Recipes

Fresh Asian Noodle Stir-Fry
Serves 4-6 people
Ingredients:
1 pkg. Wan Hua Noodles (Miki, Udon, Vegetable, Yakisoba, Chow Mein, Stir-Fry)
1/2 cup any Asian Stir-Fry Sauce
1 clove Garlic, chopped
1/2 cup Water
1/2 tbsp Cooking oil
1 cup Cabbage, shredded
1 cup Onions, sliced
1/2 cup Carrots, shredded

To Cook:
Remove Wan Hua Noodles from the package and gently separate. Heat oil in pan over high heat, and saut? garlic. Toss in vegetables and stir-fry until tender. Add the entire package of noodles into pan. Incorporate sauce and water. Stir-fry all ingredients together until mixture is completely heated through. Serve hot and enjoy!

*If you would like to add your choice of meat, shrimp, or tofu, simply pre-cook these items and then incorporate them into the noodle stir-fry at the same time the sauce is added.

Chinese Cold Noodle
Serves 4-5 people
Chilled noodles are a popular summer dish in China as well as in neighboring Japan. This dish is easy and quick to prepare. To serve noodles “al dente,” just use them straight out of the package; otherwise slit open a package of Wan Hua Foods Inc. Yakisoba Noodles, separate out a 1 pound portion and microwave for 3 minutes and then store in refrigerator until chilled. Then combine the sauce and you have an almost instantaneous meal!

Ingredients:
1 lb Wan Hua Foods Yakisoba Noodles
1 cup cucumber, julienned
1/3 cup carrots, julienned
1 stalk green onions, julienned

Sauce ingredients:
2 tbsp very finely chopped ginger root
1 tbsp very finely chopped garlic
1 tbsp sesame paste
1 tbsp peanut butter
1 tsp peanut oil or cooking oil
3 tbsp black soy sauce
2 tsp sugar
2 tsp black rice vinegar
1 tsp sesame oil
1 tsp chili oil

To Cook:
Combine all sauce ingredients in a bowl, mixing well. Add the Yakisoba noodles and stir to coat noodles with sauce. Add cucumbers and carrots and carefully mix with chopsticks. Divide among 4 bowls and sprinkle each with a little green onion.

Mandarin Chow Mein
Serves 2 people
Ingredients:
1 pkg. Wan Hua Chow Mein Noodles
1/4 lb lean boneless pork, thin strips
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp sugar
1/2 tsp sesame oil
4 cloves garlic, minced
3 cup cabbage, thinly sliced
1/4 tsp crushed red pepper
1/2 cup coarsely shredded carrots
2 Geen Onions, cut into 2-inch pieces

To Prepare:
Soak Wan Hua Chow Mein Noodles in hot water for 5 minutes and drain.

To Cook:
In a small bowl combine soy sauce, Worcestershire sauce, sugar and sesame oil; set aside. Spray a wok or large skillet with nonstick spray coating; heat. Add garlic and red pepper to hot wok or skillet; cook over medium heat for 10 seconds.

Add pork to the sauce; stir fry for about 1 minute. Put in cabbage, carrot, and onions. Stir-fry 2 to 3 minutes more or until onions are crisp-tender and pork is no longer pink. Then add Wan Hua Chow Mein Noodles and sauce; heat thoroughly, about 1 minute, stirring gently to coat.

Hot and Spicy Noodles
Serves 5 people
Ingredients:
1 lb Wan Hua Miki Noodles
4 tbsp sesame paste
5 tsp sesame oil
5 oz soy sauce
3 tbsp vegetable oil
5 tsp scallions, chopped
2 oz cilantro
5 tbsp chili oil
1 tsp MSG (optional)

To Cook:
Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce and the vegetable oil, scallions, cilantro, MSG, and chili oil, and divide among 5 serving bowls.

Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then back to the boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with seasonings, and serve.

Curry Udon Recipe—Japanese Style
Serves 4 people
Ingredients:
1 lb boiled Wan Hua Udon Noodles
7 cups dashi soup
2 chicken thighs
1 small onion
1 carrot
1/2 tsp salt
1/4 chopped green onion
3 oz. Japanese curry roux
2 tbsp soy sauce
2 tbsp cornstarch
2 tbsp water

To Cook:
Cut chicken into bite-sized pieces. Slice onion and carrot into thin long pieces. Heat a deep pan and saut? the chicken, onion, and carrot. Salt the ingredients. Add in the pan and simmer until ingredients are soften. Add curry roux in the soup and bring to a boil. Add cornstarch and water mixture in the soup to thicken. Add Udon noodles in the curry soup and heat. Add soy sauce in the Udon soup and sprinkle chopped green onion over it.
Questions, Comments? info@wanhuafoods.com