Egg Noodles, Spicy Sauce Recipes

Serves 4

Ingredients Prepared:

     1 lb. fresh egg noodles
     4 chopped scallions
     2 tsp. chili oil
     2 tsp. sesame seed oil
     2 tbsp. white vinegar
     4 tbsp. sugar
     1 1/2 tsp. salt
     1/2 tsp. pepper
     1/4 c. chopped red pepper
     4 tbsp. cooking oil

How to Cook:

Cooking Noodles

Pour noodles in boiling water for 3 minutes until cooked. Drain and rinse under cold water until cool, set aside. Next, cut noodles with scissors.

Saute Seasoning

Heat 4 tbsp. oil in skillet. When oil is hot, put in rest of ingredients and stir 1 minute. Remove from heat and immediately add to noodles. Let the noodle to cool before serving.

Savory Fried Meat Noodle Recipes

Ingredients Prepared:

     16 oz fresh rice noodles
     8 oz beef, very thinly sliced
   
Marinade Ingredients:

     1 tbsp soy sauce
     1 tsp rice wine / dry sherry
     1/4 tsp baking powder
     5 tbsp water
     2 tsp cornstarch
     1 tbsp vegetable oil
   
Other Ingredients:

     Vegetable oil for stir-frying, as needed
     1/2 tbsp fresh ginger
     1/2 tbsp thinly sliced green onions
     1 tbsp chopped garlic
     1 tbsp fermented black beans (soaked in water for 20 minutes and drained)
     1/2 tsp salt
     1/2 tsp MSG (monosodium glutamate)
     1/2 tsp granulated sugar
     1/4 tsp black pepper
     1/2 tsp sesame oil
     2 tsp cornstarch dissolved in 3 tablespoons water

How to Cook:

Prepare Noodles

Rinse the rice noodles in boiling water and drain until used.

Marinating Beef Meat

Mix all marinade ingredients then marinate the beef for about 1 hour.

Saute meat and other ingredients

Heat oil in the skillet, add the ginger, stir-fry for a few seconds. Then add the beef, stir-fry the beef for 20 seconds, or until the color changes. Add the green onion, garlic, and the fermented black beans, stir again.

Adding Noodles

Add the noodles, heat and then add the salt, MSG, sugar, black pepper, sesame oil and the cornstarch slurry. Stir for another minute and serve when it's hot.

Chicken Vegetables Noodles, Sauce Seasoning Recipes

Serves 4

Ingredients Prepared:

    
     1/4 cup water
     3 tbsp rice wine vinegar
     1 cup sesame tahini
     1 tbsp reduced-sodium soy sauce
     2 tsp sugar
     1 tsp grated fresh ginger
     1 clove garlic, minced
     1/8 tsp pepper
     4 cups shredded lettuce
     2 cups shredded cooked chicken
     1 cup carrots cut into julienne strips
     1 cup pea pods, halved lengthwise
     1 cup seeded cucumber cut into julienne strips
     1 cup red sweet pepper cut into julienne strips
     1/2 cup sliced green onions
     1 3-oz package low-fat ramen noodles

How to Cook:

Making Sauce

In blender container or food processor bowl, mix water, vinegar, tahini, soy sauce, sugar, ginger, garlic and pepper. Cover and blend or process until smooth. Set aside untill needed.

Mix Vegetables and Chicken

In a large salad bowl toss together lettuce, onions, carrots, pea pods, cucumber, sweet pepper, and  chicken.

Mix Noodles  with Vegetables and Sauce

Remove seasoning mix from ramen noodle package, save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately for 4 main-dish servings.

Ingredients Prepared:

     1 pkg. thin spaghetti
     1/4 c. chicken broth
     2 tsp. chives
     2 tsp. soy sauce
     1 tsp. honey
     Dash of ginger
     2 tsp. rice vinegar

How to Cook:

Cooking Spaghetti Noodles

Cook spaghetti according to package directions. Drain well and cool.

Boil Ingredients

In a small saucepan, add 1/4 c. chicken broth, 2 tsp. chives, 2 tsp. soy sauce, 1 tsp. honey, dash of ginger and 2 tsp. rice vinegar, cook over low heat until blended well.

Serve

Pour over noodles in the saucepan then refrigerate immediately. Sprinkle with sesame seeds and chopped scallions before serving.

Vegetables - Noodles, Tossed with Sauce Recipes

Serves 6

Ingredients Prepared:

     1 lb chicken meat breasts (boneless and skinless)
     1 tsp light soy sauce
   
Sauce Ingredients:

     4 tbsp rice vinegar
     1 tbsp orange juice
     2 tbsp light soy sauce
     1 tsp sugar
     2 tbsp Asian sesame oil
   
Other Ingredients:

     1 head lettuce
     2 red peppers as desired
     1 10 oz can fluid mandarin oranges, drained
     1 8 oz can sliced water chestnuts
     3/4 cup chow mein noodles

How to Cook:

Cooking Chicken

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 tsp of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.

Making Sauce

Combine the rice vinegar, orange juice, light soy sauce, sugar and sesame oil in a small bowl, refrigerate. 

