Serves 1

     6-8 lasagne sheets

     1 tbsp olive oil

     3 - 4 salami slices, cut into strips

     1 clove garlic, chopped

     1/2 onion, sliced

     spinach leaves

     salt

     freshly ground black pepper

In a large pan of boiling water, cook the lasagne sheets according to packet instructions until tender about 8 minutes. Drain the lasagna and cut into long, thick strips.

In a pan, heat the olive oil and gently fry the salami, garlic and onion for about 3 minutes. Add the lasagne strips to the pan and heat for a further minutes.

Remove from the heat and place in a large bowl. Add the spinach leaves and toss together. Season to taste with salt and pepper before serve.

Fried Noodles, Eggs Coated Recipes

Serves 4

Ingredients Prepared:

375 g (12 oz) buckwheat noodles
2 tablespoons vegetable oil
1 onion, chopped
185 g (6 oz) Chinese leaves, shredded
4 eggs, beaten
3 teaspoons soy sauce
salt and pepper
bay leaf and lemon peel rose, to garnish

How to Cook:

Cooking Noodles

In a large saucepan of boiling salted water, cook buckwheat noodles follow the package directions, until just tender, drain set aside until needed.

Mix Vegetables and Egg

Meanwhile, in a large skillet, heat oil. Add onion and cook until soft. Add Chinese leaves and cook until beginning to soften, then stir in beaten eggs, stirring, for about 1 minute until eggs are beginning to mix

Adding Noodles

Pour noodles and stir into egg mixture. Add soy sauce and season with salt and pepper. Garnish with a bay leaf and lemon peel rose before 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.

Serves 4

Ingredients Prepared:

   9 oz thin glass noodles
   2 tbsp sunflower oil
   1 onion, sliced
   2 red chillies, deseeded and chopped
   4 lime leaves, thinly shredded
   1 tbsp fresh coriander
   2 tbsp palm sugar
   2 tbsp fish sauce
   1 lb raw tiger prawns (Cooked Prawns), peeled

How to Cook:

Cooking Noodles

In large large bowl, place the noodles and pour over enough boiling water to soak then leave to stand for 5 minutes. Drain thoroughly and set aside

Saute Ingredients and Prawns

On large preheated skillet, heat the sunflower oil until really hot. Add the onion, red chillies and lime leaves to the wok and stir-fry for 1 minute. Add the coriander, palm sugar, fish sauce and prawns to the skillet and stir-fry until the prawns turn pink.

Adding Noodles

If finished saute ingredients, pour the drained noodles to the skillet, toss to mix well, and stir-fry for 2 minutes or until heated through. Remove the noodles and prawns to the serving bowls and serve in warm

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.

Fried Bean Curd Noodles Recipes

Serves 4

Ingredients Prepared:

4 tbsp vegetable oil
3 tbsp curry paste
8 oz smoked bean curd (cut into 2.5 cm cubes)
8 oz green beans (cut into 2.5 cm lengths)
1 red pepper (seeded and cut into fine strips)
12 oz rice vermicelli noodle (Soak in warm water until tender)
1 tbsp soy sauce
salt, to taste
freshly ground black pepper, to taste

Garnish:

2 spring onions (finely sliced)
2 red chillies (seeded and chopped)
1 lime (cut into wedges)

How to Cook:

Frying Bean Curd

In large wok, heat half the oil then add the curry paste, stir-fry for a few minutes. Add the bean curd and continue to fry until golden brown. Remove the cubes from the pan and set aside until required.

Saute Vegetables

Back add the remaining oil to the wok until hot. Add the green beans and red pepper. Stir-fry until the vegetables are cooked. Moisten them with a little water during saute.

Adding Noodles and Bean Curried Curd

Preparing the noodles to add them in the wok. Stir-fry until the noodles are heated through, then return the curried bean curd to the wok. Season with soy sauce, salt and pepper.

Serves

Transfer the mixture to a serving dish. Sprinkle with the spring onions and chillies and serve the lime wedges on the side.

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.

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.

Serves 4

  350 g (12 oz) rice noodles
  45 ml (3 tbsp) vegetable oil
  15 ml (1 tbsp) chopped garlic
  16 uncooked king prawns, shelled, tails left intact and deveined
  2 eggs, lightly beaten
  15 ml (1 tbsp) dried shrimps, rinsed
  30 ml (2 tbsp) pickled white radish
  50 g (2 oz) fried bean curd, cut into small slivers
  2.5 ml (1/2 tsp) dried chilli flakes
  115 g (4 oz) garlic chives, cut into 5 cm (2 in) lengths
  225 g (8 oz) beansprouts
  50 g (2 oz) roasted peanuts, coarsely ground
  5 ml (1 tsp) granulated sugar
  15 ml (l tbsp) dark soy sauce
  30 ml (2 tbsp) fish sauce
  30 ml (2 tbsp) tamarind juice
  30 ml (2 tbsp) coriander leaves, to garnish
  1 kaffir lime, to garnish  

Cooking Noodles

In warm water, soak the noodles for about 20 - 30 minutes, then drain.

