76 Chinese recipes. Page 4 of 4. Compare ingredients and cooking times. Korean-Chinese Seafood Gravy Noodles, Wonton Noodle Soup.
Squid, shrimp, cabbage and onion simmer in chicken stock, then starch slurry binds it into a glossy gravy that is poured hot over wheat noodles. There is no chili, so the flavor is mild, built on oyster sauce and seafood. The noodles are drained but not rinsed cold, letting the warm sauce work its way between the strands.
Shrimp and pork wontons, thin Hong Kong egg noodles and bok choy each keep their own texture in a clear pork bone broth. Stopping the mix as soon as the filling turns tacky, before the shrimp are fully crushed, keeps springy pieces in each bite.
With only blanched bok choy and sliced scallions on top, the clear chicken broth seasoned with light soy sauce and the springy fresh noodles carry nearly all the flavor. White pepper and a few drops of sesame oil, added at the end, give the plain broth its aroma. This Shanghai noodle soup comes together quickly, which suits a fast breakfast or a light meal.
Chunjang black bean paste and ground pork cook down into a thick, waterless sauce, spooned over fresh noodles and tossed just before eating. With no added liquid, it catches on the pan quickly unless it reduces over low heat with constant stirring. Frying the chunjang first drives off its harsh raw smell and brings out a shine. Ground pork has to reach 71°C, not just lose its pink color. Crisp cucumber strips cool down the salty, dense sauce.