chinese noodles

Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it&#x27;s done in 5 minutes!

Chow Mein

/6 oz chicken breast

green cabbage (, finely shredded (Note 3))

peanut oil ((or other cooking oil))

garlic (, finely chopped)

/6 oz chow mein noodles ((Note 2))

carrot (, julienned)

bean sprouts

green onions (,

(65 ml) water

cornstarch

soy sauce (, all purpose

tbsp oyster sauce ((sub Hoisin))

Chinese cooking wine (OR Mirin (Note 5))

tsp sugar ((reduce

tsp sesame oil

White pepper ((sub black))

Mix together cornflour and soy sauce, then mix in remaining ingredients.&nbsp;

Alternative:&nbsp;Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Sauce:

Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.

Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Chicken &amp; Noodles

Heat oil in wok or large fry pan over high heat.

Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!

Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.&nbsp;

Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.

Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.&nbsp;

Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.

Remove from heat and serve immediately.

Cooking:

Skip the takeout and make your own Dan Dan Noodles from Delish.com tonight. 

Dan Dan Noodles

c. vegetable oil

Sichuan peppercorns

tbsp. crushed red pepper flakes

sesame seeds

Chinese five-spice powder

vegetable oil

pork

hoisin sauce

Chinese black vinegar

soy sauce

tahini

water

garlic,

tbsp. ginger

tbsp. prepared chili oil

honey

sesame oil

lb. ramen noodles egg noddles

c. cilantro leaves

c. toasted peanuts, roughly chopped

green onions, thinly sliced

Excellent! I've made as is, or with slight adjustment depending on what I have (no tahini? Sunbutter!) and its been great.

This meal, which I followed to the letter, is very much in the realm of "okay".

We made this and loved it! I used black peppercorns and had to sub the vinegar (used above tips) I also did ground chicken instead of pork. We are excited to make again!

I dunno, I’ve made it twice, followed recipe exactly and my family raved. They are very picky. Delicious.

Time consuming.  Flavors not well balanced.  Wouldn't make it again.

https://streaming.hearstdigitalstudios.com/402304a0-65c1-47c3-8448-f8c538bdcae3/video_rover_16x9_1080p_hd_1576849082_22080.mp4

Made with an easy Sichuan peppercorn chili oil and sesame sauce, this bowl of noodles is devilishly spicy and blissfully creamy.

Dan Dan Noodles Are Addictively Spicy

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Chow mein

egg noodles

tbsp sesame oil,plus 1 tsp

chicken

2½ tbsp groundnut oil

garlic cloves,finely chopped

mangetout,finely shredded

prosciuttoor cooked ham, finely shredded

tsp light soy sauce

tsp dark soy sauce

tbsp Shaohsing rice wineor dry sherry

tsp white pepper

golden caster sugar

spring onions,finely chopped

Shaoxing rice wineor dry Sherry

Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Delish.com's Chicken Chow Mein will take less time than ordering take-out.

Chicken Chow Mein

refrigerated chow mein noodles or dry spaghetti

tbsp. sesame oil

lb. boneless skinless chicken thighs, cut into 1" pieces

Kosher salt

black pepper

ginger

carrot, grated

cabbage,

chicken broth

c. low-sodium soy sauce

oyster sauce

green onions,

sesame seeds,

I don’t usually leave comments on recipes, but I like to go through them to see what others have done and tried and thought. So in the spirit of that - I thought I’d share my opinion because something happened that never usually happened. I made the recipe as suggested, but with substitutions from the poster.  I used beef instead of chicken (used extra stew beef I had and cut into little pieces. Marinated the beef as per the poster’s beef and broccoli recipe); I didn’t use cabbage but mushrooms and sweet peppers instead - everything else was done as per the recipe. My husband and I loved it! My husband generally likes me cooking, but he LOVED this. By the time I put our daughter to bed, he was sitting with a second bowl AND had packed a lunch. He NEVER packs lunch - he effectively called dibs on this dish. I’d made enough for 6 servings and all that’s left is enough for lunch for me tomorrow. I’ve tried many Asian dishes before and this is by far the most delicious! Thanks you for sharing and keep up the good work. I’ll be doing the beef and broccoli next!

