Singapore Noodles with Burnished Barbecue Chicken

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On a floured surface, roll one half of the dough into a thin sheet, about 2mm thick--this will take time! Flour the surface of the sheet thoroughly, flip over, and thoroughly flour the other side. Once floured, fold the dough so you have 4 layers. Slice the noodles with a sharp knife to your desired thickness.

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Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder. Turn up the heat, and stir-fry everything together for 1-2 minutes.

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Add the sesame oil to the Instant Pot, hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, add the mushrooms, pepper and garlic and sauté for 3 minutes. Pour in the broth and stir well, deglazing (scraping) the bottom of the pot to remove any browned bits from the previous step.

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Bring a pot of water to a boil. Add the noodles and cook for 3-4 minutes. Drain and rinse with cold running water. Drain again. Cut the noodles in half. Combine the dressing ingredients in a bowl. Place the noodles, tofu, onion, cucumber, and carrot in a bowl; toss to combine. Add the dressing and toss to coat.

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Set aside. Heat up some more oil and add the peppers. stir-fry them for a couple minutes, until the peppers start to soften. Add the garlic and scallions and stir-fry for another couple minutes. Add the chicken back to the wok along with the tofu "noodles" and stir-fry for about 5 minutes, until everything's heated through and combined.

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For fettuccine noodles, use a pasta cutter or a sharp knife to cut the dough into ½" strips. For pappardelle, cut the dough into 1" strips. For pappardelle, cut the dough into 1" strips.

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Set a large frying pan over medium heat and add the olive oil, garlic, and red pepper flakes. Cook, stirring, until the garlic threatens to turn golden, about 1 minute. Step 5. Just before the garlic begins to brown, add 1 cup pasta cooking water and increase heat to medium-high.

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Using your hands mix all the ingredients together until you form a dough ball. If the dough is too soft, add more breadcrumbs. If the dough is too stiff add some broth. Knead well for a few minutes letting all the ingredients combine and stick together. Wrap the dough in a plastic wrap and let rest for 2 hours.

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Step 1. In a large bowl, whisk together the flour and ¾ teaspoon salt. Drizzle in 1 cup room temperature water, stirring with a rubber spatula until absorbed. (The dough will be very dry and shaggy.) Turn the mixture onto a clean surface and knead until the dough is smooth, 10 to 15 minutes.

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Set the pressure cooker to 'simmer' for 7 minutes. Add the egg noodles to the pot. Stir and let the noodles cook. 8 ounces egg noodles. In a bowl, add the heavy whipping cream. Spoon the cornstarch into it and stir to combine everything. Let cook an additional 2 minutes.

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Bring to a strong simmer, lower heat, and simmer very slowly, covered, skimming off any impurities every 20 minutes or so, for about 90 minutes. Uncover and continue cooking until beef is very tender. Cook the noodles, add beef to the bowls, garnish with scallion, crispy shallot, bok choy or other greens.

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Rinse the duckling with cold water and pat dry. Place the duckling in a large pot and cover it with 2 quarts of water. Add soy sauce, ginger root, garlic, salt, and five-spice powder to the pot. Bring the mixture to a boil and then reduce the heat to low. Simmer for 1 ½ hours, or until the duckling is tender.

Singapore Noodles with Burnished Barbecue Chicken « Eye for a Recipe

Start mixing and kneading, and if it's sticking to your hands too much, add more flour. If the dough is dry and crumbly, add a splash of water. These noodles will be forgiving of your mistakes.

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The hand pulled noodles of the Xinjiang region are unique and different from more commonly known styles that come from Lanzhou/Shaanxi (which are pulled very thin, something made possible only with the use of an alkaline additive). Our noodles are made using just water and flour, and are rustic and imperfect by design.. In The Press "A.

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Dry on a drying rack, if desired, or refrigerate, freeze, or cook immediately. Store in an airtight container in the fridge for up to 24 hours or in the freezer for up to 3 months (see notes). Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta for 3-5 minutes until al dente.

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