Hong Kong Style Five Vegetable Fried Rice Noodle Ng So Chao Mai Sin Recipes

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ANYTIME NOODLES WITH STIR-FRIED VEGETABLES RECIPE



Anytime Noodles With Stir-Fried Vegetables Recipe image

This rice noodle dish incorporates leftover veggies for an easy meal. You can also use buckwheat or cellophane noodles, linguine or fettuccine.

Provided by Naomi Imatome-Yun

Categories     Entree     Dinner     Lunch     Side Dish     Pasta

Time 25m

Yield 6

Number Of Ingredients 12

1 pound rice noodles, cooked according to package directions
3 teaspoon sesame oil
2 tablespoon extra-virgin olive oil
1/2 sweet onion, thinly sliced
5 scallions , sliced into 1-inch pieces
2 carrots, peeled and sliced into matchsticks
2 cups thinly sliced napa cabbage
1 cup spinach
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup chicken broth
2 tablespoons soy sauce, or to taste

Steps:

  • Gather the ingredients.
  • In a very large bowl, mix cooked rice noodles with sesame oil.
  • In a large skillet or wok , heat olive oil over medium-high heat.
  • Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.
  • Add cabbage, spinach and chicken broth.
  • Cook 3 to 4 minutes, until broth is mostly evaporated.
  • Add soy sauce, mixing well to combine.
  • Add noodles to skillet or wok, mixing to combine and heat through.
  • Add soy sauce to taste as needed.

Nutrition Facts : Calories 192 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 390 mg, Sugar 4 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

HONG KONG STYLE NOODLES WITH CHICKEN AND VEGETABLES



Hong Kong Style Noodles with Chicken and Vegetables image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions

Steps:

  • In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.
  • In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.
  • In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.
  • In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.
  • Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.
  • Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.
  • Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

PENANG FRIED RICE NOODLES



Penang Fried Rice Noodles image

Provided by Alexis Touchet

Categories     Egg     Stir-Fry     Dinner     Lunch     Sausage     Shrimp     Noodle     Green Onion/Scallion     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1/2 pound (1/8- to 1/4-inch wide) dried rice stick noodles
2 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 tablespoons vegetable oil, divided
2 large eggs, lightly beaten with a pinch of salt
1/2 pound peeled and deveined large shrimp
1 tablespoon chile paste (sambal oelek) or Chinese garlic chile paste
3 ounces Spanish chorizo, halved lengthwise, casing removed if desired (see Cooks' Notes), sausage thinly sliced crosswise
2 large garlic cloves, finely chopped
1/2 pound jicama, peeled and cut into 1/4-inch-thick matchsticks
1 bunch scallions (greens only), cut crosswise into 1 1/2-inch lengths
Lime wedges for serving
Special Equipment
A 14-inch wok, preferably flat-bottomed, or a 12-inch heavy skillet

Steps:

  • Soak noodles in cold water to cover 30 minutes, then drain. Cook noodles in a large (5- to 6-quart) pot of boiling salted water 4 minutes. Drain noodles in a colander, then rinse thoroughly and drain well.
  • Stir together soy sauce and water, then reserve.
  • Heat 1 1/2 teaspoons oil in wok or skillet over medium-high heat until shimmering, then add eggs and stir-fry until just cooked through, about 30 seconds. Transfer to a plate and wipe out pan, if necessary.
  • Heat remaining 1 tablespoon oil in pan until shimmering and stir-fry shrimp and chile paste 30 seconds (shrimp will not be cooked through).
  • Add chorizo and garlic and stir-fry until shrimp are just cooked through, 30 seconds to 1 minute.
  • Add soy mixture, cooked noodles, jicama, and scallions, and stir-fry until noodles are heated through and scallion greens are wilted, about 1 minute.
  • Remove pan from heat and stir in eggs. Serve immediately.

TSAO MI FUN (TAIWANESE FRIED RICE NOODLES)



Tsao Mi Fun (Taiwanese Fried Rice Noodles) image

My mom's been making me tsao mi fun, in Mandarin, or tsa bi whun, in Taiwanese, since I was a little girl. Tsa bi whun literally translates to 'fried rice noodles'. You'll most likely find all the ingredients at your local supermarket except for the five spice powder, dried Chinese black mushrooms and rice vermicelli which can be found at your local Asian food mart. All the measurements here are pretty much to taste, some people like more pork, some less, some more soy sauce, some less, etc.

Provided by MSTINAWU

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h10m

Yield 4

Number Of Ingredients 18

½ pound thinly sliced pork loin
¼ cup soy sauce
¼ cup rice wine
1 teaspoon white pepper
1 teaspoon Chinese five-spice powder
1 teaspoon cornstarch
4 dried Chinese black mushrooms
1 (8 ounce) package dried rice vermicelli
¼ cup vegetable oil, divided
2 eggs, beaten
¼ clove garlic, minced
1 tablespoon dried small shrimp
3 carrots, cut into matchstick strips
½ onion, chopped
3 cups bean sprouts
4 leaves napa cabbage, thinly sliced
salt to taste
3 sprigs fresh cilantro for garnish

Steps:

  • Place the pork into a mixing bowl and pour in the soy sauce and rice wine. Sprinkle with the white pepper, five-spice powder, and cornstarch. Mix well, then set aside to marinate. Soak the mushrooms in a bowl of cold water for 20 minutes, then pour off the water, cut off and discard the stems of the mushrooms. Slice the mushrooms thinly and reserve. Soak the rice vermicelli in a separate bowl of cold water for 10 minutes, then pour off the water and set the noodles aside.
  • Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Pour in the eggs, and cook until firm, flipping once, to make a pancake. Remove the egg pancake, and allow to cool, then thinly slice and place into a large bowl. Heat 2 more tablespoons of the vegetable oil in the wok over high heat. Stir in the garlic and dried shrimp, and cook until the shrimp become aromatic, about 20 seconds. Next, add the pork along with the marinade, and cook until the pork is no longer pink, about 4 minutes. Stir in the carrots and onion, and cook until the carrots begin to soften, about 3 minutes. Finally, add the bean sprouts, napa cabbage, and sliced mushrooms; cook and stir until the vegetables are tender, about 3 minutes more. Scrape the pork mixture into the bowl along with the eggs, then wipe out the wok and return it to the stove over medium-high heat.
  • Heat the remaining vegetable oil in the wok, then stir in the drained rice vermicelli noodles. Cook and stir for a few minutes until the noodles soften, then stir in the reserved pork mixture. Scrape the mixture in to a serving bowl and garnish with cilantro to serve.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 63 g, Cholesterol 122.1 mg, Fat 20 g, Fiber 4.6 g, Protein 19.2 g, SaturatedFat 4.2 g, Sodium 1106 mg, Sugar 6.7 g

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