#56_FRESH CHINESE NOODLES

This noodle dish is similar to the Chinese Noodles (recipe #52) that I posted weeks ago, but this time I used fresh vegetables for the stirfry like carrots, bean sprouts, fresh green cabbage and savoy, except for the French style green beans which was frozen.

Another difference is that on this recipe I used the fresh noodles, found at the refrigerated section at the store. These kind of noodles, being fresh, are perishable.


There are instructions on the back of package on how to prepare the noodles.
I like this kind a lot because the noodles pick up whatever flavor you mix in with them.

HOW TO PREPARE THE NOODLES:

1) In a pot, bring about 8 cups of water to rolling boil and drop the noodles in. Let it boil for a minute or two.

2) Put the noodles into a colander, rinse them well under running cold water and let them drain.
3) While the noodles are draining, make the vegetable stir fry, see entry #52 for the recipe.

NOTE:

THESE NOODLES DO NOT ABSORB LIQUID, SO DON'T PUT ANY WATER IN YOUR STIRFRY. THE SAUCES WILL BE JUST THE RIGHT AMOUNT OF LIQUID NEEDED.

#52_CHINESE NOODLES

FLAT CHINESE NOODLES

After baking too many holiday cookies, I am ready for a change...change of flavor that is. From sugar-y to maybe something salt-y or sour-y.... something pinoy-ish.

I thought about frying some boneless bangus with juice of lemon and patis for saw-sawan,(dipping sauce) but I have to thaw out the bangus then fry it, then that would take about an hour... forget that.

Then I remembered that I have a package of Chinese noodles that had been sitting on the shelf for a few months. I'm not so sure how to cook it because the "how-to" instructions are very vague, at least for me. You'll see what I mean! scroll down....

These noodles are dried and they come in a package of 8 in coiled forms.

The problem I had was that the cooking instructions are in Chinese and in diagrams. Can anybody translate this for me?

After few minutes of contemplations, I decided to cook the noodles like pasta by dropping the noodles in a rapid boiling water. I really wasn't sure how long I was supposed to let them boil in the water, so I just guessed and let them cook for about 5 minutes. Tantya lang! Then drained them in a colander.

I used some frozen veggies and frozen cooked chicken.

Actually, all of the ingredients I used were frozen including the garlic and onions, well, except for the canola oil and the sauces, of course. Fresh veggies would have been better but hey, I made this noodle dish in about 30 minutes or maybe even under 30 minutes, (talo si Rachael Ray) and the taste is not that bad. This is great as an emergency dish, especially when you don't have to chop up anything.

PROCEDURE:

A) Cook the noodles and transfer into a collander to drain.

B) Make vegetable stirfry:

1) Heat some canola oil in a wok, add garlic and onions, and saute until onions are transluscent.

2) Add cooked meat (chicken or pork) and continue to saute for about 3 minutes. Add about 2 tablespoons of oyster sauce and 2 tablespoons of yoshida sauce.

3) Turn the heat on high and stir in the veggies. Continue to saute for another 3 minutes or until the veggies are heated through.

4) Stir in the drained noodles mixing them until everything is well blended together.

TAPOS!

NOTE from MaMely...

Sorry, I don't really measure ingredients except for cakes and pastries.

Updated picture: 2-20-12