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.

Chicken - Shrimp Noodles Fry Recipes

Serves 4

Ingredients Prepared:

     1 lb fresh noodles (Shanghai thin noodles)
     1/2 lb chicken breast, cut into strips
     4 ounces shrimp, shelled and cleaned
     1/2 bok choy, cut into bite-size pieces
     1/2 cup carrot, cut on the diagonal
     1/2 cup broccoli, trimmed, cut on the diagonal into 1-inch pieces
     1 onion, shredded
     1 clove garlic, minced
     1 tbsp light soy sauce
     2 tbsp hot bean sauce
     1/2 tsp salt
     5 tbsp cooking oil
   
Marinade Ingredients:

     1 tsp wine
     1 tsp light soy sauce
     1 tsp cornstarch
    
Sauce Ingredients:

     1/2 cup stock
     1 tsp light soy sauce
     1 tbsp chili oil
     1 tsp sugar
     1 tsp sesame oil
     2 tsp cornstarch

How to Cook:

Marinate Chicken

Marinate chicken for at least twenty minutes in the mixture of marinade ingredients. Meanwhile, mix together sauce ingredients. Set aside until needed.

Cooking Noodles

Parboil noodles in a pot of boiling water for 3 minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain and set aside.

Cooking Shrimp and Chicken

In the skillet with 1 tbsp boiling oil, add garlic and chicken, stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix together and remove from the skillet to a platter.

Saute Vegetables

Back reheat the skillet with 1 tbsp of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 tsp salt over the vegetables, stir fry until mixed. Remove the vegetables to a platter.

Frying Noodles and Mix All

Clean out the skillet with a paper towel, heat again and add 3 tbsp oil. Place noodles and break them using chopsticks. Pour 2 tbsp hot bean sauce and 1 tbsp light soy sauce, stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables, stir. Put sauce mixture and add to the skillet. When it comes to a boil, then remove and serve.

Fried Crushed Peanut Noodles Recipes

Serves 4

Ingredients Prepared:

1/2 c. soy nut butter or creamy peanut butter
1/3 c. water
1/3 c. reduced-sodium soy sauce
3 tbsp  fresh lime juice
3 cloves  garlic, quartered
1 tbsp grated fresh ginger
1 tbsp sesame oil
14-16 oz package firm tofu
1 tbsp cooking oil
8 oz Chinese noodles
2 tbsp snipped fresh cilantro
1/4 tsp crushed red pepper
1/4 c.  chopped unsalted peanuts

How to Cook:

Blend Ingredients

Blend soy nut butter, water, soy sauce, lime juice, garlic, ginger, and sesame oil on the blender. Set aside if has until smooth.

Frying Tofu

Take tofu and dry with paper towels. Cut into 1/2-inch slices, then fry in a skillet with heat oil over medium-high heat for 5 minutes or until browned. Remove slices to a cutting board. Cut each slice into triangles. Cook 5 minutes more, remove from skillet.

Cooking Noodles

Meanwhile, cook noodles according to package directions, drain. Add soy nut butter mixture to skillet, stir and pour cooked noodle to skillet. Stir until heat through.

Add tofu, cilantro, and crushed red pepper to noodles in skillet. Toss to coat. Sprinkle with peanuts before serving.

Cellophane Chicken Soup Recipes

Ingredients Prepared:

     2 oz. cellophane noodles
     4 c. chicken stock
     1 chicken breast
     1 tbsp. oil
     1 onion, cut in slivers
     6 mushrooms
     Scallions for garnishing

How to Cook:

Cooking Chicken

Boil stock and stir in chicken breast for 15 minutes or until cooked. Remove the meat and slice into slivers.

Soak Noodles

In cold water, soak 2 oz. cellophane noodles about 30 minutes. Drain and cut into 2 inch pieces. Set aside.

Saute Ingredients

Heat 1 tbsp. oil in a wok, add the slivered onions and sliced mushrooms and cook a few minutes then add chicken to the wok and cook 1 minute.

Mix Chicken Mixture and Noodles

In the boiling broth, add chicken, onion and mushroom mixture then add the noodles, stir thoroughly. Season with salt and pepper to taste. Garnish with scallions.  

Serves 4

Ingredients Prepared:

     1 lb fresh medium shrimp, peeled and deveined
     1 tablespoon Chinese rice wine or dry sherry
     1 teaspoon cornstarch
     1/2 pound Chinese egg noodles, or Fettucine
     1 teaspoon sesame oil
     1 red bell pepper
     6 ounces snow peas
     1 cup baby carrots
     2 1/4-inch slices ginger

Hot and Sour Sauce:

     3/4 cup chicken broth
     2 tablespoons red wine vinegar
     1 teaspoon chile paste
     1 tablespoon granulated sugar
     2 tablespoons light soy sauce
     1 tablespoon cornstarch dissolved in 4 tablespoons water
     4 tablespoons oil for stir-frying

How to Cook:

Preparing Shrimp

Rinse shrimp under warm running water and cut in half lengthwise. Marinate the shrimp for 15 minutes on the rice wine or sherry and cornstarch mixture.

Cooking Noodles

Boil a large pot of water with combination of 1 quart water and 1 teaspoon salt.  Cook noodles, stirring to separate the strands until al dente (cooked) but still a bit chewy in the middle. Drain the noodles, run under cold water, and drain again. Toss with 1 tablespoon sesame oil.

Preparing Vegetables

Cut the red bell pepper in half, remove the seeds and cut into 1-inch strips. Blanch the snow peas and carrots briefly in boiling water until they turn a bright color. Submerge in ice cold water, remove and drain thoroughly. Meanwhile mince the ginger.

