CHINESE GREEN NOODLES RECIPES

Name: Braised Noodles with Green Beans
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 servings fresh noodles; 100 g pork belly ( , sliced); 2 cloves garlic ( , sliced); 200 g green beans ( , you can adjust based on personal preference); oil ( , if you are using other part of pork instead of pork belly); 1 thumb ginger ( , minced); 2 scallios ( , cut into pieces); 2.5 tablespoon light soy sauce; 1 tablespoon dark soy sauce; pinch of salt; 1/4 teaspoon sugar; 2 cups water ( , or slightly more if needed); 2 garlic cloves (, mashed ); 1 tsp. vinegar; 2 star anise; 1/2 tsp. Sichuan peppercorn seeds

CHINESE BRAISED NOODLES WITH GREEN BEANS | CHINA SICHUAN FOOD

Chinese Braised Noodles with Green Beans | China Sichuan Food image

Beijing style Braised noodles with green beans

Provided by Elaine

Categories staple

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 16

Ingredients

2 servings fresh noodles
100 g pork belly ( , sliced)
2 cloves garlic ( , sliced)
200 g green beans ( , you can adjust based on personal preference)
oil ( , if you are using other part of pork instead of pork belly)
1 thumb ginger ( , minced)
2 scallios ( , cut into pieces)
2.5 tablespoon light soy sauce
1 tablespoon dark soy sauce
pinch of salt
1/4 teaspoon sugar
2 cups water ( , or slightly more if needed)
2 garlic cloves (, mashed )
1 tsp. vinegar
2 star anise
1/2 tsp. Sichuan peppercorn seeds

Steps:

Prepare the ingredients. Cut the green beans into sections, slice the pork belly. Prepare minced garlic, scallion, ginger and mashed garlic.
Add a very small amount of oil in wok and then place Sichuan peppercorn and star anise. Fry for around half minute and then you well smell the strong aroma of the spices. Remove them out.
Fry pork belly until browned. Then remove all the oil and leave only the pork belly slices in wok.
Add garlic, ginger and scallion to fry until aromatic. Then place beans in.
Add all seasonings, light soy sauce, dark soy sauce, salt and sugar, then fry for half minute. Place around 2 cups of water in. Cover and simmer for 2 minutes.
Then scoop around 1/2 cup liquid out, then spread the noodles in. Cover to cook 2 minutes and then add the pour the liquid on top. Continue cooking 1 minute.
Add mashed garlic and add around 1 teaspoon of vinegar along with the edges. Mix well. Serve hot!

Nutrition Facts : Calories 510 kcal, CarbohydrateContent 39 g, ProteinContent 15 g, FatContent 34 g, SaturatedFatContent 13 g, CholesterolContent 36 mg, SodiumContent 2670 mg, FiberContent 4 g, SugarContent 5 g, UnsaturatedFatContent 19 g, ServingSize 1 serving

GREEN PRAWNS WITH CHINESE NOODLES | MARTHA STEWART

Green Prawns with Chinese Noodles | Martha Stewart image

Recipe courtesy of Philippe Chow of Philippe.

Provided by Martha Stewart

Categories Shrimp Recipes

Number Of Ingredients 20

Ingredients

1/2 pound fresh spinach, washed and soaking in a bowl of water
1 pound extra-large shrimp (about 15), deveined, and halved lengthwise
1 large egg white
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 cup vegetable oil, plus 2 tablespoons
1/2 red bell pepper, seeded and ribs removed, cut into 1-inch pieces
1 carrot, peeled and cut crosswise into 1/4-inch-thick slices
1 4-ounce can sliced water chestnuts, drained
1 6-ounce can straw mushrooms, drained
2 tablespoons potato starch
1 tablespoon finely chopped fresh garlic
1 tablespoon thinly sliced scallions, white and light-green parts only
1 teaspoon fresh ginger, peeled and finely chopped
1/4 green chile pepper, such as jalapeno, roughly chopped
2 tablespoons low-sodium chicken stock, canned
1 tablespoon unseasoned rice wine
1/4 pound cashews
1 teaspoon toasted sesame oil
1 pound fresh Chinese wheat noodles (a little thicker than spaghetti)

Steps:

In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
Puree will separate overnight; pour off reserved liquid, and discard.
Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.

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