Rice & Noodles - Yan Can Cook

Vegetarian Cold Noodles

Fri, 22 Sep 2023 07:00:08 +0000

This is a refreshing and satisfying dish that is perfect for warm weather or as a chilled appetizer. It typically features long, silky noodles that are cooked until al dente and then cooled down. The noodles are tossed with an assortment of fresh and crisp vegetables such as shredded carrots, shredded snow peas, shredded Sichuan preserved vegetables, providing a delightful crunch and vibrant colors. The dish is often flavored with a tangy and savory dressing made from ingredients such as soy sauce, sesame oil, chili oil, red wine vinegar, sugar and white pepper. Vegetarian Cold Noodles provide both nutritious and delicious all at once!

Vegetarian Cold Noodles

Servings4 Servings

Ingredients

1/2lb fresh egg noodles
1/4cup shredded snow peas
1 medium carrotcut into matchstick pieces
2 green onionscut into 2-inch slivers
2tbsp shredded Sichuan preserved vegetables
4 bamboo pithsrinsed

Dressing

2tbsp soy sauce
2tbsp red wine vinegar
2tbsp Vegetable oil
1tbsp sesame oil
1/2tsp chili oil
1/2tsp sugar
1/8tsp white pepper

Instructions

Combine dressing ingredients in a small bowl; set aside.
In a large pot of boiling water, cook noodles according to package instructions until tender but firm to the bite. Drain well. Transfer noodles to a large serving bowl.
Poach bamboo piths in hot water for 3 – 5 minutes. Cut into 1-1/2-inch lengths.
Top noodles with bamboo piths, snow peas, carrot, green onions and preserved vegetables. Whisk dressing ingredients to recombine and pour over noodles and vegetables. Toss well.

Recipe Notes

The post Vegetarian Cold Noodles first appeared on Yan Can Cook.

Eight Treasure Noodle Pancake

Fri, 18 Aug 2023 07:00:28 +0000

Eight Treasure Noodle Pancake

Servings6 Servings

Ingredients

6 dried black mushrooms
1 package fresh egg noodlesabout 1 pound
tablespoons About 3 vegetable oil
2ounces Chinese sausagesthinly sliced diagonally, about 2each
2 stalks celerycut into matchstick pieces
1/2 small red bell pepperseeded and cut into matchstick pieces
2 green onionscut into 2-inch slivers, including tops
1tablespoon cornstarch mixed with 2 tablespoons water

Sauce

2/3cup chicken stock
2tablespoons soy sauce
1teaspoons sesame oil
½teaspoon sugar

Instructions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
Combine sauce ingredients in a small bowl; set aside.
Cook noodles according to package directions until tender but firm to the bite. Drain well.
Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Notes

The post Eight Treasure Noodle Pancake first appeared on Yan Can Cook.

Golden Fried Rice

Fri, 28 Jul 2023 07:00:21 +0000

Fried rice is one of the most classic dishes in Asian. It’s a typical homemade comfort food. Golden Fried Rice is a vibrant and flavorful Asian dish. It consists of stir-fried rice with vegetables, egg yolks, and turmeric, giving it a golden hue. It is seasoned with sea salt. This versatile dish is enjoyed as a main course or side dish.

Golden Fried Rice

Servings4 servings

Ingredients

2tablespoons Vegetable oil
1/4cup diced yellow onion
2teaspoons minced ginger
2 egg yolkslightly beaten
1piece Chinese sausagethinly sliced
4ounces medium-size raw shrimppeeled, deveined and halved
2cups cold cooked rice
1-1/2teaspoons turmeric powder
2tablespoons golden raisins
1tablespoon goji berriessoaked to soften
sea salt to taste

Instructions

Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion and ginger; cook, stirring, until fragrant, about 15 seconds.
Add egg yolks, Chinese sausage and shrimp; cook without stirring for 30 seconds to allow eggs to set slightly. Then continue to cook, stirring to break up eggs. Cook until shrimp turn pink, about 2 minutes.
Add rice, turmeric, raisins and goji berries. Separate rice with the back o a spoon. Stir to combine all ingredients and cook until rice is heated through. Salt to taste.

Recipe Notes

The post Golden Fried Rice first appeared on Yan Can Cook.

