CELLOPHANE NOODLES CARBS RECIPES

Steps:

• Prepare the noodles as needed: Prepare the noodles according to package directions. If using dried rice or cellophane noodles, soak in water until softened. Be careful not too overcook the noodles — it's better to slightly undercook than over cook.
• Drain the noodles: Rinse the noodles with cold water. Drain the noodles and shake the strainer a few times to get the noodles as dry as possible.
• Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.
• Cut the noodles: Using a pair of kitchen shears, cut the noodles a few times directly in the saucepan. Aim for roughly 6- to 8-inch pieces. This makes the noodles easier to mix in with the other stir-fry ingredients. Set the saucepan near the stove.
• Prepare any other stir-fry ingredients: Make sure any other stir-fry ingredients, like chicken or bok choy, are cut into bite-sized pieces so they cook at the same rate and are ready for the wok. Keep them in separate bowls within reach near the stove. If you're making a sauce or using any other flavoring ingredients, make sure they're ready near the stove.
• Heat the wok: Set your wok over high heat until a drop of water evaporates within a second or two of contact.
• Add 1 tablespoon of oil: Pour 1 tablespoon of oil down the side of the pan. Swirl to coat the bottom and lower sides of the wok evenly.
• Stir-fry the aromatics: If you're using garlic or other aromatics, add it now. Stir-fry just until fragrant, 10 to 20 seconds. When done, push the aromatics up the side of the pan to make room for the next step.
• Stir-fry any meat or vegetable ingredients: Start with stir-frying the meat. Sear for 1 minute without stirring, then stir-fry another minute to work in the aromatics. Add the vegetables. Stir-fry another minute or so until everything nearly cooked, another 1 to 2 minutes.
• Add the noodles: Swirl another tablespoon of oil around the hot wok. Add the noodles and use two spatulas to gently toss the noodles with the other stir-fry ingredients, like tossing a salad. Do this a few times until the ingredients are mixed. Note: Your wok may move or wobble as you do this; it's helpful to have a kitchen helper to hold the wok steady for you.
• Add the stir-fry sauce: Season the stir-fry with the salt, and swirl in any liquid sauce ingredients, like soy sauce or chicken broth. Stir and toss the noodles and other stir-fry ingredients to coat evenly.
• Stir-fry one more minute: Once the sauce has been added, stir and toss the stir-fry just another minute or so, until the noodles are warmed and any meat you're stir-frying is cooked all the way through.
• Serve immediately: Transfer the noodle stir-fry to a serving dish or to plates. Serve immediately while still hot with extra seasoning ingredients on the side.

Steps:

• In a medium saucepan, whisk together the sugar, eggs, zest, cornstarch, and salt. Whisk in the orange juice. Set the heat to medium low and cook, stirring contantly, until the mixture begins to bubble and thicken, and reaches 170 degrees F. This should take about 7 minutes.
• Remove from the heat and strain the mixture into a heat proof bowl. Add the butter, a tablespoon at a time, and stir until incorporated.
• Once all of the butter has been incorporated, cover the top of the curd with plastic wrap (pressing it against the mixture) and let cool. Refrigerate up to one week.
• Heat the oven to 325 degrees F and line an 8 inch square cake pan with parchment paper and spray it with spray oil.
• Melt the chopped bittersweet chocolate in a double boiler along with the butter until smooth. Remove the chocolate butter mixture from the heat and stir in granulated and brown sugar and let the mixture cool.
• While the mixture is cooling, whisk together flour, cocoa powder, salt, and expresso powder.
• After that, add four eggs to the chocolate mixture, one at a time, and whisk them in, along with the vanilla extract.
• Finally, fold in the flour mixture to form the batter.
• Pour 835 grams (3 cups) of the batter into the pan and smooth over the top.
• Add the rest of the batter to a pastry bag with a 1/2 inch tip.
• Add the curd to another pastry bag with a 1/4 inch tip.
• Take the pastry bag with the batter and pipe it all around the edges of the pan. Next, draw 7 lines, one inch apart, perpendicular to each other. Fill in between the 7 lines of batter with 8 lines of the curd with the curd pastry bag.
• Use a toothpick and draw a line perpendicular to the piped lines about one inch from the edge of the pan. Lift the toothpick, move over one inch, and draw another line in the opposite direction. Continue to draw the lines, one inch apart, in opposite directions.
• Bake the brownies for 40 to 45 minutes. Under baking is better than over baking.
• Store in an airtight container in the refrigerator. Bring to room temperature before serving.