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!!

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.

 

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

 

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