What do l do with my Noodles ?!
Heehe,
Really! Thankyou!.Www@FoodAQ@Com
Really! Thankyou!.Www@FoodAQ@Com
Answers:
Make a chow mein:
1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch
Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch
4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly!.
Cut the chicken into thin strips!. Add the marinade ingredients, adding the cornstarch last!.
Marinate the chicken for 20 to 25 minutes!.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water!. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside!.
Soften the noodles by placing them in boiling salted water!. Plunge into cold water to stop the cooking process and drain thoroughly!.
Wash all the vegetables as needed!. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal!. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal!. Wipe the mushrooms clean with a damp cloth and slice!. Cut the red bell pepper in half, remove the seeds and chut into chunks!. Peel and chop the onion!. Dice the green onion!.
Heat a wok or frying pan over medium-high to high heat!. Add 2 tablespoons oil!. When the oil is hot, add the noodles!. Fry in batches until golden!. Remove the noodles from the pan!.
Heat 2 tablespoons oil!. Add the onion and the meat!. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through!. Remove the cooked meat and onion from the pan!.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired!. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking!. Remove each of the vegetables from the pan when finished stir-frying!. Add more oil as needed!.
Give the sauce a quick restir!. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce!. Add the sauce, stirring quickly to thicken!. Mix everything together!. Stir in the green onions!. Pour the cooked vegetable and sauce mixture on top of the noodles!. Garnish the chow mein with the toasted sesame seeds!. Serve hot!.Www@FoodAQ@Com
1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch
Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch
4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds
PREPARATION:
One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly!.
Cut the chicken into thin strips!. Add the marinade ingredients, adding the cornstarch last!.
Marinate the chicken for 20 to 25 minutes!.
The following 3 steps can be completed while the chicken is marinating:
To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water!. Whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside!.
Soften the noodles by placing them in boiling salted water!. Plunge into cold water to stop the cooking process and drain thoroughly!.
Wash all the vegetables as needed!. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal!. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal!. Wipe the mushrooms clean with a damp cloth and slice!. Cut the red bell pepper in half, remove the seeds and chut into chunks!. Peel and chop the onion!. Dice the green onion!.
Heat a wok or frying pan over medium-high to high heat!. Add 2 tablespoons oil!. When the oil is hot, add the noodles!. Fry in batches until golden!. Remove the noodles from the pan!.
Heat 2 tablespoons oil!. Add the onion and the meat!. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through!. Remove the cooked meat and onion from the pan!.
Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired!. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking!. Remove each of the vegetables from the pan when finished stir-frying!. Add more oil as needed!.
Give the sauce a quick restir!. Add all the ingredients back into the wok, making a "well" in the middle if the wok for the sauce!. Add the sauce, stirring quickly to thicken!. Mix everything together!. Stir in the green onions!. Pour the cooked vegetable and sauce mixture on top of the noodles!. Garnish the chow mein with the toasted sesame seeds!. Serve hot!.Www@FoodAQ@Com
Here is a great Noodle recipe !.!.!.!.!.!.!. = )
Hong Kong Style Noodles with Chicken and Vegetables
1 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
5 tablespoons canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions
In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour!.
In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 1 tablespoon oil to keep from sticking!.
In a large saute pan or wok, heat 1 tablespoon oil to almost smoke point and add chicken, separating each peace upon entry!. Cook until browned on all sides!. Remove and hold warm!.
In same wok, add 1 tablespoons oil!. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery!., Saute for 2 minutes then add mushrooms, peas and bean sprouts!. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove!.
Heat a 12-inch nonstick saute pan, add 1 tablespoon oil, heat to almost smoke point, and add chilled chow mein noodles!. Cook on one side until crispy light golden brown!. Flip noodles and another 5 tablespoon of oil and cook other side!. When done, remove and let drain on paper towels, while holding warm!.
Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third!.
Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top!. Garnish with green onions!.Www@FoodAQ@Com
Hong Kong Style Noodles with Chicken and Vegetables
1 cup soy sauce, divided
2 tablespoons minced ginger
1 tablespoons minced garlic
2 tablespoons chili garlic paste
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
5 tablespoons canola oil
1 cup 1/8-inch julienne white onion
1/2 cup 1/4-inch strips red bell pepper
1 cup 1/4-inch sticks cut carrot
1 cup 1/2-inch bias cut celery
1/2 cup 1/2-inch strips shiitake mushrooms
3/4 cup 1/2-inch strips snow peas
1 cup mung bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups low-sodium chicken stock
1/2 cup strips green onions
In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour!.
In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 1 tablespoon oil to keep from sticking!.
In a large saute pan or wok, heat 1 tablespoon oil to almost smoke point and add chicken, separating each peace upon entry!. Cook until browned on all sides!. Remove and hold warm!.
In same wok, add 1 tablespoons oil!. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery!., Saute for 2 minutes then add mushrooms, peas and bean sprouts!. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove!.
Heat a 12-inch nonstick saute pan, add 1 tablespoon oil, heat to almost smoke point, and add chilled chow mein noodles!. Cook on one side until crispy light golden brown!. Flip noodles and another 5 tablespoon of oil and cook other side!. When done, remove and let drain on paper towels, while holding warm!.
Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third!.
Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top!. Garnish with green onions!.Www@FoodAQ@Com
ok so easy, saute onions gralic and head cabbge, add diced spam, yes spam, add boiled ramin noodles and soup pack that came with it and fry till blended, hawaiian fried noodles!. simple and oh so ono! i promise!!!!!!!!!!!!!!Www@FoodAQ@Com
One of our daughters was at the grocery store yesterday and bought us a jar of garlic Alfredo!. Wow, it was sooooo delicious!. Try a jar on your noodles!.Www@FoodAQ@Com
Boil them, and put them on sourcream and cubed steak, make beef stroganoff, cream of mushroom soupWww@FoodAQ@Com
boil water and then put the noodles in and then cook them until softWww@FoodAQ@Com
Curry them and eat!.Www@FoodAQ@Com
share them with me :)Www@FoodAQ@Com
You eat em, !?!?!.!.!.!. umm what else do u do wit emWww@FoodAQ@Com