Noodles and Pastry

Noodles are often served with a Chinese meal instead of or as well as a rice dish. You can often substitute noodles in rice dishes and they will taste equally delicious. You will also find many other classic dishes, such as Chow Mein, in the relevant chapters of the book.

Wonton skins and other Chinese pastries are available from supermarkets and Oriental stores, but it can be fun to make your own.

Boiled Egg Noodles

Serves 4

10 ml/2 tsp salt

450 g/1 lb egg noodles

30 ml/2 tbsp groundnut (peanut) oil

Bring a pan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 10 minutes until tender but still firm. Drain well, rinse in cold water, drain, then rinse in hot water. Toss with the oil before serving.

Steamed Egg Noodles

Serves 4

10 ml/2 tsp salt

450 g/1 lb thin egg noodles

Bring a saucepan of water to the boil, add the salt and toss in the noodles. Stir well then drain. Arrange the noodles in a colander, place in a steamer and steam over boiling water for about 20 minutes until just tender.

Tossed Noodles

Serves 8

10 ml/2 tsp salt

450 g/1 lb egg noodles

30 ml/2 tbsp groundnut (peanut) oil

stir-fried dish

Bring a saucepan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 10 minutes until tender but still firm. Drain well, rinse in cold water, drain, then rinse in hot water. Toss with the oil then toss gently with any stir-fried mixture and heat through gently to blend the flavours together.

Fried Noodles

Serves 4

225 g/8 oz thin egg noodles

salt

oil for deep-frying

Cook the noodles in boiling salted water according to the instructions on the packet. Drain well. Arrange several layers of kitchen paper on a baking sheet, spread out the noodles and leave to dry for several hours. Heat the oil and fry spoonfuls of the noodles at a time for about 30 seconds until golden. Drain on kitchen paper.

Soft-Fried Noodles

Serves 4

350 g/12 oz egg noodles

75 ml/5 tbsp groundnut (peanut) oil

salt

Bring a pan of water to the boil, add the noodles and boil until the noodles are just tender. Drain and rinse in cold water, then hot water then drain again. Toss in 15 ml/1 tbsp of oil then leave to cool and chill in the refrigerator. Heat the remaining oil almost to smoking point. Add the noodles and stir gently until coated with oil. Reduce the heat and continue to stir for a few minutes until the noodles are golden brown on the outside but soft inside.

Stewed Noodles

Serves 4

450 g/1 lb egg noodles

5 ml/1 tsp salt

30 ml/2 tbsp groundnut (peanut) oil

3 spring onions (scallions), cut into strips

1 clove garlic, crushed

2 slices ginger root, minced

100 g/4 oz lean pork, cut into strips

100 g/4 oz ham, cut into strips

100 g/4 oz peeled prawns

450 ml/¾ pt/2 cups chicken stock

30 ml/2 tbsp soy sauce

Bring a pan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 5 minutes then drain and rinse in cold water.

Meanwhile, heat the oil and fry the spring onions, garlic and ginger until lightly browned. Add the pork and stir-fry until lightly coloured. Add the ham and prawns and stir in the stock, soy sauce and noodles. Bring to the boil, cover and simmer for 10 minutes.

Cold Noodles

Serves 4

450 g/1 lb egg noodles

5 ml/1 tsp salt

15 ml/1 tbsp groundnut (peanut) oil

225 g/8 oz bean sprouts

225 g/8 oz roast pork, shredded

1 cucumber, cut into strips

12 radishes, cut into strips

Bring a pan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 10 minutes until tender but still firm. Drain well, rinse in cold water then drain again. Toss with the oil then arrange in a serving dish. Arrange the other ingredients in small dishes surrounding the noodles. Guests serve a selection of ingredients into small bowls.

Noodle Baskets

Serves 4

225 g/8 oz thin egg noodles

salt

oil for deep-frying

Cook the noodles in boiling salted water according to the instructions on the packet. Drain well. Arrange several layers of kitchen paper on a baking sheet, spread out the noodles and leave to dry for several hours. Brush the inside of a medium-sized strainer with a little oil. Spread an even layer of noodles about 1 cm/¬Ω in thick in the strainer. Brush the outside of a smaller strainer with oil and press lightly into the larger one. Heat the oil, lower the two strainers into the oil and fry for about 1 minute until the noodles are golden. Carefully remove the strainers, running a knife around the edges of the noodles if necessary to loosen them.

