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Ethnic Recipes
Beef With Chilled Noodles

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In addition to featuring noodles for long life, this dish also makes use of the color red through the red chili powder and Japanese shredded red ginger - red symbolizes life, good fortune and happiness. -- Courtesy of Panda Express
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Serves 2
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  • 1 pound sliced beef
  • Pinch salt
  • 1/2 egg
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon cooking oil
Group A (Flavored Broth)
  • 10 cups chicken broth
  • 1 tablespoon salt
  • 2 tablespoons salad oil
  • 1 cinnamon stick
  • 2 star anise
  • 1 teaspoon peppercorns
Group B (Cold Noodle Sauce)
  • 1 1/2 teaspoons salt
  • 1 cup plus 2 tablespoons sugar
  • 3/4 cup rice vinegar
  • Juice from 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1/3 cup water
  • 5 ounces Chinese white noodles
  • 1 tablespoon cooking oil
Group C (Condiments)
  • 1 ounce shredded cucumber
  • 1 ounce shredded pickled yellow daikon (available in Asian markets)
  • 1 tablespoon Japanese shredded red ginger (available in Asian markets)
  • Red chili powder (cayenne)
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    1. Combine beef with marinade ingredients, and refrigerate at least 2 hours.
    2. Remove beef from marinade. Combine Group A ingredients and cook in stockpot with beef approximately 1 1/2 hours, until beef is tender.
    3. Mix Group B ingredients in bowl until completely dissolved into a sauce. Store in refrigerator.
    4. Cook white noodles in boiling water approximately 1 minute. Remove and place in ice water until cold. Drain well. Coat noodles with 1 tablespoon cooking oil.
    5. Set beef on plate. Top with cold noodles.
    6. Pour 1/4 cup sauce (Group B) over noodles, and place Group C ingredients around plate.
    7. Garnish with dash of red chili powder and serve.

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