Flavored Chinese Noodles (food Processor)

INGREDIENTS

INSTRUCTIONS

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 Oil-Flavored 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.  Ginger-Flavored 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 Sesame-Flavored Egg Noodles -
Mix 2 1/2 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 Chili-Flavored 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.
Coriander-Flavored Chinese Noodles - Blend 1/2 cup minced fresh
coriander into the basic noodle dough. Reduce the water by about 1
tablespoon.  Shrimp-Flavored Chinese Noodles - In a mortar or small
coffee grinder,  grind 1/4 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
MC-recipe 9/22/97  Recipe by: Linda Burum, Asian Pasta  Posted to
MC-Recipe Digest V1 #796 by Badams  <adamsfmle@sprintmail.com> on Sep
22, 1997

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