Noodle Pancake

Serves 4

225 g/8 oz egg noodles

5 ml/1 tsp salt

75 ml/5 tbsp groundnut (peanut) oil

Bring a saucepan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 10 minutes until tender but still firm. Drain well, rinse in cold water, drain, then rinse in hot water. Toss with 15 ml/1 tbsp of oil. Heat the remaining oil. Add the noodles to the pan to make a thick pancake. Fry until lightly browned on the underside then turn and fry until lightly browned but soft in the centre.

Braised Noodles

Serves 4

4 dried Chinese mushrooms

450 g/1 lb egg noodles

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

3 spring onions (scallions), chopped

100 g/4 oz lean pork, cut into strips

100 g/4 oz cauliflower florets

15 ml/1 tbsp cornflour (cornstarch)

250 ml/8 fl oz/1 cup chicken stock

15 ml/1 tbsp sesame oil

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Bring a saucepan of water to the boil, add the noodles and boil for 5 minutes then drain. Heat the oil and fry the salt and spring onions for 30 seconds. Add the pork and stir-fry until lightly coloured. Add the cauliflower and mushrooms and stir-fry for 3 minutes. Mix the cornflour and stock, stir it into the pan, bring to the boil, cover and simmer for 10 minutes, stirring occasionally. Heat the sesame oil in a separate pan, add the noodles and stir gently over a medium heat until lightly browned. Transfer to a warmed serving dish, pour over the pork mixture and serve.

Beef Noodles

Serves 4

350 g/12 oz egg noodles

45 ml/3 tbsp groundnut (peanut) oil

450 g/1 lb minced (ground) beef

salt and freshly ground pepper

1 clove garlic, crushed

1 onion, finely chopped

250 ml/8 fl oz/1 cup beef stock

100 g/4 oz mushrooms, sliced

2 stalks celery, chopped

1 green pepper, chopped

30 ml/2 tbsp cornflour (cornstarch)

60 ml/4 tbsp water

15 ml/1 tbsp soy sauce

Cook the noodles in boiling water for about 8 minutes until just tender then drain. Meanwhile, heat the oil and fry the beef, salt, pepper, garlic and onion until lightly browned. Add the stock, mushrooms, celery and pepper, bring to the boil, cover and simmer for 5 minutes. Blend the cornflour, water and soy sauce to a paste, stir into the pan and simmer, stirring, until the sauce thickens. Arrange the noodles on a warmed serving plate and pour over the beef and sauce.

Noodles with Chicken

Serves 4

350 g/12 oz egg noodles

100 g/4 oz bean sprouts

45 ml/3 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

2 cloves garlic, minced

2 spring onions (scallions), chopped

100 g/4 oz cooked chicken, diced

5 ml/1 tsp sesame oil

Bring a saucepan of water to the boil, add the noodles and boil until they are just tender. Blanch the bean sprouts in boiling water for 3 minutes then drain. Heat the oil and fry the salt, garlic and spring onions until softened. Add the chicken and stir-fry until heated through. Add the bean sprouts and heat through. Drain the noodles well, rinse in cold water then hot water. Toss in sesame oil and arrange on a warmed serving plate. Top with the chicken mixture and serve.

Noodles with Crab Meat

Serves 4

350 g/12 oz egg noodles

45 ml/3 tbsp groundnut (peanut) oil

3 spring onions (scallions), chopped

2 slices ginger root, cut into strips

350 g/12 oz crab meat, flaked

5 ml/1 tsp salt

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

30 ml/2 tbsp wine vinegar

Bring a pan of water to the boil, add the noodles and boil for 10 minutes until just tender. Meanwhile, heat 30 ml/2 tbsp of the oil and fry the spring onions and ginger until lightly browned. Add the crab meat and salt, stir-fry for 2 minutes. Add the wine or sherry stir-fry for 1 minute. Mix the cornflour and water to a paste, stir it into the pan and simmer, stirring, until thickened. Drain the noodles and rinse in cold water then hot water. Toss in the remaining oil and arrange on a warmed serving plate. Top with the crab meat mixture and serve sprinkled with wine vinegar.

Noodles in Curry Sauce

Serves 4

450 g/1 lb egg noodles

5 ml/1 tsp salt

30 ml/2 tbsp curry powder

1 onion, sliced

75 ml/5 tbsp chicken stock

100 g/4 oz roast pork, shredded

120 ml/4 fl oz/¬Ω cup tomato ketchup (catsup)

15 ml/1 tbsp hoisin sauce

salt and freshly ground pepper

Bring a pan of water to the boil, add the salt and toss in the noodles. Return to the boil and boil for about 10 minutes until tender but still firm. Drain well, rinse in cold water, drain, then rinse in hot water. Meanwhile, cook the curry powder in a dry pan for 2 minutes, shaking the pan. Add the onion and stir until well coated. Stir in the stock then add the pork and bring to the boil. Stir in the tomato ketchup, hoisin sauce, salt and pepper and simmer, stirring, until heated through. Arrange the noodles in a warmed serving dish, pour over the sauce and serve.