Mix Sauce Ingredients

In a small bowl or measuring cup, mix together sauce ingredients and set aside.

Frying Shrimp

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

Saute Vegetables

Heat 2 tablespoons oil. When the oil is hot, add the carrots. Stir-fry for a minute, then add the snow peas. Stir-fry for another minute, then add the red bell peppers.

Mix Shrimp and Noodles with Vegetables

Push the vegetables up to the side of the wok. Add the sauce in the middle. Heat to boiling, then add the noodles and shrimp. Mix everything together.

Serves 4

Ingredients Prepared:

   6 oz.  multigrain spaghetti or soba (buckwheat) noodles
   1/3 cup  peanut sauce
   1/3 cup  carrot juice
   1 Tbsp.  finely chopped, peeled fresh ginger
   1 Tbsp.  canola oil
   1 16-oz. pkg.  shredded broccoli (broccoli slaw mix)
   3/4 cup  shredded carrots

How to Cook:

Cooking Noodles

Cook noodles according to the package directions until tender but still firmly, drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm.

Making Sauce

Whisk together peanut sauce and carrot juice in a bowl, set aside.

Saute Ingredients

In a wok stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for about 1 minute.

Adding Noddles and Stir-Fry

Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat then serve in warm.

Ingredients Prepared:

     1 c. diced cooked chicken
     3/4 c. (3 oz.) fine egg noodles
     6 c. water
     6 c. chicken stock
     1 (5 oz.) can water chestnuts
     1 (5 oz.) can bamboo shoots

How to Cook:

Cooking Noodles

In 6 c. boiling salted water, cook noodles for about 4 minutes or until tender. Drain well and keep hot.

Cooking Soup

Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let simmer for a few minutes.

Serves

To serve, put the noodles into individual warm soup bowls and ladle the soup over them. 

     1 pkg (8 oz) Tofu Shirataki Noodles
     1/2 large napa cabbage
     2 large carrots
     2 stalks celery
   
     Sauce:

     2 Tbsp sweet soy sauce paste or soy sauce
     1 tsp Rayu (chili oil / Vegetable Oil and Chili)
     1 tsp sesame oil
     1 Tbsp garlic cloves smashed

Cooking Noodles

Boil water in saucepan and cook Tofu Shirataki noodles for 2 minutes, drain and dry well. Cut into short enough and set aside.

Prepare Vegetables

Meanwhile cut cabbage, carrot, celery into 2-inch long. Arrange around edge of a plate to form a circle.

Mix Noodles and Sauce

Now put Tofu Shirataki in the center of  a plate. Mix soy sauce paste, oil and garlic. Best serve in cold.

How to Cook:

Cooking Noodles

Cook the vermicelli noodles in lightly salted boiling water on medium saucepan for about 3 minutes, drain. Rinse under cold water, drain well. Snip noodles into small pieces using kitchen shears, set aside.

Cooking Shrimp

In a large saucepan of lightly salted boiling water, cook the shrimp  for 2 minutes until opaque, drain. Rinse with cold water; drain again. Halve the shrimp lengthwise, set aside.

Mix Noodles and Vegetables

In a large bowl combine cooked vermicelli, cabbage, the 1 cup shredded carrots, cilantro, and mint leaves; set aside.

Filling Rice Paper

Pour 1 cup warm water into a shallow dish. Dip rice papers, one at a time, into water; gently shake off excess water. Place the wet rice papers between clean, damp, 100-percent-cotton kitchen towels, let stand for 10 minutes. Brush any dry edges with a little additional water. Place a well-rounded tablespoon of cabbage mixture across lower third of 1 softened rice paper (keep others covered). Fold bottom of rice paper over filling, arrange 2 shrimp halves across filling, fold in paper sides. Tightly roll up the rice paper and filling. Place seam side down, on a large plate. Repeat with remaining rice paper, filling, and shrimp. Cover and chill up to 6 hours.

Making Sauce

For the dipping sauce, in a small saucepan combine 1/2 cup water and sugar. Bring to boiling over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and stir in rice wine vinegar, fish sauce, and the 1 tablespoon shredded carrot. Serve spring rolls with dipping sauce.

Serves 2

250 g Egg Noodles    
3/4 pound Shrimp (remove head, leave the shell on) 

1 tsp Corn starch 
1 tspSoy sauce 

1 tsp Chinese cooking wine       
  

Sauteing
    
4 tbsp Olive oil 
6 cloves Garlic (diced) 
4 to 6 Small red chillies (diced) 
1 Large white onion (peeled, julienne) 
2 tsp Salt 
1 tbsp Honey 
2 tsp Soy sauce
6 Green onion (julienne) 

Cooking Noodles

Boil water in saucepan, pour egg noodles, stir until tender and drain

Preparing Shrimp

Wash and clean the shrimp, leaving the shells on. Take a serated knife and open up the shrimp from its back. Make sure to remove the black intestine from the shrimp. Mix the shrimp with corn starch, soy sauce, and cooking wine.

Mix Noodles and Shrimp

In a skillet, heat the oil to medium high. Add in the garlic and red chillies and stir for 15 seconds. As well as add in the shrimp and stir until half cooked. Then add noodles stir 30 seconds. Add in the soy sauce, white onions, salt, and honey. Stir for 2 to 4 minutes until the shrimp is cooked.

Serves

Add in the green onions in the end. Stir for another half a minute and move to serving dish then serve in warm.