Chicken Noodles Soup with Homemade Noodles

Homemade Noodles
2 eggs, beaten
3 tbsp. milk
1 c. flour
2 tsp. baking powder
Dash of salt

Combine all the ingredients above and make into a dough.
Roll the dough out real thin and cut into strips.
Then lay the strips on towel to dry.
Let dry approximately 1 hour.
Bring water to boil, boil until tender then put aside.

Chicken Soup
1 whole chicken
water
1 celery, sliced
1 carrots, sliced

Bake 1 whole chicken, saving the juices to make chicken broth.
After chicken is done, let chicken cool and remove meat from chicken.
Cut the chicken meat into bite-size pieces.
Add desired amount of water to remaining chicken broth.
Add noodles, chicken, celery and carrots.
If desired, you may make dumplings and add to soup.

Homemade Chicken and Noodles

Homemade Chicken and Noodles

1 chicken, about 3 lbs.
1 onion, chopped
1 tbsp. dried parsley
2 qts. water
1 recipe homemade noodles or 1 pkg. egg noodles may be used
1 stalk celery (opt.)
1 carrot, grated (opt.)
1 tbsp. salt
2 chicken bouillon cubes

Wash chicken thoroughly and cut into smaller pieces.
Put in chicken into stock pot and add all the above ingredients except noodles.
Cook until chicken is tender then remove.
Let then chicken cool down and remove the meat from bones.
Cut the boneless chicken meat into bite size pieces.
Return prepared chicken to broth and add noodles and cook about 20 minutes or until noodles are tender.
Note : 1 (8 oz.) package egg noodles can be used.
Variety : Add some of your favorite veggies into chicken broth and cook until a bit tender.

Ants Climbing a Tree (Chinese)

Quite a handful to prepare, but worth it

4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)
5 dried Shiitake mushrooms
1/2 pound ground pork or chicken

Marinade;
1 tbsp light soy sauce or Kikkoman
2 tsps granulated sugar
1 tsp sesame oil
Pinch of cornstarch

Other:
1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce
2 slices ginger
2 green onions

Soak in hot water until they are pliable (about 5 minutes), without removing the string wrapping around the transparent noodles.
Then drain the noodle well.
Cut the noodles into shorter lengths and then remove the string wrapping.
Soak dried shiitake mushrooms in hot water to soften them.
Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit.
Then cut the mushrooms into thin slices.
Add the marinade ingredients to the ground pork/chicken, adding the cornstarch last. Marinate the pork/chicken for 15 minutes.
If using chili pepper, cut in half lengthwise and remove the seeds, chop coarsely. Finely chop the ginger and cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat.
Add 2 tablespoons oil to the heated wok.
Add the marinated pork/chicken.
Stir-fry until the pork has changed color and is nearly cooked through.
Remove from the wok.
Clean out the wok.
Add 1 tablespoon oil to the wok.
Add the chili pepper and ginger.
Stir-fry briefly until aromatic.
Add the dried mushrooms.
Stir-fry briefly then stir in the chili sauce and the noodles.
Then add the reserved mushroom soaking liquid in the middle of the wok.
Return the ground pork/chicken to the pan.
Stir in the green onion.
Mix everything together well and cook briefly.
Make sure the pork/chicken is cooked through before serving.

Cabbage and Noodles

8 ounces egg noodles
1 stick butter
1 head cabbage, shredded
2 onions, chopped
salt & pepper to taste
bread (buttered) or cracker crumbs

Cook and drain the noodles, according to package directions.
Melt the butter in large skillet, then add the cabbage and cook until soft.
Add onions and continue cooking until cabbage is browned.
Then stir in the cooked noodles and season with salt and pepper as you like.
Mix well then top with buttered bread crumbs or cracker crumbs.

Tuna Noodle Delight

1 pkg (12 oz) medium egg noodles, cooked, drained
2 cans tuna, drained (6 1/2 to 7 oz each)
1/2 cup minced onion
1 1/2 cups diced celery
1 cup mayonnaise
1/4 cup diced pimiento
3/4 teaspoon salt
1 can (10 3/4 ounces) cream of shrimp soup or cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup milk
1 1/2 cups shredded cheddar cheese

Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt.
Then mix soup and milk together in a 2-quart saucepan over medium low heat while stirring and cooking until heated through.
Add cheese, then stir until sauce is smooth and cheese is melted.
Pour sauce over noodle mixture and stir gently to combine them evenly.
Pour into two greased 2-quart casseroles.
Bake at 375°. for about 45 minutes.
Serves 8 to 10.

