Free Recipe Soft-Fried Noodles (Or Chow Mein) #1

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Soft-Fried Noodles (Or Chow Mein) #1 Recipe

4 -(up to)
6 c Parboiled noodles
1 ts Peanut oil
4 tb Oil

Soft-Fried Noodles (Or Chow Mein) #1 Preparation

1. Parboil noodles as in Parboiled Noodles #1/#2 ; then toss in oil. Refrigerate to chill (2 hours or more). 2. Heat remaining oil very hot. Add noodles and, with chopsticks or a wooden fork, gently separate the strands so they can heat through evenly. Then reduce heat and stir noodles gently. (You may also cover the pan briefly to heat the noodles in their own steam.) 3. After a minute or two, turn noodles over and repeat the process, stirring often. (The noodles are done when heated through, lightly browned and crisp on the outside, but still soft inside.) 4. Sprinkle noodles with salt to taste and mix well. Combine as indicated, with any of the stir-fried mixtures listed below. Then top with any of the garnishes listed below. NOTE: Use either wheat-flour or egg noodles. If, during soft-frying, the noodles seem to be sticking, add more oil, pouring it down the sides of the pan, not on the noodles themselves. If the noodles seem to be getting hard and dry, sprinkle with a little water. (Peastarch noodles may also be used. These are not parboiled but soaked first in boiling water to soften, then immersed in cold water for 5 minutes and drained.) VARIATIONS: 1. In step 1, instead of parboiling the noodles, steam them. 2. For the peanut oil in step 1, substitute sesame oil or use the two in combination. 3. In step 2, soft-fry the noodles briefly; then sprinkle lightly with soy sauce, and finish reheating in just enough stock to moisten. 4. In step 3, sprinkle the noodles with either 1-1/2 tablespoons soy or oyster sauce; then blend in lightly until absorbed. 5. After step 4, either sprinkle the noodles with vinegar to taste, or serve with a dip dish of catsup mixed with vinegar. STIR-FRIED MIXTURES FOR NOODLES (see recipe): 1. Lo Mein Stir-Fried Pork Mixture 2. Lo Mein Stir-Fried Roast Pork Mixture #1 3. Lo Mein Stir-Fried Roast Pork Mixture #2 4. Lo Mein Stir-Fried Shrimp Mixture #1 5. Lo Mein Stir-Fried Shrimp Mixture #2 6. Lo Mein Stir-Fried Pork/Shrimp Mix #1 7. Lo Mein Stir-Fried Pork/Shrimp Mix #2 8. Lo Mein Stir-Fried Vegetable Mixture 9. Lo Mein Stir-Fried Crabmeat Mixture 10. Lo Mein Miscellaneous Stir-Fried Mixture GARNISHES FOR NOODLES: 1. Almonds, toasted, and left whole or slivered 2. Chinese parsley, chopped 3. Egg threads (see How-to Section ) 4. Hardboiled eggs, shelled and cut in half 5. Ham, shredded or minced 6. Roast pork, slivered or minced 7. Scallions, slivered From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.

Cooking Temperature:

Recipe Serves: 4

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