WU 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

LONG LIFE NOODLES RECIPE | MYRECIPES

Long Life Noodles Recipe | MyRecipes image

Any type of noodle—thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles—is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this Asian recipe creates a full pan.

Provided by Nathan Fong

Yield 8 servings (serving size: about 3/4 cup)

Number Of Ingredients 13

Ingredients

1 pound fresh Asian-style wheat noodles
1?½ tablespoons Shaoxing (Chinese rice wine) or dry sherry
1?½ teaspoons hoisin sauce
½ teaspoon cornstarch
6 ounces boneless pork tenderloin cut into 2 x 1/4–inch julienne strips
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
½ teaspoon sugar
2 tablespoons canola oil, divided
3 cups chopped napa (Chinese) cabbage
½ teaspoon minced garlic
1?¼ cups (1-inch) slices green onions

Steps:

Cook noodles according to package directions, omitting fat and salt. Drain and rinse with cold water; drain. Set aside.
Combine wine, hoisin sauce, and cornstarch in a small bowl, stirring with a whisk. Add pork; stir to coat. Cover and let stand 10 minutes.
Combine dark soy sauce, oyster sauce, low-sodium soy sauce, and sugar in a small bowl, stirring with a whisk; set mixture aside.
Heat 1 teaspoon oil in a wok or large skillet over high heat. Add cabbage to pan; stir-fry 2 minutes. Transfer cabbage to a bowl.
Heat 2 teaspoons oil in pan. Add garlic; stir-fry 10 seconds or until fragrant. Add pork mixture; stir-fry 3 minutes or until done. Add pork mixture to bowl with cabbage.
Wipe pan clean with paper towels; return to heat. Heat remaining 1 tablespoon oil. Add reserved noodles; stir-fry 1 minute. Add onions and soy sauce mixture to pan; stir-fry 1 minute. Add pork mixture; stir to combine. Cook 1 minute or until hot.

Nutrition Facts : Calories 164 calories, CarbohydrateContent 19.6 g, CholesterolContent 14 mg, FatContent 5 g, FiberContent 0.8 g, ProteinContent 9.3 g, SaturatedFatContent 0.5 g, SodiumContent 550 mg

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