Noble House Long Life Noodles Recipes

LONG LIFE NOODLES WITH CRABMEAT

Steps:

• Remove any shells or cartilage from crabmeat. Set aside.
• Mix 3 tablespoons cornstarch with 3 tablespoons water in a small bowl. Set aside. Bring 2 quarts water to a boil in a large pot. Add 1 teaspoon salt and 1 tablespoon vegetable oil to water. Place the dry noodles in boiling water and boil for 2 minutes. Drain well and place on platter.
• Heat a wok to hot on medium heat and add the remaining vegetable oil and minced garlic. Stir until garlic becomes fragrant. Add the chicken broth and bring to boiling; stir in the cornstarch mixture. Stir until thickened, and then add the crabmeat, oyster sauce, sesame oil, and yellow chives. Season with salt and pepper, to taste. Turn off heat and pour sauce over the noodles. Serve.

BO LING'S LONG LIFE NOODLE SOUP

Steps:

• Soak rice noodles in cold water.
• Boil 3 quarts of water. When boiling remove noodles from cold water put in boiling water. Cool 3 minutes. Remove from heat, rinse, drain. Set aside.
• Pan fry eggs (scramble); set aside.
• Heat oils in wok.
• Add finely chopped garlic, chicken breast (cut in strips) - when meat turns white add shrimp. Add stock, soy sauce and spinach.
• Turn off heat.
• Put noodles divided into two bowls. Add stock mixture. Top with egg.

NOBLE HOUSE SHANGHAI STEAK NOODLES

Steps:

• Combine the hoisin, orange juice and soy sauce with a whisk and reserve.
• In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons vegetable oil. Add salt and pepper to the mixture and combine well.
• Add rib eye steaks to marinade and refrigerate for 2 or more hours, up to 24 hours.
• While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in the pot and cook for about 4 minutes at a slow boil.
• Drain quickly and pour broccoli into prepared ice water bath to stop the cooking process. Let sit in ice bath for a couple minutes until chilled. Drain and refrigerate covered until ready to use.
• In the same pot, boil more water then cook noodles until al dente, about 5 or 6 minutes. Remove and pour into colander.
• Once the excess water is removed, place the noodles on a sheet tray, and lightly coat with vegetable oil, being sure to move the noodles to prevent them from sticking. Let cool to room temperature, moving occasionally. Refrigerate covered until ready to use.
• When ready to cook, remove beef, noodles and broccoli from refrigerator and allow to come to room temperature for about 5 minutes before cooking. Season beef with salt and pepper.
• In a very hot oiled sauté pan, place the steaks and let cook for 5 minutes on each side (to medium-rare).
• While the steaks are cooking, place 1 tablespoon of vegetable oil in a warm sauté pan and sweat the onions with 1 teaspoon of garlic, ginger and chili flakes. Once the onions are translucent, add the white wine and allow to reduce by ¾.
• Add hoisin mixture and stir. Let simmer for 3-4 minutes then add noodles.
• Toss the noodles with the sauce and allow the noodles to get hot, about 4 minutes. Add the blanched broccoli and continue to cook until noodles and broccoli are hot. Add the butter and continue to toss until noodles and broccoli are coated.
• Divide the noodles onto four separate plates. Place the beef on a cutting board and cut into thin strips. Lay the rib eye slices on top of the noodles.