Chinese Style Fortune Noodle Dishes

Chinese Style Fortune Noodle Dishes

The pack contains the following items:

Chinese Style Fortune Noodle.  Noodles are served at birthday parties or New Year parties for longevity and good luck.  Ingredients: wheat flour, water, salt.  See pack for complete info.  Net Wt 5LB (80oz)

Stripped Bamboo Shoots in Chili Oil.  Net Wt 13oz (370g).

Chinkiang Vinegar (Zhen Jiang Vinegar).  The pungent black vinegar is a must in an Asian style kitchen.   Ingredients: water, glutinous rice, wheatbran, sugar, salt. Total acidity >=5.5g/100ml.  See pack for complete information.  Net 600g (550ml).

See Recipes

Cold Noodles  1. Put the noodles into boiling water and cook until the water boils again.  Then add 1/2 cup of cold water and boil again until the noodles are tender.  Take out the noodles immediately.  Put on a platter which has 2T. of olive oil on it.  Add another 1T. of sesame seed oil (see pic below) to noodles.  Then use chopsticks to stir the noodles and let them cool down.  2.  Boil the bean sprouts in boiling water for 10 seconds.  Then remove and plunge into cold water.  Squeeze dry.  Put on a serving platter and place the noodles over them.  Then spread the shredded dried tofu on the noodles.  3. Mix the sesame seed paste wit 1T. of soysauce (see pic below) and mix well.  Repeat this procedure until all the 6T. of soysauce have been used up.  Then add the vinegar (see pic below), red hot pepper oil, scallion, ginger, garlic, brown peppercorn powder, sesame oil to prepare the seasoning sauce and pour over the top of the noodles.  Sprinkle peanuts, shredded cucumbers, shredded egg sheets, scrambled eggs if desired.  Mix before serving. 

Noodle with dried tofu and Bean Sauce 1. cut the cabbage into 1/4 inch cubes.  Soak the dried tofu in warm water about 10 minutes.  Slice dried tofu  finely. 2. Combine the soy bean paste, soysauce (see pic below), sugar, ginger juice, sesame oil (see pic below).  Mix thoroughly.  3. Heat 5T. of oil.  Stir fry sliced dried tofu.  After half a minute, add the cabbage, green beans, soup stock, salt.  Cover and cook another minute over low heat.  Remove. 4. Return the pan to the heat.  Use 3T of oil to stirfry the chopped scallion. After 10 seconds, add No.2 mixture.  Stir another 10 seconds.  Add No. 3 mixture.  Cook and stir over high heat about a minute.  Remove to a bowl.  5. Boil the noodles in boiling water until tender.   Remove the cooked noodles and plunge into cold water, and drain.  Serve the noodles in individule bowls.  At the table, put 1T. or 2T. of bean sauce on the top of the noodles.  Mix thoroughly with chopsticks.  Add shredded cucumbers, shredded egg sheets, scrambled eggs if desire.

Noodle with Fresh Tofu and Bean Sauce

Fresh Tofu Noodle Soup 1. Clean and drain fresh tofu. Boil fresh tofu and add cooking wine (see pic below) for 2 minutes.  Remove and cut into slices.  2.  Boil the soup stock in a sauce pan.  Add fungus, cucumber slices, other vegetables.  Season with soy sauce (see pic below), salt.  When it boils again, thicken with cornstarch paste.  Reduce the heat. Add the beaten egg carefully and stir until blended.  Turn off the heat.  Splash sesame oil (see pic below) and brown pepper corn oil on top. (To make brown pepper corn oil, heart 1/2c. of oil, then add 1T. of brown pepper corn. Fry until they turn black.)  3. Cook the noodles in boiliing water.  When the noodles are done, divide among and remove to 4 bowls.  Pour prepared mixture over the noodles and serve immediately. 

Noodle with Beans and Bean Sauce - substitute fresh tofu with cooked beans