Flavored Chinese Noodles (Food Processor)

Course : Chinese
Serves: 1
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Preparation / Directions:

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 chilies to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup. Blend the coriander and chilies 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

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