King Du Noodles Recipes

KING DU NOODLES

Steps:

• Heat wok until a thin wisp of white smoke coils up from it. Add oil and heat until it shimmers. When it is ready, add onions and cook and stir until they are just beginning to take on color. Add ginger, garlic, chiles, and mushrooms and stir fry until fragrant-about forty-five seconds or so. Add pressed tofu and continue stir frying another minute.
• Add pork, soy bean pastes/sauces, Sichuan pepper, pepper and sugar, and stir fry, chopping at the meat to separate it with your wok shovel. Cook until most of the pink is gone from the meat.
• Add wine, cook off alcohol. Add chicken broth and cornstarch mixture, cook, stirring, until thickened. Add sliced scallion tops and cilantro, stir to combine.
• Remove from heat, drizzle with sesame oil.
• Divide noodles into bowls, and top with meat sauce and vegetable shreds.

CLASSIC LUKSHEN NOODLE KUGEL

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is golden brown, 10 to 15 minutes more. Combine the noodles, onion, eggs, remaining vegetable oil, salt, and pepper in a large bowl. Pour mixture into an 8-inch square pan.
• Bake in the preheated oven until firm, about 35 minutes.