How to make Noodles like the Chinese takeaway
Discussion
A well-seasoned cheap steel wok, over a searing heat.
Woks shouldn't be washed with detergent, only scrubbed out with hot water. Over time, a rich patina will form, which the Chinese call 'wok breath' - ie. the flavour the wok itself imparts to the finished dish.
But, be prepared to be disappointed nevertheless. It's difficult to get a domestic hob hot enough to cook noodles quickly enough so they don't go mushy.
Woks shouldn't be washed with detergent, only scrubbed out with hot water. Over time, a rich patina will form, which the Chinese call 'wok breath' - ie. the flavour the wok itself imparts to the finished dish.
But, be prepared to be disappointed nevertheless. It's difficult to get a domestic hob hot enough to cook noodles quickly enough so they don't go mushy.
You'll never get it spot on but it's possible to obtain good results with proper seasoning.
I use dried egg noodles and rehydrate them according to the instructions.
I then plunge them in to cold water and drain, then toss in a little flavourless oil to stop them from sticking.
Stir fry some onion or whatever veg you want, and then line up your seasonings which should be:
Light soy say 5 tablespoons
Ketcap Manis 3
Sesame oil 1.5
Chilli oil 1
Rice wine vinegar 2
Add your noodles to the hot wok or non stick pan and then add your seasoning to taste. You want to reduce the liquid to the point that it glazes the noodles and doesn't just fall to the bottom. As it reduces it steams and helps to reheat the cool noodles.
If it needs balancing then does it require more salt, sweet, sour or heat?
I then tend to add crushed peanuts, sesame seeds, coriander and extra chilli oil.
Wok Hei won't be achievable on a conventional hob without some serious practice and a lot of smoke. Forget that and achieve 90% of the results through good seasoning.
I use dried egg noodles and rehydrate them according to the instructions.
I then plunge them in to cold water and drain, then toss in a little flavourless oil to stop them from sticking.
Stir fry some onion or whatever veg you want, and then line up your seasonings which should be:
Light soy say 5 tablespoons
Ketcap Manis 3
Sesame oil 1.5
Chilli oil 1
Rice wine vinegar 2
Add your noodles to the hot wok or non stick pan and then add your seasoning to taste. You want to reduce the liquid to the point that it glazes the noodles and doesn't just fall to the bottom. As it reduces it steams and helps to reheat the cool noodles.
If it needs balancing then does it require more salt, sweet, sour or heat?
I then tend to add crushed peanuts, sesame seeds, coriander and extra chilli oil.
Wok Hei won't be achievable on a conventional hob without some serious practice and a lot of smoke. Forget that and achieve 90% of the results through good seasoning.
I use plenty of sesame seed oil and soy sauce as a dressing over the noodles cooked as per instructions.
The main dish is chicken, chilli, garlic, star anise, five spice powder, marinated in sesame oil and soy sauce then stir fried with onion, capsicum and cashew nuts.
Don't under estimate the amount of oil and soy you need. I find takeaway food too salty so cut down a bit but still use plenty of soy to help the flavour.
Sesame oil is
The main dish is chicken, chilli, garlic, star anise, five spice powder, marinated in sesame oil and soy sauce then stir fried with onion, capsicum and cashew nuts.
Don't under estimate the amount of oil and soy you need. I find takeaway food too salty so cut down a bit but still use plenty of soy to help the flavour.
Sesame oil is
have Sesame oil in wok getting hot
add garlic, ginger and spring onion (I add chili here too)
then chicken / beef / meat until it's browned...
add bag of bean shoots and stir fry veg - covering with saucepan lid to steam for a few minutes
tablespoon or so of oyster sauce and big splash of fish sauce
add soaked noodles and cook until noodles are hot
serve
add garlic, ginger and spring onion (I add chili here too)
then chicken / beef / meat until it's browned...
add bag of bean shoots and stir fry veg - covering with saucepan lid to steam for a few minutes
tablespoon or so of oyster sauce and big splash of fish sauce
add soaked noodles and cook until noodles are hot
serve
I have trouble getting the wok up to temp on my ceramic hob and those electric woks are just a joke from my experience. I bought one of those butane powered gas rings meant for camping , not the old blue little stoves but a decent gas ring. this does wonders for getting the wok extremely hot.
What you really want to do is soak them in boiling water. When done rinse in colander in cold water. Shake out water and allow to dry, when dry that is when you can fry them. The same goes for rice. Rub and RI se off until water rounds clear. Cook in rice cooker. Leave to cool down and dry. Break up with wooden spoon a bit then fry.
The wok needs to be as hot as reasonable possible, then add oil. It can be just Olive Oil to start, but just a little. Get your ingredients in and keep them moving (dont let them sit at all), add a little Sesame Oil, and then a little Oyster Sause ( and I mean a little!). move it around for about a minute then take from the heat. Again, keep it moving and serve.
As mentioned much earlier, MSG will make the hugest of differences.
As mentioned much earlier, MSG will make the hugest of differences.
Edited by wijit on Monday 16th September 02:10
Not even slightly true. That's just a cook book myth. Pan hot, little bit of oil in, ingredients in, keep moving (the ingredients, not a dance move)turn out. Job done.
The only time the oil would turn bitter is if you leave it too long, which admittedly can be less than a minute, but as you need to put the oil in and slightly coat the pan this shouldn't even come into it.
The only time the oil would turn bitter is if you leave it too long, which admittedly can be less than a minute, but as you need to put the oil in and slightly coat the pan this shouldn't even come into it.
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