Wednesday, January 17, 2001
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Posted on: Wednesday, January 17, 2001

Recipes deliver a rainbow of flavors

By Joan Namkoong
Advertiser Food Editor

Now that you know all about noodles, you might find yourself hungry for them. Here are some recipes to try:

Shanghai Noodles With Pork and Napa Cabbage

3/4 pound napa cabbage (won bok) or Chinese mustard greens
1/2 cup julienned bamboo shoots
2 teaspoons salt
1/2 pound pork loin, cut into julienned strips
3 tablespoons dark soy sauce
2 teaspoons sugar
8 ounces fresh Shanghai noodles
5 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 teaspoon sesame oil

Cut the cabbage into thin slices, combine with bamboo shoots and toss with salt. Allow to sit for 1 hour.

Mix pork with 2 teaspoons of dark soy sauce and set aside.
Mix remaining dark soy sauce with sugar.

Bring a large amount of water to boil and cook the noodles until done, about 5 minutes. Drain, run under cold water to stop the cooking. Drain again and toss noodles with 1 teaspoon peanut oil. Set aside.

Squeeze liquid from cabbage and bamboo shoots and set aside, discarding liquid.

Heat a wok or skillet over high heat. When hot, add 3 tablespoon of the oil. Add pork, stirring quickly just to separate the shred and coat them with oil. Add cabbage and bamboo shoots and cook, tossing, until they are well coated with the oil and piping hot, about 1 1/2 minutes. Remove mixture to a bowl.

Wipe out the pan and heat again to hot. Add remaining

2 tablespoons oil. When hot, add noodles and toss until coated with oil and hot. Add soy-sugar mixture and toss noodles until they are well coated and evenly colored. Add cabbage and pork; cook, stirring until piping hot. Serve sprinkled with sesame oil. Serves 2 as a part of a meal.

Recipe from "Big Bowl Noodles and Rice" by Bruce Cost (HarperCollins Publishers)

Ginger Scallion Noodles

1 1/2 tablespoons safflower or corn oil
3 cups finely shredded scallions
3/4 cup finely shredded fresh ginger
1/3 cup Chinese rice wine or sake
3 cups bean sprouts, rinsed and drained

Sesame Sauce

1/2 cup chicken broth
1 1/2 tablespoons toasted sesame oil\
1 1/2 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon cornstarch

Heat a wok over high heat. Add oil and heat until very hot but not smoking, about 30 seconds. Add scallions and ginger and stir-fry until fragrant, about 20 seconds. Add the rice wine and bean sprouts and toss lightly for about 1 minute.

Mix together sesame sauce ingredients and add to noodles. Stir-fry until sauce thickens, about 2 minutes. Transfer to a platter and serve. Make 6 servings.

Recipe from "Asian Noodles" by Nina Simonds (Hearst Books)

This is the classic Peking noodle dish, traditional for birthday celebrations. The sauce is spicy and salty, complementing the noodles well.

The sauce can be made ahead and kept in the refrigerator for up to two weeks.

Tsa Chiang Mien Noodles With Minced Pork and Bean Sauce

1 pound ground pork
1/2 cup bean sauce
3/4 cup peanut, vegetable or corn oil
3-4 teaspoons sugar
2 scallions, finely chopped
1/2 pound fresh Chinese noodles
(lo mein) or dried thin egg noodles

Heat oil in a wok, add pork and cook about 3 minutes, stirring to separate the pieces. Add bean sauce and cook, stirring, over high heat about 2 minutes. Add sugar and cook until oil loses its cloudy look and becomes clear, about 3 minutes or longer. Add scallions and stir to blend. Spoon into a serving dish and keep warm, pouring off some of the oil if you wish.

Cook noodles in a large quantity of boiling water for 3 1/2 - 5 minutes for fresh noodles. Or cook dried noodles according to package directions. Drain well. Place noodles on a platter or in individual bowls, top with sauce and mix together. Serves 4-8.

Recipe from "The Chinese Cookbook" by Craig Claiborne and Virginia Lee (J.B. Lippincott Co.)

Chicken With Spring Asparagus and Chinese Egg Noodles

8 ounces fresh Chinese egg noodles
Peanut or vegetable oil
6 ounces boneless chicken breast, thinly sliced
3 teaspoons cornstarch
1 teaspoon salt
2 1/2 teaspoons sesame oil
1/4 pound asparagus, cut diagonally into 2-inch lengths
1/2 cup chicken stock
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1/2 cup sliced fresh mushrooms
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoons shredded fresh red chili pepper
1 1/2 teaspoons salted Chinese black beans
2 tablespoons Shaoxing rice wine or dry sherry

Bring a large amount of water to boil and cook the Chinese noodles until done, about 5 minutes. Drain, rinse with cold water, drain again and toss with 1 teaspoon of peanut oil. Set aside.

Combine chicken with 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt and 2 teaspoons of sesame oil; set aside.

Mix chicken stock with remaining 1/2 teaspoon salt, oyster sauce, light soy sauce and sugar.

Mix remaining 1 1/2 teaspoons cornstarch with 2 tablespoons water.

Heat 1 cup of peanut or vegetable oil in a wok. When hot, add chicken and stir until changes color. Remove and drain, reserving oil.

Heat wok over high heat. When hot, add 3 tablespoons of reserved oil. When oil is hot, add mushrooms; cook over medium heat for 1-2 minutes. Add ginger, garlic, shredded chilis and black beans; cook briefly until fragrant.

Add asparagus and coat with oil and seasonings. Add seasoned chicken stock mixture and bring to a boil. Lower heat and simmer until asparagus is just cooked. Re-add the chicken and stir; add cooked noodles. Turn heat to high and toss noodles for 1-2 minutes or until heated thoroughly. Mix cornstarch and water and add. Cook until noodles are hot and have a clear sheen. Add Shaoxing, toss briefly. Remove to serving platter and garnish with remaining 1/2 teaspoon sesame oil. Serves 3-4 as part of a meal.

Recipe from "Big Bowl Noodles and Rice" by Bruce Cost (HarperCollins Publishers)

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