#chinese pan fried noodles

[sikfankitchen]

(Hong Kong Style) Crispy Pan-Fried Noodles 港式煎麵 🥢

[omnivorescookbook]

Vegetable Pan Fried Noodles

The crispy noodles are covered with colorful vegetables that come in all textures and a rich savory sauce.

Recipe => https://omnivorescookbook.com/vegetable-pan-fried-noodles/

[guannimadepishi]

Chinese-style breakfasts

[stenoodie]

Chinese Dumpling House at Metro Square

Chinese Dumpling House at Metro Square. #dumplingsgalore #beefshankpancake

Chinese Dumpling House located at 3636 Steeles Ave E, Markham Chinese Dumpling House has been at this Metro Square for a while but I believe it is the first time that I ever visited.  My friend G and I were meeting up in this area and since she had dined here before, we picked this spot for our dinner and to catch up.  Many restaurants and stores have come and go at this plaza, but Continue…

[mughuaudaxpuer]

Pan fried noodles 🍝

🥛🦋

[sadhana1970]

Shimom's healthy food. Chinese Vegetable Noodles Recipe.

[tenth-sentence]

Then chow mein with pan-fried noodles and cashew nuts.

"The Cricket in Times Square" - George Selden

[najia-cooks]

[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

[slavic-roots-western-mind]

Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

[sikfankitchen]

Chinese Crispy Pan-Fried Noodles

[recentadultburnout]

Info for writer in Thai series fandom: Random food

I added some pictures on AO3 but not here, but I tried searching in English, and it did show the correct item, so if you want to know what it looks like, you can look it up.

Breakfast

Actually, anything can be breakfast, but this is some of what is frequently viewed as breakfast.

Khao Tom (Boiled rice/Rice porridge)

Joke (Rice porridge/Congee)

Tom lueatmu (Pork Blood Soup)

Khaoniao mu ping (Grilled Pork Sticky Rice)

Khaoniao mufoi (Glutinous Rice with Shredded Pork)

Khai kratha (Pan egg)

Namtaohu songkhrueang (soy milk with topping)

Sandwich boran (thai style sandwich)

and everything westerners consider breakfast.

Northern food

Namphriknum (young chili paste)

Namphrik-Ong (Ong Chili Paste)

Khaepmu (Crispy Fried Pork Rinds)

Sai-Ua (a type of sausages)

Kaengho

Kaenghangle (Hung Lay Curry)

Khanomchinnamngiao

Khaosoi 

Central food

Nam phrik long ruea

Nam phrik kapi

Homok (steamed fish with curry paste)

Thotman (a type of fish ball)

Pucha (deep-fried crab meat and minced pork in crab shell )

Kaengchuet

Kaengphet

Kaengsom

Khaophat (Fried rice)

Yam

Northeastern food (E-san food)

Soup nomai (bamboo shoot soup)

Tomsom (fish soup with ginger)

Kaeng Om

Kaeng Proe (Bamboo Shoot and Yanang Soup)

Kaeng Het (Mushroom Soup)

Kaeng Khai Motdaeng (Red ant egg soup)

Somtam 

Southern food

Kaeng Taipla

Kaengsom

*Kaengsom in the central and southern regions have some differences. Recently, there was even a debate online about whose Kaengsom is superior.

Kaenglueang

Kai Tom Khamin

Khua Kling

Phatsato

Phat Phet Kop

Yam Nam Budu 

Nowadays, every part of Thailand eats everything I mention here, but its origin is still very obvious, and the origin can give some impression about what it will taste like for people who try it for the first time.

Popular Foreign food

Chinese food (some kinda Thai-Chinese more than actual Chinese)

Japanese food

Korean food

Mexican food

Indian food

Vietnamese food

Westerner food (Farang food)

Drink

Green Tea

Iced Tea/Thai Tea

Lemon Tea

Cocoa

Nom yen/Nom chomphu (Pink milk)

Oliang

Yok lor

Coffee boran

Butterfly pea juice

Lemongrass and Pandan Juice

Nam daeng (Red drink) (Hale's blue boy sala flavor)

Nam khiao (Green drink) (Hale's blue boy cream soda flavor)

Bubble tea

Chain Restaurants  

Sizzler

KFC

McDonald’s

Burger King

Starbucks

Subway

Taco Bell 

MK Suki

S&P

Barbecue Plaza

Yum Saap

Fuji restaurants 

Katsuya

Yayoi

Ootoya

Chester’s Grill

Pizza Hut

Pizza Company

Narai pizzeria

Hachiban

Mos Burger

Dairy Queen

Swensen

Easy to find dish

There a type of restuarant call ran-ahan tam sang (ร้านอาหารตามสั่ง) (Cooked to order resturant?) which is basically everywhere and this is a basic almost every those restuarant will have.  

Rice top with fried basil

Fried rice

Stir Fried Vegetables with Rice

Garlic Pork with Rice

Stir Fried Chili Paste

Suki->Thai Styled Sukiyaki (water/dry)  

You can select the type of meat yourself, even if the name includes the word "pork," (it's just a place holder) and you can add extra meat (more of the one you select or something else) or eggs if desired.

