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Home : Entrees : Other Meat : Spicy Noodles Beijing

Makes 6 Servings
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Spicy Noodles Beijing

Contributed by: NAPSA

Learn to Cook Like a Pro

(NAPSA) - If you're looking to spice it up in the kitchen with new recipes and flavors, it's no secret, the CIA-as in The Culinary Institute of America-can help.

Spicy Noodles Beijing
The CIA and CanolaInfo are offering free cooking lessons online, featuring the cuisines of North Africa, Asia, Latin America and more for cooks of all skill levels.

"Cooking is such a global experience today due to the availability of ingredients from many countries," says CIA chef-instructor Almir Da Fonseca. "Whether traditional or fusion, ethnic-inspired recipes can broaden the skills of any chef and the taste buds of guests."

Professional and home chefs alike can visit www.CIAProChef. com/canola to choose from 16 flavor-packed recipes and step-by-step cooking demos by CIA chef-instructors.

Each recipe uses canola oil because of its neutral taste, light texture and high heat tolerance. In addition, canola oil has the least saturated fat and most omega-3 fat of all common cooking oils, with zero trans fat and cholesterol. By displacing sources of saturated fat, canola oil gets healthful fats into food. Here is one delicious sample:

Ingredients:

  • 1/2 lb. fresh egg noodles
  • 1/2 lb. ground pork
  • 1 cup yellow onion, diced
  • 1 Tbsp. canola oil
  • 1/2 head Napa cabbage, julienned
  • 3 cups bean sprouts
  • 1 Tbsp. ground bean sauce*
  • 3 Tbsp. chili paste with garlic or any chili garlic sauce
  • 1 tsp. sesame oil
  • 2 Tbsp. Chiangking* or rice wine vinegar
  • 1 tsp. sugar
  • 1 Tbsp. dark soy sauce
  • 1/4 cup water
  • Corn starch slurry as needed
  • 1/2 cup carrot, thinly julienned
  • 1/2 cup cucumber, thinly julienned

Directions:

Cook noodles in a pot of boiling water until al dente. Rinse with hot water; drain.

Transfer to a serving plate and cover with a bowl to keep warm. While the noodles are cooking, heat a wok until hot.

Stir-fry the ground pork and onion in 1 tablespoon oil until the onion is translucent. Add the cabbage and bean sprouts and stir-fry for 1 minute. Add the bean sauce and chili paste. Season with the sesame oil, vinegar, sugar and dark soy sauce. Add the water to heat through and thicken with slurry. Adjust seasoning.

Top with carrot and cucumber and serve immediately with cooked noodles.

* Located in Asian section of grocery stores.

For more canola oil recipes, go to www.canolainfo.org.

Serving Size: Makes 6 Servings


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