Five-flavored Long-Life Noodles

Fri, 05 May 2023 07:00:01 +0000

Five-flavored Long-Life Noodles

五味长寿面

Servings6 ~ 8 Servings 人份

Ingredients

Pistachio Cream 开心果酱:

1cup / 125g California pistachios 加利福尼亚开心果roasted and lightly salted 烤过且加少量盐的
2tbsp / 30g cooking oil 食用油
3/4 ~ 1cup / 180 – 240ml water 水

Sauce 酱料:

1tbsp / 20g soy sauce 酱油
2tbsp / 15g pistachio cream* 开心果酱*
1tbsp / 15g sesame oil 麻油
1tsp / 10g minced garlic 蒜末
2tsp / 10g chili garlic sauce or Doubanjiang (spicy bean sauce) 辣椒蒜酱或豆瓣酱
1/4tsp / 1g Szechuan peppercorn powder 四川花椒粉

Other Ingredients 其它用料:

1lb / 450g fresh noodles 新鲜面条
4oz / 60g cooked chicken 熟鸡肉shredded 切丝
1 small carrot 小胡萝卜julienned 切丝
1/2 cucumber 黄瓜peeled, seeded, cut into matchstick pieces 去皮去籽，切成火柴棒大小的条状
1/2cup / 50g coarsely chopped California 切成粗颗粒的加利福尼亚开心果pistachios
Fresh chili pepper slices 新鲜辣椒片
Red chili oil 红辣椒油
sesame oil 麻油

Instructions

Combine all Pistachio Cream ingredients in a blender and blend until smooth, adjusting amount of water to a pancake batter consistency. Set aside. 将所有开心果酱的成分放入搅拌机中搅至顺滑，根据需要加入水以达到松饼糊的浓稠度，搁置备用。
Combine sauce ingredients in a small bowl; set aside. 将调料汁的成分混合在一个小碗中，搁置备用。
Cook noodles according to package directions. Drain, rinse with cold water and drain again. Place noodles in a large bowl. Add sauce; toss to mix well. 按照包装说明煮面条。捞出面条，用冷水冲洗并再次沥干。将面条放入一个大碗中，加入调料汁，拌匀。
To serve, place noodles in individual serving bowls. Arrange shredded chicken, carrots and cucumber pieces on top of noodles. Sprinkle with chopped pistachios and fresh chili pepper slices. Drizzle with red chili oil and sesame oil. 上菜时，将面条放入个人的碗中。在面条上摆放鸡肉丝、胡萝卜丝和黄瓜丝。撒上切碎的开心果和新鲜辣椒片。淋上红油和麻油。

The post Five-flavored Long-Life Noodles first appeared on Yan Can Cook.

Emerald Rice

Fri, 14 Apr 2023 07:00:59 +0000

Emerald Rice

Servings4-6 people

Ingredients

1 large bunch spinachtough stems discarded
2teaspoons sea salt
1tablespoon Vegetable oil
2 green onionstrimmed and chopped
4cups cold cooked long-grain ricegrains separated
1/4pound Smithfield ham or bbq porkcut into 1/2-inch cubes
1 egg omeletcut into 2-inch strips
1teaspoon oyster-flavored sauce
sea salt to taste
1tablespoon light soy sauce

Instructions

Wash, drain and finely chop spinach leaves. Toss with salt in a bowl. Let stand until spinach is wilted, about 10 minutes.
Squeeze spinach with your hands to remove excess water. Chop spinach again. (To reduce sodium in the dish, instead of salting spinach, cook it in a microwave until slightly wilted, then squeeze dry and finely chop.)
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Scatter green onions in pan; stir fry until fragrant, about 30 seconds. Add rice, ham, omelet strips and chopped spinach. Add oyster sauce, salt and soy sauce. Cook, stirring, frequently, until rice is heated through, 2 to 3 minutes.

Recipe Notes

The post Emerald Rice first appeared on Yan Can Cook.

Chilled Citrus Noodles

Fri, 24 Mar 2023 07:00:17 +0000

Chilled Citrus Noodles

This is a mouthwatering colorful vegetarian dish with two types of noodles -- rice noodles & bean curd noodles. Slurp in, don't hesitate!

Servings4 people

Ingredients

8oz dried rice stick noodles
1/4cup pressed bean curd noodles

Dressing:

3tablespoons fresh orange juice
3tablespoons Thai sweet chili sauce1
2tablespoons lemon juice
1tablespoon soy sauce
1tablespoon oyster-flavored sauce
1tablespoon sesame oil
2teaspoons lemon zest
2 orangessegmented
1tablespoon chopped fresh mint
1/4cup Chopped pistachios
1/2teaspoon toasted sesame seeds

Instructions

Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Cut into 4-inch lengths. Cook pressed bean curd noodles in boiling water for a few minutes; drain. Place both noodles in a large bowl.
To make dressing, combine all the dressing ingredients in a small bowl and mix well. Pour the dressing over the noodles. Add the citrus and toss to coat evenly. Garnish with the mint and pistachios; sprinkle with sesame seeds and serve.
Remark: You can add 1/3 cup shredded roast chicken, if desired.

Recipe Notes

The post Chilled Citrus Noodles first appeared on Yan Can Cook.

