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Category: Recipes
Prep Time: Cook Time: Total Time:
Chinese Noodles
10 cups cold water
5 ozs. soybean sprouts, washed and drained
1 1/2 tsps. salt
1/2 lb. egg noodles
Sauce:
3 1/2 tsps. soy sauce
1/2 tsp. sesame oil
1/4 cup chicken stock
1 tbsp. peanut oil
1 1/4 inch thick slice fresh ginger, lightly smashed
1/4 lb. snow peas, strings removed
3 fresh large water chestnuts, peeled and cut into 1/8 inch slices
Place the water in a large pot, cover and bring to a boil over high heat. Place the soybean sprouts in a mesh strainer and lower into the boiling water for 15 seconds. Remove the strainer, run cold water through the sprouts, drain and reserve.
Add the salt to the pot and bring the water back to a boil. Add the noodles, loosening with chopsticks and cook for 1 minute. Turn off the heat, run cold water into the pot and drain. Repeat the rinsing and drain the noodles thoroughly, using chopsticks to loosen them. Reserve.
Combine the sauce ingredients in a small bowl and reserve.
Heat a wok over high heat for 45 seconds. Add the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and cook for 10 seconds. Add the snow peas, stir and cook for 1 minute or until the snow peas turn bright green. Add the water chestnuts, stir and cook for 30 seconds. Add the reserved sprouts, stir well and cook for 1 minute.
Stir the sauce mixture, pour into the wok and bring to a boil. Add the noodles and cook, stirring well to combine all ingredients until the sauce is absorbed, about 1 1/2 minutes. Turn off the heat, transfer to a heated platter and serve.
Serves 4.
Chinese Noodles
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chinese Noodles
10 cups cold water
5 ozs. soybean sprouts, washed and drained
1 1/2 tsps. salt
1/2 lb. egg noodles
Sauce:
3 1/2 tsps. soy sauce
1/2 tsp. sesame oil
1/4 cup chicken stock
1 tbsp. peanut oil
1 1/4 inch thick slice fresh ginger, lightly smashed
1/4 lb. snow peas, strings removed
3 fresh large water chestnuts, peeled and cut into 1/8 inch slices
Place the water in a large pot, cover and bring to a boil over high heat. Place the soybean sprouts in a mesh strainer and lower into the boiling water for 15 seconds. Remove the strainer, run cold water through the sprouts, drain and reserve.
Add the salt to the pot and bring the water back to a boil. Add the noodles, loosening with chopsticks and cook for 1 minute. Turn off the heat, run cold water into the pot and drain. Repeat the rinsing and drain the noodles thoroughly, using chopsticks to loosen them. Reserve.
Combine the sauce ingredients in a small bowl and reserve.
Heat a wok over high heat for 45 seconds. Add the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the ginger and cook for 10 seconds. Add the snow peas, stir and cook for 1 minute or until the snow peas turn bright green. Add the water chestnuts, stir and cook for 30 seconds. Add the reserved sprouts, stir well and cook for 1 minute.
Stir the sauce mixture, pour into the wok and bring to a boil. Add the noodles and cook, stirring well to combine all ingredients until the sauce is absorbed, about 1 1/2 minutes. Turn off the heat, transfer to a heated platter and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.