Frying Prawn

In a skillet, heat 15 ml (1 tbsp) of the oil then add the garlic and fry until golden. Stir in the prawns and cook for about 1 - 2 minutes until pink, tossing from time to time. Remove and set aside.

Frying Eggs

Next is frying eggs, In a skillet heat 15 ml (1 tbsp) of oil. Add the eggs and tilt the wok to spread them into a thin sheet. Stir to scramble and break the egg into small pieces. Remove from the wok and set aside with the prawns.

Frying Noodles and Mix all some Ingredients

In the same skillet, heat the remaining oil then add the dried shrimps, pickled radish, bean curd and dried chillies. Stir briefly. Add the soaked noodles and stir-fry for 5 minutes.

Add the garlic chives, half the beansprouts and half the peanuts. Season with the granulated sugar, soy sauce, fish sauce and tamarind juice. Mix well and cook until the noodles are heated through. Return the prawn and egg mixture to the wok and mix with the noodles.

Serving Noodles

Serve garnished with the rest of the beansprouts, peanuts, coriander leaves and lime wedges.

Serves 4

     1/2 pound dried rice noodles
     1 pound skinless, boneless chicken breast halves
     1 dash soy sauce
     1 green bell pepper, sliced
     1 red bell pepper, sliced
     1 cucumber, coarsely chopped
     1 carrot, grated
     10 mushrooms, halved
     1 onion, chopped
     2 cloves garlic, minced
     1 tablespoon minced fresh ginger root
     1 1/2 tablespoons red chile sauce
     3/4 cup peanut sauce
     2 tablespoons oyster sauce
     1 tablespoon sesame oil
     1 tablespoon sesame seeds

Cooking Noodles

Cook rice noodles according to package directions.

Prepare  Chicken

Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.

Stir fry Ingredients

In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions, cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.

Pour Noodles and Serving

Toss cooked rice noodles with saute. Then move to the serving dish and garnish the top with sesame seeds.

     1 pound fresh or dried egg noodles
     1 tablespoon sesame oil
     3 tablespoons peanut or vegetable oil, or as needed

Cooking Noodles

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 tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Frying the Noodles and Serves

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.

Serves 4

  1/2 pound  beef top round steak

  2 ounces  cellophane noodles

  1/3 cup  beef broth

  2 tablespoons  sake or dry sherry

  2 tablespoons  soy sauce

  Nonstick spray coating

  2 cups  sliced bok choy

  1 cup  green onions bias sliced into 1/2-inch pieces

  1 cup  fresh bean sprouts

  1 8-ounce  can bamboo shoots or sliced water chestnuts, drained

  1 cup  sliced fresh mushrooms

  1 tablespoon  cooking oil

  8 ounces  tofu, cubed

Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.

In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.

In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.

Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions, stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.

Add oil to hot skillet, then swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.

Add tofu and broth mixture to frying beef skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through.

Serves 4

2 tbsp light soy sauce
1 tbsp lime or lemon juice
1 tbsp fish sauce
125 g (4 1/2 oz) firm tofu (bean curd), cut into chunks
125 g (4 1/2 oz) cellophane noodles
2 tbsp sesame oil
4 shallots, sliced finely
2 garlic cloves, crushed
1 small red chilli, deseeded and chopped finely
2 celery sticks, sliced finely
2 carrots, sliced finely
125 g (4 1/2 oz) 2/3 cup cooked, peeled (small) shrimps
60 g (2 oz) 1 cup bean sprouts

Coating Tofu

In small bowl mix some ingredients, light soy sauce, lime or lemon juice and fish sauce. And add the tofu (bean curd) cubes and toss them until sink in and coated in the mixture. Cover, set aside for 15 minutes.

Cooking Noodles

Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, and then drain them well.

Stir fry Ingredients

Heat the sesame oil in a large enough skillet. Add the shallots, garlic and red chilli, and stir-fry for 1 minute.Add the sliced celery and carrots, stir-fry for a further 2 - 3 minutes.

Pour Noodles

Tip the drained noodles into the skillet and cook, stirring, for 2 minutes, then add the (small) shrimps, bean sprouts and tofu (bean curd), with the soy sauce mixture. Cook over a medium high heat for 2 - 3 minutes until heated through. Last transfer the mixture in the skillet to a serving dish.