Sausage Noodle Casserole

Another baked noodle casserole with sausage and vegetables.

1 pound bulk sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can cream of chicken soup, undiluted
1/2 cup water
1 pkg (8oz) egg noodles, cooked and drained
salt and pepper, to taste
1/2 cup French-fried onion rings, crumbled

Crumble sausage in a large skillet then add chopped onion and green pepper.
Cook them over medium heat until meat is browned and vegetables are tender.
Drain off grease and put them into a large bowl combining meat mixture with soup, water, cooked noodles and salt and pepper.
Spoon mixture into a greased 2-quart baking dish.
Sprinkle with crumbled onion rings
Lastly bake at 350 degrees for about 30 minutes or until bubbly.
Serves 4 to 6.

Another Shupp Noodles

Shupp Noodles

Another variety of shup noodles
4 cups flour
1/3 teaspoon salt
3 eggs
water
butter

Make a dough of 1 quart flour, 1/4 tsp. salt and water.
Then molded it into the shape of noodles.
Put in boiling salt water and cook about 10 minutes.
Drain noodles and put in pan containing hot butter and fat
Fry the noodles until light brown.
Then beat 3 eggs to be poured over noodles
Lastly fry again.

Shup Noodles

2 cups flour
2 eggs
1 cup milk or 1/2 cup water and 1/2 cup milk
1 teaspoon baking powder
Cubed Potatoes (as much as you want)
about 4 cups flour

Mix ingredients together (except potatoes) to make a stiff dough, while adding as much flour as necessary.
Take a piece of dough about the size of a walnut then roll about 2 inches long with floured hands.
Do the rest of dough this way.
Put 1 tablespoon lard in kettle.
Then add slice of onion and simmer a while.
Put cubed potatoes in kettle as much as you need for your family, add some salt and enough water to cover the potatoes.
Put the shup noodles on top and cover the kettle. Simmer until done or for about 1/2 hour.

Spinach and Noodle Casserole Recipe

1 package (10 ounces) frozen leaf spinach, thawed and well drained
8 ounces wide noodles, cooked, drained
3 eggs
1 1/2 cups milk
1 cup coarsely shredded Cheddar or Monterey Jack cheese
2 cups part skim ricotta cheese or creamed cottage cheese
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
dash nutmeg, fresh grated

Spread spinach over bottom of a buttered 11x7-inch baking pan.
Then cover spinach with the drained noodles.
Meanwhile, in a bowl, beat eggs and milk, then add shredded and ricotta cheeses and seasonings.
Blend the mixture well and pour over noodles.
Bake it in a preheated 375° oven for about 35 to 45 minutes or until set.
This recipe could serves up to 6.

Beef and Noodle Casserole

Beef and noodle casserole recipe with tomatoes and ground beef, along with cheddar cheese and seasonings.

2 tablespoons olive oil
1 pound lean ground beef
1/2 cup chopped onion
1 tablespoon minced parsley
2 cans (14.5 ounces each) tomatoes
1 can (8 ounces) tomato sauce
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
8 ounces noodles
12 ounces shredded mild Cheddar or American cheese
3 tablespoons grated Parmesan cheese

Brown ground beef in olive oil then remove with slotted spoon and drain off all but 2 tablespoons fat.
Then add onion to fat and sauté until tender.
Add parsley, tomatoes, tomato sauce, seasonings, and ground beef.
After that cover and simmer for 1 hour.
Cook noodles in boiling, salted water following package directions.
Drain and rinse with hot water.
Alternate layers of noodles, cheeses, and the sauce in a greased baking dish or pan.
Bake at 350° until bubbly and cheese is melted.
Could serves 6.

Johnny Marzetti Recipe

This popular dish has been named after a restaurant.


