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Chinese Noodle Recipes

Chinese Noodle Recipes

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Published by ika

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Published by: ika on Aug 19, 2012
Copyright:Attribution Non-commercial


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riday, January 11, 2008
This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping  you can dish up - anything available except the kitchen sink.
1 pound dried thick egg noodles2 cloves garlic, sliced1/2 lb choy sum , cut into bite-sized pieces1 lb of mixed seafood - salt and pepper just before browning1 tablespoon sesame oil2 cup stock 1 tbsp cornstarch dilute with 2 tbsp water 
1 tbsp shao xing wineCooking oil for fryingKosher salt and freshly ground black pepper 
Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands fromsticking together.Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot,add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out andleave aside. Do the same with all other seafood.Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stir-fry until tender-crisp.Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine.Adjust the taste with salt and pepper.To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entiresurface of noodles.
Saturday, January 06, 2007
The style of frying these noddles, the darker the better, is only done well with the fat yellow hokkiennoodles that are sold only in Kuala Lumpur but now, i am sure these noodles are readily availableanywhere in Malaysia.. The crave for this noodle is so great that whenever we are home for holidays,we would request a stop to pack some as soon as we leave the airport for home. I homemake thesehokkien noodle and although the thickness it there, i am not happy with the shape though. But,beggars have no choice - the pasta maker did it's best. I have also found an alternative by using  japanese udon and it is very near to home. For this dish, pork fat rules and of course you could skip it and be healthy.
500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles.100g meat (pork or chicken) - cut into thin slices150g prawns, shell and devein100 g squid - cut into bite size100g Choy sum wash and cut into 1 inch pieces100g pork fat, cut into cubes and fried till crispy (keep the oil)2 cups stock/water Seasoning:1 tsp light soy sauce2 tsp dark soy sauce(add more if not dark enough)Salt to taste1/4 tsp pepper 1/8 tsp monosodium glutamate(optional)

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