Serves 4

350 g (12 oz) medium-thick dried noodles
60 ml (4 tbsp) vegetable oil
2 garlic cloves, very finely chopped
4 shallots, chopped
2.5 ml (1/2 tsp) chilli powder
5 ml (1 tsp) paprika
2 carrots, finely diced
115 g (4 oz) button mushrooms, quartered
50 g (2 oz) peas
15 ml (1 tbsp) tomato ketchup
10 ml (2 tsp) tomato puree
salt and freshly ground black pepper
butter for frying
4 eggs

Cooking Noodle

Cook the noodles in a saucepan of boiling water until tender. Drain and rinse under cold running water. Drain well.

Stir Fry Ingredients

Heat the oil in skillet. Add the garlic, shallots, chilli powder and paprika. Stir-fry for about 1 minute. Add the carrots, mushrooms and peas. Continue to stir-fry until the vegetables are cooked.

Adding Tomatoes and Noodle

Stir-in the tomato ketchup and puree into skillet with vegetables mixture together. Add the noodles and cook over a medium heat until the noodles mixed well and the reddish tinge of the paprika and tomato.

Serving with Fried Eggs

Fry eggs on other buttered skillet until just soft-boiled. Divide fried noodle into 4 serving dish and put a fried egg on top each portion.

Serves 4

100 g Chinese egg noodles
salt to taste
2 tablespoons vegetable oil
6 spring onions, sliced
1 tablespoon grated fresh root ginger
500 g (1 lb) Chinese leaves, cut into 1 cm (1/2 inch) thick slices
100 g (4 oz) lean cooked ham, chopped
100 g (4 oz) beansprouts
1 tablespoon soy sauce
4 tablespoons chicken stock, dry sherry or water
freshly ground black pepper

Cooking Noodle

Cook Noodle on large saucepan of salted water, and boil about 3 minutes until tender, drain and set aside.

Stir Fry the Ingredients

Heat the oil in a wok, add the onions and ginger and stir fry for 2 minutes, stirring constantly. Add the Chinese leaves to the wok with the chopped ham. Fry for a further 2 minutes, stirring the mixture constantly.

Mix Noodle

Last is adding cooked noodles to the wok, then add the beansprouts, soy sauce, stock and salt and pepper to taste. Increase the heat to moderate and stir-fry for about 5 minutes until the vegetables are tender but still crisp and most of the liquid in the pan has become steam.

Stir-fry Beef on Rice Noodle Recipes

Ingredients Prepared:

Lean beef - 150 to 200g (thinly slice)
Rice noodles - 250g
Red/Green bell peppers - 1/2 of each (cut in cubes)
Green onion - 2 (cut into thin strips)
Black bean sauce - 1 to 2 tablespoons
Ginger and garlic - a little of each (cut into strips)
Light soy sauce - 2 tablespoons
Salt - 1/2 to 1 teaspoon
Chili sauce - 1 teaspoon
Starch - 1 tablespoon
Chinese cooking wine - 2 to 3 tablespoons
Oil - 4 tablespoons

How to Cook:

Cooking Noodle

Boil some water in a pot. Stir in rice noodle to soften them enough and let them boil for a very short time, then drain.

Make Beef Tenderize

Marinate the beef with the starch and Chinese cooking wine. Massage with your hands to tenderize it a bit.

Stir Fry Ingredients

Heat oil to high heat, and add in the ginger, garlic, and then beef. Stir, and add in black bean sauce, salt, soy sauce, and chili sauce.

Adding Noodle

Add in the green and red peppers, and cook for about a minute. Then add in the rice noodles. Stir gently so you don't break the noodles. Add in the green onions, and stir for a minutes or two.

Serves 4

     1/2 pound fresh egg noodles
     1 can bamboo shoots
     1 can water chestnuts
     1/2 red bell pepper
     1 cup fresh snow peas
     2 celery stalks
     2 slices ginger
     2 TB dark soy sauce
     1 teaspoon sugar
     1 TB Chinese rice vinegar
     1 cup mung bean sprouts
     2 tablespoons oil for stir-frying, or as needed

Cook Noodles

Cook the noodles in boiling water for 3 - 5 minutes or according to the package directions.

Prepare the vegetables

Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste). Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.

Stir Fried All Ingredients

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic. Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.

Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.

     10 oz (300g) precooked thick wheat noodles

     3 tablespoons soy sauce
     2 tablespoons oyster sauce
     2 teaspoons sesame oil
     2 tablespoons water
     2 tablespoons canola or peanut oil
     6 oz (180g) firm tofu - cut into cubes
     1 carrot, julienned
     2 cups small broccoli florets
     2 cloves garlic - minced (crushed)
     2 teaspoons finely grated ginger
     1/2 cup roasted cashew nuts

Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside.

Mix together the soy sauce, oyster sauce, sesame oil and water in a bowl.

Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. Add the tofu and stir-fry for 4 minutes. Add the garlic and ginger and stir-fry for a minute.

Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through.