CRISPY NOODLE CHINESE RECIPES

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CHINESE TAKE-OUT CHICKEN CHOW MEIN WITH CRISPY NOODLES ...



Chinese Take-Out Chicken Chow Mein With Crispy Noodles ... image

Most historians agree that noodles have been consumed in China for over two thousand years. This dish probably came over in the mid 1800's with workers headed for the railroads and has about a thousand variations. One thing most foodies agree on is that the crispy noodles in the can are a big no-no. We are fans of frying these soft noodles until they are crispy on the outside but soft on the inside. From the Take-Out Menu Cookbook

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 21

4 chicken breasts, thinly sliced
4 tablespoons rice wine
1 teaspoon soy sauce
1/4 cup soy sauce
1/2 cup chicken stock
3 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon oyster sauce
2 teaspoons sugar
1 teaspoon red chili-garlic sauce
1 1/2 tablespoons cornstarch
1 (10 ounce) package Chinese egg noodles or 1 (10 ounce) package vermicelli
1 cup peanut oil or 1 cup vegetable oil
2 garlic cloves, minced
1 (1 inch) knob fresh ginger, peeled and minced
1 onion, thinly sliced (1 cup)
2 leaves bok choy, thinly sliced
1 cup broccoli floret
1/4 head napa cabbage, shredded
1 cup snow peas
1 carrot, peeled and thinly sliced

Steps:

  • Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.
  • In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
  • Bring 3 quarts of water to a boil in an large pot. Add the noodles and cook according to the package directions. Drain the noodles and rinse them under cold water to stop the cooking. Lay the noodles out on paper towels to dry.
  • Heat the oil in a wok or large frying pan to 360ºF and add the noodles.
  • They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes. Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.
  • Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes. Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.
  • Place the noodle cake on a large serving dish and top with the chicken and vegetables. Serve hot.
  • Variation: You may substitute beef, pork, tofu, or shrimp for the chicken in this recipe.

Nutrition Facts : Calories 1145, FatContent 76.3, SaturatedFatContent 14.7, CholesterolContent 153.6, SodiumContent 1384.2, CarbohydrateContent 66.4, FiberContent 4.2, SugarContent 7.2, ProteinContent 45.1

CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS RECIPE ...



Crispy Chinese Noodles with Eggplant and Peanuts Recipe ... image

Chinese noodles are inexpensive to buy and can be found at your local supermarket. These noodles are fantastic! Eggplant, sherry and fresh ginger meld together to create a divine taste.

Provided by Candice

Categories     World Cuisine    Asian    Chinese

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

1 medium eggplant, cubed
1 teaspoon salt
16 ounces fresh Chinese wheat noodles
2 tablespoons sherry
1 tablespoon cornstarch
¼ cup red wine vinegar
? cup water
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
2 tablespoons vegetarian fish sauce
2 cups sliced onion
3 tablespoons canola oil
4 cloves garlic, minced
1 red bell pepper, julienned
4 tablespoons chopped, unsalted dry-roasted peanuts
1 tablespoon chopped fresh mint

Steps:

  • Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain for 15 minutes, then rinse it lightly with water. Let the eggplant drain again in the colander.
  • Bring a large pot of water to a boil. Add the noodles and boil them for about 5 minutes, until they are tender. Drain and rinse well with cold water. Let the noodles drain in a colander for at least 10 minutes.
  • Combine the sherry with the cornstarch in a small bowl. Mix well and set aside.
  • In a saucepan combine the red wine vinegar, water, ginger, sugar, imitation fish sauce, and onions. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes.
  • In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil over medium-high heat. Add the eggplant, and cook it for 5 minutes, stirring frequently. Add the garlic and red pepper and cook, stirring occasionally for 5 minutes more or until the eggplant softens. Add both the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2 to 3 minutes, stirring occasionally. Keep the mixture warm.
  • In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil over medium-high heat. When the oil begins to smoke, add the noodles, then place two or three plates on top of them so that more surface area will brown. Let the noodles sit over medium-high heat for 5 minutes. When the noodles have developed a golden brown crust on the underside remove the plates, turn the noodles over with a spatula and cook them 5 minutes on the other side. Then take the pan off the heat.
  • Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into four parts, and place them atop the vegetables and sauce. Sprinkle with mint, if you like, and serve.

Nutrition Facts : Calories 557.9 calories, CarbohydrateContent 88.2 g, FatContent 16.9 g, FiberContent 7.1 g, ProteinContent 12.3 g, SaturatedFatContent 1.5 g, SodiumContent 1309.9 mg, SugarContent 10.4 g

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