Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 1 pack Shan'Shi Soba-Nudeln
- 2 tsp Shan'Shi Sesame Oil
- 4 tbsp Shan'Shi Wok Sauce
Other ingredients
- 1 tbsp chopped shallots
- 1 tbsp chopped fresh chili
- 2 tbsp chopped spring onions
- 2 tablespoons nori seaweed for garnish
- 1/2 teaspoon salt (for the water)
Preparation
Place a pot of water on the stove, add the salt and bring it to a boil.
Throw in the noodles and boil for 3/5 minutes depending on how soft you want them to be.
When the noodles are ready, drain them and if you want to eat them cold, rinse under cold water then set aside.
Chop spring onions, shallots, chili and cut nori seaweed in stripes.
Transfer the noodles to a bowl, add sesame oil, wok sauce and chopped vegetables.
Stir well and garnish with nori seaweed.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Fried Egg Noodles
Ingredients
Shan'shi ingredients
- Shan'Shi Mie Eiernudeln
- Shan'Shi Sojasauce
- Shan'Shi Sesamöl
- Shan'Shi Oystersauce
Für die Nudeln
- 1 Pkg Shan’shi Mie-Eiernudeln
- 2 Stück Hühnerbrust
- 1 Pkg iglo Wokgemüse
- 1 EL Knoblauch
- Frühlingszwiebeln (nur das Grüne, in cm-Stücke geschnitten)
- 1 EL Shan’shi Sesamöl
- 1 EL Ingwer, fein gehackt und geschält
Für die Marinade (Huhn)
- 3-4 EL Shan‘shi Sojasauce
- 2 EL Shaoxing Wein
- 1 TL Kartoffelstärke
- 1-2 EL Wasser
Für die Sauce (Nudeln)
- 2 EL Shan’shi Sojasauce
- 2 EL Dunkle Sojasauce
- 2 EL Wasser
- 1 EL Shan’shi Oystersauce
- 2 TL Zucker
- 1 TL Stärke
Preparation
Huhn marinieren:
- Hühnerbrust in dünne Streifen schneiden.
- Mit Sojasauce, Shaoxing Wein, Kartoffelstärke und Wasser marinieren, solange rühren, bis die Flüssigkeit komplett aufgesaugt ist.
Nudeln vorbereiten:
Mie-Eiernudeln fast garkochen und kurz abschrecken.
Huhn anbraten:
In einem Wok das Huhn fest anbraten, herausnehmen und beiseitestellen.
Gemüse anbraten:
- In demselben Wok Knoblauch anbraten.
- iglo Wokgemüse dazugeben und weiterbraten.
Nudeln und Huhn hinzufügen:
- Die Nudeln und das Huhn wieder in den Wok geben.
- Die vorbereitete Sauce (Sojasauce, dunkle Sojasauce, Wasser, Oystersauce, Zucker) hinzufügen und gut vermischen. Falls eine dunklere Farbe gewünscht wird, etwas mehr dunkle Sojasauce hinzufügen. Mit Stärke, in etwas kaltem Wasser aufgelöst, Sauce eindicken.
Frühlingszwiebeln und Sesamöl hinzufügen:
Die geschnittenen Frühlingszwiebeln und 1 EL Sesamöl untermischen.
Abschmecken und servieren:
Mit Frühlingszwiebeln garnieren und nach Belieben mit Sesam bestreuen.
Weitere köstliche Rezepte aus China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Soba Noodle Salad with Edamame
Ingredients
Shan'shi ingredients
- Shan'Shi Soba noodles
- Shan'Shi Sesame oil
- Shan'Shi Shiitake Topping Shanghai Style
- Shan'Shi Peanut oil
- Shan'Shi Rice vinegar
- Shan'Shi Soy sauce
For the salad
- 2 rolls Shan’shi soba noodles
- 1 tbsp Shan’shi sesame oil
- iglo edamame
- 150 g fresh shiitake mushrooms
- Salt
- Shan’shi peanut oil for frying
- Spring onions, finely chopped
- ½ jar Shan’shi Shiitake Toppings Shanghai Style
- 1-2 garlic cloves, peeled and finely chopped
For the dressing
- 1 tbsp Shan’shi sesame oil
- 1 tsp ginger (peeled and grated)
- 2 tbsp Shan’shi rice vinegar
- 3 tbsp Shan’shi soy sauce
- 1 tsp honey (vegan alternative: 1 tsp sugar)
- 1-2 tsp crispy chili oil, to taste
Preparation
Prepare the dressing:
Mix all the dressing ingredients (sesame oil, grated ginger, rice vinegar, soy sauce, honey, crispy chili oil) in a bowl and set aside.
