SEAFOOD PAN FRIED NOODLES
Our restaurant-style Seafood Pan Fried Noodles recipe is a classic Cantonese version made with crispy Hong Kong noodles and the perfect amount of sauce.
Provided by Bill
Categories Noodles
Time 1h
Number Of Ingredients 19
Steps:
- For this dish, we used scallops, shrimp, and prepared frozen squid that was already cleaned and cut. You can also prepare fresh squid. Do this by cutting the cleaned squid open lengthwise and lightly scoring it with a diamond pattern. See the technique we used in our Stir Fried Squid with Pickled Vegetables.
- Prepare the sauce by mixing together your hot chicken stock with the sesame oil, salt, sugar, oyster sauce, white pepper. Set aside. Separately, mix the cornstarch and water into a slurry and set aside.
- Cut the ends of your choy sum, wash it them well in cold water, and set aside. These will be left whole as they are served in Chinese restaurants.
- Bring a large pot or wok filled with water to a boil. If using fresh noodles, blanch them for 30-60 seconds. If using dried noodles, follow the package directions for cooking times, but make sure they remain al dente. In both cases, place the noodles directly into a cold water bath to stop the cooking and drain thoroughly in a colander.
- Next, heat your wok or nonstick frying pan until hot. Add a tablespoon of oil and swirl it around so it coats your cooking surface. Spread out the noodles in a thin, even layer, and fry for 3 to 5 minutes or until crispy.
- Use a spatula to loosen the noodles. Take a peek under the noodles to ensure they're golden brown. Use a spatula to flip the noodles over. If you can't get it in one shot, flip it over in sections.
- Add another tablespoon of vegetable oil around the sides of the pan, and crisp the other side to get the noodles evenly browned. Transfer the noodles to a serving plate.
- Bring 6 cups of water to a boil in your wok (you can also use the water you boiled the noodles in), and add a tablespoon of oil to the water. Blanch the choy sum for 30 seconds. Remove with a Chinese spider or strainer shaking off the excess water and place around the noodles.
- Next, blanch the shrimp, scallops, and squid by slowly stirring them in the water until just opaque (about 20 seconds). Transfer to a plate. The seafood should be just 70% cooked, since they will be cooked again in the stir-fry step of the dish.
- Start with a clean, dry wok over medium low heat. Spread 1 tablespoon of oil around the perimeter of your wok. Add the ginger and cook for 10 to 20 seconds.
- Stir in the garlic, scallions, carrots and mushrooms, turning the heat up to the highest setting. Next, add the shrimp, scallops, and squid. Stir-fry for 10 seconds, and add the wine.
- Next, add the sauce mixture, and bring to a simmer. Stir the cornstarch slurry to ensure it's combined, and add ⅔ of it while stirring the contents of the wok. Cook for 15 seconds. The sauce should be thick enough to coat a spoon. Add the rest of the cornstarch slurry until the sauce is your preferred consistency.
- Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil on the side!
Nutrition Facts : Calories 584 kcal, Carbohydrate 57 g, Protein 36 g, Fat 23 g, SaturatedFat 16 g, Cholesterol 321 mg, Sodium 1127 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHINESE NOODLE BASKETS
Noodle baskets can be stored in the refrigerator if securely wrapped for up to 3 days or frozen up to 3 weeks. To reheat, remove plastic wrap, place on cookie sheet and bake in preheated 325 degree F. oven for about 8 minutes. Please note that times are estimates. I haven't tried this but it looked interesting.
Provided by marisk
Categories Chinese
Time 8h30m
Yield 6-8 baskets
Number Of Ingredients 4
Steps:
- Add salt to water and bring to boil.
- Add noodles and cook according to package directions. Drain.
- Place several layers of paper towels on cookie sheet and spread noodles over them.
- Let dry at least 8 hours.
- Brush inside of 5 inch strainer (with handle) with a some oil.
- Spread a 1/2 inch thick layer of noodles on the inside of the strainer.
- Brush the outside of another 5 inch strainer with oil.
- Place the second strainer rounded side down over the noodles in the first strainer. Press lightly.
- Heat oil in wok over medium heat (about 375 degrees F).
- Carefully lower the two strainers (holding handles together), into the oil.
- Fry until noodles are golden, about 2-3 minutes.
- Remove from oil and place on the paper towels.
- Carefully remove the two strainers. Run knife blades around the edge if necessary to loosen.
- Drain the baskets on the paper towels.
- Repeat to cook the remaining noodles.
Nutrition Facts : Calories 1109.5, Fat 110.7, SaturatedFat 14.6, Cholesterol 31.9, Sodium 8, Carbohydrate 27.1, Fiber 1.2, Sugar 0.7, Protein 5.4
JELLY BEAN NESTS
Crunchy Chinese noodles and melted marshmallows make the cutest little nests for your jelly beans. Great as place markers at Easter dinner.
Provided by Lindibakes
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Butter a 12 cup muffin tin.
- Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 15.5 g, Cholesterol 10.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.1 g, Sodium 103.5 mg, Sugar 4.8 g
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