Best 3 No Yolks Asian Fried Noodles Recipes

CANTONESE SOY SAUCE PAN-FRIED NOODLES

Steps:

• Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
• Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
• Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
• Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
• Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
• After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
• Plate and serve!

NO YOLKS® ASIAN FRIED NOODLES

Steps:

• Prepare the noodles according to package directions. Rinse under cold running water and drain well. Set aside.
• Heat the oil in a large, nonstick wok (or skillet) set over medium-high heat. Add the vegetable blend. Stir-fry for 6 minutes. Add ginger and garlic. Stir-fry for 1 minute.
• Toss in cooked noodles and soy sauce. Stir-fry for 2 to 3 additional minutes or until well combined and heated through. Garnish with green onions (if using).

YOLKLESS NOODLES

Steps:

• In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.
• Add to the dry mixture. Mix well.
• Sprinkle kneading surface with 1 Tbsp of the remaining flour.
• Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.
• Cover and let the dough rest for 10 minutes.
• Divide dough into 4 equal portions.
• On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes.
• Loosely roll up dough jelly-roll style; cut into 1/4" wide strips.
• Shake the strands to separate and cut into 2 to 3" lengths.
• If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick.
• Cut into 1/4" wide strips.
• Cut strips into 2 to 3" lengths.
• To store cut noodles, spread them on a wire cooling rack.
• Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.
• Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.
• Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.
• Drain noodles well.