Prepare the Shiitake mushrooms:
Clean the shiitake mushrooms and halve or quarter large pieces.
Prepare the Soba-Noodles:
- Cook the soba noodles according to the package instructions, then toss with 1 tbsp sesame oil and set aside.
- Cook the Edamame:
- Cook the edamame according to the package instructions.
Sautè the mushrooms:
Sauté the shiitake mushrooms in some oil with the garlic until they develop a nice crust and roasted aromas. Set aside.
Assemble the Salad:
- Toss the soba noodles with the prepared dressing and mix in the Shiitake Toppings Shanghai Style from the jar.
- Add the cooked edamame and spring onions.
- Garnish with the sautéed shiitake mushrooms.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Fried Udon Noodles with iglo Wok Vegetables
Ingredients
Shan'shi ingredients
- Shan'shi Soy sauce
- Shan'shi Sesame oil
- Shan'shi Rice vinegar
- Shan'shi Udon noodles
- Shan'shi Shiitake Toppings Peking Style
- Shan'shi Wok oil
For the sauce
- 3 tbsp Shan’shi soy sauce
- 1 tbsp Shan’shi sesame oil
- 1 tsp sugar
- 2 tbsp Shan’shi rice vinegar
- 1 tsp potato starch
- A splash of water
Other ingredients
- 1/2 jar Shan’shi Shiitake Toppings Peking Style
- 2 stalks spring onions
- 1-2 tsp ginger, peeled and finely chopped
- 2-3 garlic cloves, peeled and finely chopped
- 1/2 pack Iglo Wok vegetables
- 2 rolls Shan’shi Udon noodles
- Shan’shi wok oil
- Shan’shi sesame oil for seasoning
- Sesame seeds and some spring onion rings for garnish
Preparation
Preparation:
- Wash the spring onions and ginger.
- Cook the udon noodles about 2 minutes less than the package instructions and set aside.
- Finely chop the spring onions.
- Finely chop the garlic.
- Peel and finely chop the ginger.
Prepare the Sauce:
- Mix all the sauce ingredients (soy sauce, sesame oil, sugar, rice vinegar, potato starch, and a splash of water) in a bowl.
Cooking:
- Heat wok oil in a wok.
- Sauté the garlic, ginger, and the white parts of the spring onions.
- Add the Iglo Wok vegetables, cook according to the package instructions, and stir-fry until done.
- Add the Shiitake Toppings Peking Style and mix well.
- Add the cooked udon noodles and the prepared sauce, mixing everything thoroughly. Stir-fry for another two minutes, then mix in the spring onions.
- Season with a bit of sesame oil, garnish with sesame seeds and spring onion rings.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Red cabbage gyoza (vegan)
Preperation time:approx. 1 hour
Ingredients for 24 gyoza
Ingredients
Shan'shi ingredients
- Half a jar of Shan'Shi shiitake mushrooms (Shanghai Style)
- 4 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- A dash of Shan'Shi rice vinegar
- Shan'Shi wok oil for frying
Additional ingredients
- 24-36 gyoza dough sheets (depending on size)
- 1 handful of dried shiitake mushrooms
- ½ Chinese cabbage
- ¼ red cabbage
- 4-6 garlic cloves
- 2-3 spring onion stalks
- 30 g ginger
Preparation
Soak the dried shiitake mushrooms in boiling water in a bowl. Finely chop the Chinese cabbage and red cabbage, and finely chop the garlic, spring onions and ginger.
