Chinese noodle recipe

How to Prepare / Make / Cook - ?Chinese noodle recipe

Both Sides Brown Noodles

Professional Chinese chefs brown these noodles at the same time as they are preparing the sauce. It is not always practical to do this at home, so I’ve suggested you brown the noodles first and keep them warm in a low oven while you make the sauce. Eat the noodles as soon as you can after browning while they are still hot and crisp.

1 pound Chinese egg noodles, fresh or dried, or fettuccine or linguine
8 tablespoons canola, corn, or peanut oil
½ pound lean pork or beef, shredded (about 1 cup)
1 teaspoon dry sherry
7 teaspoons cornstarch
1 ½ cups Chinese chicken broth (page 64) or canned broth
1 slice unpeeled gingerroot, 1 X 1/8 inch
3 cups shredded green, napa, or bok choy cabbage (1/2 pound)
1 (8-ounce) can sliced bamboo shoots, drained (1 cup)
1 cup dried black mushrooms, softened in hot water for 15 minutes, drained,
stems removed, and caps shredded or sliced fresh mushrooms
3 scallions, white and green parts, cut into 2 inch lengths.
2 teaspoons salt

1. Stir the noodles into a large amount of boiling water and boil until a little more tender than al dente. Be sure not to overcook since the noodles will be cooked again. If the noodles are fresh they will cook in a very short time. Taste often as they cook. When tender, drain and rise in cold water. Drain thoroughly and mix with 2 tablespoons of the oil to prevent them from sticking together. Set aside.

2. Mix the meat with the sherry and 2 teaspoons of the cornstarch in a bowl and stir together well. Set aside. Dissolve the remaining 5 teaspoons of cornstarch in ½ cup of the broth and set aside.

3.Heat 4 tablespoons of the oil in a large nonstick skillet or other flat-bottomed heavy pan over medium-high heat. Add the noodles and spread them out to the edges of the pan. Fry until the noodles are golden brown, 7 to 10 minutes on each side. Lift and peek every so often to see how they are browning. When the first side has browned, flip the noodles over and fry the other side. Remove from the pan and place on a serving platter in a warm oven. (If a large skillet is unavailable, cook the noodles in batches in a smaller pan).

4.To make the sauce, pour the remaining 2 tablespoons of oil into to a wok or stir-fry pan and place the pan over high heat. Add the gingerroot and stir around the pan until it begins to sizzle. Mix up the meat again, pour it into the pan, and stir for about 2 minutes. Stir the cabbage, bamboo shoots, mushrooms, and scallions into the pan. Add the remaining 1 cup of broth and the salt. Reduce the heat to medium, cover the pan, and cook until the cabbage is tender, 3 to 5 minutes, stirring occasionally. Add the cornstarch slurry to the pan and cook until the sauce thickens.

5. Remove the noodles from the oven and pour the sauce over them. Serve hot.