HOT NOODLES RECIPES

Name: Hot and Dry Noodles–Wuhan Noodles
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g alkaline noodles ( , light yellow ones (either dried or fresh ones)); 2 tbsp. sesame oil; 2 garlic cloves; 2 tbsp. warm water; 2 tbsp. sesame paste; 1 tbsp. sesame oil; 1 tbsp. light soy sauce; 1 tbsp. dark soy sauce; 4 tbsp. warm water; 1/8 tsp. Chinese five spice powder; small pinch of salt; pickled radish; green onion; sugar; vinegar (optional); Chinese Chili oil

HOT AND DRY NOODLES – WUHAN NOODLES | CHINA SICHUAN FOOD

Hot and Dry Noodles – Wuhan Noodles | China Sichuan Food image

Hot and dry noodles (Wuhan noodles) is a famous Chinese hot sesame noodles

Provided by Elaine

Categories Breakfast

Total Time 135 minutes

Prep Time 120 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 16

Ingredients

200 g alkaline noodles ( , light yellow ones (either dried or fresh ones))
2 tbsp. sesame oil
2 garlic cloves
2 tbsp. warm water
2 tbsp. sesame paste
1 tbsp. sesame oil
1 tbsp. light soy sauce
1 tbsp. dark soy sauce
4 tbsp. warm water
1/8 tsp. Chinese five spice powder
small pinch of salt
pickled radish
green onion
sugar
vinegar (optional)
Chinese Chili oil

Steps:

Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
Tune sesame paste
Other serving ingredients
Garlic water
Assemble the noodles

Nutrition Facts : Calories 770 kcal, CarbohydrateContent 72 g, ProteinContent 15 g, FatContent 48 g, SaturatedFatContent 12 g, SodiumContent 3839 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

HOT PEPPER NOODLES RECIPE | BON APPÉTIT

Hot Pepper Noodles Recipe | Bon Appétit image

This recipe for hot pepper rice noodles comes together fast than your favorite Thai place can deliver. We can guarantee it.

Provided by Penny's Noodle Shop in Chicago

Yield 2 Servings

Number Of Ingredients 13

Ingredients

2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1 large egg, beaten to blend
1/2 cup fresh basil leaves, preferably Thai

Steps:

Chili-garlic sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside.
Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.
Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.

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