Best 2 Chinese Egg Noodles With Smoked Duck And Snow Peas Recipes

Chinese Egg Noodles with Smoked Duck and Snow Peas image

Provided by Jill Dupleix

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Dressing:
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon hoisin sauce*
1 tablespoon unseasoned rice vinegar
Noodles:
3 1/2 ounces snow peas or sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
1 red bell pepper, cut into matchstick-size strips
1 17-ounce (425-gram) package thin fresh Chinese egg noodles**
1 pound smoked duck, turkey, or chicken, cut into 3x1/4-inch strips
1/2 cup fresh cilantro leaves
2 tablespoons thinly sliced green onion
1 tablespoon thinly sliced jalapeño chile with seeds (preferably red)

Steps:

For dressing:
Whisk soy sauce, olive oil, hoisin sauce, and rice vinegar in large bowl to blend. Let dressing stand at room temperature while preparing noodles.
For noodles:
Place sliced snow peas and bell pepper strips in medium bowl. Bring kettle or large saucepan of water to boil. Pour boiling water over snow pea mixture and let soak 10 seconds. Drain well. Rinse mixture with cold water and drain again. Place egg noodles in large bowl. Bring kettle or large saucepan of water to boil, then pour boiling water over noodles; stir noodles to separate. Let noodles soak 10 seconds. Drain well. Rinse noodles with cold water; drain again.
Add snow pea mixture, egg noodles, smoked duck, cilantro leaves, green onion, and jalapeño to bowl with dressing. Toss well to coat. Divide noodle mixture among plates and serve.
* Hoisin sauce is available in the Asian foods section of many supermarkets and at Asian markets.
** Fresh Chinese egg noodles are available in the refrigerated section of Asian markets.

Chinese Noodles With Snow Peas and Soy Dressing image

Provided by Leslie in Texas

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup rice wine vinegar
1/4 cup soy sauce (I use low sodium)
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon sugar (I've used Splenda)
1 garlic clove, pressed
1/4 teaspoon salt (may be omitted)
2/3-3/4 cup vegetable oil
1 (16 ounce) package fresh Chinese egg noodles
4 tablespoons oil, divided
1/2 lb button mushroom, thinly sliced
1/2 lb shiitake mushroom, stemed, cut into 1/2-inch cubes
1 lb snow peas, strings removed
1/2 lb mung bean sprouts
1 large bunch green onion, thinly sliced
3 tablespoons sesame seeds, lightly toasted

Steps:

For Dressing:.
Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
(Can be prepared 1 day ahead. Cover and let stand at room temperature. Rewhisk before using.).
For Noodles:.
Cook noodles according to package directions;drain and refresh under cold water; drain again.
Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
Toss noodles with enough dressing to season to taste.
Let stand 2 hours at room temperature.
(Can be prepared 1 day ahead. Bring to room temperature before continuing.).
Cook snow peas in large pot of boiling water 30 seconds.
Drain and refresh under cold water; drain again.
Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
Sprinkle remaining 1 tablespoon sesame seeds over and serve.