Eating utensils

The most common choice are just a spoon and fork. In places like noodle shops, it usually has chopsticks as well. and for steak, a knife.

List of online supermarket site

Index

[sybilius]

You want to eat this, trust me, so here is the recipe. Adapted from this instagram post.

*

Weeknight Sesame Udon

Sauce 50ml soy sauce 1 tbsp dark soy sauce 2 tbsp zhī ma jiàng, Chinese Sesame Paste (a tahini or plain peanut butter will work in a pinch, but this is the best) 1-2 tbsp of mirin 2 tsp rice vinegar 1 tbsp Chinese five spice (optional-- spice averse people can leave this out) 1 thumb of ginger 3 cloves of garlic Deep fried tofu topping (can substitute this with plain peanuts if you don't have time or inclination to deep fry) 1 block firm tofu 1-2 tbsp corn starch 1/2 c or more of oil, I like peanut oil for this Quick Pickle Garnish Cucumbers 3 tbsp Rice vinegar Salt

Your Favourite Noodle (I like Udon myself, but this would be good with buckwheat noodles or ramen noodles) Other Garnish Scallions Lao Gan Ma, Chili crisp topping OPTIONAL: Greens you want to get rid of, such as spinach or gai lan.

(Quick pickles) Using a large knife, slice your cucumbers in half lengthwise.

(Quick Pickles) Chop each half into 3 inch sections. Smash the sections with the flat side of your knife (see the instagram video if you're not sure what I mean), then roughly chop the cucumber.

(Quick Pickles) Place in a bowl with a generous splash of rice vinegar and a pinch of salt, and put it in the fridge for later.

(Sauce) Grate the ginger and mince the garlic (if you are pressed for time and have money, the squeezable tubes will probably work fine for this). Mix all the sauce ingredients together and set aside.

(Tofu) Set out a plate with paper towel on your stove. Set out your frying pan and place about 1/4" depth of oil in there. Heat it up on medium-high.

(Tofu) While it's heating, drain the tofu into a large bowl. Crumble the tofu with your hands. The pieces should be fairly small. Toss in the cornstarch.

(Tofu) Carefully add the tofu to the hot oil. Let it fry for at least 5 minutes, or until the tofu is light gold in color. Add it carefully to the plate using a slotted spoon (be careful! hot oil!). Turn off the heat (I am writing this because I always forget this step).

(Tofu) Grab an additional paper towel and soak the extra oil off your tofu.

(Noodles) Boil a large pot of water for your noodles

(Noodles) While the water is heating, chop your scallions or extra greens.

(Noodles) Add the noddles to the boiling water and cook for the needed amount of time. If adding greens, in the last 45s of cooking time, throw in the greens to blanch them.

(Noodles) When the noodles are a desired softness, drain them. Mix the sauce, tofu (or peanuts) and noodles together. Serve, topped with scallions, quick pickles, and lao gan ma. Enjoy!

[fritesandfries]

Noodles for the Lunar New Year

Happy Lunar New Year! [Insert long copy here about my Chinese grandmother.] I decided to do what I do best: destroy things by taking inspiration from Chinese Longevity Noodles.

For 4 servings:

4 oz. piece pickled mustard greens (suan cai)

1 tbsp. vegetable oil

1 shallot, minced

4 cloves garlic, minced

1 lb ground beef (or chopped extra firm tofu)

1 c. chopped shiitake mushrooms

3 tbsp. soy sauce

2 tbsp. black bean paste

2 tbsp. granulated sugar

2 c. beef broth (or vegetable broth)

12 oz. plain wheat noodles (check out this Asian noodle buying guide)

Soak suan cai in a bowl of water -- make sure it is completely submerged -- for about 30 minutes. You only need about half of what's in the packaging (a standard package for this has about 8-ounces). Drain and squeeze/press dry with a clean kitchen towel. Chop.

In a heavy bottom sauté pan, heat vegetable oil over medium heat. Add shallot, garlic. Sauté for 1 minute. Add ground beef (or tofu) and chopped mushrooms. Sauté, breaking apart ground beef, for about 7-10 minutes until the meat is completely cooked. Add chopped suan cia, soy sauce, black bean paste, sugar, and broth. Bring it to a simmer and reduce heat to medium low. Let it cook, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.

Meanwhile, prepare noodles to package directions. Drain noodles and transfer to the sauté pan. Gently mix everything together before serving.

I like garnishing mine with some fried shallots and sliced green onions.

[somebodysaidimpulsive]

what is your favorite food and animal and color and kind of place to go (bookstore, arcade, you can be general) and thing to wear?

Ooh, lots of fun questions here!

Would have to be either chinese food (pan fried noodles and vegetables), panda express orange chicken and noodles with the crunchy green stuff mixed in, or burgers! They're all comfort foods of mine, and I absolutely adore them all-

I like shades of cyan, red, and black, mainly, but I'm also an artist, so I adore all colors in the right contexts, with slightly more affinity towards astral themed colors and warm colors! ...except pea soup green. we don't talk about pea soup green

For fictional animals, either dragons or robot cats (:3)! For real animals, tigers, snakes, cats in general, deer, lizards in general, moths, butterflies, honestly there are a lot- I love a lot of animals haha

parks!! And quiet spaces like antique shops and cozy cafes and libraries, they're just so nice to be in

Some of my skirts and sweaters, some Fairies By Trick shirts, and a comfy tracksuit (matching jacket and pair of sweatpants) i have! i mostly judge articles of clothing based on how easily I can make outfits out of them, and those are some of my most worn items :D

Thanks for all the questions ^-^!

