Chinese noodles

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Chinese noodles. Chinese noodles are an essential ingredient in the country's national cuisine. However, Chinese noodles are increasingly found in our kitchen.

Chinese noodles are the second most important product in the Chinese diet after boiled rice. Its main component is wheat or rice flour. But there are Chinese noodles made from soy or legu...

Chinese noodles. Chinese noodles are an essential ingredient in the country's national cuisine. However, Chinese noodles are increasingly found in our kitchen.

Chinese noodles are the second most important product in the Chinese diet after boiled rice. Its main component is wheat or rice flour. But there are Chinese noodles made from soy or legumes.

Chinese noodles are made from dried dough and are found in supermarkets. Many housewives have learned to make Chinese noodles at home with raw dough.

Normal Chinese noodles are cooked in lightly salted water. Then the noodles are served with sauces - meat, vegetables, seafood, mushrooms, soy and others. Chinese noodles can be used as a garnish for many meat and fish dishes.

There is a variant of cooking Chinese noodles in a large amount of boiling oil - in a deep fryer. Boiled Chinese noodles are also often added to stews, salads and soups.

There are special types of Chinese noodles, which are prepared from rice suspension. These varieties of Chinese noodles are served at the table and eaten raw.

Chinese noodles do not tolerate prolonged cooking. It should not be cooked for more than 3 to 5 minutes. This type of noodle can be kept for a long time.

To cook Chinese noodles, you will need either a regular frying pan or a frying pan or a bowl of multi-cookers. Pour the noodles into the noodles with hot salted water brought to a boil and boil until ready. Then the water from the noodles must be drained and the noodles should be used in accordance with the other instructions in the recipe.

A light and healthy dish. It will be suitable for a festive table (especially on New Year's Eve according to the Chinese calendar), as well as for every day. Cooked very quickly and easily, the naturally boiled soy sauce gives this dish a unique taste.

I love this sauce for its spicy taste with fragrant oriental notes and, although it is intended for seafood, I make meat and chicken - the finesse is extraordinary!

Stir-frying is a traditional Chinese technique of cooking fast food in hot oil, in a deep frying pan with sloping walls, with a constant brew. That's almost how you can cook a lot. Today, that's how it works.

By the way, the Chinese can't live a day without noodles. And since they don't like rice less, they make noodles out of it. Sometimes soy flour and green beans are used. Chinese noodles with their own hands is a laborious process that requires dexterity in every way. To start, knead a thick dough of 250 g of flour and 100 ml of water, cool it well and wrap it in a fine tourniquet. Then it is stretched to the sides, vomiting up and down. When the tourniquet reaches its maximum length, it is folded in half, but in such a way that it does not get tangled and continues to stretch. These manipulations are repeated until the finest threads are obtained.

Since not everyone is able to master the manufacture of Chinese noodles at home, you can limit yourself to the rice noodles in the store. The easiest and fastest way to cook it with vegetables. Sauté the chopped bulb, 4 cloves of garlic and 1 tbsp of ginger root in vegetable oil. We spread sliced zucchini, carrots and pepper. Stirring constantly, simmer vegetables for 7 minutes. Meanwhile, pour 200g of noodles into boiling water and steam for 5 minutes. Then flip it over in the colander, connect it to the vegetables and add volume for another 3 minutes. Cover the dish with the lid and leave to infuse for 10 minutes. This dish will successfully diversify your summer menu.

Wok fried noodles are probably one of the most common dishes in the world, as is pizza and lasagna. As the Chinese population expands around the world, their cuisine acquires new connoisseurs all over the world. Also in different countries there are not few dinners with quick Chinese food to take away. Vegetable stir-fried noodles are one of the main dishes of these establishments. And in China itself, there are a lot of dishes like this. They are distinguished by a set of vegetables, a kind of noodles and sauce.

You can easily cook fried noodles at home, which will be much better and more nutritious than the likes of takeaway food outlets. It's fast, and what you have to hide is tasty to swallow!

Summer and autumn are probably the best times of the year to cook such a dish. Since the abundance of vegetables is so pleasant that the color and taste range is limited only by fantasy.

Don't forget to put the vegetables in this order: the longer the cooking, the faster they will be cooked in the frying pan. Well, and constantly interfering! In addition to the vegetables listed in the recipe, you can also use green beans, zucchini or zucchini cut into strips, as well as eggplant, corn, pepper, etc. To learn more about this cooking technique, read the article: "How to cook in a wok".
2 large portions

Ingredients

200 grams of egg pasta
1 chicken breast, finely chopped
30 grams of peanuts, large chops
30 ml peanut or sesame oil
Two garlic teeth, squeeze.
Three centimetres ginger root, finely rubbed
1 red chilli, finely chopped
3 large green onion stalks, only the white part, cut with straws
2 small carrots or 1 large carrot, cut with straw
70 grams of Shiitake mushrooms (can be replaced by mushrooms)
100 grams of young peas, fresh or frozen
200 grams of cabbage side by side (can be replaced by Peking cabbage), coarsely chopped

For the sauce:

80 ml chicken or vegetable stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 hour of honey

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