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Video: Oodles of noodles for Chinese New Year

  1. Closed captioning of: Oodles of noodles for Chinese New Year

    >>> chinese new year. today marks the start of the 4,712th year in the lunar calendar . festivities started early around the world ringing in the year of the horse. from lanterns in beijing to underwater dragons in singapore and festivities at the london eye .

    >> celebrations will last 15 days. in addition to parades, dancing and red envelopes , food of course is the key. the food network celebrity pan asian jeff jet tela is here to help us recreate some of these traditions at home.

    >> i bring you guys envelopes as well. for the family. so we're going to be doing long length noodles today. it is all about symbolism. we're very superstitious to so eating noodles means long life. willie, al, i'll make the chicken and marinade first. you want to put the sauce together? everything goes in. the secret to peeling ginger is this. most people think you need a knife or fork. just use the back of the knife. slice it really thin. you want to get the pan going. what you put in here is basically oyster sauce , sesame oil , soy sauce . the secret is putting the corn starch in here now. that wok is hot. right there, you are good. star with the aromatics, start with a little bit ginger, garlic. then i'm slicing chicken over here. the way to slice chicken is in thin tiles. i'm going wide first, then small thin tiles. i'll take a chicken and marinate it in all these ingredients. more soy sauce sesame oil . that's looking good. crank up the wok. beautiful. go that way. i'll kind of supervise. willie, looks beautiful. now go protein. i'm going to go in, little bit of protein. that's chicken there. we'll go high here. down the line. ba bokchoy. if you're the horse, does that mean you're the broncos?

    >> look at the toss. you got this!

    >> man, you're the show in the kitchen.

    >> we're going to go noodles in. already-cooked noodles. the way to bring it all together is the sauce that you made has the salt, has the aromatics, has all the corn starch . that will tie it all together. can you talk about the red envelopes ? what's that for.

    >> you bet. red is an aspaususpicious color that scares away the bad demons. this is lucky money . don't spend it all in one place. i've got some for the kids. these are chinese peking duck buns. peking duck style duck. scallion. dress them with hoisin and a little bit of scallion.

    >> chet, there's real money in these.

    >> i know that.

    >> there's got to be.

    >> thank you. recipes are at

TODAY recipes
updated 1/30/2014 6:14:15 PM ET 2014-01-30T23:14:15

Recipe: Long life noodles

  • For marinade:
  • 1 1/2 tsp. oyster sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. Chinese rice wine or gin
  • 1 1/2 tsp. ginger, fine slice
  • 1/2 tsp. thin soysauce or supreme soy sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. cornstarch
  • 1/8 tsp. salt
  • White Pepper, to taste
  • 1/2 lbs. chicken, thinly sliced
  • For sauce:
  • 1 cup chicken stock
  • 1 1/2 tbsp. cornstarch, slurry
  • 1 tbsp. sesame oil
  • 1 tbsp. oyster sauce
  • 1/2 tsp. dark soy
  • 1 tsp. sugar
  • 1/8 tsp. salt
  • White pepper, to taste
  • For assembly:
  • 3 tbsp. Cooking Oil
  • 1/2 lbs. fresh egg noodles
  • 1 1/2 tbsp. ginger, thinly sliced
  • 2 tsp. garlic, minced
  • 1/2 cup bamboo shoots strips
  • 1/4 lbs. baby bok choy or Chinese broccoli
  • 4-6 black Chinese mushrooms soaked 30 min. Stems discarded, sliced
  • 3 green onion, cut into 1 1/2" Pieces

For marinade:

Combine all marinade ingredients in a large bowl. Add chicken. Let stand for 30 minutes.

For sauce and assembly:

Put wok on high heat and add oil coating the pan completely. Add garlic and cook until light brown. Add noodles to pan and cook until tender, about 2 minutes. Add ginger, bok choy and mushrooms and let cook for about 30 seconds. Add the chicken with marinade and cook for about two minutes or until chicken medium well. Continually stir and add sauce mixture. Let come to a boil for about 1 to 2 minutes. It should thicken up to a thick sauce, add more cornstarch slurry if necessary. Garnish with green onions and enjoy!

Recipe: Peking duck sliders

  • 2 lbs. duck breast
  • For marinade:
  • 2 tbsp. rice wine
  • 4 slices fresh ginger root
  • 1/3 cup oyster sauce
  • 1/2 tsp. Chinese five-spice powder
  • 7-9 oz soy sauce
  • 1/8 cup white sugar
  • 2 oz hoisin sauce
  • 2oz ketchup
  • 2 drops red food coloring
  • 3 tbsp.honey
  • For assembly:
  • 4 to 6 bao buns
  • 8 scallions, 4" julienne sliced and placed in ice water until curly

Score fat on duck breast in a tight "x" pattern. In bowl, stir together all marinade ingredients until combined well. Pour marinade over duck. Marinate at least 6 hours in refrigerator. Drain and reserve the marinade. Wipe excess marinade off the skin side.

Heat an oven safe skillet to medium. It is important not to get the heat too high, because you want to brown and crisp the skin and render most of the fat without burning the skin or overcooking the meat.

Put the duck breasts in skin-side down. Once you start to see some fat rendering, move them around a bit. Check periodically. The skin should be slowly turning deep golden brown. As the fat renders you may want to remove some, you want about 1/8 - 1/4 inch of fat in the pan.

Once your skin is brown and crispy and glorious, flip the duck over and spoon some of the marinade over it. Into the oven with it. After about 5 minutes, re-lacquer the duck with the now fatty sticky wonderfulness in the pan, then back into the oven for about 5 more minutes (depending on the size of your ducks). An internal temp of 125-130 degrees is medium rare which is duck breast at its most delicious. Rest the duck at least 5 minutes.

To assemble, slice the duck breast in 1/8 strips on an angle.  Steam the buns until hot, open and then place duck and scallions.  Finish with about a teaspoon of hoisin sauce.

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