Wah King Noodle Company, Inc.
Quality Asian Noodles

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Your Recipes

• Number Three Noodles & Number Four Noodles

• Number Four Noodles & Fine Noodles

• Number Five Noodles (Steamed Cantonese Noodles)

• Egg Roll Wrappers

• Wonton Wrappers

• Gyoza

• Number Three Noodles & Number Four Noodles:
  Immerse noodles in boiling water and boil for 2 to 3 minutes. Rinse noodles with cold water. Select your choice and serve in one of the following styles:

  • Soup Noodles: Place cooked noodles in chicken broth or soup. Add soy sauce with sliced meat and vegetables. Then serve and enjoy the delicious taste.

  • Noodles with Gravy or Stewed Meats: Mix cooked noodles with oyster sauce or tomato ketchup or gravy; or serve with stewed meats and vegetables to have a dish of palatable noodles.

  • Lo Mein: Place cooked noodles in dish. Mix noodles with concentrated meat gravy. Add a few drops of sesame oil, soy sauce, cooked meat, vegetables, sliced onion, and ginger if desired for a dish of savory noodles.

  • Fried Noodles: Fry cooked noodles in pan with some oil until well sautéed. Place fried noodles on plate; pour cooked meat and sliced vegetables in gravy on top of noodles and serve.

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• Number Four Noodles & Fine Noodles:

  • Thai Noodle Salad (Vegetarian)

    • Ingredients

      • 12 ozs. Noodles

      • 1/4 c. Salad Oil

      • 1 Tbsp. (or more) Sesame Oil

      • 6 Tbsp. (or more) Honey

      • 5 Tbsp. Soy Sauce

      • 1/2 c. Crunchy Peanut Butter

      • 2 Tbsp. Crushed Red Pepper or Vietnamese Chili Sauce

      • 1 pkg. Cubed Firm Tofu (optional)

      • 1/4 c. Chopped Cilantro (reserve a handful for garnish)

      • 1/4 c. Chopped Green Spring Onions

      • 1/4 c. Shredded Carrots

      • 1 Cucumber (julianned)

      • 1-2 Fresh Lemons (to taste)

    • Cooking Directions

      • Noodles: Cook noodles to al dente (about 8-10 minutes). Drain noodles and toss with salad oil. Allow to cool for 25 minutes or more.

      • Sauce: Mix peanut butter, honey, sesame oil, and soy sauce until smooth. Add lemon juice to taste.

    • Mixing: Toss noodles and sauce. Add cilantro, spring onions, and cucumbers. Gently toss tofu with noodles. Garnish with cilantro. Serve with lemon wedges on the side.

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• Number Five Noodles (Steamed Cantonese Noodles):
  Rinse noodles with hot water. Select your choice and serve in one of the following styles:

  • Noodle Soup: Place Steamed Cantonese Noodles in hot boiled chicken broth or soup. Add sliced meat and vegetables. Then serve and enjoy the delicious taste.

  • Noodles with Gravy or stewed meat: Mix noodles with oyster sauce or gravy or serve with stewed meats and vegetables to have a dish of palatable noodles.

  • Lo Mein: Place noodles in dish. Mix noodles with concentrate meat gravy. Add a few drops of sesame oil, soy sauce, cooked meat, and vegetables for a dish of savory noodles.

  • Pan Fried Noodles: Spread noodles in pan with some oil. Pan fry with low heat until light brown on one side, then turn over. Fry the other side till light brown. Place fried noodles on plate; pour cooked meat and vegetables in gravy on top of noodles and serve.

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• Egg Roll Wrappers:

  • Ingredients:

    • 4 ozs. Meat

    • 1/2 lb. Onions

    • 1 lb. Cabbage

    • 2 lbs. Bean Sprouts

    • 1/2 tsp. Salt

    • 1 tsp. M.S.G. (optional)

    • 2 tsp. Sugar

    • 1/2 tsp. Soy sauce

    • 2 ozs. Peanut butter

    • A trace of pepper (if desired)

  • Preparation:

    1. Shred all ingredients.

    2. Season meat with soy sauce.

    3. For filling, cook seasoned meat with oil in frying pan to bring up flavor, then add all ingredients together and stir briskly.

    4. Drain excess water; add peanut butter and mix evenly.

    5. Put filling on Egg Roll Skin as in illustration (a).

    6. Wrap as in (b).

    7. Fold both ends and roll skin to form Egg Roll as in (c).

    8. Moisten edge of Egg Roll Skin with cold water to seal the roll as in (d).

    9. Deep fry Egg Roll in oil (at 350-400°F) until golden brown.

    10. Serve with sweet and sour sauce.

  • Folding Directions:

    

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• Wonton Wrappers:

  • Ingredients for filling:

    • 1/2 lb. Minced pork or chicken

    • 1 Egg

    • 1/2 c. Chopped green onion

    • 1/2 tsp. Salt

    • 1 tsp. Soy sauce

  • Wonton Soup:

    1. Mix filling well.

    2. Place 1/2 tsp. of filling in center of skin as in illustration (a).

    3. Fold skin to form triangle as in (b) and pinch edge of skin together.

    4. Wrap both ends together to form wonton as (c).

    5. Cook prepared Wonton in chicken broth and serve.

  • Fried Wonton:

    1. Deep fry prepared Wonton (see steps 1-4 above) in oil until golden brown.

    2. Serve with sweet and sour sauce; it is a party delight.

  • Folding Directions:

    

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• Gyoza:

  • Ingredients for filling:

    • 1/2 lb. Ground beef or pork

    • 1/2 lb. Fine chopped cabbage

    • 1/2 tsp. Salt

    • 1 tsp. Soy sauce

    • 2 tsp. Corn starch

  • Preparation:

    1. Mix filling well.

    2. Place 1/2 tsp. of filling in the center of skin.

    3. Moisten edges with water and fold in half.

    4. Seal by pressing edges together. Gyoza is formed.

    5. Steam Gyoza for 10 to 15 minutes.

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