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
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
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
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
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
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
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
Vegan Ramen
There is no better comfort food than ramen and especially during the cold season.
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 4 tbsp Shan' Shi Soy Sauce
- 2 tsp Shan' Shi Sesame oil
- 180 Gr Shan' Shi Ramen Noodles
Additional ingredients
- 1 tbsp salt
- 1 tbsp miso paste
- 1 Tbsp Ginger (julienne)
- 1 Tbsp Spring Onions (sliced)
- 1 tbsp white cabbage (chopped)
- 1 tbsp leek (sliced)
- 1 tbsp shiitake mushrooms (previously soaked in water, drained and chopped)
- 1 tbsp daikon (white radish)
- 1 tbsp Tofu diced
- 1 tbsp Seaweed
- 1 tbsp Red Kidney Beans
- 1 tbsp Sweet Corns
- 1 tbsp onion (chopped)
- 1 tbsp brown sugar
- 1 tsp sesame seeds
- 2 slices (1 cm) Whole Sweet Corn
There is no better comfort food than ramen and especially during the cold season. Just the sight of a steaming hot bowl of Ramen will make you feel at home after a long day. There are so many different ramen recipes for every taste but sometimes it can be hard to find a vegan version. With the help of Shan’Shi special “Ramen nudeln” made only with flour, water and salt, we can prepare this delicious vegan miso ramen full of flavor and goodness.
Preparation
Pour 1 Lt and a half of water in a large pot and bring it to the boil. Add salt, sugar, soy sauce, sesame oil, ginger, sliced sweetcorn, cabbage, leek, onion, mushrooms, white radish, and seaweed. Cover with a lid and let it boil for 30 minutes.
In a small bowl add 2 tbsp of hot water to the miso paste, stir until well combined and then add to the pot, letting it boil for another 25 minutes.
In the meantime boil your noodles in a separate pot of water for 3/4 minutes, drain them and arrange them in two separate bowls.
When the soup is ready, pour onto the noodles decorating with sweet corn, red kidney beans, chopped spring onions, sesame seeds, nori seaweed and a couple of drops of sesame oil.
More delicious recipes from Nissara
Vegan Ramen
There is no better comfort food than ramen and especially during the cold season.
Thai Fried Rice with Shrimps and Pineapple
Elegant dinner: Fried rice with prawns, served in pineapple
Vegan spring rolls
Spring rolls (Chun Juan) derive their name from the traditional festival for which they are traditionally prepared: the Spring Festival (Chunjie), also known as Chinese New Year.
Lion’s Head
You can enjoy these pork meatballs on any day of the year. The meatballs get their name from their shape, which resembles a lion's head. Lions are a very auspicious symbol in Chinese culture and stand for prosperity, power and strength.
Lion’s Head vegan
They are the perfect choice for a Chinese New Year feast, but what if some of your guests and family members don't eat meat? This vegan version of lion's head with tofu, water chestnuts and cashew nuts will make everyone happy on Chinese New Year or any other celebration.
Bahn Gan (Vietnamesische Crème Caramel)
The Vietnamese can thank the French for introducing crème caramel into their kitchen. But we can thank the Vietnamese for adding coconut.
Vegan ramen with Shan’shi Ramen noodles
This vegan ramen is rich, warming and full of flavor – perfect for a chilly day.
Fried pasta with fried egg
Delicious Asian dish
Preparation time:15 minutes
Ingredients
Shan'shi ingredients
- 1 packet of Shan' Shi Mie noodles
- 3-4 tbsp Shan' Shi Soy Sauce
- 1 tbsp Shan' Shi oyster sauce
- 1 tbsp Shan' Shi sesame oil
- 1 jar of Shan' Shi Asian wok vegetables
Additional ingredients
- Spring onion, cut into fine strips
- Chiliöl (to the recipe)
- 1 tsp white pepper
- Salt to taste
- 2 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 1 egg per serving
preparation
Prepare the sauce by mixing Shaoxing wine, oyster sauce, soy sauce, brown sugar and sesame oil.
Stir-fry the vegetables in a wok and add the cooked mie noodles. Then deglaze with the prepared sauce and season with white pepper. Add more soy sauce or salt to taste.
Fry a fried egg in a separate pan and serve on top of the fried noodles.
Garnish with chili oil and sprinkle with spring onions to taste.
More delicious recipes from China
Fried pasta with fried egg
Delicious Asian dish
preparation time: ca. 20 – 30 minutes
Ingredients for four people
Ingredients
Shan'shi ingredients
- 150 g Shan' Shi glass noodles
- Shan' Shi sesame oil (for the dressing)
- Shan' Shi rice vinegar (for the dressing)
- 1 paket of Shan' Shi Chop Suey
Additional ingredients
- Fresh coriander
- Dried tofu
- Chopped peanuts
- Spring onions
- Finely chopped red cabbage
- Slices of cucumber
For the dressing
- Juice of one lime
- 2 tbsp rice vinegar
- 3 tbsp fish sauce
- 1 tbsp honey
- 1 clove of garlic (pressed)
- 2 tbsp sesame oil
- Chili flakes to taste
preparation
Soak the glass noodles in hot water and leave to soak for 4-5 minutes. Then drain them.
Mix the fresh vegetables, tofu, soaked glass noodles and dressing in a large bowl.
Garnish with chopped peanuts, fresh coriander and finely chopped spring onions.
Mix the salad well to ensure the dressing is evenly distributed.
Arrange the Shan’shi glass noodle salad with fish sauce dressing on plates and garnish with additional chili flakes if desired.
More delicious recipes from China
powered by Borlabs Cookie