Parboiled Noodles With Stir Fried Cooked Chicken Topping Ii Recipes

PARBOILED NOODLES II

Steps:

• 1. Bring water to a rolling boil. Add salt then drop noodles into water all at once. Bring water to boil again. Add 1 cup cold water. 2. Bring to a boil again. Add a second cup of cold water. Bring to a boil once more. 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES WITH SIMMERED CHICKEN BREAST

Steps:

• 1. Soak dried mushrooms. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 3. Bone and skin chicken breast. Slice chicken thin also bamboo shoots and soaked mushrooms. 4. Place chicken and vegetables in a pan add stock and bring to a boil. Then simmer, covered, 3 minutes. Meanwhile cut scallions in 1-inch sections transfer noodles to a serving dish. 5. Season chicken mixture with salt and pepper then pour over noodles. Sprinkle with sesame oil, garnish with scallions, and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING II

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Slice or dice cooked chicken, Chinese cabbage, celery and onions. Blanch bean sprouts. 3. Heat oil. Add all vegetables and stir-fry to coat with oil (about 1 minute). Add stock and heat quickly then cook, covered, 3 minutes over medium heat. 4. Add chicken to vegetables and stir in to heat through. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour mixture over noodles and serve. VARIATIONS: * For the onions, substitute 1/2 cup canned button mushrooms. * In step 4, add with the chicken 1 tomato, peeled and diced. * In step 4, after the sauce thickens, stir in 1 cup canned pineapple, diced, only to heat through. * Before serving, garnish chicken topping with 1/4 cup almond meats, blanched and toasted. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES WITH STIR-FRIED COOKED CHICKEN TOPPING I

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) and keep warm. 2. Dice or shred cooked chicken. Blanch bean sprouts. Cut scallion stalks in 1-inch sections. Mince garlic. 3. Heat oil. Add scallions and stir-fry until translucent. Add chicken stir-fry briefly to heat. 4. Add garlic, bean sprouts, salt and pepper stir-fry 2 minutes more. Pour mixture over noodles and serve. VARIATIONS: * In step 3, after stir-frying the scallions, add to the pan 1 cup Chinese cabbage and 1 cup celery cut in 1 1/2-inch sections and stir-fry 1 minute to coat with oil. Then cook, covered, 2 minutes more. Next, add the chicken and stir-fry then pick up step 4. * In step 4, add with the bean sprouts 1/2 cup bamboo shoots and 4 dried black mushrooms (soaked), both shredded. After stir-frying, sprinkle with 1 tablespoon soy sauce and blend in. Then pour mixture over noodles. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

PARBOILED NOODLES I

Steps:

• 1. Bring water to a rolling boil. Add salt then gradually add noodles to keep the water boiling vigorously. 2. Stir noodles from the bottom from time to time and cook until barely done. (Noodles should never be cooked until mushy: the outside should be tender while the inside is still firm and hard. Test for doneness by cutting or biting into a single strand.) 3. Drain noodles in a colander. Rinse at once under cold running water. (Unless this is done, the noodles will continue cooking in their own heat. Rinsing also keeps the noodles from sticking together because it washes off the excess starch. However, noodles, unlike rice, are never washed before cooking to remove the starch, but after.) Drain again. 4. Separate the noodles with a fork. Spread them loosely on a flat plate or tray and mix well with a little peanut or sesame oil. Set aside until needed or keep warm in the top of a double boiler. The noodles can also be reheated by rinsing them in hot water, after they've been rinsed in cold. Use in any noodle recipe. NOTE: The cooking time depends on the noodles themselves--whether they're egg or wheat-flour, whether they're dried or fresh whether they're thick or thin. It also depends on how much additional cooking they will get with other ingredients. As a rule, allow 6 to 8 minutes for dried noodles 4 to 5 minutes for fresh. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.