[pariahfox]

The "what have we got on hand?" noodle bar is back in business tonight.

Right now that involves some odds and ends of vegetables (including cabbage, and the tail end of an overgrown zucchini), plus a few eggs quickly scrambled up (starting in too cool a pan again!) and roughly half a pack of firm tofu that needed used up. I marinated that in a soy sauce concoction for maybe an hour, then pan fried it too. Since I am sometimes overly frugal, the remaining few tablespoons of marinade goodness are also going in the noodles.

(We're low on suitable bowls, much less clean ones. So, pots and pans will have to do to hold things like cut up vegetables waiting.)

Complete with awesome chipped mug pressed into service.

I did decide that some vaguely Chinese-style curry powder might help tie everything together, so we're getting something roughly along this kind of theme:

Though we've got thewider Thai rice noodles tonight. Mr. C actually just brought in pretty big bags of bean thread and sweet potato vermicellis yesterday, but I was more in the mood for some kind of rice noodles tonight. And that's what we had.

How will this batch turn out? It will have to be a surprise. Though, the ingredients going in are fairly promising.

[snkts]

The local Asian market was packed, shoppers pushing metal carts between wide aisles of various goods and ingredients. A low din of voices bounced off the metal and concrete surfaces, mingling with the hum of the refrigerators. They bought vegetables, tofu, and mushrooms in the produce section; the fancy thin sliced beef at the butcher; and various other items for hotpot that night, and frozen mochi to have for desert. Logan looked between items with a discerning eye, often reading their ingredient list, but Mikoto lacked the skill to tell what defined his choices. But they chatted as they shopped and Mikoto liked getting to see the myriad of cultures represented in the supermarket: Japanese, but also Korean, Chinese, Indian, Vietnamese, Thai, and so on. There was even a seafood section with fresh fish and crabs and squid.

On the far side of the store, as they were looping out of the freezer section, they passed a series of vendors selling food and meals: sushi, ramen, fried rice, and noodles. But Mikoto paused at one stall, drawing short. Behind some glass, one of the vendors was flipping small fish shaped pieces of dough around a metal pan and then stuffing them with various sweet feelings. Mikoto reached out to hook her hand around Logan's wrist, drawing his attention.

"Look! They're making Taiyaki!"

It hadn’t taken him long to realise that Academy City didn’t teach the kids it housed to be adults. They didn’t want functional adults. They wanted weapons. And weapons didn’t need to be able to take care of themselves. In fact, if they could, that was bad. It made it easier for them to leave. That meant all the money and time you put into them went to waste. The people who ‘made’ those weapons didn’t like wasting resources. Logan had decided that those people could go fuck themselves. 

Mikoto didn’t know how to cook. He did. He could teach her, so he was going to teach her. They’d start small and work their way up - he wasn’t gonna get her any Michelin stars, but she’d be able to provide for herself. He’d made the executive decision that they were starting with foods she’d be more comfortable with. They’d had a few basic lessons so far, and all had gone well. She was a smart kid. The hardest part was just getting her to stop thinking about exact measurements and calculations. That wasn’t cooking. (He wished he’d had a camera the first time she asked him for a measurement for the garlic and he told her ‘whatever feels right’.) But she was making progress, and so he figured he’d show her something halfway between easy and intermediate: Hotpot. They could make the soup case themselves, and then the veggies would test her knife skills (he’d promised, no claws). A way to review the basics she’d learned so far, introduce the concept of poaching, and also just have a good meal. Hotpot was good. 

Logan was looking through the list in his hand, double-checking to make sure they had everything they needed. He’d almost finished up when she speaks and catches his attention. Marketplaces were always… Difficult, for him to navigate the way he did most places. Bright colours everywhere. Vendors calling out and patrons holding conversations creating a cacophony of sound. Foods and flowers and people filling the air with clouds of scent. The air was so thick with spices and sugars that he could taste them with every breath. If he wasn’t careful, it could be disorienting, overwhelming. It was also the best place to get ingredients when he couldn’t take a joyride in the Blackbird. In this case, it was worth the effort. 

But right now, Mikoto isn’t thinking about their ingredients. She was thinking about a stall that had caught her eye. … Well, he supposed he couldn’t blame her. They had been out a while. And they’d been thinking about food the entire time… He stood there for a moment, watching the vendors at work, focusing on the sound of frying dough and the smell of sweet red bean paste. He glances back at the list in his hand, then back to the vendors. Then he folds up the little paper and stuffs it into his pocket. 

“Alright, fine.” He said, pulling out his wallet. If she was gonna twist his arm. “But you get one. We just got all this crap, don't ruin your dinner.” And he hands her enough money for two. Okay, so maybe he was a little hungry. And taiyaki was good.