Chinese Noodle Recipes

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Transcript of Chinese Noodle Recipes

riday, January 11, 2008Double Sided Gold Noodle/Leong Mean Wong

This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping you can dish up - anything available except the kitchen sink.

Ingredients: 1 pound dried thick egg noodles 2 cloves garlic, sliced 1/2 lb choy sum , cut into bite-sized pieces 1 lb of mixed seafood - salt and pepper just before browning 1 tablespoon sesame oil 2 cup stock 1 tbsp cornstarch dilute with 2 tbsp water

1 tbsp shao xing wine Cooking oil for frying Kosher salt and freshly ground black pepper


Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands from sticking together.

Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)

Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out and leave aside. Do the same with all other seafood. Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stirfry until tender-crisp. Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine. Adjust the taste with salt and pepper.

To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entire surface of noodles. Serves Posted by lilyng at 7:31 AM 5 comments Links to this post Labels: Asian, Chinese, General, Home Cooking, Noodles, Party

Saturday, January 06, 2007Kuala Lumpur Black Hokkien Mee

The style of frying these noddles, the darker the better, is only done well with the fat yellow hokkien noodles that are sold only in Kuala Lumpur but now, i am sure these noodles are readily available anywhere in Malaysia.. The crave for this noodle is so great that whenever we are home for holidays, we would request a stop to pack some as soon as we leave the airport for home. I homemake these hokkien noodle and although the thickness it there, i am not happy with the shape though. But, beggars have no choice - the pasta maker did it's best. I have also found an alternative by using japanese udon and it is very near to home. For this dish, pork fat rules and of course you could skip it and be healthy.

Ingredients: 500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles. 100g meat (pork or chicken) - cut into thin slices 150g prawns, shell and devein 100 g squid - cut into bite size 100g Choy sum wash and cut into 1 inch pieces 100g pork fat, cut into cubes and fried till crispy (keep the oil) 2 cups stock/water Seasoning: 1 tsp light soy sauce 2 tsp dark soy sauce(add more if not dark enough) Salt to taste 1/4 tsp pepper 1/8 tsp monosodium glutamate(optional)

Method: Season the prawns and squid with a dash of salt, sugar and pepper. Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside. Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side. Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum. Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick. Add in the cooked prawns and squid and more lard. Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles. Serve with sambal belacan sambal belacan: 5 fresh red chillies - cut small 2 chilly padi(optional) 1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder. a pinch of salt a pinch of sugar lime juice. Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1 minute at the time until it can be crumbled) I do not own a mortar so i use the chopper. Chop everything up except the lime juice. serve with lime juice. adjust the taste as some belacan can be very salty.


Posted by lilyng at 10:14 AM 9 comments Links to this post Labels: Malaysian, Noodles

Wednesday, November 01, 2006Curry LaksaFor the 6 years that i have been here, Halloween night had been very cold and last night was no different, it was freezing. I had to cook fast and without fuss so that we can eat before the door bell rings like crazy. It took me less than 30 minutes to prepare this delicious laksa and i am giving this product a thumb up not because this is sponsored by but because it did taste like our malaysian curry laksa minus the cockle though. I think the dried prawns in the ingredients did the trick. Every busy mom, students etc who missed curry laksa should have this product in their pantry.

Ingredients: 250 gm rice vermicelli (Wai Wai Brand)

100 gm bean sprouts 8 ozs fish/meat balls of your choice 6 - 8 pieces fried bean curd(taufu pok) - cut into small pieces 1 packet Tean's Gourmet Curry Laksa 1 can 400 ml coconut milk 1 tsp chicken granules Salt to taste Method: Boil a small pot of hot water and when it comes to the boil, pour it over the rice vermicelli and leave to soak until it is cooked. Drain. If using other than this brand, the rice vermicelli should be soaked first and then boil for a few minutes until cooked. Put bean sprouts in a bowl and microwave for 30 seconds on high. In a big pot, put 1500 ml water, the curry paste , chicken granules and the fried bean curds. Bring to the boil and cook on medium heat until the bean curds are soft. Add in the fish/meat balls and when the balls are heated through, add in the coconut milk. Stir and do not allow the soup to boil. Turn off heat. To serve, put a handful of cooked rice vermicelli and bean sprouts into a large bowl and scoop hot soup together with fish/meat balls and bean curds. Sambal belacan can be served at the side. Serves Posted by lilyng at 7:41 PM 17 comments Links to this post Labels: Curry, Home Cooking, Noodles

Friday, October 27, 2006Mein Fun kohThis dish however you call it, is the real comfort food that is closest to home.It has been called, Mein

Fun Koh, Mee Hoon Kuih, Pan Mein, Country style flat egg noodles, etc. This dish used to be poor man's diet in the good old days when you can buy a handful of ikan bilis for 10 cents and harvest the sayur manis from the backyard. The most important part of this dish is that the dough has to be torn and drop into the soup that is why it is called 'koh' instead of 'mein' for noodles. There is no need to starve when you crave for this, get the instant one, INA Pan Mee from, they are on sale now.

Ingredients: Dough: 300 gm all purpose flour 1/2 tsp salt 2 eggs 160 ml(2/3 cup) water Soup: 100g dried anchovies, washed and drained 400g chicken/pork meat, sliced and mix with 3 tsp soya sauce , 1 tsp tapioca flour and a dash of pepper 100g dried mushroom, soak to soften, shred 300g choy sum 4 litres water 1 cube/1 tsp granules of ikan bilis stock Garnishing: Shallot and garlic crisps Fried Ikan Bilis Chilli Padi with salt, sugar and vinegar

Method: Put all the ingredients for the dough in the food processor, pulse until dough is formed. Remove and leave in a ziploc bag to rest for at least 1 hour.. Put anchovies in a dish and mix with 3 tsp oil. Microwave on high, 2 minutes , stir well , repeat 2 minutes more and if still not golden and crispy, microwave 1 more minute . Bring water to a boil, add in half of the crispy ikan bilis , ikan bilis stock and shredded mushrooms. Cook for 8-10 minutes. Take a small piece of dough and rub with a little cooking oil, tear the dough into small and very thin pieces and drop them into the soup. As soon as the dough pieces float to the top, fish them up and leave aside. Repeat with the rest of the dough. Add the chicken/pork and bring back to the boil. When the meat is cooked, add choy sum, then put back the cooked dough pieces. Season with salt to taste. To serve: Scoop into individual bowls .Add a dash of sesame oil and top with garnishings. .

Serves Posted by lilyng at 3:01 PM 14 comments Links to this post Labels: Malaysian, Noodles, Soup

Wednesday, October 25, 2006Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already reconstituted but very laborious for me here in the States where i would have to start from scratch.

Ingredients: 1 packet maifun(wai wai brand) - soak in cold water and drained dry 1 huge size reconstituted Yau Yee( dried squid) 1 lb belly pork - cut into 2 inch strips 10 cloves garlic 1 lb Choy Sum - wash and cut into 2 inches in length Fried garlic Chopped spring onions Red Chilly Sauce Vegetable oil(for frying maifun and belly pork) Seasonings: 1 tsp of 5 spiced powder 1 tsp white pepper 2 tbsp soya sauce 2 tbsp Hua Tiau wine Gravy: 8 cups Homemade Pork stock 1/2 cup cornflour mix with 1/2 cup water

Method: Marinate belly pork with seasonings. Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown. Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting th