What are the best tips for serving Chinese egg noodles?

Chinese egg noodles are long, very strong, thick noodles that are often served with mixed fries and Asian soups. Chefs often love them because they cook quickly, easily absorb flavors and add volume and nutrition to food for very little money. There are dozens of ways to administer Chinese egg noodles, just must be cooked first. Each cook can then add their favorite recipe or create a new one. In fact, some budget chefs as if they kept the Chinese egg noodles at hand to stretch many different types of meals.

Called Dan Mein In Chinese, these egg noodles are often used in Lo Mein and Chow Mein. Chefs will find Chinese egg noodles fresh and dried in most grocery stores - they are usually found in the Asian food section. Both types of noodles should be cooked before they are mixed with other ingredients. It begins well solved, boiling water. Fresh noodles should be cooked for about three minutes, whine driedThe noodles usually need about five minutes. The chef can test the noodles when they are solid but not hard, are ready to eat.

In the production of Chow Mein with Chinese egg noodles usually place a handful of cooked pasta down in a hot, oiled pan. The noodles should form a rough circle and immediately sparkle. The chef should overturn the noodles when they begin to turn slightly golden brown. You can then pour the Chow Mein sauce and vegetables to the top. This meal is usually produced in individual parts. The chef places every fried noodle circle in a shallow, warmed bowl and pour the other ingredients to the top. The food is then served immediately.

For Lo Mein, the chef usually adds sauce, vegetables, meat and spices to the pan fried. When all these ingredients are cooked, Chinese egg noodles enter. In Lo Mein there are noodles just heated, not fried. This meal is also consumed immediately even if it can be afterGiven family style, directly from the pelvis. The cook does not have to create individual parts of this food if he does not want.

Many chefs also enjoy the administration of Chinese egg noodles in the soup. When they are served in this way, the noodles are almost always demonstrated and then placed in deep heated bowls. The broth is poured over them, along with any other soup ingredients. Miso broth is a very popular watering for Chinese egg noodles, chives and pieces of chicken.