Chinese noddles in Peanuts Sauce

Ingredients

500 gms Hakka noddles
2 tbsp sesame oil
6 tbsp peanut butter
1/4 cup water
3 Tbsp soy sauce
6 tbsp dark soy sauce
6 tbsp sesame paste
1/2 dark sesame oil
2 cu any wine
4 tbsp white vinegar
2tsp chopped ginger
2 cup hot water
1 carrot, peeled
1/2 cup roasted peanuts
2 green onions, sliced



Preparation-

Boil noddle without salt, on a medium heat. After that rinse with cold water until it get cold. Drain it well add dark sesame oil in it, so it will stick together. For dressing, combine all ingredients except hot water in a food processor, blend it smoothly. Thin with hot water to consistency of whipping cream. For garnish put carrot in ice water for 30 min. Just before serving noddles garnish cucumber, peanuts, carrot and sliced onion. Serve it hot.

Mushroom Manchurian

Ingredients

200gm fresh mushrooms
2tsp ginger garlic paste
11/2 tsp soy sauce
1 pinch ajinomotto
1 tsp vinegar
2 tsp red chili
1/2 tsp white pepper powder
2tsp corn flour
one egg
2 tsp chopped green chili
Oil for frying
2 tsp chopped garlic
Salt according to taste
Coriander leaves and onion for garnish



Preparation-

Soak mushroom with soy sauce, saly , chili powder, pepper powder,ajimotto, vinegar ,ginger and garlic paste Beat egg properly, add salt and chili and corn flour in it mix it well Then, mix marinated mushroom with egg mix it well till mushroom are well coated Heat the oil and deep the mushroom in it Take another pan and heat oil then put green chili, chopped garlic Add fried mushroom in it mix it properly Cook it properly for 1-2 minute Garnish with coriander leaves and onion

Seven Happiness soup

* 4 cups chicken stock
* 1 slice garlic
* 1/2 cup Chinese cabbage
* 1/3 cup tofu
* 1/3 cup of bamboo shoots
* 1/3 cup water chestnuts
* 1/3 cup carrots, sliced
* 1/3 cup mushroom, thinly sliced





Preparation

* Combine stock, ginger and garlic
* Simmer for 15 minutes
* Remove garlic and ginger
* Add remaining ingredients to flavoured stock
* Simmer gently for 20 minutes
* Serve hot

Serve 4-5 people

Fried Rice

Ingredients:

* 1 - 2 green onions, as desired
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired





Preparation

* Wash properly and chop the green onions in small pieces.
* Then gently beat the eggs and add salt and pepper in it as desired.
* Heat frying pan and add 2 tablespoon oil in it.
* When oil get heated properly add beated egg in it.
* Stir until it get lightly scrambled but not to dry.
* After that add 2 tablespoon oil in another pan, add the rice and stir for few minutes after that use cop stick to break it apart.
* Add soy sauce as desired.
* When rice is heated add scrambled egg in it and mix them both properly.
* After that add green onion and stir all ingredients properly for few minutes.
* Serve it hot Fried Rice.

Orange Chicken

Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights. For a more traditional Chinese Orange Chicken recipe use Red Chilies also while making.

What you need-

* 2 tbsp. Chinese rice wine or dry sherry
* 1 tbsp. cornstarch
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade


Sauce-
1/4 tsp.chile paste
* 1 clove minced garlic
* 1 slice minced ginger
* Oil
* 1/3 cup orange juice
* 2 tbsp. dark soy sauce
* 1 tsp. sesame oil
* 1 tsp. brown sugar



Way To Make-

Place the chicken in a bowl, and add the marinade ingredients to it. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat some oil in a wok, add garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry and serve hot.

If the orange flavor is too tangy, use a combination of orange juice and water to make 1/3 cup.

vegetable MOMOS

MOMOS are a pure rapture for every Chinese Cuisine Lover. Momos are available in different variants, intrinsically differing in their stuffing ingredients. They can be filled with Vegetarian as well as Non-vegetarian stuffing.

Ingredients:

• 2 cups Aida
• 1/2 Cabbage, grated)
• 1/2 tbsp Salt
• 3 medium-sized Onions (chopped)
• 1/2 tsp Ginger paste
• A pinch of Baking Powder

For Chutney

5 Garlic flakes, chopped
• 5 Red Chillies, chopped
• Little amount of Vinegar




Method of Preparation:

Make a fine dough with Maida (Wheat Flour), Water and baking Soda. Leave it overnight. Make small balls and roll them into mid-sized chapattis. Akin samosas, slice the Chapattis into two halves. Prepare the stuffing by mixing grated Cabbage, Onion, Ginger paste and Salt to taste. Stuff the half-cut Chapattis with this mixture and repeat the same for all other rolled balls. Momos can be Steamed or Fried according to taste and liking. To steam one can use the easily available Idli-steamer. For the preparation of Chutney, churn Garlic, Red Chilli and vinegar in a mixer. Serve hot with Chutney and other garnishing for that perfect Taste and aroma.

Baked Chicken Chowmein

Recipe at a Glance:

The recipe results in extremely crisped noodles as available in any Chinese Restaurant but without the added fat as it is baked. Each serving includes: Calories 358, 43 gm Carbohydrates, 33 gm Protein, 6 gm Fat, 1 gm Saturated Fat, 100 mg Cholesterol, 5 gm Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.


Preparation Time: 15 Min
Baking Time:15 Min



Ingredients:

* 1 lb (500 gm) boneless chicken breast, cut in thin strips
* 1 tablespoon (15 ml) soy sauce
* 1/4 (1 ml) salt
* 1 tablespoon (15 ml) dry sherry
* 1/4 teaspoon (1 ml) white pepper
* 1 tablespoon (15 ml) cornstarch
* 1 lb (500 gm) Chinese-style steamed noodles or cooked thin egg noodles
* 1 1/2 cups (375 ml) Chicken Stock
* 1 tablespoon (15 ml) minced ginger
* 1/2 cup (125 ml) thinly sliced onions
* 3 large dried Chinese mushrooms, soaked and thinly sliced
* 2 cups (500 ml) Chinese flowering chives or green onions, cut in quarters
* 2 teaspoons (10 ml) sesame oil
* 3 cups (750 ml) bean sprouts, tightly packed
* Black pepper to taste

Method Of Preparation:


Mix Chicken and marinade the ingredients- soy sauce, salt, dry sherry, white pepper and cornstarch. Keep them aside. Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. Spread the dried noodles on a cookie sheet lined with Aluminum Foil.

Broil the noodles for 5 Minutes and ensure that they crisp but not burn. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Remove it from heat, season it with Pepper. Add the Chicken mixture and serve. It serves well for 4.