Noodles

The Chinese invented noodles, which were brought to Europe by Marco Polo in the 13th century. Most often a wheat product, noodles appear most often in the cuisine of Northern China, where wheat grows better than rice. However, they are shipped dried all over the country, and rice noodles (and noodles made of other grains) are also made all over China.

Some American Chinese restaurants put on a show of making noodles the traditional Chinese way: the dough is stretched between the noodle-maker's arms, then doubled and stretched again, until the skilled practitioner has stretched a single ball of fresh dough into hundreds of thin strands in a few seconds!

The Chinese serve noodles in three main ways: in a clear soup with meat and vegetables, or mixed with meat in a thickened sauce, or without sauce.

Basic Noodles

6 to 8 ounces dried Chinese noodles
¼ cup (4 tablespoons) Oyster Sauce, mixed with
2 tablespoons Soy Sauce
Anything you want to add in (½ to ¾ cup cubed cooked chicken, beef, shrimp, etc.)
chopped Scallion for garnish

Since the noodles are meant to boil for about 3 minutes (check the package), boil them for about 3 minutes. Drain well and add sauce and add-ins and mix well. Scatter with chopped scallion and serve hot.

 Lo Mein

4 Dried black mushrooms
1 c Roast pork (Substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp, instead of roast pork)
1/2 c Celery
1 c Chinese cabbage
1/2 c Bamboo shoots
1/2 c Bean sprouts
6 Snow peas
2 Slices fresh ginger root
1 Garlic clove
2 tb Oil
1 tb Sherry
1/2 c Stock (chicken)

To cook noodles: Boil plenty of water. Add noodles and cook until barely done. Drain and rinse with cold water to stop cooking. Separate noodles with a fork, then toss them with a little sesame oil or peanut oil and set aside. You will want about a pound
of fresh or frozen noodles for the above recipe. 

Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas and stir fry 1 minute more. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with tossed noodles

1 lb fresh noodles 
4 tbsp sesame paste
5 tsp sesame oil
5 oz (150 ml) soy sauce
3 tbsp vegetable oil or lard
5 tsp scallions, chopped
2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)
5 tbsp chili (chilli) oil
1 tsp MSG

Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil or lard, scallions, preserved cabbage or coriander, MSG, and chili oil, and divide among 5 serving bowls.

Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with seasonings, and serve.

Title: Chinese Szechwan Noodles With Green Onions
Yield: 8 Servings

Ingredients

      1 lb chinese noodles (not canned)
  3 1/2 tb dark brown sesame oil
  3 1/2 tb soy sauce
      2 tb rice vinegar
      2 tb granulated sugar (or to taste)
      1 ts hot chili oil (or to taste)
      6    green onions; sliced finely
      1    black sesame seeds; optional
      1    fresh cilantro; optional
    1/4 c  bbq pork; optional

Instructions

Bring a generous amount of unsalted water to a boil. Add the noodles (all
at once) for approximately 2 minutes, or until al dente (toothy but firm).
Use chopsticks or two wooden spoons to separate noodles as they cook. Do
not overcook.
Empty noodles into a large colander, then immediately flush with cold
running water until cool. Shake off excess water and drain for 15 to 30
minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour
over noodles and use your hands to evenly distribute seasoned sauce. Work
carefully so noodles don[t break. Gently spread sauce over each strand and
allow the noodles to fully absorb sauce before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly distribute the
onions. Garnish with remaining onions, sesame seeds and cilantro, if
desired.
Noodles taste best if they are allowed to sit and the flavors meld for a
few hours before serving.
Serve refrigerated and cold, or at room temperature.

Ants Climbing a Tree

Serves 4

Ingredients:
1/2 pound ground pork
4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)

Marinade:
1 tablespoon light soy sauce or Kikkoman
1 tablespoon sugar
1 teaspoon sesame oil

1 small red chili, seeded and chopped
1/2 teaspoon chili sauce, or to taste

2 slices ginger, finely chopped
2 green onions, chopped, green and white sections
1/4 cup water

A bit of oil

Directions:
Combine the marinade ingredients and marinate the ground pork for about 10 minutes. Soak noodles in hot water until they are pliable (about 5 minutes) and drain thoroughly. Chop the chili (if using), ginger and green onions.

Heat wok and add oil.  Add the chili and ginger.  Add the marinated pork.  Once the pork has changed color, add the chili sauce, stirring in.  Add the noodles, stirring.  Add the water and cook until most of the liquid is absorbed.  Serve hot.