Many countries in Asia has their Noodles Recipes. Many ways to cook and many types of ingredients used to get various taste of Noodles .
In this Chinese Recipe the Crunchy cashews and vegetables complement the soft texture of the noodles and tofu .
This Food Recipe is an easy recipe , but To make it easier we can use a package Noodles from the supermarket
Chow Mein Tofu and Cashew
Ingredients:
10 oz (300g) precooked thick wheat noodles*
3 tablespoonful soy sauce
2 tablespoonful oyster sauce
2 teaspoonful sesame oil
2 tablespoonful water
2 tablespoonful canola or peanut oil
6 oz (180g) firm tofu - cut into cubes
1 carrot, julienned
2 cups small broccoli florets
2 cloves garlic - minced (crushed)
2 teaspoonful finely grated ginger
1/2 cup roasted cashew nuts
Cooking Direction :
Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes
Drain and set aside.
Mix together the soy sauce, oyster sauce, sesame oil and water in a bowl.
Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes.
Add the tofu and stir-fry for 4 minutes.
Add the garlic and ginger and stir-fry for a minute.Stir through the noodles
Add the sauce mixture and cashews and mix till thoroughlySee another Noodles Recipes :
Almost every countries in Asian has their own Noodles Recipes. Many ways to cook and many types of ingredients used to get various taste of Noodles . In Singapore Recipe there're many ingredients used to complete this noodles recipe . Some using pork and the other who doesn't pork change it with shrimp, beef meat, or chicken .
This type of Singapore Noodles Recipe using shrimp as a flavour.
Now you can have this Singapore Food Recipes for your family dish . It's Easy Recipe and Quick Prepare
Ingredients:
1/4 pound thin rice stick noodles (rice vermicelli)
1 pound medium shrimp
2 cups mung bean sprouts, rinse and drain
1 red bell pepper, Cut in half, remove the seeds and cut into thin strips.
2 cups shredded Napa cabbage, shredded
2 carrots, Peel and cut into thin slices
2 green onions, Cut into thin slices
3 teaspoonful minced ginger
1/4 cup water or chicken broth
1/2 teaspoonful soft brown sugar
1/2 teaspoonful salt
1/4 teaspoonful freshly ground pepper
4 tablespoonful vegetable oil for stir-frying
1 1/2 tablespoonful curry powder (Vietnamese brands are good), or to taste
Cooking Direction :
Soak the rice noodles in warm water for 15 - 20 minutes, or till they have softened.
Drain the noodles in a colander.
Prepare the remainder of the ingredients while the noodles are soaking.
Shell and devein the shrimp if needed.
Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat.
Add 2 tablespoonful oil.
When the oil is ready, add the shrimp
Stir-fry the shrimp till they turn pink.
Remove from the wok.
Heat 2 tablespoonful oil in the wok
When the oil is ready, add the curry powder.
Stir-fry for about 30 seconds
Add the ginger and stir-fry till the ginger is aromatic.
Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage.
Stir in the bean sprouts.
Stir-fry for about 20 seconds
Add the shrimp back into the pan with the noodles.
Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce.
Add a bit more water or chicken broth if the mixture becomes too dry.
Taste and adjust the seasoning if necessesarry
Adding more sugar, salt, pepper or curry powder as desired.
Cook till the sauce is absorbed.
Serve hot.Here's Another Delicious Noodles Recipes :
Almost every countries in Asian has their own Noodles Recipes. Many ways to cook and many types of ingredients used to get various taste of Noodles .
Here's Chinese Food made from noodles . From The delicious Chinese Recipes the noodles is stir-fried with many traditional chinese herbs .
Ingredients:
2 chicken breasts, 6 to 7 ounces each
2 pounds fresh Shanghai noodles
1 tablespoonful sesame oil
1 cup silver sprouts, rinse and drain
2 cups Sui Choy (Napa Cabbage), cut / chop into thin slices
1 green onion, Chop on the diagonal into 1-inch pieces
1 tablespoonful hot bean paste
1 tablespoonful dark soy sauce
1 teaspoonful granulated sugar
1 teaspoonful sesame oil, optional
Oil for stir-frying
Extra soy sauce and/or salt, as needed
For the Marinade:
2 tablespoonful soy sauce
1 tablespoonful rice vinegar
Salt and pepper, to taste
1 teaspoonful granulated sugar
2 teaspoonful cornstarch
Cooking Direction :
Cut the chicken breast into 1-inch dices.
Add the marinade ingredients, adding the cornstarch last.
Marinate the chicken for 15 minutes.
While the chicken is marinating, prepare the noodles and vegetables.
Fill a large pot of water with enough water to cover the noodles.Bring to a boil.
Add the noodles and boil the noodles for 5 minutes.
Drain, run under cold water, and drain again.
Toss with 1 tablespoonful sesame oil.
Heat the wok over medium-high to high heat.
Add 3 tablespoonful oil.
When the oil is hot, add the green onion, Stir-fry for 10 - 15 seconds
Add the chicken cubes, Stir-fry till the chicken turns white and is about 80 percent cooked.
Add the shredded cabbage, Stir-fry for about 2 minutes or till it's softened,
seasoning with a bit of salt or soy soy sauce if desired (taste it if desired)
Remove the chicken and cabbage from the wok.
Add 2 tablespoons oil.
When the oil is hot, add the bean paste.
Stir-fry for a few seconds
Add the noodles.
Stir in the dark soy sauce and sugar.
Add the other ingredients back into the wok and mix thoroughly.
Stir in the silver sprouts.
Heat through.
Remove from the heat and stir in the sesame oil.
Serve hot.
See another Noodles Recipes :
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Many countries in Asia has their Noodles Recipes. Many ways to cook and many types of ingredients used to get various taste of Noodles .
