The homemade noodle thread
Discussion
Thought about starting this for a bit, see if people have hints and tips for noodles. Current best is the following
Chicken breast
Pepper
Small carrot
Peas (obvs)
Chilli to taste (I’m using up red jalapeños and it works!)
1 tbsp of Garlic and ginger paste (https://glebekitchen.com/garlic-ginger-paste/)
Noodles
Sauce
Mix
2 tsp cornflour / cornstarch
1 1/2 tbsp soy sauce , all purpose or light
Add
1 1/2 tbsp oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine OR Mirin
2 tsp sugar (reduce to 1 tsp if using Mirin)
1/2 tsp sesame oil
White pepper (sub black)
1 tbsp teriyaki
For 1 or 2 people
Cook everything off and when you add noodles also add the sauce. Makes a nice mildly hot sticky sauce
Anyway kids, post your recipes and photos, or tips etc!
Chicken breast
Pepper
Small carrot
Peas (obvs)
Chilli to taste (I’m using up red jalapeños and it works!)
1 tbsp of Garlic and ginger paste (https://glebekitchen.com/garlic-ginger-paste/)
Noodles
Sauce
Mix
2 tsp cornflour / cornstarch
1 1/2 tbsp soy sauce , all purpose or light
Add
1 1/2 tbsp oyster sauce (sub Hoisin)
1 1/2 tbsp Chinese cooking wine OR Mirin
2 tsp sugar (reduce to 1 tsp if using Mirin)
1/2 tsp sesame oil
White pepper (sub black)
1 tbsp teriyaki
For 1 or 2 people
Cook everything off and when you add noodles also add the sauce. Makes a nice mildly hot sticky sauce
Anyway kids, post your recipes and photos, or tips etc!
CharlesdeGaulle said:
Presumably these are the 'normal' dry noodles?
Todays was these https://www.tesco.com/groceries/en-GB/products/250...I find dry noodles are not great. My preferred is going to a Chinese supermarket and getting some. My first visit I just asked loads of questions and they very helpful. Got 3 types and tried them over time. Had a favourite but can’t remember now. Also it’s out of the way to go. But the Amoy are fairly good.
illmonkey said:
Todays was these https://www.tesco.com/groceries/en-GB/products/250...
I find dry noodles are not great. My preferred is going to a Chinese supermarket and getting some. My first visit I just asked loads of questions and they very helpful. Got 3 types and tried them over time. Had a favourite but can’t remember now. Also it’s out of the way to go. But the Amoy are fairly good.
Have a try of these https://www.tesco.com/groceries/en-GB/products/293...I find dry noodles are not great. My preferred is going to a Chinese supermarket and getting some. My first visit I just asked loads of questions and they very helpful. Got 3 types and tried them over time. Had a favourite but can’t remember now. Also it’s out of the way to go. But the Amoy are fairly good.
They do a fatter Udon noodle and the , usually in the "World Food" isle.
2 of my favorite noodle dishes.
https://chilliandmint.com/2013/05/13/cau-lau-hoi-a...
This is great if you cut the really fatty bit off the belly pork and roast it till crisp and use as a topping :P
https://thewoksoflife.com/chicken-khao-soi/
craigjm said:
Lucky boat egg noodles are the industry standard for the Chinese take aways. Easily available from your local Chinese store. MSG is then the key to replicating the take away flavour
They only sell dry? I assume the good quality ones are fine, but I find supermarket dry ones to be not great. I am going to swing by a shop today, as I’m close for my dentist. See what goodies I get!
I thought this was going to be a bit like homemade pasta, not what can we add to noodles. Anyway, I think the stock you use for noodles is a very important part, usually if I cook prawns, I will use the discarded heads to make a stock (not mine, I suck the brains out) adding chili, spices as required, other option are available.
Depending on the type of noodles you want, wet or dry, hot or cold, there is a wide variety of things you can add. Basically it is up to you, using common sense of course.
My favourites are Wanton Noodles (never got close to replicating it) Singapore Noodles, close but no cigar.
My bugbear with noodles, like pasta, most people don’t seem to understand cooking times.
Depending on the type of noodles you want, wet or dry, hot or cold, there is a wide variety of things you can add. Basically it is up to you, using common sense of course.
My favourites are Wanton Noodles (never got close to replicating it) Singapore Noodles, close but no cigar.
My bugbear with noodles, like pasta, most people don’t seem to understand cooking times.
illmonkey said:
craigjm said:
Lucky boat egg noodles are the industry standard for the Chinese take aways. Easily available from your local Chinese store. MSG is then the key to replicating the take away flavour
They only sell dry? I assume the good quality ones are fine, but I find supermarket dry ones to be not great. I am going to swing by a shop today, as I’m close for my dentist. See what goodies I get!
One of my favourite lunches when working at home, uses up leftovers, cooks in minutes and only uses one pan.
My friend's dad used to own a Chinese restaurant and taught us basic Chinese cookery when we were teenagers, I've forgotten some of it and this isn't particularly authentic, but this was a student favourite that I still cook 30 years later.
In a non-stick saucepan over a medium heat fry thinly sliced onion, pepper, carrot, mushroom or whatever veg you have in the fridge, just make sure it's thinly sliced.
When onion is translucent, add 1 tsp of chopped ginger (I just use the 'very lazy' stuff from a jar, but rinse the vinegar off) and garlic (jar again, rinsed in a small sieve), fry for another couple of minutes.
Add any leftover chicken, pork, beef etc and continue to fry for a minute or so.
Add 1/2 teaspoon of rice wine vinegar and let it boil off for 20 secs.
Add noodles (any kind, even Supernoodles, just don't use the flavouring sachet), broken up into smaller pieces, crumble a chicken or fish stock cube over then barely cover with boiling water and turn up the heat.
Add any frozen ingredients (peas, sweetcorn, even prawns) and boil until the liquid is thick.
Add Soy sauce to taste and serve.
My friend's dad used to own a Chinese restaurant and taught us basic Chinese cookery when we were teenagers, I've forgotten some of it and this isn't particularly authentic, but this was a student favourite that I still cook 30 years later.
In a non-stick saucepan over a medium heat fry thinly sliced onion, pepper, carrot, mushroom or whatever veg you have in the fridge, just make sure it's thinly sliced.
When onion is translucent, add 1 tsp of chopped ginger (I just use the 'very lazy' stuff from a jar, but rinse the vinegar off) and garlic (jar again, rinsed in a small sieve), fry for another couple of minutes.
Add any leftover chicken, pork, beef etc and continue to fry for a minute or so.
Add 1/2 teaspoon of rice wine vinegar and let it boil off for 20 secs.
Add noodles (any kind, even Supernoodles, just don't use the flavouring sachet), broken up into smaller pieces, crumble a chicken or fish stock cube over then barely cover with boiling water and turn up the heat.
Add any frozen ingredients (peas, sweetcorn, even prawns) and boil until the liquid is thick.
Add Soy sauce to taste and serve.
craigjm said:
illmonkey said:
craigjm said:
Lucky boat egg noodles are the industry standard for the Chinese take aways. Easily available from your local Chinese store. MSG is then the key to replicating the take away flavour
They only sell dry? I assume the good quality ones are fine, but I find supermarket dry ones to be not great. I am going to swing by a shop today, as I’m close for my dentist. See what goodies I get!
Ignore the packet instructions on lucky boat. For the medium noddles that are the standard for chow mein boil them for four minutes then leave them to sit in the cooling down water for two. Drain them and then run them under cold water to stop them cooking. Drain them off making a well in the centre to make sure all the water is out.
Then they are ready to stir fry
Then they are ready to stir fry
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