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.