Eight Treasures Rice Pudding (八宝饭)

Fri, 10 Mar 2023 08:00:35 +0000

Eight Treasures Rice Pudding

Eight Treasure rice pudding(八宝饭) is a typical delightful dessert in Chinese cuisine. The Eight-treasure Rice Pudding is used as a banquet course for its beautiful colors, taste and presentation. The glutinous rice indicate “united” and sweetness; the eight treasure sticky rice pudding suggests fortune in the coming new year.

Servings8 people

Ingredients

1tablespoon sugar
1/2cup lotus seed paste or red bean paste

Toppings: (your choice)

Mixed dried fruit (eg. apricotspersimmon, cranberry, apples, raisins)
Pistachios or other nuts
dried red datesseeds removed
Dried dragon’s eye
Pumpkin seeds

Syrup:

2/3cup water
3tablespoon tablespoons coconut milk or 1ginger juice
1/3cup sugar
1-1/2tablespoon teaspoons cornstarch mixed with 1water
4teaspoons Triple Sec or Grand Marnieroptional

Garnish:

Instructions

Prepare the rice:

Soak rice in warm water to cover for 2 hours or overnight; drain well. Toss with sugar.

To assemble:

Coat or spray a bowl to prevent rice from sticking.
Arrange an even layer of half of toppings of your choice attractively on bottom of bowl.
Form lotus seed paste into a two flat circles, slightly smaller than diameter of bowl and lay one circle on top of the toppings.
Place half the rice over paste.
Layer remaining toppings and lotus paste on top of rice.
Place remaining half of rice on top, gently pressing rice down with a spoon to flatten.

Cooking:

Place bowl in a steamer or on a rack in a wok. Cover and steam rice pudding over medium heat for 50 minutes to 1 hour, replenishing water if needed.
While pudding is steaming, heat water, coconut milk and sugar in a small saucepan. Cook over medium heat, stirring, until syrup is reduced by about half. Thicken with cornstarch solution.
Just before serving, add Triple Sec and mix well.

Serving:

Place a serving plate over rice pudding bowl and invert, gently shaking to unmold.
Pour hot syrup over pudding. Sprinkle with shredded coconut and chopped pistachios; serve.

Recipe Notes

The post Eight Treasures Rice Pudding (八宝饭) first appeared on Yan Can Cook.

Chinese Paella

Sun, 18 Oct 2020 07:06:05 +0000

Chinese Paella

Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

Servings6

Ingredients

8 dried black mushrooms
12 medium-size raw shrimp
6 chicken drumsticks or 12 chicken wing drummettes
Salt and pepper to taste
1/4teaspoon Chinese five-spice powder
12 live musselsscrubbed, beards removed, or 12 live manila clams, scrubbed
1/2cup water
3 3/4cups chicken brothapprox.
2tablespoons cooking oil
2teaspoons garlicminced
2teaspoons gingerminced
1 large onionchopped
1 red bell pepperseeded and chopped
1/2teaspoon turmeric
2cups uncooked long-grain ricerinsed and drained
2 Chinese sausagescut into 1/4-inch thick diagonal slices, about 2 oz. each
1 small whole bamboo shootcut lengthwise into thin wedges
12 snow peasends and strings removed
1/4cup cilantrochopped

Instructions

Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.

Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

The post Chinese Paella first appeared on Yan Can Cook.

Duck Egg Surprise

Mon, 04 Jun 2018 23:56:43 +0000

Duck Egg Surprise

Servings8 appetizers

Ingredients

Instructions

Crack duck eggs carefully to keep shell as intact as possible. Pour out egg whites and leave yolk in the shell.
Soak glutinous rice with water to cover for 30 minutes. Drain and set aside.
Soak dried mushroom with hot water to cover for 15 minutes. Remove and discard stem. Chop cap and set aside.
In a bowl, combine glutinous rice, mushroom, carrots, corn, green peas, green onions, soy sauce, salt and white pepper.
Spoon rice mixture into each egg shell. Steam filled eggs for 25 – 30 minutes. Slice in half to serve.

The post Duck Egg Surprise first appeared on Yan Can Cook.

Cold Noodles with Spicy Meat Sauce

Mon, 04 Jun 2018 23:20:07 +0000

Cold Noodles with Spicy Meat Sauce

Ingredients

lb ½noodles

Meat Sauce:

Garnish

Instructions

Cook noodles in a large pot of boiling water. Drain, rinse under cold running water, drain and set aside.
To make meat sauce, heat oil in a pan over medium-high heat. Add garlic and green onions, saute until fragrant, about 1 minute.
Add ground pork, cook until done, using a spatula to break up pieces into small bits. Add oyster sauce, sweet bean paste or hoisin sauce and Douban bean paste.
To serve, toss noodles in red oil. Top with meat sauce, chopped pickled red chilies, cilantro and green onions.

Recipe Notes

If Sichuan red oil is not available, substitute with chili oil.

The post Cold Noodles with Spicy Meat Sauce first appeared on Yan Can Cook.