Crisp Cooked Noodles Recipe

Looking for an easy Crisp Cooked Noodles recipe? Learn how to make Crisp Cooked Noodles using healthy ingredients.


Submitted by girrrlychild

Makes 6 servings



A traditional dish to be served on Chinese New Year.

Recipe Ingredients for Crisp Cooked Noodles

10 dried Chinese black mushrooms
3 tsp toasted sesame oil
3/4 lb thin Chinese egg noodles or angel hair pasta, freshly cooked
4 1/2 tbsp rice wine
2 tbsp oyster sauce
2 tbsp soy sauce
1/4 tsp pepper
2 tbsp cornstarch, mixed with 1/4 cup water
2 tbsp corn oil
2 tbsp minced garlic
2 tbsp fresh ginger
4 leeks, ends trimmed, halved, well washed, and julienned
4 cups grated carrots
4 cups bean sprouts

Recipe Directions for Crisp Cooked Noodles

  1. Place mushrooms in a medium bowl. Cover with 2 cups hot water. Let soak until soft, about 20 minutes. Drain. Strain liquid through a fine sieve; reserve 2 cups liquid. Remove, and discard mushroom stems. Slice caps into thin strips; set aside.

  2. Lightly coat an 8-inch round cake pan with sesame oil; set aside. Bring a large pot of water to a boil. Add the noodles, and cook until just tender, about 4 minutes for fresh and 7 minutes for dried. Drain. Add 1 1/2 teaspoons sesame oil, and toss to combine. Transfer noodles to prepared cake pan; let stand until cool.

  3. In a medium bowl, combine remaining cup water, reserved mushroom liquid, 1 1/2 tablespoons sake, oyster sauce, soy sauce, remaining 1 1/2 teaspoons sesame oil, and pepper. Whisk to combine. Add 2 tablespoons cornstarch mixture. Stir to combine; set aside.

  4. Heat a wok or large skillet. Add 1 tablespoon safflower oil, and heat until hot, about 20 seconds. Add noodles, maintaining their shape, and cook until browned, 2 to 3 minutes. Flip noodles, and cook until the other side is browned. Transfer to a platter, and keep warm.

  5. Add remaining tablespoon safflower oil, and heat about 20 seconds. Add the reserved mushrooms, the garlic, and ginger and stir-fry until fragrant, about 20 seconds. Add the leeks and carrots. Stir-fry for 1 minute.

  6. Add the remaining 1 1/2 tablespoons sake, and cook 1 minute more. Add the mushroom liquid mixture, and bring to a boil. Stir in about half of the remaining cornstarch mixture, and cook, stirring, until thickened. If needed, add additional cornstarch mixture until desired consistency is achieved. Stir in bean sprouts. Spoon vegetables over noodles; serve immediately.

Categories

Main Dish, Asian, Chinese, Vegetarian

Nutrition Facts
Serving Size 465.6g
Amount Per Serving
Calories
433
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
808mg
34%
Potassium
862mg
25%
Total Carbohydrates
78.5g
26%
Dietary Fiber
6.0g
24%
Sugars
13.3g
Protein
15.7g
Vitamin A 265% Vitamin C 100%
Calcium 10% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in manganese
  • High in pantothenic acid
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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