STIR-FRIED CARROT NOODLES WITH CHICKEN
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
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 BARBEQUE NOODLES W/CARROTS AND ONIONS
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
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
CHAR SIU NOODLES (叉烧捞面)
Char Siu Noodles will be your new favorite noodle recipe. With egg mein tossed in sauce, it comes LOADED so there's never a dull moment!
Provided by Jeannette
Categories Dinner Lunch Main Course
Number Of Ingredients 15
Steps:
- Divide the bag of noodles into halves or thirds, then start the process of boiling a pot of water while you microwave the noodles for 1 minute and 30 seconds on one side.
- Take it out of the microwave and flip it over, then repeat the microwaving for another minute and a half.Pro Tip: Use a large plate so you can spread the strands out flat.
- Put the microwaved noodles into the boiling pot of water to cook for 2 minutes or until just under al dente.
- Meanwhile, set up an ice bath in a large bowl or in the sink.
- Transfer the noodles into a colander with cold water running.
- As soon as each strand is cool to touch, put them into the ice bath. After a minute, take the noodles out to strain in a colander.
- Repeat these steps to cook the rest of the noodles.Pro Tip: Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
- Lightly beat the eggs with the chicken bouillon powder fish sauce until combined.
- Add 1 tbsp cooking oil into a hot pan and turn the heat to medium.
- Pour in some of the egg mix and swirl it around until there is a thin layer across the pan's surface. Keep it on medium heat until the egg is no longer runny.Pro Tip: Use a soup ladle to ensure they're all roughly the same size each time.
- Use a spatula or chopsticks to fold the egg crepe onto itself from either side.
- Plate the cooked egg crepe then repeat until all the mixture is done.
- Thinly slice the egg crepe and BBQ pork.
- Heat up a wok or pan and add 2 tbsp cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp chicken bouillon powder.
- After that, add the leaves in along with 1/2 tsp chicken bouillon powder and cook for another 2 minutes or until just cooked. As soon as the greens are cooked, plate it.
- In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
- Heat up a wok or small pot with 1 tbsp of cooking oil, then pour the mixed sauce in and simmer for 2-3 minutes or until the sugar has dissolved.
- In a large mixing bowl, put the mein and sauce in. Mix everything until well combined.
- Add in the BBQ pork, egg, choy sum and fried onion, then toss until well incorporated.
- Enjoy as is, or if you like it with a spicy kick, drizzle on some Sichuan Garlic Chili Oil or Lemongrass Chili Sauce!
Nutrition Facts : Calories 1092 kcal, Carbohydrate 158 g, Protein 69 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 266 mg, Sodium 1083 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
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