Asian Noodle Recipes

Pad Thai

There are a zillion pad Thai recipes and many of them are very intimidating. If you don’t follow an endless list of exceedingly specific instructions, you’ll have to throw it all out. Oh please!

Then there are recipes designed for prison inmates. Ketchup, peanut butter and some bottled sauce. No thanks!

If you cook with some frequency, you probably use recipes as a general guideline. We’ve been making pad Thai for years and we ditched the recipe long ago. These are the approximate amounts for the ingredients. They can all be adjusted to suit your taste.

Ingredients

1/2 pkg pad Thai rice noodles
3 Tbsp sugar
Juice of 2 limes
3 Tbsp fish sauce
1-2 Tbsp soy sauce
1 Tbsp crushed red pepper flakes
1-2 Tbsp peanut oil
2-3 cloves minced garlic
1-2 bunches scallions chopped
1 Tbsp dried shrimp
6 oz cleaned and peeled shrimp
1-2 boneless, skinless, chicken breasts cut into bite sized pieces
3/4 dry roasted peanuts, crushed into small pieces
3-4 oz firm tofu cubed
1 bunch cilantro finely chopped
We don’t add the egg but if you like that beat 2 eggs
For garnish
Sliced lime
Cilantro
Crushed peanuts

Preparation

Place the noodles in warm water for about an hour. Check them frequently and remove them when they are soft. Don’t let them get mushy
Heat the oil in a large skillet or wok
Add chicken, lime juice, sugar, fish sauce, soy sauce, garlic, scallions, dried shrimp and red pepper flakes
When the chicken is almost cooked through, add tofu, shrimp, cilantro and half the peanuts
If the liquid evaporates, add a dash more of each
Toss and mix constantly
When the shrimp is opaque add the noodles and toss to combine and heat the noodles
Remove from heat
Sprinkle with remaining peanuts and cilantro
Place lime slices and scallions decoratively around the serving bowl
*If you want to include eggs
Pour the beaten eggs into a hot skillet with a tsp of oil coating the surface
Let them sit undisturbed for 1-2 min
When they are just about set, slice the omelet into pieces and remove them from the heat
Stir them in with the noodles

Shanghai Noodles

This delicious dish is easy to make and it’s a real crowd pleaser.

Ingredients

1 lb Chinese egg noodles
1 Tbsp dark sesame oil
2 Tbsp canola oil
1 clove garlic, minced
1 Tbsp minced fresh ginger
1/4 tsp red pepper flakes
3 c widely shredded Bok choy
1 carrot cut into match sticks
2 scallions sliced
1/2 c chicken stock
3 Tbsp oyster sauce
2 c cooked chicken shredded

Preparation

Boil noodles according to directions. About 2 min. Do not overcook them
Rinse them and toss them with sesame oil
Set aside
Heat canola oil and sauté garlic and ginger about 20 seconds
Add pepper flakes, Bok choy, carrot and half of the scallions about 3-5 min
Combine chicken stock and oyster sauce in a bowl
Add the noodles, chicken and the liquid to the wok or pan
Toss and heat for 2-3 min, until thoroughly combined and heated
Stir in remaining scallions and serve

Chow fun

This is one of our favorite Chinese dishes. Not every restaurant has it. We love it with beef but you can use chicken or tofu if you’d prefer.

Ingredients

6 oz sliced beef tenderloin
2 Tbsp light soy sauce
1 Tbsp rice wine
1 Tbsp cornstarch
1 Tbsp dark soy sauce
1 tsp sugar
6 oz wide rice noodles
2 Tbsp peanut oil
1 Tbsp minced garlic
1 tsp minced fresh ginger
1/4 onion sliced
1 scallion sliced
3/4 c Chinese or American broccoli
1 tsp dark sesame oil

beef-chow-fun

Preparation

Place sliced beef in a Tupperware bowl
Add 1 Tbsp light soy, rice wine and cornstarch
Cover and shake to fully combine
Let it sit at room temp for 15 min or in the refrigerator for up to 3 hrs
Combine remaining light soy sauce, dark soy sauce and sugar in a bowl
Place the noodles in warm water for about 1 hr. Check them periodically. They should be soft but not mushy
Drain and toss with 1 tsp sesame oil, separating the noodles by hand so they don’t clump together
Set them aside
Toss the broccoli with 1 tsp peanut oil and steam for 3 min and set aside
Heat the beef in a wok or skillet with 1 Tbsp peanut oil. About 1-2 min per side
Remove beef and set it aside, leaving the oil in the pan
Add garlic, onion, scallions and ginger
Heat until onions are transparent and soft 2-5 min
Add noodles and toss
Add beef, broccoli and sugar soy sauce
Toss to combine and heat through 1-2 min
Serve immediately