Ramen noodles are the Japanese version of la mien which originated from Chinese cooking dishes for pulled noodles. The dough is simple to make but there are a couple of different approaches to making the noodle themselves. One method is to fold the dough onto itself a number of times then cut the noodle ribbons.
My hubby enjoys this salad, particularly the crispy Chinese noodles, and I will make it once again and once again. You may replace cooked chicken for the steak. Do not include the noodles or dressing till you are all set to serve this primary meal or side.
When pre-soaked glass noodles become slippery, softer and simpler to cut and work with. It is crucial to select great quality noodles (made from 100% mung beans) because they keep their shape and texture better than the cheaper, low quality variations.
Cut the noodles in 8 centimeters strips and separate them in 4 piles. Bond each pile with a chive sprig then fry them in a frying pan with lots of oil.
Heat 1 tablespoon of the oil in a wok, include all the chicken and stir-fry it in little batches over type of high heat for 4 - 5 minutes, or till it is well cooked. Remove all the chicken from the wok and set it aside.
After making the dough, attempting to roll it as thin as possible needs persistence and determination. A beneficial gadget is the 'pasta maker' (in China it is clearly called 'noodle maker'). The noodle maker is extremely useful for cutting the noodles into even strips, as well as for conserving a great deal of energy. The drawback is that it is not easy to tidy afterward. Here, I will describe how to make the noodles by hand.
Build specific salads in layers, beginning with fresh herbs on the bottom of the plate or bowl. Layer orange sectors, green onions, red pepper strips, and sliced steak over greens. Sprinkle fried noodles on top of each salad. Drizzle with dressing and eat right away. Makes 4-6 servings.