QQ NOODLE RECIPES

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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

TAIWANESE STIR-FRY VERMICELLI (TSHÁ BÍ-HÚN) RECIPE | BBC ...



Taiwanese stir-fry vermicelli (tshá bí-hún) recipe | BBC ... image

Enjoy this classic Taiwanese noodle dish with friends at a big gathering. You can add more veg and omit the meat, if you like

Provided by Tiffany Chang

Categories     Dinner

Total Time 1 hours

Prep Time 50 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 17

320g thin rice vermicelli
10g dried shrimp
20g dried shiitake mushrooms
½ sweetheart cabbage (about 100g), core removed, leaves roughly chopped
½ celery stick (about 35g), cut into 1cm cubes
150g beansprouts
4 tbsp rapeseed or other vegetable oil
150g pork belly, sliced into thin strips (or use streaky bacon)
½ large carrot, sliced into thin strips
2 shallots, peeled and thinly sliced
3 garlic cloves, crushed
60ml light soy sauce
½ tsp caster sugar
½ tsp ground white pepper
small handful of chives, sliced into 2.5cm lengths
1 tbsp crispy shallots, to garnish
Taiwanese black vinegar or Worchestershire sauce, to serve (optional)

Steps:

  • Cover the rice vermicelli with cold water and soak for 30 mins. Rinse the dried shrimp and mushrooms, then tip into separate heatproof bowls. Cover the shrimp with 250ml boiling water from the kettle, and the mushrooms with 300ml. Set aside to soak for 20 mins. Meanwhile, fill a large wok or pot with 2 litres water and bring to a simmer over a medium-high heat. Add the cabbage and celery, and cook, stirring, for 1 min. Add the beansprouts, then turn off the heat and leave for 30 seconds. Drain and set aside. Dry the wok with kitchen paper.
  • Drain the dried shrimp, reserving the liquid, and set aside. Squeeze the water from the mushrooms, pouring it into the reserved soaking liquid from the dried shrimp. Cut up the mushroom stems and thinly slice the caps. If the mushrooms are very large, slice in half horizontally, then thinly slice. You should have around 450ml of reserved liquid from the mushrooms and shrimp. If you have less, top up with water or vegetable stock.
  • Set the wok over a medium-high heat, add 1 tbsp oil and heat until slightly glistening, about 1 min. Cook the pork belly undisturbed for 30 seconds, then stir-fry for about 30 seconds more. Add the carrots and stir-fry for another 30 seconds, then drizzle in another 2 tbsp oil and add the rehydrated mushrooms, dried shrimp, shallots and garlic. Continue to cook until fragrant, about 2-3 min.
  • Splash the soy sauce around the side of the wok in a half-circle; you should hear it sizzle. Mix it into the other ingredients until everything is evenly coloured and smells slightly nutty and caramelised. Reduce the heat slightly if needed.
  • Pour in two-thirds of the reserved soaking liquid, add ½ tsp of salt, the sugar and white pepper. Reduce the heat to low and taste for seasoning – the broth needs to be slightly salty, so add an additional ½ tsp salt if needed.
  • Drain the rice noodles and add to the wok, gently tossing with a pair of chopsticks and spatula. Lift the noodles up to mid-air to loosen. Be gentle, and try not to break the noodles. Add the rest of the soaking liquid, tossing until all the noodles are coloured. The noodles are ready when al dente. Turn up the heat to medium and add the cabbage and celery mixture. Cook, covered and undisturbed, for 2 mins.
  • Remove the lid and toss with the noodles again. Turn the heat to high and lift the noodles up high again to loosen; keep tossing, checking if there is liquid in the base of the wok. Once all the liquid has evaporated, turn off the heat, add the chives and cover for 1 min.
  • Toss again, then tip onto a large serving platter. Garnish with crispy shallots and serve with black vinegar on the side for guests to pour on, if you like.

Nutrition Facts : Calories 224 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.2 milligram of sodium

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