Parboiled Noodles With Stir Fried Cooked Chicken Topping Ii Recipes

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Pick over and flake crabmeat. Slice ginger root. Cut scallion stalks in 1/2-inch sections. Blend cornstarch and cold water to a paste. 3. Heat oil. Add scallions and ginger root stir-fry a few times. Add crabmeat, salt and sherry and stir-fry to heat through (about 2 minutes). 4. Stir in cornstarch paste to thicken then pour crabmeat mixture over noodles. Serve, either sprinkled with vinegar to taste, or with a dip dish of vinegar on the side. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Soak dried mushrooms. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 3. Bone and skin chicken breast. Slice chicken thin also bamboo shoots and soaked mushrooms. 4. Place chicken and vegetables in a pan add stock and bring to a boil. Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections transfer noodles to a serving dish. 5. Season chicken mixture with salt and pepper then pour over noodles. Sprinkle with sesame oil, garnish with scallions, and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. 3. Heat oil. Add scallions and stir-fry until translucent. Add chicken stir-fry briefly to heat. 4. Add garlic, bean sprouts, salt and pepper stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: * In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery cut in 1 1/2-inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry then pick up step 4. * In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Steps:

• 1. Bring water to a rolling boil. Add salt, then noodles stir once or twice. Remove noodles and drain. 2. Spread noodles out in a large colander. Place colander in a pot containing several inches of boiling water. Cover pot and steam 20 minutes. (See HOW-TO, _Steaming.) Use in any noodle recipe. NOTE: Use the thinnest variety of dried egg noodles for this recipe.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Slice chicken, fresh mushrooms and water chestnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: * For the water chestnuts, substitute bamboo shoots. * After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. * In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts. 3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly then cook, covered, 3 minutes over medium heat. 4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour mixture over noodles and serve. VARIATIONS: * For the onions, substitute 1/2 cup canned button mushrooms. * In step 4, add with the chicken 1 tomato, peeled and diced. * In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. * Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.