Categories

Thai Fried Noodles

Yield: 4 servings

3 tablespoons Oil
2 oz Ready-fried beancurd (or more), cut into 1/2 cubes
1 Egg
4 oz Flat noodles; cooked
1 tablespoon Chi po (preserved turnip) (finely chopped)
2 Spring onions; in 1″ pieces
2 tablespoons Chopped roasted peanuts
3 oz Beansprouts
1/2 teaspoon Chili powder
1 teaspoon Sugar
2 teaspoons Light soy sauce
1 teaspoon Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander(for garnish)

 

Instructions

In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts.

Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.

Eggy Noodles

Yield: 4 servings

Ingredients

1 Egg
2 large Handfuls wide noodles
1 tablespoon Butter
Salt
Pepper
1 pich Garlic powder

 

Instructions

In a medium saucepan, boil water for noodles. Cook noodles to *just* al dente. Drain and return to pan immediately. Add butter, crack egg into pan and stir to coat noodles, semi-scrambling egg. Add garlic powder to taste, not much needed.

Before egg is completely cooked empty pan into serving bowl and sprinkle with salt and pepper.

Cold Sichuan Noodles

Yield: 2 servings

Ingredients

1 lb Chinese egg noodles
2 tablespoons Peanut oil
2 tablespoons Finely chopped scallions
1 tablespoons Finely chopped garlic
1 tablespoons Yellow bean sauce
2 teaspoons Chili bean sauce
2 teaspoons Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoons Dark soy sauce
2 tablespoons Sesame oil

GARNISH
Fresh coriander leaves

 

Instructions

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

Pasta With Walnuts

Yield: 4 servings

Ingredients

1 lb Fettucini; green preferably Pepper
2 Onions; thinly sliced
2/3 cup Sour cream
1/4 cup Oil
2 Garlic cloves; minced
1 cup Parmesan; grated
2 tablespoons Butter

 

Instructions

Cook fettucini conventionally on stove and drain. Microwave directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2 minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds.

Season with pepper to taste. Toss cooked fettucini in butter and top with walnut sauce.

Pasta and Ricotta

Yield: 1 servings

Ingredients

1 lb Mini Max (Pasta #21)
2 lb Ricotta
4 Eggs
1 c Sugar
1 ts Vanilla
1/4 c Milk

 

Instructions
Cook mini max partly and drain. Use 1-1/2 lbs ricotta in the pasta mixture. Combine all of remaining ingredients and pour over mini max in a 9×13 pan. Place remaining ricotta over mini max. Place on 3/4 top rack of oven and bake for 1 hour in a preheated oven.