Question:

How can i make chinesse noodle?

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does any one nows how to make chinesse noodles i love them so much well if you now can you tell me hows is done well thanks for y"alls help.

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3 ANSWERS


  1. jus buy these chinese noodles at the store


  2. Chinese Noodles in Peanut Sauce

    1 lb or 500 grams Hakka (flat) noodles

    2 Tbsp. dark sesame oil

    Dressing:

    6 Tbsp. peanut butter

    1/4 cup water

    3 Tbsp. light soy sauce

    6 Tbsp. dark soy sauce

    6 Tbsp. sesame paste (ground sesame seeds)

    1/2 cup dark sesame oil

    2 Tbsp. sherry or any wine of your choice

    4 tsp. white vinegar

    1/4 cup honey or sugar syrup

    4 medium cloves garlic, chopped fine

    2 tsp. finely chopped fresh ginger

    1/2 cup hot water  

    Garnish (all are optional, depending on your taste)

    1 carrot, peeled, julienned

    1/2 firm medium cucumber, peeled, seeded, and julienned

    1/2 cup roasted peanuts, coarsely chopped

    2 green onions, thinly sliced

    Boil noodles in large pot of unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. For dressing, combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, put carrot julienne in ice water for 30 minutes. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature.

    Panfried Noodles

    1 pound fresh or dried egg noodles

    1 tablespoon sesame oil

    3 tablespoons peanut or vegetable oil, or as needed

    Preparation:

    In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

    In a heavy frying pan or a wok, heat 3 tablespoons oil over medium-high to high heat. Add the noodles. Quickly spread them out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (5 - 8 minutes).

    Flip over and brown the other side. Remove to a plate. Keep warm while preparing other ingredients for the meal.

    Szechuan Noodles

    2 12-ounce package egg noodles (I use Nanka Seimen egg noodles)

    Dressing:

    1/4 cup balsamic vinegar

    1/2 cup sesame oil

    1/4 cup chinese chili oil (I use Sunluck Chili Oil)

    1/2 cup soy sauce

    1/4 cup white sugar

    Preparation:

    Cook the noodles according to the directions on the package. Mix the dressing ingredients. Add to the hot noodles and stir.

    The noodles will absorb some dressing, Expect the noodles to be in a shallow "bath" of dressing. Serve hot or cold . Garnish with chopped green onion and toasted sesame seeds. Recipe can be halved.

    Shrimp Lo Mein With Three Vegetables

    1/2 pound raw shrimp, shelled and deveined

    2 teaspoons Chinese rice wine or dry sherry

    1 teaspoon cornstarch

    1/2 pound Chinese egg noodles

    1 1/2 teaspoons sesame oil, or as needed

    1 red bell pepper

    1 3.5 ounce can bamboo shoots

    1/2 cup shredded Napa cabbage

    2 or 3 slices ginger, to make 2 teaspoons

    1/4 cup homemade or storebought low-sodium chicken broth

    1 tablespoon oyster sauce

    1 tablespoon light soy sauce

    1/2 teaspoon granulated sugar, or to taste

    6 tablespoons oil for stir-frying

    Rinse the shrimp under warm running water and pat dry with paper towels. Cut in half lengthwise if desired. Add the rice wine and cornstarch to the shrimp, using chopsticks to mix it in. Marinate the shrimp for 15 minutes.

    In a large saucepan, add enough water to cover the noodles and bring to a boil. Add the noodles, stirring to separate. Cook until the noodles are al dente - tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

    Cut the red bell pepper in half, remove the seeds and cut into thin strips about 2-inches long. Rinse the bamboo shoots to remove any "tinny" taste. Drain and cut in half. Shred the cabbage. Mince the ginger until you have 2 teaspoons.

    In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce and sugar) and set aside.

    Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry briefly until aromatic (about 30 seconds). Add the shrimp. Stir-fry until they turn pink. Remove from the wok.

    Heat 2 tablespoons oil. When the oil is hot, add the shredded cabbage and the bamboo shoots. Stir-fry for a minute and add the red bell pepper. Stir-fry for another minute and remove from the wok.

    Heat 2 tablespoons oil in the wok. Add the noodles and the sauce. Reduce the heat to medium to give the noodles time to absorb the sauce. Add the shrimp and vegetables back into the pan. Heat through and serve hot.

    ***Feel free to substitute Italian fettucine or linguini if Chinese egg noodles aren't available.

    I hope these were helpful,Take Care!!! :)


  3. I made chinese fried noodles the other day, I took 2 packets of oriental flavored ramen noodles and boiled the noodles as directed on the packet. Drained them and added them to a hot skillet with 2 tbls oil, added only one of the seasoning packets due to personal preference, about 4 tbls. soy sauce and frozen stir-fry veggies. Cooked everything until the veggies were cooked through. It was delicioius.

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