Chinese Noodles With Snow Peas And Soy Dressing Recipes

CHINESE EGG NOODLES WITH SMOKED DUCK AND SNOW PEAS

Steps:

• For dressing:
• Whisk soy sauce, olive oil, hoisin sauce, and rice vinegar in large bowl to blend. Let dressing stand at room temperature while preparing noodles.
• For noodles:
• Place sliced snow peas and bell pepper strips in medium bowl. Bring kettle or large saucepan of water to boil. Pour boiling water over snow pea mixture and let soak 10 seconds. Drain well. Rinse mixture with cold water and drain again. Place egg noodles in large bowl. Bring kettle or large saucepan of water to boil, then pour boiling water over noodles; stir noodles to separate. Let noodles soak 10 seconds. Drain well. Rinse noodles with cold water; drain again.
• Add snow pea mixture, egg noodles, smoked duck, cilantro leaves, green onion, and jalapeño to bowl with dressing. Toss well to coat. Divide noodle mixture among plates and serve.
• * Hoisin sauce is available in the Asian foods section of many supermarkets and at Asian markets.
• ** Fresh Chinese egg noodles are available in the refrigerated section of Asian markets.

SNOW PEAS AND SOBA NOODLES

Steps:

• Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
• Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
• Variation: Substitute thinly sliced cooked chicken breast for the tofu.
• Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.

CHINESE NOODLES WITH SNOW PEAS AND SOY DRESSING

Steps:

• For Dressing:.
• Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
• (Can be prepared 1 day ahead. Cover and let stand at room temperature. Rewhisk before using.).
• For Noodles:.
• Cook noodles according to package directions;drain and refresh under cold water; drain again.
• Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
• Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
• Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
• Toss noodles with enough dressing to season to taste.
• Let stand 2 hours at room temperature.
• (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
• Cook snow peas in large pot of boiling water 30 seconds.
• Drain and refresh under cold water; drain again.
• Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
• Sprinkle remaining 1 tablespoon sesame seeds over and serve.