Added extra ginger and garlic but still seemed kind of bland to me. I might try adding some onion the next time for more flavor and more veggies.

Husbands comment “restaurant quality”, and son asked for seconds. A keeper recipe.

Quick easy and tasty. Upped the ginger and added a little more garlic - was fantastic.

this did not take me to flavor town. Noods were not gangster. Edible though.

Very good!  Loved by the whole family.  Added bonus:  it was pretty quick and easy to make!

It's real easy to make everyone loved it thanks

https://streaming.hearstdigitalstudios.com/926a70d2-b9c6-4bf6-ba04-3f7c032b1a60/video_rover_16x9_1080p_hd_1537561563_48873.mp4

The perfect reason to keep a jar of oyster sauce in your fridge.

This Chicken Chow Mein = Serious Hangover Helper

Delish.com's Chicken Chow Mein will take less time than ordering a takeaway. 

350 g chow mein noodles

450 g boneless skinless chicken thighs, cut into 2.5cm pieces

Salt

garlic, crushed

60 mL low-sodium chicken stock

60 mL low-sodium soy sauce

spring onions,

Makes approximately 650-670 g of noodles (a little under 1.5 lbs)

Homemade Chinese Egg Noodles

flour bread

tsp salt

eggs (whisked)

60 ml water ((1/4 cup))

ml lye water (kansui) ((1 tsp) see note for substitution or omission)

In a large bowl, combine the flour and salt.  Add the whisked eggs a little at a time, then add the water and lye water.  Stir until the mixture is relatively well combined.  Note that it should look quite dry.

Use your hands to combine the ingredients in the bowl.  Knead the dough until it forms a tight and smooth ball.  Do NOT be tempted to over-moisten the dough by adding more water.  While it is a drier mix, it should eventually come together.

Cover the dough with plastic wrap and set aside to rest for 30 minutes.

Flatten the dough out by pounding on it with a rolling pin for about 5 minutes (or even a small heavy pot, if need be).  You're not trying to thin the dough so much as you're encouraging the formation of gluten.   Once you're finished, form the dough back into a ball, cover with plastic wrap, and let stand for another 30 minutes.

Before proceeding with either noodle-making method, cut the ball of dough in half (or even quarters).  Set one half aside and re-cover with the plastic wrap, to be used after making the first batch of noodles.

Dough

Use a rolling pin to progressively flatten the dough into a rather thin sheet (~3 mm thick).  To encourage stretchier, chewier noodles, work with the natural direction of the dough - i.e. don't be afraid to let the dough roll out as an elongate rectangle, rather than trying to work it into a square.

Dust the surface to the dough with flour, then fold it over on itself carefully to form a sort of roll with multiple layers (see photo above).

Use a very sharp knife to cut the roll into strips of noodles.  Hold the knife perpendicular to the cutting board and push down cleanly though the dough, rather than drawing the knife through in a slicing motion.  Toss the noodles with a little extra flour and set them aside in loose bundles.

Repeat with remaining dough portions.

Rolling Pin Method

Cut the dough in half, or even in quarters.  Cover the unused portions with plastic wrap and set aside.

Feed the dough through the largest opening on a manual or electric pasta maker.  Repeat on progressively smaller settings until the dough is about 3 mm thick (I found the #3 or middle setting worked best).

Use the noodle cutting side/attachment to cut the dough into the desired size.  Toss the noodles with a little extra flour or cornstarch and set them aside in loose bundles.

Pasta Maker Method

A fun and easy recipe for homemade Chinese Egg Noodles from scratch that can be made by hand or with a pasta machine. Perfectly chewy and springy, these noodles will hold up well in your favorite soup or stir-fry sauce without turning mushy.