Dan-Dan Noodles

Serves 4

100 g/4 oz egg noodles

45 ml/3 tbsp mustard

60 ml/4 tbsp sesame sauce

60 ml/4 tbsp groundnut (peanut) oil

20 ml/4 tsp salt

4 spring onions (scallions), minced

60 ml/4 tbsp soy sauce

60 ml/4 tbsp peanuts, ground

60 ml/4 tbsp chicken stock

Cook the noodles in boiling water for about 10 minutes until tender then drain well. Mix together the remaining ingredients, pour over the noodles and toss together well before serving.

Noodles with Egg Sauce

Serves 4

225 g/8 oz egg noodles

750 ml/1¼ pts/3 cups chicken stock

45 ml/3 tbsp soy sauce

45 ml/3 tbsp rice wine or dry sherry

15 ml/1 tbsp groundnut (peanut) oil

3 spring onions (scallions), cut into strips

3 eggs, beaten

Bring a pan of water to the boil, add the noodles, bring back to the boil and simmer for 10 minutes until just tender. Drain and arrange in a warmed serving bowl. Meanwhile, bring the stock to the boil with the soy sauce and wine or sherry. In a separate pan, heat the oil and fry the spring onions until softened. Add the eggs then stir in the hot stock and continue to stir over a medium heat until the mixture comes to the boil. Pour the sauce over the noodles and serve.

Ginger and Spring Onion Noodles

Serves 4

900 ml/1½ pts/4¼ cups chicken stock

15 ml/1 tbsp groundnut (peanut) oil

225 g/8 oz egg noodles

2.5 ml/¬Ω tsp sesame oil

4 spring onions (scallions), shredded

2 slices ginger root, shredded

15 ml/1 tbsp oyster sauce

Bring the stock to the boil, add the oil and noodles and simmer, uncovered, for about 15 minutes until tender. Transfer the noodles to a warmed serving plate and add the sesame oil, spring onions and ginger to the wok. Simmer, uncovered, for 5 minutes until the vegetables are slightly softened and the stock reduced. Spoon the vegetables over the noodles with a little of the stock. Sprinkle with oyster sauce and serve at once.

Hot and Sour Noodles

Serves 4

225 g/8 oz egg noodles

15 ml/1 tbsp soy sauce

15 ml/1 tbsp chilli oil

15 ml/1 tbsp red wine vinegar

1 clove garlic, crushed

2 spring onions (scallions), minced

5 ml/1 tsp freshly ground pepper

Cook the noodles in boiling water for about 10 minutes until tender. Drain well and transfer to a warmed serving dish. Mix together the remaining ingredients, pour over the noodles and toss together well before serving.

Noodles in Meat Sauce

Serves 4

4 dried Chinese mushrooms

30 ml/2 tbsp groundnut (peanut) oil

225 g/8 oz lean pork, sliced

100 g/4 oz mushrooms, sliced

4 spring onions (scallions), sliced

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

600 ml/1 pt/2¬Ω cups chicken stock

350 g/12 oz egg noodles

30 ml/2 tbsp cornflour (cornstarch)

2 eggs, lightly beaten

salt and freshly ground pepper

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Heat the oil and fry the pork until lightly coloured. Add the dried and fresh mushrooms and spring onions and stir-fry for 2 minutes. Add the soy sauce, wine or sherry and stock, bring to the boil, cover and simmer for 30 minutes.

Meanwhile, bring a pan of water to the boil, add the noodles and boil for about 10 minutes until the noodles are tender but still firm. Drain, rinse in cold then hot water then drain again and arrange on in a warmed serving dish. Blend the cornflour with a little water, stir it into the pan and simmer, stirring, until the sauce clears and thickens. Gradually stir in the eggs and season with salt and pepper. Pour the sauce over the noodles to serve.

