Parboiled Noodles Ii Recipes

BASIC NOODLES IN SOUP II

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. 4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

NOODLES ROMANOFF II

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl mix together the sour cream, 1/4 cup of the grated Parmesan cheese, chives, salt, ground black pepper, and garlic.
• Stir in butter or margarine to hot egg noodles. Stir in sour cream mixture.
• Arrange noodles on warm platter and sprinkle with remaining 1/4 cup of grated Parmesan cheese.

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING II

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts. 3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly then cook, covered, 3 minutes over medium heat. 4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour mixture over noodles and serve. VARIATIONS: * For the onions, substitute 1/2 cup canned button mushrooms. * In step 4, add with the chicken 1 tomato, peeled and diced. * In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. * Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES II

Steps:

• 1. Bring water to a rolling boil. Add salt then drop noodles into water all at once. Bring water to boil again. Add 1 cup cold water. 2. Bring to a boil again. Add a second cup of cold water. Bring to a boil once more. 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.