Homemade Chinese Egg Noodles From Scratch

all-purpose flour

salt

baked baking soda

eggs

Mix flour and salt together.&nbsp;In a large bowl, add the flour and salt together and mix a couple times with a fork or chopstick.

Make alkaline solution.&nbsp;If using kansui: Crack the eggs into a small bowl and add the lye water (aka kansui) to the eggs.If using *baked* baking soda: Dissolve the baked baking soda in 1 tablespoon of water and mix (make sure there are no lumpy bits) and then add the mixture to the eggs.Whisk eggs a few times with a fork or chopstick to thoroughly mix the eggs and kansui/baking soda.

Add alkaline egg mixture to the flour and squish into a ball.&nbsp;Pour the eggs into the bowl of flour and mix with a fork or chopstick.&nbsp;The flour will become a crumbly texture and that is what you want for now.&nbsp;Use your hands to squish the flour crumbs together into a ball.&nbsp;If the flour doesn’t completely form a ball after a bit of squeezing, then add more water, but only a tablespoon at a time, until you get one cohesive ball.&nbsp;You are aiming for – a dry and crumbly looking dough with barely any crumbs left in the mixing bowl.

Knead dough for 1 minute and rest for 30 minutes at room temperature.&nbsp;Knead the dough for a minute and then wrap it in plastic (or place it in a bowl covered with a damp towel) so that it doesn’t dry out.&nbsp;Allow the dough to rest at room temperature for 30 minutes.

Beat the dough for 3 to 5 minutes.&nbsp;Take the dough out of the plastic wrap (do not toss the plastic wrap away as you’ll need it again) and knead it for about 3-5 minutes.This is not a difficult dough to knead like ramen dough but little helpers might have trouble doing it themselves.  In that case, you can hand your child a rolling pin and use it to beat the dough on all sides for those two minutes.Use a large-diameter rolling pin, preferably one with a long handle that they can hold on to. But anything will do as long as you don’t hurt yourself.&nbsp;

Rest dough for another 30 minutes.&nbsp;Form the dough into a ball, wrap it in plastic (or place it in a bowl covered with a damp towel) and rest it for 30 minutes at room temperature.If you won’t be using the dough immediately, stick it in the fridge and take it out 30 minutes before you need it so that it returns to room temperature.

Roll the dough flat with a pasta machine (or by hand).Take the dough out of the plastic wrap, give it a few quick kneads.  Divide your dough in half and return the unused half to it’s plastic wrap or towel-covered bowl.Flatten the other half of your dough as much as possible by hand (or whack with the rolling pin again) and start feeding it through the pasta machine.Starting with the widest roller setting, feed the dough through 3-4 times. Then adjust the rollers to the next setting and feed dough through 2 times per setting until desired thinness. We liked the dough thickness of level 6 (~1.2 mm).If rolling by hand, be sure to sprinkle lots of flour on the dough and the rolling pin so that the dough doesn’t stick.

Cut dough into long strips of noodles with the pasta machine (or by hand).Finally we are ready to cut the dough into strands! Our Marcato pasta machine came with two size options – a thick fettucine size and a thin spaghettini size. We used the spaghettini cutter to make thin Chinese egg noodles. (For thicker noodles, which my dad prefers, we tried the fettucine cutter but it was too wide so we just used a large knife to cut the dough into the width he likes.)First, cut the dough in half if it is too long to work with.Next, lightly dust the dough with flour or corn starch and then pass it through the cutters.Repeat with the other half of the dough.If cutting by hand, fold the dough in layers either like a tri-fold letter or into an S-shape. Cut into strands with a large knife to desired thickness. Remember that the noodles will expand slightly when cooked.After the dough is cut into strips, sprinkle more flour or corn starch over the noodles before jiggling the shaking them open into long beautiful strands.

