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Prepared by: Anna Artemenko
07/30/2017 Cooking time: 1 hour 0 minutes
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Asian cuisine is in fashion these days. Today you will learn how to make Chinese egg noodles at home! We will cook it with meat, more precisely with turkey fillet, so that it is satisfying.
Tricks with dough
By the way, the Chinese themselves cannot live a day without noodles. And since they love rice no less, they make noodles from it. Sometimes flour made from soy and green beans is used. Making your own Chinese noodles is a labor-intensive process that requires manual dexterity in every sense. First, knead a stiff dough from 250 g of flour and 100 ml of water, cool it thoroughly and roll it into a thin rope. Next, it is stretched to the sides, tossed up and down. When the tourniquet reaches its maximum length, fold it in half, but so that it does not tangle, and continue to stretch. Such manipulations are repeated until the finest threads are obtained.
Vegetable mosaic
Since not everyone is able to master making Chinese noodles at home, you can limit yourself to rice noodles from the store. The easiest and fastest way to cook it is with vegetables. Fry the chopped onion, 4 cloves of garlic and 1 tbsp in vegetable oil. l. ginger root. Place the zucchini, carrots and bell peppers cut into strips. Stirring constantly, simmer the vegetables for 7 minutes. Meanwhile, pour boiling water over 200 g of noodles and steam for 5 minutes. Then we put it in a colander, combine it with vegetables and simmer for another 3 minutes. Cover the dish with a lid and let it brew for 10 minutes. This dish will successfully diversify your summer menu.
Chicken with fire
A more satisfying variation is a recipe for Chinese noodles with chicken and vegetables. Cut 2 chicken breasts into cubes and marinate them for 20 minutes in a mixture of 3 tbsp. l. soy sauce and 3 crushed cloves of garlic. Soak 200 g of rice noodles in boiling salted water for 5 minutes, drain in a colander and rinse under cold water. Fry the chicken in a hot frying pan with oil. As soon as it turns white, add the chili pepper cut into thin rings and 1 small onion, cut into half rings. After a couple of minutes, add the noodles and fry for 5 minutes. At the end, pour in 1 tbsp. l. apple cider vinegar and 2 tbsp. l. soy sauce. We simmer the noodles for another minute and call the household members to the table. Chicken in such an unusual design will surely please them.
Meat delight
If you can’t find rice noodles, egg or wheat noodles can easily replace them. How to cook Chinese noodles at home in this case? Mix 4 tbsp. l. light soy sauce, ½ tsp. salt, 1 tsp. corn starch and 1 tbsp. l. water. Cut 450 g of pork neck into thin slices, fill them with marinade and put them in the refrigerator for 30 minutes. Fry the pork in a deep frying pan in a large amount of oil until golden brown. Transfer it to a paper towel to drain all the fat. Pour ½ cup of water, 4 tbsp into a clean frying pan. l. dark soy sauce and 3 tbsp. l. hoisin sauce. Place the pieces of pork here, bring the mixture to a boil and immediately remove from the stove. Boil 400 g of noodles, place them on plates and add pork.
Spicy Szechuan noodles (Dan Dan Noodles) (recipe with photos) | Chinese cuisine
Recipe from the “Chinese Cuisine” section
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Dan Dan Mian, or Sichuan Spicy Noodles , better known as Dan Dan Noodles . A classic dish of Sichuan cuisine. Boiled noodles served with fried minced pork flavored with traditional Chinese seasonings - soy sauce, Shaoxing wine, black rice vinegar, chili oil, garlic, ginger and, of course, chili pepper. The ease of preparation and range of flavors probably contributed to the popularity and popular recognition of this dish. Noodles in Chinese cuisine are equal in importance to rice, and even the Chinese themselves find it difficult to answer unequivocally what is more important in the national diet - rice or noodles. There are a huge number of noodle dishes in Chinese cuisine. It can be simply noodles prepared in various ways (boiled, steamed, fried) with the addition of all kinds of sauces. Numerous vegetable additives can be added to the noodles. More satisfying options are already served with meat additives. Some recipes can be found in our collection - for example, Mayu Mianxian (Sesame Noodles), Wang Zamian (Chongqing Noodles), Zha Jiang Mian (Noodles with minced meat and sauce, also called Beijing Noodles), Zhouzao Mian (Noodles with Zhouzao sauce), etc. The first mention of spicy Dan Dan noodles occurred in 1841. Noodles in those days were quite expensive food and were not available to everyone. However, it was sold by noodle vendors on shopping streets. The peddler carried a bamboo beam, on the ends of which hung bamboo baskets of noodles. This method of trading was called “Dan”, hence the name of the noodles. It was originally a dish of boiled noodles seasoned with spicy sauce (chili, soy sauce, black vinegar, ginger, garlic, onion). And later, when spicy Dan Dan noodles began to be prepared in restaurants (many dishes from street vendors subsequently ended up on restaurant menus), minced meat was also added to it. The Old Nanny chili bean sauce Lao Gan Ma is quite good in this dish. Fans of Chinese cuisine (especially Szechuan) and noodle dishes can prepare such noodles at home if they wish. As long as you have the right ingredients, this traditional Sichuan recipe is easy to make.
INGREDIENTS (for 2 servings): ramen noodles (or other thin wheat noodles) - 2 nests, minced pork - 200 g, leafy vegetables - 4-5 cabbage heads Pak Choi (or Romaine or Iceberg lettuce), green onions (green only) part) - 1 arrow, ginger - a piece the size of a walnut, garlic - 3 cloves, dried mustard stalks - 25-30 g, dried chili - 5 pcs., peeled roasted peanuts - 1 tbsp, Shaoxing wine - 1 tbsp. .l., light soy sauce - 1 tbsp, dark soy sauce - ¼ tsp, black rice vinegar - 1 tsp, chili oil - 1 tbsp, sesame oil - 1 tbsp. l., vegetable oil - 1 tbsp, chicken broth - 200 ml (or 200 ml water + 1 tsp dry chicken broth in granules), ground black pepper - ¼ tsp, salt - ¼ tsp. l.
