Hot and Spicy Hawker noodles

Noodles are a staple food in China, anytime, breakfast,lunch or dinner. This spicy version,often sold by strret hawkers originated in Sichuan.

Courtsey The food of China

1 lb fresh wheat-flour noodles or  3/4  lb narrow flat dried noodles

1 teaspoon cooking oil

8 oz lean pork,very finely minced

1/2 cup preserved salted radish,finely chopped

2 cups chicken stock

4 tablespoons black soy sauce

1  1/2  tablespoons black rice vinegar

1 tablespoon very finely chopped garlic  2 teaspoons peanut oil+  1/4  teaspoon sichuan pepper

2 teaspoons sesame oil

1 teaspoon chili oil

1 teaspoon ground white pepper

1 heaped tablespoon finely sliced spring onion

Set the noodles aside for blanching later.

Heat cooking oil and stir fry the pork over very high heat for 2-3 minutes,until cooked. Mix well with preserved radish and set aside.

Heat chicken stock and add all other ingredients except noodles and spring onions. Keep stock warm while blanching noodles in rapidly boiling water for 1 minute.

Drain noodles and divide among 4 small bowls. Pour over hot stock,top with pork mixture,garnish with spring onion and serve.

Fried noodles with mushrooms

The amusing thing about these delicious rice noodles is that they literally take minutes to prepare and cook.I think the longest part of this dish is the soaking of the rice noodles. Great for a vegtarian week night supper,soak the noodles and then slip into something more comfortable!!! super

Photograph by Rahul Mahtani

2 tablespoons oil

2 oz onions,coarsley chopped

4 oz rice vermicilli noodles ,soaked in water 20 minutes and drained

2 oz wood ear mushrooms,soaked in water and drained,then coarsley chopped

2 oz celery,coarsley chopped

2 tablespoons light soy sauce

1 tablespoon sugar

1/2 teaspoon ground white pepper

cilantro leaves for garnishing

Heat oil in wok and fry onions briefly. Add all the remaining ingredients except the cilantro,one at a time,stirring between each addition.

As soon as the ground pepper is stirred in,turn the mixture onto a serving plate, garnish with cilantro and serve.

Courtsey Vatcharin bhumichitr

Vegetable Hakka Noodles

My family just loves these Noodles,I can honestly say we have them at least every other week, their addictive and so satisfying . In reality they are easy to make and the abundance of vegetables make them nutrious too.

12 ounces dried chinese noodles , boiled according to package directions. Drain, and rinse in cold water. Drain throughly and stir in 2 tablespoons Peanut or vegetable oil.

Garlic and Ginger paste(3 garlic cloves and 1″ piece ginger, ground finely)

2 cups shredded Cabbage

3 Scallions sliced on the diagonal

1 red pepper, Cored, and sliced thinly

2 tablespoons peanut or vegetable oil

4-5 dried red Chili peppers

2 tablespoons Soy sauce

Heat oil in frying pan or wok and add the dried chilis. Allow to cook till they start to turn a darker red. Add the Ginger Garlic paste and stir 5 seconds.

Add the cabbage and red pepper,stir for 1 minute. Add scallions and stir 1 more minute.

Add noodles and 2 tablespoons soy sauce. Stir and serve.

Cold Sesame Noodles

1/2 lb dry Chinese noodles, cooked according to pacge directions, drainedc,rinsed till cold . Toss with 2 tablespoons Peanut oil or any oil of choice.

2 table spoons chopped dry roasted peanuts

2 tablespoons Tahini paste

2 tablespoons sesame oil

2 tablespoons peanut butter, crunchy or smooth

1 tbs chili oil

2 tbs soy sauce