Simmer noodles in boiling water.&nbsp;Bring a large pot of water to boil. Do not add salt. Cook the noodles for 2 to 3 minutes depending on thickness of your strands.&nbsp;Test cook a few strands before throwing in the whole batch. It is better to undercook the noodles slightly than to overcook them because they will continue to soften as they absorb the liquid in the final soup or sauce.&nbsp;Drain, rinse with cool water so they don’t stick.&nbsp;Serve with your favorite soup or stir-fry sauce.

Toss thin wheat noodles in a spicy chili oil sauce and top with seasoned ground beef to make numbing, spicy Sichuan Dan Dan noodles in under 15 minutes.

Spicy Dan Dan Noodles

ground beef (or ground pork)

Chinese cooking wine

brown sugar

(1 lb.) wheat noodles, fresh

bok choy

peanuts,

green onions, chopped

tahini sesame paste

black vinegar

soy sauce (or maggi sauce)

tablespoon chili oil

teaspoon sesame oil

garlic, minced

tablespoon ginger, grated

sugar

peppercorn powder

Prepare the beef: Heat oil in a pan over medium high heat for 1 minute. Add ground beef and cook for 2-3 minutes until the beef turns brown. Add light and dark soy sauce, Chinese cooking wine, brown sugar and black pepper. Stir to combine and cook for 2 minutes to evenly coat the beef with the seasoning and to allow the flavour to infuse into the beef.

Prepare the noodles and bok choy

Bring a pot of water to a boil and place wheat noodles inside. Lower heat to medium and boil for 2 minutes, or according to package instructions. Stir occasionally so the noodles don’t stick to the bottom of the pan. Remove noodles with a pasta strainer and set aside. Then blanch cook the bok choy by dipping them into the boiling water for 10 seconds.

Make the spicy chili sauce

To make the spicy chili sauce, mix together all the sauce ingredients (tahini, black vinegar, light soy sauce, chili oil, sesame oil, garlic, ginger, sugar, and peppercorn powder). Stir well to combine.

Assemble the noodles

Divide the noodles into 2 bowls. Pour 2-3 tablespoons of sauce over top. Add cooked ground beef and boy choy. Sprinkle with chopped peanuts and green onions. Mix well to fully coat the noodles with the sauce.

Wow, so much deliciousness in just 15 minutes! I love Asian noodles, I've made some here more savory /sweet, this is good inspiration for kicking things up a few notches! I have come across peppercorn powder, is it easy to find?

I can't believe that I've never tried Dan Dan Noodles before - I love all of these ingredients and the fact that it's spicy is even better. Making this asap!

Great easy meal!
I used roasted pork and spinach for bok choy.
I added a bit more spice (garlic and chili sauce)
than I should have so next time i"ll use less.
Loved how easy it was and loved the sauce.

Fantastic! I love Asian noodle dishes - so quick and easy - and this one is super flavorful! Will make again and again!

These noodles are so delicious! I love that it comes together so fast, and it's full of flavor.

A healthy, lightened up recipe for Beef & Broccoli Noodles from Delish.com.

Beef & Broccoli Noodles

wide rice noodles noodles

lime,

Sriracha

lb. flank steak, thinly sliced against the grain

broccoli,

baby bella mushrooms, sliced

What type of noodle will you use for this?

Turned out great! I cut the sesame oil by half since mine seemed strong to me, and used veg oil to cook the steak. Didn’t have fresh limes, so I used 1.5 Tbsp bottled lime juice, and I used Frank’s Red Hot instead of Sriracha. I had linguine on hand for noodles.

Loved it and will definitely be making again . Hubby doesn’t like things too hot so only added 1 teaspoon of my very hot Sriracha sauce. He said it tasted really spicy 🤣 but I couldn’t taste any heat. I used udon noodles and it was delish but to cut out some carbs and add veges next time I’ll used zucchini spirals instead .

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Top 20 chinese noodles recipes from across the web

The most viewed chinese noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Homemade Chinese Egg Noodles From S...

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