Chinese Noodles Recipe
In
China, noodles are traditionally the food of the north. They are
made mainly from grains, but sometimes also from seaweed or the
starch of mung beans. Noodles are almost always made in thin
threads, but there is considerable variety in texture, thickness and
width. They can be boiled, steamed, soft-fried, deep-fried,
deep-fried and used in soups. These days, they are often available
from larger supermarkets and delicatessens, as well as from Oriental
food stores and Chinese grocers.
Dried Noodles
Dried long-life egg and eggless noodles are available in various
styles. The noodles can be thin, round or flat and come in 2 oz/ 60
g bundles, usually 6-8 bundles per package. Dried noodles are also
available flavored e.g. chicken, shrimp, beef and curry.
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Ingredients:
4-5 cups/ 1 - 1.25 L
1 tsp/ 5 ml
8 oz/ 225 g
To
soft-fry noodles:
5 tbsp/ 75 ml
1/2 tsp/ 2.5 ml
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water
salt
dried noodles
vegetable or sesame oil
vegetable oil
salt
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Method:
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Bring water to a
boil. Add salt, then noodles. Stir with
chopsticks to loosen each bundle. Cooking should
be completed in 3-5 minutes. Do not overcook;
remember noodles will also be fried. Drain well,
rinse in cold water. Drain and spread loosely on
a tray. Sprinkle with a little oil and
refrigerate for 2 hours before frying.
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Heat oil with
salt. When very hot, carefully add cooked
noodles. Use tongs or chopsticks to loosen
noodles for 2 minutes. Turn noodles over and
cook another 2 minutes. The noodles should be
lightly brown and crisp on the outside.
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Serves 5
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