QUON YICK'S OFFICIAL RECIPES
In 1956, the formula for a delicious, delicately-flavored noodle, easily prepared in 5 minutes and versatile for any noodle dish (chow mein, spaghetti, saimin, salad, and macaroni and cheese) was perfected
This formula, the finest enriched wheat flour and the freshest country eggs plus the hard labor of love of one family created a noodle, which soon achieved a high reputation for quality renown throughout the Chinese Community. This was the beginning of QUON YICK Chinese style noodle.
Even today, QUON YICK still uses the freshest and finest ingredients and still employs the same old-fashioned manufacturing techniques for QUON YICK noodle.
It's a small wonder that many visitors to Los Angeles make a point of stopping at the QUON YICK noodle factory to pick up boxes of noodle as gifts for their families and friends.
-Serve your family and friends a delicious and nutritious treat-QUON YICK Chinese Style Noodle.
All new Soba sauce recipe for our upcoming Buckwheat Noodle!!
https://www.uslba.net/P9NY9HRG
HOW TO COOK QUON YICK NOODLE
1. Boil 4 quarts of water.
2. Add 1 lb. Quon Yick Noodle. Cook 5 to 6 minutes until tender.
(noodle will float when ready)
3. Drain and rinse with cool water.
Noodle is now ready for adding soup or spaghetti sauce; use in your favorite
noodle dish, or one of the following recipes.
HOW TO COOK QUON YICK Marco Polo medium noodle
1. In a large pot, use highest temperature to bring water to a boil.
2. When boiling, turn heat down to just below boiling point.
3. Drop the medium noodle into the pot.
4. Keep water temperature at just below boiling point .. If water boils, turn the fire down or pour in cold water to bring water below boiling point.
5. Cook to suit its use or to preference, usually around 13 minutes is sufficient.
馬可波羅中麵條的最佳煮法
基本方法:
把麵條放入滾水中約90攝氏度，煮13 - 35分鐘。
過冷水，即可上桌。
詳細方法：
1. 把水加熱至水滾。
2. 水滾後，調文火，大約低於水溫度[90 - 95 °C] 。
3. 把麵放入。
4. 維持水溫，大約低於水溫度[90 到95°C]。
如水太熱，加點冷水。
5. 過冷水，即可上桌。
*****根據各個人喜好或菜肴需要加减，通常時間為13 - 35分鐘。
CHOW MEIN
1 cup sliced chicken 3 stalks celery
1 tsp. salt 1/2 lb. bean sprouts
3 tsp. soy sauce 1 onion
2/3 cup water Chinese cabbage
1 tsp. cornstarch bok choy (or use a 1 lb. package of chop suey vegetables.)
11/2 tbsp. oil
Sauté chicken and salt in oil for 2 minutes. Add in vegetables and stir-fry for 3 minutes. Add 1/3 cup water, cover and cook for 3 more minutes. Meanwhile, mix soy sauce, 1/3 cup water and cornstarch together. Add mixture to vegetables and cook for another 3 minutes. Serve over cooked soft noodle or pan-fried noodle.
BUTTER GARLIC NOODLE
1/3 cup butter 2 medium cloves garlic, quartered
salt or garlic salt 1 lb. cooked noodle (see cooking instructions)
Melt butter in frying pan with garlic. Cook for 15 minutes over very low heat without browning butter. Stir occasionally. Remove garlic and add noodle to butter. Toss and season to taste. Serves 4 to 6 people.
PAN-FRIED NOODLE
1 lb. Quon Yick Noodle 2 tbsp. oil
4 tbsp. oil salt
Boil 4 quarts of water. Add Quon Yick noodle. Cook for only 3 minutes. Drain and rinse in cool water. In 2 large skillets, heat 2 tbsp. oil in each pan. Test pans for proper temperature by putting a strand of noodle in each. If the noodle gives a light sizzle, the pan is ready to use. Put half of the noodle in each pan, spread evenly and salt the tops lightly. Cook 10 minutes uncovered, at low to medium heat. The bottom should be forming a brown crust. Then, carefully flip over the noodle layer to brown the other side. Add 1 tbsp. of oil to the sides of each pan. Cook the noodle another 7 minutes. Remove from the pan and serve immediately with a sauce.
Makes two crisp 'pancakes', enough for six servings