CHINESE EGG NOODLES RECIPE RECIPES

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STIR-FRIED CHINESE EGG NOODLES RECIPE | MYRECIPES



Stir-Fried Chinese Egg Noodles Recipe | MyRecipes image

Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.

Provided by Julianna Grimes

Total Time 27 minutes

Yield Serves 4 (serving size: 1 cup)

Number Of Ingredients 13

8 ounces fresh or frozen Chinese egg noodles, thawed
1 tablespoon canola oil
1 cup sliced cremini mushrooms
5 garlic cloves, minced
3 green onions, diagonally sliced
¼ cup lower-sodium soy sauce
1 tablespoon brown sugar
1?½ tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon ketchup
1 tablespoon chile paste (such as sambal oelek)
2 large eggs
2 cups spinach, trimmed

Steps:

  • Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
  • Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
  • Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.

Nutrition Facts : Calories 304 calories, CarbohydrateContent 39.6 g, CholesterolContent 106 mg, FatContent 10.3 g, FiberContent 2.3 g, ProteinContent 14.4 g, SaturatedFatContent 1.8 g, SodiumContent 662 mg

CHINESE EGG NOODLES- HANDMADE VERSION | CHINA SICHUAN FOOD



Chinese Egg Noodles- Handmade Version | China Sichuan Food image

Chinese egg noodles--Home style handmade version

Provided by Elaine

Categories     pantry    staple

Total Time 60 minutes

Prep Time 60 minutes

Number Of Ingredients 5

2 cups all-purpose flour
2 middle sized egg ( , whisked)
pinch of salt
50-60 ml water
flour or cornstarch for dusting and coating

Steps:

  • In a bowl, mix salt with flour and then stir in egg and water slowly. Keep stirring until all the liquid is almost absorbed.
  • Grasp everything with hand and knead to smooth dough. It is ok to have some dry flour in the bottom at the beginning, as we need to control the water content to make sure our noodles are chewy enough.
  • When the dough is well kneaded, cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed and you can further pat the noodle dough.
  • Use a rolling pin to pat, press and flat the dough for several minutes (5-6) and then shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
  • Cut the dough in half; roll one half into a larger and thin wrapper (I show the degree in the video).
  • Fold the wrapper up (three or flour layers) and then cut into thin and even strips with a very sharp knife. When cutting the noodles, hold the knife vertically and push the newly cut strip with the knife to make sure it is completed with the dough wrapper. Dust with flour and loose the strips and if necessary, you can slightly stretch the strips slightly. Shake off extra flour when finished.
  • Repeat to finish the other half. Cook immediately or cover with plastic wrapper and freeze for later recipes.

Nutrition Facts : ServingSize 100 g, Calories 245 kcal, CarbohydrateContent 44 g, ProteinContent 9 g, FatContent 2 g, CholesterolContent 94 mg, SodiumContent 450 mg, FiberContent 1 g

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