2 tablespoons butter
2 medium onions, chopped
1 clove garlic, minced
1 clove garlic, minced
1 pound lean ground beef
1 can (6 ounces) tomato paste
1 1/2 cups water
2 cans (4 ounces each) sliced mushrooms, undrained
1 cup chopped celery
1 green bell pepper, chopped
1 teaspoon vinegar
salt and pepper to taste
8 ounces shredded Cheddar cheese
8 ounces broad noodles

Melt butter then add onions and garlic, cook until softened.
Add ground beef then cook until beef is browned.
Stir in tomato paste, water, mushrooms with liquid, celery, green pepper, vinegar, salt, pepper, and cheese.
Simmer the mixture for 15 to 20 minutes.
Cook noodles until just tender in boiling salted water.
Drain the noodles then mix with sauce.
Cover and cook slowly for about another 30 minutes or you could bake it at 350° for 30 to 45 minutes.
Johnny Marzetti Recipe could serves 4 to 6 people.

Beef Burgundy with Noodles

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1 1/4 pounds lean stew beef
1 tablespoon butter
1 tablespoon vegetable oil
1/2 cup sliced carrots
1/2 cup dry red or burgundy wine
1 1/2 cups beef broth
8 ounces fresh mushrooms, sliced (about 2 cups)
1 clove garlic, minced
1 jar (14 to 16 ounces) whole onions, drained, or 1 1/2 cups frozen
12 ounces egg noodles, uncooked

Combine flour, salt, and pepper in a shallow bowl.
Cut stew beef into smaller pieces; dredge in the seasoned flour. Coat all sides thoroughly.
Melt butter and oil in a Dutch oven, then add half of the meat. Cook the meat over medium-high heat, stirring occasionally until meat is browned.
Repeat with remaining meat.
Return all meat to the Dutch oven then add carrots, wine, bouillon, mushrooms, and garlic. Bring the mixture to a boil then reduce heat to low.
Cover and cook, stirring occasionally for about 1 hour or until meat is tender.
Then add onions and continue cooking until heated through.
Cook noodles according to package directions, drain well.
Arrange meat mixture over noodles on a large platter or in individual shallow bowls.
This Beef Burgundy Recipe could serves 4.

Cold Somen

600g somen (Japanese noodles, available at major supermarket)
10 quail eggs, boiled, shelled and halved
2 Chinese pears, cored and sliced thinly
2 Japanese cucumbers, cut into fine strips (alternative - local seeded cucumber would do)

Dressing(mix well)
1 litre beef stock
1 tbsp sesame oil
2 tbsps mirin (Japanese soy sauce, look for it at Japanese supermarket)
1 cup light soy sauce

Bring a pan of water to a boil, then add somen and cook until soft, stirring to separate noodles.
Remove, rinse well in cold water, drained; chill for about 1 hour.
Toss chilled somen with dressing.
Garnish with quail eggs, pears and cucumber strips.
Serve with dips of mustard sauce and vinegar on the side. (optional)

Spicy Tanghoon Salad

100g Tanghoon, or glass noodles, soaked in hot water until soften, then drained
150g chicken breast, steamed and shredded
150g prawns, shelled and steamed
150g squid, cut into rings and steamed
8 shallots, sliced thinly
2 tbsps finely chopped coriander leaves
1 tbsp finely chopped mint leaves

Dressing
100ml lime juice
4 cili padi, sliced finely (cili padi - smallest type of chilli, packs a punch when bitten into)
1 small torch ginger, sliced thinly
1 tbsp sugar
2 tbsps fish sauce

Combine tanghoon, shredded chicken, prawn, squid and shallots in a salad bowl. Toss lightly.
Add coriander and mint leaves then toss again.
Combine dressing ingredients in a cup. Mix well and pour over the salad. Toss to mix well and serve at once.

Variation - Substitute cili padi with seeded red or green chillies.

