NOODLE SALADS

Yin Yang Noodle Salad

Yield: 10 individual portions

5 lb. Wing Hing Egg Noodles 301130006,* cooked
3 c. Julienne Carrot
3 c. Julienne Cucumber
4 c. Bell Pepper Strips
3 c. Blanched Asparagus
1 ½ c. Cilantro Leaves
1 c. Chopped Scallions
3 c. Sesame-Soy Ginger Salad Dressing
2 ½ c. Wing Hing Crispy Noodles 303101201
1 tbsp. Toasted Black and White Sesame Seeds

*Alternative:

Wing Hing Small 301130502 or Medium Noodles 301130206 in place of Egg Noodles

Wing Hing Wonton Strips 303105701 or Chow Mein Noodles 303101301 in place of Crispy Noodles

  1. Toss Wing Hing Noodles, vegetables, cilantro, scallions and dressing together. The salad should be a bit heavy with dressing. This is the salad base.
  2. When Serving: For each order, toss about 8 oz. of noodles salad with ½ cup of Wing Hing Crispy Noodles. Add more dressing, if needed. Garnish with remaining Crispy Noodles and sesame seeds.

Serving Suggestions:

Crispy Noodles may be layered on top of the Noodle Salad, as an alternative to tossing. Serve Noodle Salad on a bed of greens.

NOODLE ENTREES

Asian Bolognese

Yield: 6 servings

Wing Hing Medium Noodles 301130006, as needed
1/2 lb. Cantonese Sausage, minced
1 lb. Ground Chicken
2 c. Yellow Onions, diced small
1 c. Carrots, small diced
1 c. Celery, small diced
2 tsp. Garlic, minced
1 tsp. Ginger, minced
½ c. Shiitake Mushrooms, minced
12 ea. Tomatoes, peeled, seeded, diced
½ c. Lee Kum Kee Hoisin Sauce
1 c. Waterchestnuts, minced
1 tsp. House of Bee Black Pepper
1 tsp. Vegetable Oil
Chicken Stock, as needed
Cornstarch slurry, as needed
Kikkoman Soy Sauce, as needed
Green Onion, diced (garnish)

Method:

  1. In a large sauté pan, add oil, chicken, ginger, garlic, mushrooms, onions carrots and celery.
  2. Cook until chicken is cooked through and mix is almost dry, then add hoisin sauce, tomatoes and waterchestnuts and sausage
  3. Cover with chicken stock and allow to simmer over low heat until liquid is reduced by half.
  4. Thicken with cornstarch slurry, then season to taste with soy sauce and black pepper.
  5. Serve over noodles and garnish with green onion.

Szechwan Lo Mein with Pork & Vegetables

Yield: 5 portions (as part of a multi-course meal)

2 tbsp. Vegetable Oil
1 lb. Pork Slices, about 2 x 1 x 1/8 inch thick
1 c. Julienne Carrots
1 c. Julienne Snow Peas
1 c. Shaved Green Cabbage
1 c. Shiitake Mushroom Caps, ¼ inch slices
1½ lb. * Wing Hing Medium Noodles 301130006, cooked
1¼ cup Sesame-Soy Noodle Sauce
½ cup Shaved Scallions

* Alternative: Wing Hing Small 301130502 or Large Noodles 301130302

  1. Heat wok or large sauté pan over high heat, add oil and stir-fry pork until 75% cooked.
  2. Stir-fry carrots, snow peas, cabbage and mushrooms. Add snow peas and cooked Wing Hing Noodles. Toss to coat noodles and vegetables evenly.
  3. Mix in the noodle sauce and toss to incorporate. Cook until noodles are hot.
  4. Garnish with shaved scallions. Serving Suggestions: Deep-fry a few strands or bundles of the raw noodles to use for garnish; Substitute beef, chicken, shrimp or firm tofu.

Wild Shrimp-n-Noodle Skewers

Yield: 25 Skewers

25 6-inch skewers
25 Shrimp (21/25 ct. or smaller), peeled and deviened (tail on)
1 c. All-Purpose Flour
2 c. Egg Wash
3 lb. Wing Hing Egg Noodles 301130006 - cut into 2 inch lengths

* Alternative: Wing Hing Small 301130502 or Medium Noodles 301130302

  1. Season shrimp with salt and ground pepper, then skewer one shrimp per skewer.
  2. Coat shrimp with flour and then knock off excess flour.
  3. Dip shrimp in egg wash, then immediately transfer to pan with cut Wing Hing Noodles, gently press noodles all over shrimp to help them adhere. Reserve in refrigerator until service.
  4. Deep fry at 350F until noodles are golden brown and shrimp are cooked through.

Serving Suggestions:

Serve as a component of a green salad or as an appetizer with dipping sauce.

Crunchy Mandarin Orange Chicken

Yield: 5 portions (as part of a multi-course meal)

1 lb. *Wing Hing Egg Noodles 301130006, cooked
2 tbsp. Vegetable Oil
2 lb. Chicken Breast, about 2x1x1/8 inch thick
2 c. Broccoli Florets
3 c. Red Bell Pepper Strips
1¼ c. Cantonese Orange Noodle Sauce
2½ c. Wing Hing Crispy Noodles 303101201
½ c. Chopped Scallions
¼ c. Chopped Cilantro
2 c. Orange segments or House of Bee Mandarin Oranges
½ c. Cilantro Leaves

*Alternative:

Wing Hing Small 301130502 or Large Noodles 301130802 in place of Egg Noodles

Wing Hing Wonton Strips 303105701 or Chow Mein Noodles 303101301 in place of Crispy Noodles

  1. Heat deep-fryer to 350F, toss Wing Hing Noodles in bowl to loosen them up and make them tangled. Deep fry a large "nest" of noodles until golden brown, drain on absorbent paper.
  2. Heat wok or large sauté pan over high heat, add oil and stir-fry chicken until 75% cooked.
  3. Stir-fry broccoli until it brightens in color, add bell peppers and cook for 15 seconds.
  4. Mix in the noodle sauce, scallions and chopped cilantro toss to incorporate.
  5. Arrange noodle nest on platter, pour stir-fry on top, making sure to leave some of nest uncoated and crunchy.
  6. Garnish with cilantro leaves.

Serving Suggestions:

Substitute beef, chicken, shrimp or firm tofu.