Recipe - Flavored Chinese Noodles (Food Processor)

** 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 OilFlavored 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.

GingerFlavored 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 SesameFlavored Egg Noodles Mix 2 One half 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 ChiliFlavored Chinese Noodles Mince seven medium Serrano
chilis to a fine pulp. Mince enough fresh coriander to obtain 1/3 cup.
Blend the coriander and chilis into the basic pasta dough along with the
eggs.

CorianderFlavored Chinese Noodles Blend One half cup minced fresh coriander
into the basic noodle dough. Reduce the water by about 1 tablespoon.

ShrimpFlavored Chinese Noodles In a mortar or small coffee grinder,
grind One fourth cup dried shrimp to a powder. Heat 1/3 cup chicken broth and add
the shrimp, two individual packets dry chicken broth mix (4.5 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@sprintmail.com; MC formatted by
MC_Buster. . Posted to MCrecipe 9/22/97

Recipe by: Linda Burum, Asian Pasta

Posted to MCRecipe Digest V1 #796 by Badams adamsfmle@sprintmail.com on
Sep 22, 1997