Prepare Vegetables

Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.

Flakes Chicken

Take the cooked chicken. Shred the chicken meat with your hands. Set aside until needed.

Serve

Pour the dressing into the bottom of a large salad bowl. Add the lettuce and chicken, stir until mixed. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles. Sprinkle the sliced almonds or toasted sesame seeds on top if you want, and move to 6 servings bowl.

Beef Sauce and Noodles Recipes

Serves 6

Ingredients Prepared:

     Vegetable cooking spray
     1 lb boneless beef sirloin steak, 3/4-inch thick, cut into thin strips
     1 cup whole baby carrots, cut in thin strips
     4 oz. fresh snow peas, cut into thin strips
     1 medium onion, cut in half and sliced
     3 cloves garlic, minced
     1 tbsp. minced fresh ginger root
     4 cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
     1 tbsp. soy sauce
     1/4 tsp. crushed red pepper
     1 lb Chinese-style noodles

How to Cook:

Cooking Noodles

Cook noodles in boiling water until just tender.

Stir fry Beef

Heat skillet over medium-high heat, spray with cooking spray. Add the beef and stir-fry until it's well browned. Remove the beef from the skillet, set aside.

Saute Vegetables

Then pour the carrots, peas, onion, garlic and ginger root to the skillet. Stir-fry until the vegetables are tender crisp.

Making Beef Sauce

Stir the broth, soy sauce and red pepper into the skillet. Heat to a boil. Return the beef to the skillet and reduce the heat to low. Simmer for 5 minutes.

Serve

Divide cooked noodles to 6 servings bowl, and pour over with beef sauce mixture.

Chinese Chicken Noodles Recipes

Ingredients Prepared:

     1 boneless, skinless whole chicken breast
     5 oz. boiled or baked ham, sliced
     1 bunch scallions, cut into 2 inchi lengths, then into julienne strips
     1/2 c. chopped pecans
     1 lb. angel hair pasta
     1 1/2 c. vegetable oil
     2 1/2 tbsp. oriental sesame oil
     2 tbsp. sesame seeds
     3 tbsp. ground coriander seeds
     3/4 c. soy sauce
     1 tsp.hot chili oil, to taste   

How to Cook:

Preparing Chicken and Ham

Poach chicken, cool and cut into thin julienne strips. Cut ham into thin julienne strips.

Mix Pasta and Chicken

Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the cooked noodles.

Making Sauce

Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat. Stir in the coriander and soy sauce. Stir in the chili oil.

Serve

Pour the hot sauce over the noodles and toss to coat evenly. Transfer the noodles to a serving bowl and refrigerate about 3 hours or until cold.

Tossed Noodle with beef and sauce Recipes

Serves 4

Ingredients Prepared:

     3/4 lb Rump Steak
     1 bunch spring onions (green onions)
     1/4 red bell pepper
     3 tbsp dry sherry
     3 tbsp dark soy sauce
     2 tbsp sesame seeds
     1 tbsp olive oil
     1 lb fresh egg noodles

How to Cook:

Preparing Beef 


Cut the beef into thin strips, removing as much fat as possible during cutting.

Chopped Vegetables

Wash, drain and chop the spring onions. Slice the peppers.

Mix Sauce 


In a small bowl, combine the sherry and dark soy sauce and set aside.

Toast Sesame Seeds

Toast the sesame seeds in a dry wok. Set aside.

Stir fry Beef

Heat the olive oil into a skillet over medium-high heat. Add the beef and brown until it is nearly cooked throughly.

Mix sauce and Vegetables

In the skillet, add the spring onions and pepper. Stir-fry for 1 minute. Add the sherry and soy sauce mixture and cook 2 minutes until the sauce has darkened. Add the sesame seeds in the skillet with removing skillet from the heat. Let sauce stand in the skillet.

Cooking Noodles and Serve

In a other skillet, cook the noodles in 1 tsp of oil  for 2 minutes. Move to serving dish and toss with sauce and beef.

Hot Vegetables and Noodles Recipes

Serves 4

Ingredients Prepared:

  5 1/4 cups  vegetable broth
  4 1/4-inch-thick slices  fresh ginger, peeled
  2 cloves  garlic, crushed and peeled
  2 tsp  canola oil
  4 oz  shiitake mushrooms, stemmed, wiped clean and sliced
  1/4 tsp  crushed red pepper, or to taste
  1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
  3 1/2 oz  Chinese wheat noodles
  1 14 oz package  firm tofu, drained, patted dry and cut into 1/2-inch cubes
  1 cup  grated carrots
  4-6 teaspoons  rice vinegar
  2 tsp  reduced-sodium soy sauce
  1 tsp  toasted sesame oil
  1/4 cup  chopped scallions, for garnish

How to Cook:

Boil Broth

Mix broth, ginger and garlic in a pan, bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

Saute Vegetables

Meanwhile, In a skillet over medium-high heat, heat oil and add mushrooms, crushed red pepper then cook, stirring often, until tender. Add bok choy stems, cook, stirring often, until tender, about 4 minutes.

Mix Vegetables and Noodles

Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Top with scallions when serving.