All Noodle Recipes

Beef Stew Noodle
(Serve 6, cook time 60 minutes)

• 500 g beef, cubed
• 3 tbsp cooking oil
• make (A): a paste of 2 shallots, 2 slices of ginger,
  3 pips garlic, 1/2 tsp chili sauce, 1 tbsp fermented Chinese soy beans
• (B): 6 cups water, 3 tbsp soy sauce, 1/2 tsp  peppercorn, 3 petals of star aniseed
• 3 cups chicken broth
• salt and pepper to taste
• spring onions, and vegetables for garnishing
• 400 g Shanghai noodle or
  wanton noodle ( blanched)
• salt and pepper to taste

Method

1. Heat oil. Fry (A) till fragrant.
2. Add beef cubes, fry on high heat for 5 minutes.
3. Add (B), bring to boil. Switch to medium fire and simmer for 30 minutes. Dish out the beef cubes.
4. Add the chicken broth to the remaining beef soup. Bring to boil. Add salt and pepper to taste.
5. In a bowl, place 60 g blanched noodle, garnishing, then add soup just enough to cover the noodle. Add garnishing on top.

sssSSH...grandma said: There are different names for noodle in Chinese: mee, mien, mein, meen due to difference in pronunciation in different parts of China.

sssSSH...grandma said: All noodles must be served with
chili sauces to be complete, two most recommended
sauces to best compliment the noodle dish would be:

• Chili sauce Chinese style
• Shrimp paste chili sauce

Braised Crispy Noodle ( Yee Mein) Chinese Style
(Serve 6, cook time 40 minutes)
Ingredients:

• 500 g wanton wheat noodle, or any type of noodle, but properly blanched and prepared
• 200 g each of shelled shrimps and chicken meat, marinated with dash of salt and corn flour
• 2 tbsp fried garlic
• shredded mushroom, carrot, capsicums, chilies
• blanched vegetables e.g. mustard, broccoli
• corn flour mixture of 1 tbsp corn flour, 1 egg yoke, 2 cups of water, 2 tbsp soy sauce, salt and pepper to taste
   

Method
(A)  To oil fry the crispy noodle:
For the fresh wanton noodle, just loosen the noodle, portion thinly and add to the 4 tbsp hot oil in the wok. For each side, fry for 1 minute over medium fire, taking care not to char the noodle. If done correctly, the noodle should be golden and crispy.

For dry noodles, or dry rice vermicelli, need to blanch till
just cooked, drain dry completely, oiled to prevent sticking first. Then follow the wanton noodle way.
For the thicker fresh noodle, like Shanghai noodle,
you need to oil fry for a longer time.
Place noodle in a relatively deep serving tray.

(B) To cook the ingredients and gravy:

1. Heat 2 tbsp cooking oil.  Stir fry chicken meat, then shrimps for 2 minutes. Dish out.
2. Add vegetable and shreds and fry till just cook.
3. Add fried garlic, corn flour mixture. Bring to boil.
4. Add fried meat, switch off after 30 seconds.
5. Pour the wok ingredients, whole, onto the noodle. Serve immediately while the noodle is still crispy.