Although the recipe requires a large number of ingredients, it is still simple. Those who like to cook Chinese dishes at home probably have them all. Well, the process itself is quite simple. Fry the minced meat with seasonings and spices, boil the noodles, blanch the leafy vegetables and serve the finished dish. Before using, soak the dried salted mustard stalks in cold water for 5-10 minutes, then rinse. If the peanuts are not fried, fry them a little on a dry frying pan and grind, but not into dust. Prepare sauce for frying. Mix light soy sauce, Shaoxing wine, chili oil, dark soy sauce, ground black pepper, black rice vinegar, sesame oil and salt in a bowl. Stir until the salt dissolves. Wash the Pak Choi cabbage (or other leafy vegetables) and separate the stalks into layers.
Boil water in a wok or saucepan, add a little salt and vegetable oil and blanch the cabbage leaves for 30 seconds. Place the cabbage in a sieve, rinse with cold water and let the water drain.
Boil the noodles until tender, place them in a sieve, and rinse with cold water. Let the water drain.
Rinse the green onions and cut only the green part into rings. Peel the ginger and garlic and chop finely. Cut the dried chili into rings and shake out the seeds. If necessary, cut the mustard into shorter pieces. Heat 1 tbsp in a wok or frying pan. vegetable oil and fry ginger and garlic in it until fragrant.
Add the minced meat to the wok and fry it, stirring, until the color changes. Add chicken broth to the wok and let the liquid come to a boil. Add pieces of chili and mustard and simmer for 1-2 minutes after the liquid boils. Add the stir-fry sauce to the wok, let the liquid boil and cook for another 1-2 minutes. Remove wok from heat.
Place a portion of noodles in a bowl, place a portion of fried minced meat with mustard on top of the noodles, pour over the broth in which the minced meat was stewed, place blanched leaves next to it and sprinkle crushed peanuts and green onion rings on top. Serve hot.
Bon appetit!
Best regards, Sergey Zverev.
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Date: 01/26/2015
Sea holidays
Fish gourmets will be pleased with the recipe for Chinese noodles with seafood. For a richer taste, you can take an assortment, but you can also limit yourself to shrimp - 150 g. Water them with a mixture of 2 tbsp. l. soy sauce and 2 tbsp. l. lemon juice and marinate for 20 minutes. Soak 200 g of rice noodles in boiling water and, as soon as they swell, drain in a colander. Fry the onion in vegetable oil until transparent, add one carrot and bell pepper, cut into strips. When the vegetables have softened, add shrimp and noodles to them and, stirring constantly, simmer for no longer than 2 minutes. This dish will decorate your table both on weekdays and on holidays.
What kind of noodles to use
The classic version is funchoza tanmyeon, sweet potato (yam) noodles. Often manufacturers even write “noodles for japchae” on the packaging. Nothing bad will happen if you take another type of funchose - from beans, cassava or potatoes. But cheap funchose made from corn starch is somewhat inferior to its counterparts in terms of taste and consistency, so read the product labels.
You can distinguish “glass” noodles from rice noodles (similar in appearance) by color: after cooking, funchose remains translucent, while rice noodles become white. Tanmyeon is a neutral-tasting, chewy noodle that tastes especially good with soy sauce and sesame oil. It absorbs the sauce and acquires its color, so the dish looks very impressive when served.
Mushroom basket
Chinese noodles go well with many foods, and mushrooms are no exception. We start, as usual, by frying a chopped onion in vegetable oil. Add 150 g of Chinese cabbage, carrots and sweet peppers, cut into thin long strips. Lastly, add 200 g of coarsely chopped champignons. Boil 300 g of wheat noodles in salted water and add them to the vegetables. Mix 5 tbsp in a bowl. l. soy sauce, 70 ml dry white wine, 1 tbsp. l. corn starch, 1 tbsp. l. honey and whisk vigorously so that there are no lumps. Pour the dressing over the vegetables and mushrooms and simmer for a couple of minutes over medium heat. Before serving, sprinkle the dish with sesame oil.
Homemade Chinese noodles are a universal dish for the whole family. The main thing is to choose ingredients that everyone will like. Happy culinary experiments and bon appetit!
How to cook “Chinese-style noodles with vegetables”
1. Before starting the process, I recommend preparing all the vegetables - peel the onions, carrots, bell peppers and chop them.
2. Wash the broccoli, dry it and divide it into florets. Chop the corn, chop the garlic. Heat vegetable oil in a frying pan. Fry the onion.
3. Add pepper, garlic and carrots. Also, if desired, you can add a little hot pepper to the recipe for making Chinese noodles with vegetables.
4. Simmer over medium heat, stirring occasionally, for 7-10 minutes until soft. Add corn.
5. Next add broccoli.
6. Prepare the cabbage.
7. Place in a frying pan and stir.
8. Literally after a minute, remove from heat.
9. At the same time, prepare the sauce. Combine soy sauce, rice wine, water, lemon juice, sesame oil, sugar, starch, pepper. Put on fire, simmer for 5 minutes, stirring.
10. Boil the noodles in salted water.
11. Pour over the sauce, stir gently.
12. Put it back on the fire and after a couple of minutes, Chinese-style noodles with vegetables at home can already be served. Bon appetit!
