pour the noodles into a heated, heatproof serving dish.
• Add the scallions to the simmering sauce and stir. Pour the sauce over the hot noodles and toss to blend. Serve with the three garnishes, letting each guest help him or herself.