Asian Chao Locations Recipes

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SHANGHAI NOODLES (CU CHAO MIAN)



Shanghai Noodles (Cu Chao Mian) image

These Shanghai Noodles are an authentic Chinese stir-fried noodle dish made with stir-fried noodles, ground pork and Napa cabbage in a rich and flavorful sauce. This noodle recipe is so easy to make in just 20 minutes and is the perfect EASY weeknight meal.

Provided by Kelly

Categories     Main Course

Time 27m

Number Of Ingredients 19

1/2 - 3/4 lb lean ground pork
1 lb (484 grams) fresh Shanghai-style noodles (, can substitute with udon or cooked fettuccine noodles)
1/4 teaspoon salt
¼ teaspoon black pepper
1 ½ tablespoons fresh ginger (grated)
2 garlic cloves (, finely minced)
2/3 cups thinly shredded Napa cabbage
1 green onion (, thinly sliced)
sesame seeds (, for garnish)
2 tablespoons water
1 1/2 tablespoons low sodium soy sauce (, can substitute with coconut aminos or tamari)
1/2 tablespoon sesame oil
1/2 tablespoon oyster sauce
3 teaspoons dark soy sauce*
2 teaspoons Chinese cooking wine or dry sherry
1 teaspoon brown sugar (, can substitute with coconut sugar)
1/8 teaspoon ground white pepper
1 tablespoon cornstarch (, omit if low carb)
¼ teaspoon Sriracha sauce or red pepper flakes (, to taste (optional))

Steps:

  • In a medium bowl, season pork with salt and pepper.
  • In a separate medium bowl, whisk together all the ingredients for the sauce - water, soy sauce, sesame oil, oyster sauce, dark soy sauce (if using), wine, sugar, pepper, corn starch and Sriracha. Set aside.
  • Heat cooking oil in a wok or heavy skillet over medium-high heat. Add pork, and crumble while breaking up large lumps.
  • Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
  • Mix in cabbage and stir-fry until tender.
  • Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed and add Sriracha or red pepper chili flakes, for some heat, if desired.
  • Remove from heat and garnish with sesame seeds.

Nutrition Facts : ServingSize 1 bowl (1/4 recipe), Calories 204 kcal, Carbohydrate 37 g, Protein 8 g, Fat 3 g, Fiber 2 g, Sugar 6 g

SUPER-SIMPLE OVERNIGHT PORRIDGE



Super-Simple Overnight Porridge image

How to make congee (also called cháo in Vietnamese) the easy way by soaking leftover cooked rice overnight before simmering the next morning.

Provided by Andrea Nguyen

Categories     Rice     Soup/Stew     Ginger     Green Onion/Scallion     Healthy     Breakfast     Lunch

Number Of Ingredients 7

2 cups packed cooked white rice
About 5 cups chicken stock, vegetable stock, or store-bought chicken or vegetable broth
2 cups water, plus more as needed
3 thick slices unpeeled ginger, bruised
2 green onions, white parts kept whole, green parts cut into thin rings
About ½ teaspoon fine sea salt
Recently ground black pepper (optional)

Steps:

  • In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
  • The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
  • When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
  • Embellishments:
  • Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
  • Toppings:
  • Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
  • Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
  • Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
  • Add-ins:
  • Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
  • Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
  • Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.

SICHUANESE WONTONS IN CHILLI OIL SAUCE (HONG YOU CHAO SHOU)



Sichuanese Wontons in Chilli Oil Sauce (Hong You Chao Shou) image

Provided by Fuchsia Dunlop

Number Of Ingredients 16

1/2 oz (20g) piece of ginger, unpeeled
5 oz (150g) ground pork
1/2 egg, beaten
1 tsp Shaoxing wine
1/2 tsp sesame oil
Salt
Ground white pepper
3 tbsp chicken stock
3 tbsp finely sliced spring onion greens
7 oz (200g) package of wonton wrappers
Flour, to dust
To serve
3-4 tbsp sweet aromatic soy sauce, or 3-4 tbsp light or tamari soy sauce with 1 1/2-2 tsp sugar
5-6 tbsp chilli oil, with its sediment
2-4 heaped tsp crushed garlic
2 tbsp finely sliced spring onion greens

Steps:

  • Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the pork, egg, Shaoxing wine and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Mix in the stock, 1 tbsp at a time. Finally, add the spring onion greens.
  • Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the pork mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
  • Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare three or four serving bowls. In each bowl, place 1 tbsp sweet aromatic soy sauce (or 1 tbsp tamari soy sauce and 1/2 tsp sugar), 1 1/2 tbsp chilli oil with sediment and 1/2-1 heaped tsp of crushed garlic to taste.
  • When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.

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