Taste a classic Chinese dish: Noodles
Chef Martin Yan shares his recipes for chicken noodle soup and noodle salad
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Noodles are the second most-consumed food in the world, and a staple in Chinese cuisine. Martin Yan, Chinese chef and author of “Martin Yan's China,” shares his recipes for five-spice chicken noodle soup and noodle salad with peanut dressing.
Makes 4 meal-in-a-bowl servings
INGREDIENTS
In a small bowl, soak mushrooms in warm water to cover until softened, about 15 minutes, drain. Discard stems and thinly slice caps.
In a medium bowl, combine chicken and wine. Let stand for 10 minutes.
In a large pot of boiling water, cook noodles according to package directions. Drain, rinse with cold water, and drain again. In the same pot, bring broth, five-spice powder, and green onions to a boil. Add mushrooms, chicken, bamboo shoots, and carrot; simmer until chicken is cooked, 2 to 3 minutes. Add salt to taste.
Divide noodles and soup solids among soup bowls. Ladle broth into each bowl and serve.
MANAGE YOUR RECIPES
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Makes 4 servings
These days, chilled noodles are lauded as a new discovery from China. Of course, in Sichuan, noodles have been served chilled as long as noodles have been served. There is a notable difference in this recipe, however. Instead of the traditional sesame seed paste dressing, this recipe uses a peanut dressing.
INGREDIENTS
Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse with cold water, and drain again.
Place the noodles in a large bowl with the bean sprouts, green onions, half of the cilantro leaves, bell pepper, salt, white pepper, and chili oil. Pour the dressing over the noodles and toss to coat evenly.
Sprinkle the peanuts and remaining cilantro leaves over the top. Transfer to a serving plate and serve chilled or at room temperature.
MANAGE YOUR RECIPES
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