Chinese Barbeque Noodles Wcarrots And Onions Recipes

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STIR-FRIED CARROT NOODLES WITH CHICKEN



Stir-fried Carrot Noodles with Chicken image

This stir fried carrot noodles dish produces a wonderful wok hay flavor from stir frying the carrots at searing high heat. The carrot noodles added an extra layer of flavor to the dish that you normally would not get using wheat noodles.

Provided by Sarah

Categories     Vegetables

Time 40m

Number Of Ingredients 11

1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
2 teaspoons vegetable oil ((plus 2 tablespoons))
1 teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon sugar ((or honey))
1 1/2 tablespoons soy sauce ((plus 1 tablespoon))
1/2 teaspoon crushed red pepper flakes
5 slices ginger
6 medium carrots ((julienned or spiralized into long "noodles"))
2 scallions ((cut into 2-inch lengths))
3 cups baby spinach

Steps:

  • In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
  • Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
  • Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
  • Stir in the spinach until it's just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!

Nutrition Facts : Calories 220 kcal, Carbohydrate 13 g, Protein 24 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 564 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CHINESE-STYLE BARBECUED RIBS



Chinese-Style Barbecued Ribs image

These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.

Provided by Julia Moskin

Categories     dinner, barbecues, finger foods, meat, appetizer, main course

Time 6h

Yield 4 to 8 servings

Number Of Ingredients 11

3 cloves garlic, smashed and peeled
4 scallions, white and pale green parts only, plus additional sliced scallion for garnish
3/4 cup hoisin sauce
1/2 cup ketchup, or 4 tablespoons tomato paste or Chinese red bean paste (nan ru)
1/4 cup honey or light corn syrup, more to taste
1/4 cup soy sauce, more to taste
1/3 cup Chinese rice wine or vodka
1/4 cup rice vinegar or cider vinegar
1/2 teaspoon five-spice powder
2 racks baby back or St. Louis-style pork spareribs, 5 to 10 pounds total (see note)
Cilantro leaves, for garnish

Steps:

  • In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
  • Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
  • Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
  • When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
  • Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
  • Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
  • Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.

CHINESE BARBEQUE NOODLES W/CARROTS AND ONIONS



Chinese Barbeque Noodles W/Carrots and Onions image

Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli by Six O'Clock Scramble by Aviva Goldfarb .

Provided by gailanng

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

16 ounces chinese wide lo mein noodles, rice noodles or 16 ounces fettuccine pasta
1/2 cup ketchup
1/4 cup reduced sodium soy sauce
2 limes, juice only (about 1/4 cup)
4 tablespoons brown sugar
2 teaspoons rice vinegar
2 tablespoons sesame oil, divided
1/2 red onion, slivered
1 1/2 cups carrots, shredded
1/2 lb extra firm tofu, well drained and diced
1/2 cup chopped basil or 1/2 cup cilantro
1 lb broccoli spear, cut into bite-sized pieces
1 tablespoon sesame oil
2 -4 garlic cloves, minced (1-2 tsp)
2 tablespoons water
1 tablespoon reduced sodium soy sauce

Steps:

  • To Make the Noodles:.
  • Cook the noodles according to the package directions until al dente. Drain and rinse them.
  • Saute tofu in 1 teaspoon of sesame oil over medium heat, tossing occasionally, until golden brown and cooked through, about 10 minutes.
  • Meanwhile, make the sauce: In a large measuring cup, whisk together the ketchup, soy sauce, lime juice, sugar, vinegar and 2 teaspoons of the sesame oil.
  • In a large nonstick skillet, heat the remaining sesame oil over medium heat. Add the onions and carrots and stir-fry for several minutes until they are slightly softened, about 3-4 minutes. Add the cooked noodles, sauce, cooked tofu, and cilantro or basil. Toss to combine until heated through. Serve with Stir-Fried Sesame Broccoli.
  • To make the Broccoli:.
  • Heat 1 T sesame oil in a large skillet. Lightly brown garlic, about 30 seconds. Add broccoli pieces and 2 T water. Cover and cook over medium-high heat for about five minutes. Add soy sauce and stir-fry for 1 minute more before serving.

Nutrition Facts : Calories 451.8, Fat 24.3, SaturatedFat 3.5, Sodium 792.6, Carbohydrate 53.6, Fiber 5.4, Sugar 13.3, Protein 10.1

CHINESE BARBEQUE PORK (CHAR SIU)



Chinese Barbeque Pork (Char Siu) image

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 5h10m

Yield 6

Number Of Ingredients 14

⅔ cup soy sauce
½ cup honey
½ cup Chinese rice wine (or sake or dry sherry)
⅓ cup hoisin sauce
⅓ cup ketchup
⅓ cup brown sugar
4 cloves garlic, crushed
1 teaspoon Chinese five-spice powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
⅛ teaspoon pink curing salt
1 (3 pound) boneless pork butt (shoulder)
1 teaspoon red food coloring, or as desired
1 teaspoon kosher salt, or to taste

Steps:

  • Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
  • Cut pork roast in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
  • Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
  • Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
  • Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
  • Transfer pork sections to grate over indirect heat on prepared grill. Cover and cook about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads 185 and 190 degrees F, about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
  • Place leftover marinade in saucepan; bring to a boil; let simmer 1 minutes. Remove from heat. Now you can use it to brush over the cooked pork.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 49.1 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 26 g, SaturatedFat 7.9 g, Sodium 2421.1 mg, Sugar 42.5 g

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