Chinese Laundry Recipes

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DAN DAN NOODLES



Dan Dan Noodles image

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Provided by Judy

Categories     Noodles and Pasta

Time 1h30m

Number Of Ingredients 24

2 tablespoons Sichuan peppercorns
1 cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
3 teaspoons oil
8 oz. ground pork ((225g))
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
1/2 cup of your prepared chili oil ((scary, but yes!))
2 cloves garlic ((very finely minced))
¼ cup hot cooking water from the noodles
1 pound fresh or dried white noodles ((450g, medium thickness))
1 small bunch leafy greens ((spinach, bok choy, or choy sum))
chopped peanuts
chopped scallion ((optional))

Steps:

  • To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
  • To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
  • To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
  • To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
  • Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
  • Mix everything together and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

LITTLE CHINESE LAUNDRY BUNDLES - SPRING ROLLS



Little Chinese Laundry Bundles - Spring Rolls image

Just in time for Chinese New Year! My take on classic Spring Rolls, filled with minced chicken and crisp Chinese seasoned vegetables. I decided to shape these into little square bundles (As I remember seeing in the Far East on Laundry Days), rather than the usual elongated rolls - you can then tie the bundles with fresh chives blades if you have any, although that is not necessary, just a nice idea for a classy presentation! The RSC ingredients I have used in this recipe are: Spring roll wrappers, fresh cilantro leaves, soy sauce, chicken breast, broccoli slaw mix, fresh cucumbers and peanut butter. I hope you have as much fun as I did when I made these!

Provided by French Tart

Categories     Lunch/Snacks

Time 25m

Yield 16 Chinese Laundry Bundles, 8 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts, minced
6 ounces broccoli slaw mix
2 tablespoons crunchy peanut butter
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger or 1 inch piece of minced and peeled fresh ginger
2 tablespoons fresh cilantro, chopped
16 spring roll wrappers
16 chives, long fresh blades (optional)
1 egg white, beaten
peanut oil, for stir -frying
vegetable oil, for deep-frying
soy sauce, to taste
4 green onions, shredded
1/2 fresh cucumber, cut into julienne strips
fresh cilantro leaves

Steps:

  • Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!).
  • If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
  • Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
  • In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
  • Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
  • Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
  • Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.) At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
  • Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
  • Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.

Nutrition Facts : Calories 116.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 18.6, Sodium 222.6, Carbohydrate 11.7, Fiber 1, Sugar 0.9, Protein 10.2

CHINESE LAUNDRY



Chinese Laundry image

Just dump it in a casserole and bake... If you like tinned mushrooms and bean sprouts, the prep time is even faster...

Provided by _Pixie_

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb hamburger (browned and well drained)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 can Minute Rice
1/3 cup chopped celery
1/3 cup chopped onion
1 1/2 cups bean sprouts (or tinned if you must)
1/3 cup soya sauce
1 teaspoon black pepper
1 1/2 cups sliced mushrooms (or tinned if you must)
1 tablespoon butter
1 can chow mein noodles

Steps:

  • Cook the mushrooms in butter in a non stick pan until tender.
  • (if you don't want to do this use 1 can sliced mushrooms) Add the bean sprouts and cook for two minutes (if you don't want to do this used tinned) Mix all the ingredients in a large casserole dish.
  • Cover and bake at 350F for at least 45 minutes.

Nutrition Facts : Calories 207.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 44.9, Sodium 1219.4, Carbohydrate 8.5, Fiber 0.8, Sugar 2.4, Protein 15.6

CHINESE LAUNDRY CASSEROLE



CHINESE LAUNDRY CASSEROLE image

All the blackouts and TIAs I've gone through have caused lots of memory lapses. If I ever remember how I came by this recipe, I will post it. Don't hold your breath. lol I love casseroles, and hope you will like this one, also.

Provided by Dusty Loveday

Categories     Casseroles

Time 1h15m

Number Of Ingredients 13

1 1/2 lb ground beef, browned
1/2 c uncooked instant rice
1 (10) oz can condensed cream of chicken soup
1 (10) oz can condensed cream of mushroom soup
1/2 c hot water
1/3 c chopped celery or green pepper
1/3 c chopped onion
pepper to taste
1 (14) oz can bean sprouts, rinsed and drained
1 can(s) sliced water chestnuts, drained
1/4 c soy sauce
1 (10) oz can mushrooms, drained
1 (2 3/4) oz can chow mein noodles

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Place all ingredients except chow mein noodles in layers in large (9x13-inch)baking dish.
  • 3. Cover and bake for 30 minutes.
  • 4. Uncover and add chow mein noodles and bake for an additional 30 minutes
  • 5. Makes 8-10 servings.

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