SAUTEED TAIWAN NOODLES RECIPES

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10-MINUTE AUTHENTIC TAIWANESE COLD NOODLES RECIPE



10-minute authentic Taiwanese cold noodles recipe image

A hearty bowl of noodles with a thick and glossy sauce made from toasted sesame paste. Can be eaten either hot or cold (see note at the bottom).

Provided by Will Helliwell

Categories     Main Course

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 11

4 tbsp Chinese sesame paste
2 tbsp sesame oil, (double if using peanut butter)
6 cloves of garlic (crushed)
6 tsp light soy sauce
1 tsp Chinese/Taiwanese black vinegar (rice vinegar or even wine vinegar is fine if you can’t find this)
2 tsp fine sugar
½ tsp fine salt
1 tsp ground white pepper (or a very generous grind of black pepper)
280 g egg or buckwheat noodles ((4 nests))
160 g beansprouts ((2 handfuls))
4 spring onions (thinly sliced)

Steps:

  • Make the sauce by mixing all sauce ingredients in a bowl. Taste and adjust the seasoning if necessary - there should be a powerful sesame flavour and it should be reasonably salty (perhaps slightly over, because it will dilute when you mix with the noodles). Sourness and sweetness (from the vinegar and sugar respectively) should be in the background, but not prominent.
  • Add noodles to lightly salted water and cook according to packet instructions.
  • Add beansprouts to the bubbling pot 90 seconds before the noodles are finished cooking
  • Drain the noodles/beansprouts, reserving the cooking water
  • Add around 150-200ml of the cooking water to the sauce and mix - this will loosen the sauce and lighten its colour, meaning it will give the noodles a glossy coating when mixed.
  • To serve, place the noodles/beansprouts in a bowl and scatter over the spring onions. Top with the loosened sauce and allow the diner to mix for themselves.
  • Optional - serve with Taiwnaese cucumber salad and/or chilli oil (I like Lee Kum Kee Chinese chiu chow chilli oil).

TAIWANESE MEEFUN RECIPE - NYT COOKING



Taiwanese Meefun Recipe - NYT Cooking image

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Provided by Sue Li

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

5 ounces dried rice vermicelli
4 dried shiitake mushrooms
5 tablespoons vegetable oil
2 eggs, lightly beaten
2 large shallots, thinly sliced
Kosher salt
1 large carrot, cut into thin matchsticks (about 2 1/2 cups)
1/4 small green cabbage, shredded (about 2 1/2 cups)
8 ounces baked or smoked tofu, cut into thin matchsticks (about 2 cups)
3 tablespoons soy sauce
1 teaspoon ground white pepper
1/4 cup fresh cilantro, roughly chopped
Chile oil, for serving

Steps:

  • In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.
  • Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.
  • Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.
  • Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.
  • Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile oil.

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