Soy Sauce Noodles

Ingredients

  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine*
  • 2 teaspoons dark soy sauce or tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons vegetable oil, divided
  • 3 ounces (2 ‘bundles’) thin Hong Kong-style egg noodles
  • 2 garlic cloves, minced
  • 2 green onions, sliced into matchsticks, white/light green and darker green parts separated
  • 1 medium carrot, thinly sliced into matchsticks or ribbons
  • 3 ounces bean sprouts**
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Bacon Pan Fried Noodles

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
Sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
Stir fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Spicy Pork And Peanut Noodles

Ingredients

  • 500g packet fresh egg noodles
  • 1/2 cup Lee Kum Kee Panda Brand Oyster Sauce
  • 1/3 cup smooth or crunchy peanut butter
  • 2 tablespoons black vinegar
  • 1 tablespoon honey
  • 1 1/2 tablespoons sesame oil
  • 750g pork mince
  • 4 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tablespoon Sichuan peppercorns, finely crushed
  • 1 tablespoon sambal oelek
  • 2/3 cup chopped roasted salted peanuts
  • 2 long red chillies, thinly sliced
  • 3 green onions, thinly sliced
  • 2 bunches choy sum, steamed, to serve

Longevity Noodles

Ingredients

  • 500g packet thin fresh egg noodles
  • 2 teaspoons cornflour
  • 2 tablespoons soy sauce
  • 1 teaspoon Chinese five-spice powder
  • 1/3 cup Massel chicken style liquid stock
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 1 bunch choy sum, roughly chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 3 green onions, cut into 5cm lengths
  • 150g snow peas, trimmed, halved on the diagonal
  • 2 cups beansprouts, trimmed

Stir-Fried Chinese Egg Noodles

Ingredients

  • 8 ounces fresh or frozen Chinese egg noodles, thawed
  • 1 tablespoon canola oil
  • 1 cup sliced cremini mushrooms
  • 5 garlic cloves, minced
  • 3 green onions, diagonally sliced
  • 1/4 cup lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon ketchup
  • 1 tablespoon chile paste (such as sambal oelek)
  • 2 large eggs
  • 2 cups spinach, trimmed

Directions

  1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
  2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
  3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.