How do I cook canton noodles/oriental style?

Question

product is made of wheat and contains coconut oil

Answer 1

butternut squash and noodles with coconut, lime and cilantro sauce

1 tablespoon olive oil

1 1/2 cups chopped onions

2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)

1 cup canned vegetable broth

1 1/2 tablespoons minced seeded jalapeño chili

1 tablespoon minced garlic

1 cup canned light unsweetened coconut milk*

2 tablespoons fresh lime juice

1 teaspoon Thai red curry paste*

12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine

1/2 cup chopped fresh cilantro

*Available at Asian markets and in the Asian foods section of some supermarkets.

PreparationHeat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.

Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.

Answer 2

Pancit Bihon

1 lb. skinless chicken breast

1 lb. lean pork, fat trimmed

1 lb. small shrimp, shelled

3 cloves garlic, minced

1 onion, thinly sliced

1 Chinese cabbage, shredded

3 carrots, thinly sliced into rectangular

1 cup celery, thinly sliced

1/4 cup vegetable oil

3 tbsp. soy sauce

1/2 tsp. salt

1 tsp. pepper

1 1/2 cup broth, from boiling chicken

1 lb. rice sticks, soaked in water for 15 minutes or until

softened then drained

1 bun scallions, finely chopped

1 bun cilantro, leaves chopped

Lime (optional)

1) Boil chicken and pork in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; slice meat into small pieces. Reserve the broth.

2) Heat oil in a large, wide saut? pan. Saut? onions and garlic until onion is translucent.

3) Add sliced meat, shrimp, soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.

4) Reduce heat to low and add rice sticks, tossing gently with wooden spoons until cooked through and mixed with meat and vegetables, about 3 minutes.

5) If the mixture seems dry, add more broth.

6) Transfer to platter, garnish with chopped scallions, and cilantro.

7) Squeeze lime over each serving and sprinkle with additional garnishes.

8) Serve with soy sauce.

Answer 3

hong Kong Style Wonton Noodle

RECIPE INGREDIENTS

For Noodles:



1/2 pound fresh Chinese egg noodles



1 tablespoon peanut oil



For Wontons:



1/2 pound shrimp, peeled and deveined



1 1/2 teaspoons coarse salt



3/4 pound medium-grind pork butt



1 tablespoon Chinese rice wine or dry sherry



2 teaspoons light soy sauce



1 green onion, minced



2 tablespoons drained, minced canned bamboo shoots



1/4 teaspoon sugar



Big pinch of white pepper



1 teaspoon Asian sesame oil



1 teaspoon Cornstarch">Cornstarch



60 wonton wrappers



1 egg white, lightly beaten



For Soup:



6 cups chicken stock



1/4 teaspoon sugar



Light soy sauce to taste



1 tablespoon Asian sesame oil



1 pound bok choy, cut into 2 inch lengths



1 green onion, chopped









RECIPE METHOD



FOR NOODLES: Bring a large pot three-fourths full of water to a boil and salt it lightly. Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands. Bring to a second boil and cook for 1 minute longer. Pour the noodles into a colander and rinse thoroughly with cold running water. Drain well and transfer to a large bowl. Toss with the oil to keep the strands from sticking together.



FOR WONTONS: Rinse the shrimp with cold water. Drain. Place in a bowl, add 1 teaspoon of the salt and toss well; set aside for 10 minutes. Rinse the shrimp in cold water again; drain thoroughly, pat dry and chop coarsely.



In a bowl, mix together the remaining 1/2 teaspoon salt, the shrimp, pork, wine or sherry, soy sauce, green onion, bamboo shoots, sugar, white pepper, sesame oil and cornstarch.



To wrap the dumplings, work with 1 wrapper at a time, keeping unused wrappers covered with a kitchen towel. Place 1 heaping teaspoon of filling in the center of a wrapper. Moisten the wrapper edges with water and fold in half to form a triangle, enclosing the filling. Bring the two long ends up and over to meet and slightly overlap over the top of the filling. Moisten where the edges overlap with egg white and press together to seal. Set on a baking sheet and cover with another kitchen towel. Continue to form dumplings until all the filling has been used. Set aside 3 dozen dumplings for this dish; wrap the remainder and any unused wrappers in plastic wrap and freeze for up to 2 months.



TO ASSEMBLE: In a saucepan, heat the chicken stock and season with the sugar, soy sauce and sesame oil. At the same time, bring a large pot three-fourths full of water to a boil, salt lightly and add the bok choy. Boil for 1 minute; then, using a slotted spoon or tongs, transfer to a bowl and set aside. When the stock is hot, drop in the noodles for a few seconds to reheat. Using the spoon or tongs, scoop out the noodles and divide them among 6 warmed deep soup bowls; keep warm.



Drop 3 dozen wonton dumplings into the boiling water. Cook until they float to the top, about 3 minutes. Using the spoon, scoop out the dumplings and place approximately 6 dumplings in each bowl. Top with the bok choy and ladle over the hot stock. Garnish with the green onion and serve hot.



Voila!!!

Enjoy!!!