Noodles with Poached Eggs

Serves 4

350 g/12 oz rice noodles

4 eggs

30 ml/2 tbsp groundnut (peanut) oil

1 clove garlic, minced

100 g/4 oz cooked ham, finely chopped

45 ml/3 tbsp tomato purée (paste)

120 ml/4 fl oz/¬Ω cup water

5 ml/1 tsp sugar

5 ml/1 tsp salt

soy sauce

Bring a pan of water to the boil, add the noodles and simmer for about 8 minutes until just cooked. Drain and rinse in cold water. Arrange in nest shapes on a warmed serving plate. Meanwhile, poach the eggs and place one on each nest. Heat the oil and stir-fry the garlic for 30 seconds. Add the ham and stir-fry for 1 minute. Add all the remaining ingredients except the soy sauce and stir-fry until heated through. Pour over the eggs, sprinkle with soy sauce and serve at once.

Noodles with Pork and Vegetables

Serves 4

350 g/12 oz rice noodles

75 ml/5 tbsp groundnut (peanut) oil

225 g/8 oz lean pork, shredded

100 g/4 oz bamboo shoots, shredded

100 g/4 oz Chinese cabbage, shredded

450 ml/¾ pt/2 cups chicken stock

10 ml/2 tsp cornflour (cornstarch)

45 ml/3 tbsp water

Parboil the noodles for about 6 minutes until cooked but still firm then drain. Heat 45 ml/3 tbsp of oil and stir-fry the pork for 2 minutes. Add the bamboo shoots and cabbage and stir-fry for 1 minute. Add the stock, bring to the boil, cover and simmer for 4 minutes. Mix the cornflour and water, stir it into the pan and simmer, stirring, until the sauce thickens. Heat the remaining oil and fry the noodles until lightly browned. Transfer to a warmed serving plate, top with the pork mixture and serve.

Transparent Noodles with Minced Pork

Serves 4

200 g/7 oz transparent noodles

oil for deep-frying

75 ml/5 tbsp groundnut (peanut) oil

225 g/8 oz minced (ground) pork

25 g/1 oz chilli bean paste

2 spring onions (scallions), chopped

1 clove garlic, chopped

1 slice ginger root, chopped

5 ml/1 tsp chilli powder

250 ml/8 fl oz/1 cup chicken stock

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp soy sauce

salt

Heat the oil until boiling and deep-fry the noodles until they expand. Remove and drain. Heat the 75 ml/ 5 tbsp of oil and fry the pork until browned. Stir in the bean paste, spring onions, garlic, ginger and chilli powder and fry for 2 minutes. Mix in the stock, wine or sherry, soy sauce and noodles and simmer until the sauce thickens. Season to taste with salt before serving.

Egg Roll Skins

Makes 12

225 g/8 oz/2 cups plain (all-purpose) flour

1 egg, beaten

2.5 ml/¬Ω tsp salt

120 ml/4 fl oz/¬Ω cup iced water

Mix all the ingredients together then knead until smooth and elastic. Cover with a damp cloth and chill for 30 minutes. Roll out on a floured surface until paper thin then cut into squares.

Cooked Egg Roll Skins

Makes 12

175 g/6 oz/1¬Ω cups plain (all-purpose) flour

2.5 ml/¬Ω tsp salt

2 eggs, beaten

375 ml/13 fl oz/1¬Ω cups water

Mix the flour and salt then blend in the eggs. Gradually add the water to make a smooth batter. Lightly grease a small frying pan then pour in 30 ml/2 tbsp of batter and tilt the pan to spread it evenly over the surface. When the dough shrinks from the sides of the pan, remove it and cover with a damp cloth while you cook the remaining skins.

Chinese Pancakes

Serves 4

250 ml/8 fl oz/1 cup water

225 g/8 oz/2 cups plain (all-purpose) flour

groundnut (peanut) oil for frying

Boil the water then gradually add the flour. Knead lightly until the dough is soft, cover with a damp cloth and leave to stand for 15 minutes. Roll out on a floured surface and shape into a long cylinder. Cut into 2.5 cm/ 1 in slices then flatten until about 5 mm/¼ in thick and brush the tops with oil. Stack in pairs with the oiled surfaces touching and dust the outsides lightly with flour. Roll out the pairs to about 10 cm/4 in across and cook in pairs for about 1 minute on each side until lightly browned. Separate and stack until ready to serve.

Wonton Skins

Makes about 40

450 g/1 lb/2 cups plain (all-purpose) flour

5 ml/1 tsp salt

1 egg, beaten

45 ml/3 tbsp water

Sift the flour and salt then make a well in the centre. Blend in the egg, sprinkle with water and knead the mixture to a smooth dough. Place in a bowl, cover with a damp cloth and chill for 1 hour.

Roll out the dough on a floured surface until it is wafer thin and even. Cut into 7.5 cm/3 in strips, dust lightly with flour and stack then cut into squares. Cover with a damp cloth until ready to use.