Kway Teow with Chicken Balls

Kway Teow with Chicken Balls

80g kway teow (rice noodles, wider than vermicelli, soaked for 10 minutes and drained
2 tsps light soy sauce
2 tsps dark soy sauce
1/2 tsp sesame oil

Chicken Balls (mixed well and shaped into 12 balls)
100g minced, lean skinless chicken meat
1/2 tbsp cornflour
1/4 tsp sugar
1/4 tsp sesame oil
Salt and pepper to taste

Vegetable Topping
1/2 tsp corn oil
20g carrots,thinly sliced
20g french beans, cut into 4cm pieces
5 button mushrooms, thinly sliced
20g baby corn, cut into 4cm pieces
1 1/4 cups chicken stock
1 tsp light soy sauce
1/2 tsp oyster sauce
50g beansprouts
1 tbsp cornflour, mixed with 2 tbsps water
1/2 egg

Boil noodles in enough water to cover them, drain, then toss them with light soy sauce, dark soy sauce and sesame oil.Place on a serving plate.
Coat non stick pan with oil. Stir fry chicken balls. Remove, dish on a plate.
Heat oil in pan and stir fry carrots, french beans, button mushrooms and baby corn. Add chicken stock, light soy sauce and oyster sauce. Bring to a boil.
Add beansprouts, thicken the mixture with cornflour and stir. Stir in egg and chicken balls.
Pour topping onto noodles.
Seve immediately.

Beehoon Soup With Tau Pok (deep fried tofu)

Beehoon Soup With Tau Pok (deep fried tofu)

1 tbsp oil
1 tbsp chopped garlic
2 litres chicken stock
300g tau pok, sliced
200g Sawi, cleaned and cut into 5cm lengths
1.5 litre water
250g beehoon or rice noodles/vermicelli
Salt to taste
1 stalk spring onions, cleaned and chopped
1 red chilli, chopped (optional)

Bring water to boil in a pot, then add behoon. Cook until behoon soften, remove and drained.
Divide into 4 bowls.
Heat oil in another pot over a medium fire then stir fry garlic until fragrant
Add stock and bring to a boil.
Add tau pok, turn fire to low and simmer until cooked.
Stir in sawi, turn off fire after the vegetable soften a bit.
Season with salt.
Dish out soup into the bowls, garnish with chopped coriander leaves and chilli.
Best serve hot.

Spicy Yellow Noodles

Spicy Yellow Noodles

1 cup dried chillies, washed and drained
1cm ginger, thinly sliced
5 clove garlic, chopped
5 shallots, sliced
1 big onion, thinly sliced
200g seafood (mix of prawns, squid and scallops, optional)
1/2 cup black fungus, soaked in hot water for 1 hour and cut into 3cm pieces
120g yellow noodles

Sauce
2 tbsps light soy sauce
1 tsp dark soy sauce
2 tsps sugar
1 1/2 tsps black vinegar
1/2 cup water

Heat oil and stir fry dried chillies over high fire until they become brown (not black) and crispy.
Lower fire to medium, then mix ginger, garlic and shallots together and fry for about 1 minute. Add the sauce, mix well then push mixture to one side of the pan.
Add onion slices to centre of the pan, stir fry lightly for about 30 seconds then mix everything together.
Stir in seafood, mix well for 20-30 seconds.
Return dried chillies to pan then add black fungus. Cook for another minute.
Add noodles last and toss until they're fully coated with the mixture.
Serve hot.

Fried Mee/Mee Goreng

Mee Goreng/Fried Mee

5 tbsps oil
100g onions, peeled and chopped
70g garlics, peeled chooped (optional)
3 tbsps chilli paste
2 tbsps meat curry powder mixed with 2 tbsps water
100g ripe tomatoes,cut into small cubes
Salt to taste
300g medium size prawns, remove shells and head, bbut leave tails
50g frozen peas dipped in hot water and rinse in cold water
200g beansprouts (optional)
1 large potato, boiled until cooked and cut into cubes
800g yellow noodles, cooked and rinsed
2 eggs
1 large green chilli, chopped
4 limes, halved

Heat oil in wok and stir fry onions and garlics until fragrant, add chillies and continue to stir fry until chillies are cooked.
Add tomatoes and stir fry for another 30-40 seconds.
Add curry powder mixture, mix well. Season with salt and fry for another minute.
Add prawns and peas, stir fry for another 30 seconds. Stir in beansprouts and potatoes, mix well for 1 minute.
Stir in yellow noodles and cook for another 3 minutes.
Make space in the centre of noodles and add eggs then cover eggs with noodles. Let eggs cook for another 2 minutes, then stir up noodle mixture well. If it sticks add another spoon of water. Stir fry quickly for 2 minutes.
Add cut chillies and toss.
Serve hot with freshly cut limes.