Heat a little wok oil in a large pan. Fry the garlic, ginger and spring onions in it. Add the red cabbage and Chinese cabbage and fry.
Deglaze with a dash of rice vinegar.
Finely chop the soaked shiitake mushrooms and mix with the Shanghai style shiitake sauce and the remaining ingredients to form a paste. Season with soy sauce and sesame oil and leave to cool.
Spread half a tablespoon to a tablespoon of the filling on each gyoza pastry sheet and fold into a semicircle with a little water. You can use different folding techniques to give free rein to your creativity.
Heat water in a shallow pan and place a bamboo steamer over it Spread the gyoza evenly on top and steam for about 10 minutes.
Serve the steamed gyoza with a mixture of soy sauce, sesame oil and rice vinegar, if desired.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Tan Tan lettuce wraps
Delicious Asian dish
Preparation time: 30 minutes
Ingredients
Shan'shi ingredients
- 1-2 tbsp Shan'Shi Shanghai Style Shiitake Mix In
- 3-4 tbsp Shan'Shi soy sauce
- 1 tbsp Shan'Shi sesame oil
Additional ingredients
- 500 g mixed minced meat
- 1 onion, finely chopped
- 2 tbsp ginger, peeled and finely chopped
- 4 cloves of garlic, chopped
- 1 tsp sugar
- glass noodles
- Peanut oil for frying and deep-frying
- 1 tsp starch
- 50ml water
- 3-4 lettuce hearts
- 3-4 spring onion stalks
- Kewpie mayonnaise
- Chives for garnish, optional
Preparation
Finely chop the onion and garlic Cut the green part of the spring onion into fine rolls.
Heat the peanut oil in a wok.
Fry the ginger and add the garlic and onion after about 30 seconds.
Season with shiitake mix and soy sauce.
Then add the meat and fry well.
Add the sugar, soy sauce and sesame oil to intensify the flavors.
Finally add the spring onion.
Heat more oil in a separate pan so that it is about 2-3 cm deep. The oil should be so hot that a wooden stick held in it will bubble vigorously.
Break a handful of glass noodles into slightly smaller pieces and deep-fry them in the hot oil. They should rise immediately.
Wash the lettuce hearts and separate the individual leaves.
Arrange the spicy minced meat in a serving bowl.
Everyone can put together their own little lettuce wrap by placing the minced meat and crispy glass noodles in the lettuce leaves. Top with Kewpie mayonnaise and chives or spring onions as desired.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Vegan spring rolls
Delicious Asian dish
Preperation time: approx. 30-45 minutes
Ingredients
Shan'shi ingredients
- 2 tbsp Shan'Shi soy sauce
- 2 tbsp Shan'Shi sesame oil
- ½ jar of Peking style topping and mix in
- 1 jar of Shan'Shi Asian wok vegetables
- Shan'Shi Chili sauce for dipping
- ½ pack of Shan'Shi glass noodles
- Shan'Shi wok oil for frying
Additional ingredients
- 1 handful shiitake, dried
- 2 tbsp ginger, peeled and finely chopped
- ½ savoy cabbage, finely chopped
- 4-6 cloves of garlic, finely chopped
- 3 spring onion stalks
- ½ tsp white pepper
- ½ tsp sugar
- 1 tbsp 5 spice powder
- Oil for frying
- Spring roll wrapper
- 1 tbsp starch
- 1 tbsp cold water
Preparation
Pour boiling water over the dried shiitake mushrooms in a bowl and soak for about 30 minutes. Then chop into small pieces.
Pour hot water over the glass noodles in another bowl and soak
Heat the oil in a wok, fry the garlic and ginger and add the spring onions.
Then add the remaining ingredients, i.e. shiitake mushrooms, savoy cabbage, glass noodles, wok vegetables and spices, and fry briefly.
Allow the filling to cool.
Roll ca. 1-2 tbsp of the filling into a wrapper and seal with a starch and water mixture.
