CHINESE WHITE NOODLES RECIPES

Name: Simple Chinese Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 7 ounces steam fried Chinese noodles; 6 slices ginger; 2 stalks green onions (cut in 1-inch strips); 3 tablespoons oil; 3 tablespoons oyster sauce; 2 tablespoons soya sauce; 1 tablespoon sesame oil

SIMPLE CHINESE NOODLES RECIPE - FOOD.COM

Simple Chinese Noodles Recipe - Food.com image

Make and share this Simple Chinese Noodles recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

7 ounces steam fried Chinese noodles
6 slices ginger
2 stalks green onions (cut in 1-inch strips)
3 tablespoons oil
3 tablespoons oyster sauce
2 tablespoons soya sauce
1 tablespoon sesame oil

Steps:

Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
Drain and dry.
Heat oil in wok or frypan until smoking hot.
Add ginger and onion stir for 30 seconds.
Add noodles and fry for 5 minutes over med heat.
Add sauce, and stir until coated.
Serve hot or cold.
Sometimes I add some julienned carrots or broccoli to this.

Nutrition Facts : Calories 264.3, FatContent 19.3, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 727.1, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 0.3, ProteinContent 3.6

CHINESE NOODLES RECIPE - KFOODS RECIPES

Chinese Noodles Recipe - Kfoods Recipes image

Chinese noodles recipe bears the traditional method of preparing noodles of China. This recipe gives you the unique taste of noodles with flavors of Chinese cuisines. You can compare Chinese noodles with other noodles and at last you would finally choose this one for the next time.

Number Of Ingredients 1

Ingredients

Noodles – 16oz pkt (approx 500 gm), cooked per pkg instructions (al dente) Sesame Oil – 1 Tbsp Oil – 2 Tbsp Garlic – 1 Tbsp, minced Ginger – 1 Tbsp, minced Onion – 1 small, sliced Carrot – 1 large, cut into matchsticks Cabbage – 1.5 cups packed, shredded Bell Pepper – 1/2 large, cut into strips Baby Corn – 8, cut Egg – 1 (optional) Black Pepper – 1/2 tsp or to taste Soy Sauce – 2 Tbsp or to taste White Vinegar – 1 Tbsp Hosin Sauce or any Chinese Sauce – to taste Red Chilli Sauce (Sambal) – to taste Green Onions – 2 stalks, cut diagonally – for garnishing

Steps:

1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside. 2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat. 3. Add Ginger and Garlic and cook for 30 seconds. 4. Add Onions and cook for 30 seconds. 5. Add Carrots and allow them to soften just a little. 6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute. 7. Push veggies to one side of wok and break an egg in the pan. 8. Scramble the egg until cooked and mix together with the veggies. 9. Add Black Pepper and mix. 10. Toss Noodles once before adding them to the pan. 11. Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. 12. Taste and adjust any of the sauces. 13. Garnish with Green Onions and serve hot.

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1. Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside. 2. Heat 2 Tbsp Oil in a large wok style pan on HIGH heat. 3. Add Ginger and Garlic and cook for 30 seconds. 4. Add Onions and cook for 30 seconds. 5. Add Carrots and allow them to soften just a little. 6. Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute. 7. Push veggies to one side of wok and break an egg in the pan. 8. Scramble the egg until cooked and mix together with the veggies. 9. Add Black Pepper and mix. 10. Toss Noodles once before adding them to the pan. 11. Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. 12. Taste and adjust any of the sauces. 13. Garnish with Green Onions and serve hot.

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