Flavored chinese noodles (food processor)

Yield: 1 Servings

Measure Ingredient
\N \N ** see ingredients in directions below**

These flavored noodles can add a delicious, novel touch to traditional dishes. The following recipes are for processors with a large work bowl. If yours is small, divide the recipe in half and mix half at a time.

Hot Chili Oil-Flavored Chinese Noodles - Follow the instructions for the basic Chinese egg noodle dough, mixing in 2 teaspoons cayenne pepper and 1 tablespoon Chinese hot chili oil. Reduce the water by about 1 tablespoon.

Ginger-Flavored Chinese Egg Noodles - Crush several chunks of ginger through a garlic press to get a puree and juice. You will need 3 tablespoons crushed ginger. Follow the recipe for basic egg noodles, blending the ginger with the eggs and reducing the water by about 2 tablespoons.

Roast Sesame-Flavored Egg Noodles - Mix 2½ tablespoons Chinese sesame paste with 1 tablespoon Oriental sesame oil. Blend it into the dough as you mix in the eggs. Reduce the water by about 1 tablespoon.

Coriander and Chili-Flavored Chinese Noodles - Mince seven medium Serrano chilis to a fine pulp. Mince enough fresh coriander to obtain ⅓ cup.

Blend the coriander and chilis into the basic pasta dough along with the eggs.

Coriander-Flavored Chinese Noodles - Blend ½ cup minced fresh coriander into the basic noodle dough. Reduce the water by about 1 tablespoon.

Shrimp-Flavored Chinese Noodles - In a mortar or small coffee grinder, grind ¼ cup dried shrimp to a powder. Heat ⅓ cup chicken broth and add the shrimp, two individual packets dry chicken broth mix (4½ grams each), and 4 teaspoons sugar. While stirring, simmer the mixture 1 minute, then cool to room temperature. Follow the directions for Chinese egg noodles, mixing in the broth mixture along with the egg. Reduce the water to about 4 tablespoons.

Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers and pasta creations of the East.

Scanned by Brenda Adams <adamsfmle@...>; MC formatted by MC_Buster. . Posted to MC-recipe 9/22/97 Recipe by: Linda Burum, Asian Pasta Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@...> on Sep 22, 1997

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