CHINESE CRISPY NOODLES
Here's how to make Chinese Crispy Noodles, an appetizer often served in American Chinese restaurants with duck sauce and hot mustard.
Provided by Bill
Categories Appetizers
Time 20m
Number Of Ingredients 3
Steps:
- If using fresh egg noodles, there is no need to do anything to prep them, as they will be easy to snap into snackable pieces after frying. If using egg roll or wonton wrappers, cut them into 1x4 inch (2.5x10 cm) strips.
- In a wok or deep medium pot where the oil will only come up about half the height of the pot, heat the oil to 375-400°F (190-204°C). Use a deep fry thermometer/candy thermometer to maintain temperature.
- Take a small handful of the noodles, and carefully drop them into the oil. As soon as they hit the oil, use a pair of wooden or bamboo chopsticks to break them up and prevent them from sticking together as they fry and expand.
- Fry for 20-30 seconds. Using your chopsticks or a slotted spoon, carefully flip the noodles and fry for another 20 seconds, or until evenly golden brown.
- Drain the fried noodles of excess oil, and transfer them to a plate or sheet pan lined with paper towels to cool. Sprinkle salt over the noodles to taste. Repeat until you've fried all of your noodles.
Nutrition Facts : Calories 109 kcal, Carbohydrate 9 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Sodium 48 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHINESE STIR FRIED NOODLES GUIDE
A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.
Provided by Nagi | RecipeTin Eats
Categories Noodles Stir Fries
Time 15m
Number Of Ingredients 9
Steps:
- Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes.
- Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!
- Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.
- Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
- Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
- Serve immediately.
Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g
YOLKLESS NOODLES
Make and share this Yolkless Noodles recipe from Food.com.
Provided by Carole Reu
Categories Low Cholesterol
Yield 14 oz. fresh pasta, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
- Add to the dry mixture. Mix well.
- Sprinkle kneading surface with 1 Tbsp of the remaining flour.
- Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
- Cover and let the dough rest for 10 minutes.
- Divide dough into 4 equal portions.
- On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
- Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
- Shake the strands to separate and cut into 2 to 3" lengths.
- If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
- Cut into 1/4" wide strips.
- Cut strips into 2 to 3" lengths.
- To store cut noodles, spread them on a wire cooling rack.
- Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
- Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
- Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
- Drain noodles well.
Nutrition Facts : Calories 138.2, Fat 1.5, SaturatedFat 0.2, Sodium 160, Carbohydrate 26.1, Fiber 0.9, Sugar 0.1, Protein 4.4
NO YOLKS® ASIAN FRIED NOODLES
Faster than ordering in, this Asian noodle stir-fry can be made in minutes and served with chicken, pork or fish.
Provided by NO YOLKS® Noodles
Categories NO YOLKS® Canada
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Prepare the noodles according to package directions. Rinse under cold running water and drain well. Set aside.
- Heat the oil in a large, nonstick wok (or skillet) set over medium-high heat. Add the vegetable blend. Stir-fry for 6 minutes. Add ginger and garlic. Stir-fry for 1 minute.
- Toss in cooked noodles and soy sauce. Stir-fry for 2 to 3 additional minutes or until well combined and heated through. Garnish with green onions (if using).
Nutrition Facts : Calories 402.2 calories, Carbohydrate 72.5 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.1 g, Sodium 686.7 mg, Sugar 7.3 g
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