Chinese Egg Noodle Dough (Hand,Mixer,Or Food Processor) Pt 1
Title: Flavored Chinese Noodles (Food Processor)
Yield: 1 Servings
Ingredients
1 ** see ingredients in
-directions be; low**
Instructions
These flavored noodles can add a delicious, novel touch to traditional
dishes. The following recipes are for processors with a large work bowl. If
yours is small, divide the recipe in half and mix half at a time.
Hot Chili Oil-Flavored Chinese Noodles - Follow the instructions for the
basic Chinese egg noodle dough, mixing in 2 teaspoons cayenne pepper and 1
tablespoon Chinese hot chili oil. Reduce the water by about 1 tablespoon.
Ginger-Flavored Chinese Egg Noodles - Crush several chunks of ginger
through a garlic press to get a puree and juice. You will need 3
tablespoons crushed ginger. Follow the recipe for basic egg noodles,
blending the ginger with the eggs and reducing the water by about 2
tablespoons.
Roast Sesame-Flavored Egg Noodles - Mix 2 1/2 tablespoons Chinese sesame
paste with 1 tablespoon Oriental sesame oil. Blend it into the dough as you
mix in the eggs. Reduce the water by about 1 tablespoon.
Coriander and Chili-Flavored Chinese Noodles - Mince seven medium Serrano
chilis to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup.
Blend the coriander and chilis into the basic pasta dough along with the
eggs.
Coriander-Flavored Chinese Noodles - Blend 1/2 cup minced fresh coriander
into the basic noodle dough. Reduce the water by about 1 tablespoon.
Shrimp-Flavored Chinese Noodles - In a mortar or small coffee grinder,
grind 1/4 cup dried shrimp to a powder. Heat 1/3 cup chicken broth and add
the shrimp, two individual packets dry chicken broth mix (4.5 grams each),
and 4 teaspoons sugar. While stirring, simmer the mixture 1 minute, then
cool to room temperature. Follow the directions for Chinese egg noodles,
mixing in the broth mixture along with the egg. Reduce the water to about 4
tablespoons.
Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers
and pasta creations of the East.
Scanned by Brenda Adams ; MC formatted by
MC_Buster. . Posted to MC-recipe 9/22/97
Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams on
Sep 22, 1997
Yield: 1 Servings
Ingredients
1 ** see ingredients in
-directions be; low**
Instructions
These flavored noodles can add a delicious, novel touch to traditional
dishes. The following recipes are for processors with a large work bowl. If
yours is small, divide the recipe in half and mix half at a time.
Hot Chili Oil-Flavored Chinese Noodles - Follow the instructions for the
basic Chinese egg noodle dough, mixing in 2 teaspoons cayenne pepper and 1
tablespoon Chinese hot chili oil. Reduce the water by about 1 tablespoon.
Ginger-Flavored Chinese Egg Noodles - Crush several chunks of ginger
through a garlic press to get a puree and juice. You will need 3
tablespoons crushed ginger. Follow the recipe for basic egg noodles,
blending the ginger with the eggs and reducing the water by about 2
tablespoons.
Roast Sesame-Flavored Egg Noodles - Mix 2 1/2 tablespoons Chinese sesame
paste with 1 tablespoon Oriental sesame oil. Blend it into the dough as you
mix in the eggs. Reduce the water by about 1 tablespoon.
Coriander and Chili-Flavored Chinese Noodles - Mince seven medium Serrano
chilis to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup.
Blend the coriander and chilis into the basic pasta dough along with the
eggs.
Coriander-Flavored Chinese Noodles - Blend 1/2 cup minced fresh coriander
into the basic noodle dough. Reduce the water by about 1 tablespoon.
Shrimp-Flavored Chinese Noodles - In a mortar or small coffee grinder,
grind 1/4 cup dried shrimp to a powder. Heat 1/3 cup chicken broth and add
the shrimp, two individual packets dry chicken broth mix (4.5 grams each),
and 4 teaspoons sugar. While stirring, simmer the mixture 1 minute, then
cool to room temperature. Follow the directions for Chinese egg noodles,
mixing in the broth mixture along with the egg. Reduce the water to about 4
tablespoons.
Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers
and pasta creations of the East.
Scanned by Brenda Adams ; MC formatted by
MC_Buster. . Posted to MC-recipe 9/22/97
Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams on
Sep 22, 1997
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