Best 5 Basic Chinese Cake Noodle Recipes

STIR-FRIED RICE CAKES (NIAN GAO)

Steps:

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

BASIC CHINESE CAKE NOODLE RECIPE

Steps:

• 1. Bring the water to boil and add the fresh noodles to it.
• 2. Boil the noodles till tender but firm.
• 3. Drain the noodles in a colander and rinse with cool water to stop the cooking process. Set aside.
• 4. In a large skillet pan, heat about 2 Tbsp. of peanut oil, you can use vegetable oil, too.
• 5. Move the pan so that the oil is well distributed.
• 6. With just a few drops of sesame oil, mix with the well drained noodles so that they won't stick together.
• 7. Add all the noodles to the skillet and evenly distribute the noodles so that they cover the whole bottom of the pan.
• 8. Don't walk away, watch the noodles as they start browning, when it is golden brown, gently and carefully flip it over and do the same for the other side.
• 9. When it is done, place it on a cutting board and cut them into about 2 1/2-inch squares.
• 10. Place on serving platters and garnish with your favorite Chinese entree.

CHINESE CRISPY CAKE NOODLES

Steps:

• Bring a large pot of water to a boil. Add in the noodles and let it cook until they are tender. About 7-10 minutes. Drain and rinse the noodles. Set aside to completely drain any remaining water.
• Stir fry the vegetables and meat. Heat a wok or pan over high heat. Add in 4 tablespoons of oil and let it heat until smoke becomes barely visible. Add in the toughest ingredients first to the tenderest. Stir fry them in one minute increments. Fry the onions, carrots, zucchini, bell peppers, mushrooms, and baby bok choy.
• If you have meat, remove the vegetables from the wok, and fry the meat until it has been thoroughly cooked through. Add in oil if needed. Set aside the wok.
• To make the broth, in a medium sized pot add in the chicken broth, oyster sauce, soy sauce (shoyu), sugar, white pepper, and sesame oil. Mix it well. Bring it to a boil.
• Make the slurry in the meantime by combining the water and cornstarch. Mix until all of the cornstarch has dissolved.
• After the broth starts to boil, add in the slurry and constantly stir it until has begun to thicken. Bring the heat to a simmer and cook for another 5 minutes.
• Combine the sauce with all of the stir fry ingredients. Bring it to a simmer and set aside.
• Heat a nonstick pan over medium high heat. Add in the remaining 4 tablespoons of oil. Layer on and inch of the cooked noodles. Fry it until is crispy brown on one side. Once it is brown, carefully flip the noodles to the other side. Add in more oil if necessary. Fry until it is crispy brown on one side. Set aside the noodles on a plate lined with paper towel. Repeat the same procedure until all of the noodles have been fried.
• Cut the noodles into squares. Plate the noodles and pour on the sauce and stir fry. Serve it hot and enjoy this onolicious Cake Noodles!

CHINESE FRIED NOODLES

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

SIMPLE CHINESE NOODLES

Steps:

• Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
• Drain and dry.
• Heat oil in wok or frypan until smoking hot.
• Add ginger and onion stir for 30 seconds.
• Add noodles and fry for 5 minutes over med heat.
• Add sauce, and stir until coated.
• Serve hot or cold.
• Sometimes I add some julienned carrots or broccoli to this.