Turkey Recipes

How To Make Good Noodles?

Webster West
Instructions
  1. Cook noodles according to package instructions for al dente. Drain and return to hot pan. …
  2. Add butter, homemade seasoned salt and ground black pepper.
  3. Toss until butter is melted and noodles are fully coated.
  4. Serve immediately.
  5. If you’ve tried this recipe, come back and let us know how it was!

This recipe for Perfect Chinese Noodles, or “Lo Mein,” shows you how to prepare a fresh, flavorful, and healthy Chinese meal in your own kitchen.

For a delicious Chinese meal prepared in your own kitchen, pair with homemade Chinese chicken, broccoli, or chicken and mushrooms.

Chinese noodles ordered in a restaurant are frequently greasy, soggy, and unhealthy. This dish is better than takeout and can be prepared at home in less than 30 minutes. Chinese noodles are tossed in an authentic savory sauce.

The simplicity with which you can prepare Perfect Chinese Noodles in your own kitchen will astound you.

Pre-packaged stir-fry vegetable bags, bok choy, mushrooms, bell pepper, carrots, snow peas, onions, cabbage, and broccoli are a few suggestions for vegetables.

Steamed broccoli can be used in place of the cooked meat in this dish to make it vegetarian.

Any noodle you like can be used in a stir-fry. You can substitute rice noodles, soba, udon, spaghetti, or vermicelli (I won’t tell) for regular Chinese egg noodles, which I prefer.

You can also use dried noodles or fresh noodles. Use what you have and don’t feel like you have to follow the recipe exactly because this is a quick and simple dinner. Noodles should be cooked until they are al dente and have some bite. Most noodles only need to be cooked for a few seconds in boiling water, but thinner noodles may only require soaking. Cooking the noodles until they are al dente or just slightly undercooked, then draining and rinsing them under cold water to stop the cooking process is the secret to making the perfect noodle stir-fry. By carrying out this procedure, you can avoid having the noodles become overcooked and soggy when you add them to the stir-fry.

Both Lo Mein and Chow Mein use egg noodles, and their noodles are roughly the same; however, Lo Mein noodles are occasionally thicker.

While Lo Mein is boiled before being tossed in a sauce without cooking the noodles in a wok, a traditional Chow Mein has boiled noodles that are stir-fried until just barely crisped.

Directions:

  • In a small bowl, whisk together soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, and sriracha. Set aside.
  • Bring a large pot of water to a boil. Add noodles and cook for 2 to 3 minutes or until tender. Drain and rinse under cool water.
  • In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high until it shimmers. Add noodles and cook for 2-3 minutes, without stirring, until bottoms are slightly browned. Flip over as best you can and let cook for another 2 minutes. (Even though the noodles will not get entirely crispy, this step helps dry them out so they do not stick and absorb all the flavorful sauce.) Slide noodles onto a plate and set aside temporarily.
  • Return skillet to medium-high heat with remaining 1 tablespoon oil. Add garlic along with white and light green parts of green onion and quickly sautée until fragrant, about 30 seconds. Return noodles to skillet along with soy sauce mixture. Toss well with a pair of tongs or chopsticks, breaking up clumps of noodles as you go, until noodles are entirely coated, about 2 to 3 minutes. Add dark green parts of green onion, carrot ribbons, and bean sprouts and cook for 1 minute more or until just softened.
  • Remove from heat and divide among bowls; serve immediately.

    • Chinese rice-fermented cooking wine Shaoxing (also spelled Shao Hsing) is widely available at grocery stores with sizable Asian food sections or at Asian food stores. If necessary, you can also use a dry (non-cooking) sherry as a substitute.

    **Stores with good product sections or Asian markets frequently carry beansprouts. Keep in mind that they do perish quickly, so it is advised to consume them within a day or two of purchase.

    Adapted from The Woks of Life. All s and text © Lindsay Landis /

    Leave a comment below or upload a photo to Instagram and tag me with the hashtag #loveandoliveoil to share your thoughts.

    How to make the best garlic noodles on the planet:

  • Boil the noodles: Set a large pot of water to boil. When the pasta water reaches a boil, cook them according to the package directions. As the pasta cooks, you can start the infusion of the butter. Drain the pasta and set it aside until you’re ready to toss it.
  • Infuse the butter. The key to making good garlic noodles is to make sure you do this step right. Which is allowing the minced garlic and scallions to really infuse all of their flavors into the oil and butter. Start with a cold large skillet, add the butter, oil, garlic, and scallions and slowly let the pan heat up. This will take you about 5-7 minutes, but trust me, this is the part you don’t want to rush. The total time is still in the ballpark of under 30 minutes, and I promise it’s worth the wait!
  • Make garlic noodles. While the garlic is simmering, combine the fish sauce, oyster sauce, and sugar in a small bowl. Once the garlic is done, you’ll want to kick it up to medium-high heat and add the sauces. Give it 30 seconds to simmer and then add the cooked noodles and toss it all in the sauce. Taste and adjust with more fish sauce as you’d like. If you’re just starting off, I suggest doing a tablespoon of each of the fish sauce and the oyster sauce. You can always add more but you can’t take it away! Top with fried garlic right before serving. And don’t anticipate any leftovers!

    • How To Make Good Noodles?

    Cook’s Tips:

  • The trick to the perfect noodle stir-fry is to cook the noodles until they are al dente or just slightly undercooked and then rinse them with cold water to stop the cooking process.
  • Noodles stir-fry better if you shake them after draining until dry as possible. They shouldn’t be wet to the touch.
  • To keep your noodles from sticking before adding to the wok, add them back to their pot after draining and toss them with a little sesame oil or cooking oil.
  • Prepare your ingredients before heating the wok. When stir-frying things move quickly. Have everything ready before you start.
  • Set the heat to high. Heat your wok before adding the oil. This step will help prevent food from sticking to the pan.
  • Once the oil is added, spread it around the pan to coat well. Choose an oil with a high smoke point.

    • How To Make Good Noodles?

    FAQ

    How do you make noodles more tasty?

    12 Ridiculously Simple Ways To Make Noodles Taste Better Than…
    1. Crack An Egg In It. …
    2. Add Some Roasted Chicken. …
    3. Sauteed Mushrooms In Ginger. …
    4. Load It Up With Cheese. …
    5. Sprinkle In Soy Sauce. …
    6. Boil It In Broth Instead Of Water. …
    7. Sprinkle Lime Juice On It. …
    8. Make It With Coconut Milk.

    What can I add to noodles for taste?

    11 Toppings to Make Your Instant Noodles Tastier and Healthier
    • Pesto. This traditional Italian sauce is made with basil, parmesan, and garlic cloves, which gives it its distinctive green color.
    • Cheese slices. …
    • Sesame seeds and flaxseeds. …
    • Edamame beans. …
    • Pumpkin. …
    • Sriracha. …
    • Mushrooms. …
    • Chilli and lime.

    How do you make simple noodles?

    6 cups of water should be brought to a boil in a big pot or deep pan over a medium flame. Add dried noodles, 1/2 tablespoon oil, and 1/2 teaspoon salt when the water begins to roll. It will take around 4-5 minutes to boil the noodles until they are tender. Stir occasionally in between.

    What goes good with noodles?

    What to serve with pasta
    • Balsamic bruschetta.
    • Prosciutto-wrapped asparagus.
    • Mint and pea pesto on toasted baguette.
    • Italian bruschetta bar.
    • Cheese and cauliflower breadsticks.
    • Stuffed tomatoes.
    • Cucumber salad.
    • Whole roasted carrots.

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