Heat ca. ½ – 1 cm of oil in a shallow pan and fry the spring rolls over a medium heat until golden brown on both sides.
Serve with chili sauce for dipping.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Salmon with sticky soy sauce
Ingredients
Shan'shi ingredients
- 4 tbsp Shan'Shi soy sauce
- 1 tsp Shan'Shi sesame oil
- Shan'Shi peanut oil orwok oil
Additional ingredients
- 3 salmon fillets, each about 3 fingers wide
- 1 cup of rice
- 20g ginger
- 4 cloves of garlic
- 2 tbsp honey
- chili pepper
- coriander
- Juice of ½ lime
- Zest of 1 lime
- A little potato starch to thicken
preparation
Sprinkle both sides of the salmon fillet with sea salt flakes.
Peel and finely chop the garlic. Fry well in a little oil.
Deglaze with lime juice, then add the soy sauce. After a short time, add the honey.
Add 50ml water and about 2 tablespoons of starch dissolved in water. Bring to the boil briefly.
Heat a little oil and place the fillets skin side down in the pan. Fry until the skin is crispy, then turn once.
Serve the salmon on a bed of rice and generously pour over the sauce.
Garnish with coriander leaves and thinly sliced chili.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Crab chips with tartare
Delicious Asian dish
Ingredients
Shan'shi ingredients
- Shan'Shi soy sauce(see sauce)
- Shan'Shi sesame oil (see sauce)
- 1 package Shan'Shi Crab chips
Additional ingredients
- 400g filet of beef
- 1 bunch of chives
- 1 Champignon
- Sesame seeds to garnish
- 1 clove of garlic
- 30g ponzu
- 30g yuzu
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp kewpie
preparation
Peel and finely chop the garlic clove. Mix in a bowl with the remaining ingredients for the sauce.
Cut the meat into thin strips and then cut the long strips very thinly crosswise until you have fine pieces.
Mix the beef well with the sauce.
Finely chop the chives and fold in.
Finely slice the mushrooms with a slicer or cut them very thinly.
Arrange the tartare on a plate, alternate the mushroom slices with crab chips in a row in the meat and garnish with some sesame seeds and a few dabs of Kewpie mayonnaise.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.
Honey - soy sauce chicken wings
Delicious Asian dish
Preparation time: 1,5 hours
Ingredients for four people
Ingredients
Shan'shi ingredients
- Shan' Shi Soy sauce
- Shan' Shi rice vinegar
- Shan' Shi sesame oil
Additional ingredients
- Ca. 1 kg chicken wings
- 1 tsp white sesame seeds
- 1 spring onion stalk, finely chopped
- For the marinade:
- 85 g honey
- 75 ml light soy sauce
- 2 tbsp dark soy sauce
- 50 ml rice vinegar
- 6 cloves of garlic
- 1 tbsp sesame oil
preparation
Press the garlic cloves through a garlic press into a bowl. Then carefully mix all the ingredients for the marinade in a bowl until the honey is completely dissolved.
Place the chicken wings in a bag and pour in the marinade, seal airtight and marinate for at least 30 minutes.
Preheat the oven to 180°C fan oven.
Spread the marinated chicken wings, skin side up, on a baking tray lined with baking paper. Keep the remaining marinade. Bake the wings for 30 minutes.
After 30 minutes, drain and discard the drained juices on the tray (a crucial step to ensure the sauce thickens).
Pour the reserved marinade over the wings. Mix well and spread the wings again, skin side up.
Reduce the oven temperature to 160°C fan and bake the wings for a further 30 minutes, basting them with the juices on the tray every 10 minutes (3 times in total). If necessary, rearrange the wings or turn them over if they are browning too quickly. The sauce should be syrupy at the end to glaze the wings well.
Arrange the chicken wings on a serving platter, pour over the syrup from the tray and sprinkle with sesame seeds and finely chopped spring onion.
More delicious recipes from China
Gamil Guksu
This Korean noodle recipe can be enjoyed hot or cold, making it a perfect dish for hot summer days or whenever you’re craving for something fresh and tasty.