1 pkg Mandarin Noodle Rice Roll
2 Tbsp hoisin sauce
2 Tbsp creamy peanut butter
1/2 cup sweetened soy sauce
2 tsp Chinese dark sesame oil
1 tsp hot sauce such as sambal oelek (optional)
2 green onions, chopped
White sesame seeds for garni

Cut the rice roll into ½-inch pieces. Place rice rolls into a large steamer and steam over medium high heat for 5 minutes or until the rice rolls are softened and translucent.

Meanwhile, prepare the sauce: mix the hoisin sauce, peanut butter, soy sauce, sesame oil and hot sauce in a microwaveable bowl. Heat on high for 40 seconds. Mix well. Top the rice rolls with sauce. Sprinkle with green onions and sesame seeds. Serves 4.


1 454-g package Mandarin Noodle Rice Noodle
   (cut into 1-inch pieces)
2 Tbsp oil
3 cloves fresh garlic, minced
3 Tbsp light soy sauce
Salt and pepper, to taste
2 Tbsp cornstarch
120 grams raw chicken, beef or pork
   (cut into thin strips)
1 cup fresh broccoli florets
   (cut into bite sized pieces)
2 eggs lightly beaten
1 Tbsp dark soy sauce
1 Tbsp Thai fish sauce
1 Tbsp oyster sauce
1 1/2 tsp sugar
3/4 tsp seasoned rice wine vinegar

Season meat with salt, pepper and light soy sauce.

Heat oil and sauté garlic in a large deep skillet over medium high heat for a couple minutes. Remove meat from marinade, toss lightly with cornstarch to coat, and add to the pan along with the broccoli.

Add noodles, and stir fry another couple minutes. Push the noodles to the edges of the pan, and pour the egg into the centre of the pan, tossing lightly to scramble, before mixing the cooked egg into the noodles.

Add soy sauce, sugar, oyster sauce, fish sauce and vinegar stir to coat. Taste and adjust seasonings. Remove from heat. Serves 3 to 4.


1 pkg Mandarin Noodle Silver Needle Noodles
¼ cup Thai yellow curry paste
1 Tbsp oil
2 tsp smooth peanut butter
3 Tbsp Thai fish sauce
1 Tbsp sugar
1 ½ cups chicken stock
4 - 5 sprigs Thai sweet basil leaves
3/4 lb boneless, skinless chicken breast
   (cut into bite sized pieces)
1 400 mL can of coconut milk
3 L water

Over medium high heat, sauté the curry paste and oil for a minute or two, add the chicken and sauté for another couple minutes. Add the sugar, stock, coconut milk, bring to a gentle simmer, and reduce heat. Mix a couple tablespoons of the hot curry to the peanut butter and mix into a smooth paste. Add the peanut butter mixture to the pot. Let simmer uncovered, for about 10 minutes. Meanwhile, prepare the noodles. In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain. To serve, divide noodles into serving dishes. Top with curry and serve with sprigs of sweet basil. Serves 4.


1 pkg Mandarin Noodle Lai Fan
3 L water, for cooking noodles
400 g sirloin steak or rump steak (trimmed)
2 L beef stock
1 cup of water
4-inch chunk fresh ginger
1 onion, cut in half
1/4 cup Thai fish sauce
5 whole star anise
5 whole cloves
1 cinnamon stick
1/2 teaspoon fennel seeds
4 bay leaves
4 spring onions (thinly sliced)
1 bunch cilantro
1 bunch Thai sweet basil leaves
1 bunch mint leaves
1 thinly sliced onion
2-3 cups bean sprouts
2 limes (cut into wedges)
Small red chili (diced)

In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain, and rinse with cold water.

Freeze the steak for about 40 minutes while you prepare the soup. This makes it easier to slice thinly.

Place the ginger on a baking sheet and broil it for about 10 minutes on each side. Allow to cool.

In a large pot, combine the onion, fish sauce, spices, broiled ginger, beef stock and 1 cup of water. Bring to a boil and allow to simmer gently for about 40 minutes, uncovered.

Remove the beef from the freezer and slice as thinly as possible across the grain.

Wash and drain the greens, and place on a serving platter with the washed bean sprouts, sliced green onions, lime wedges and chili.

Bring the broth to a lively boil again. Place the noodles in a serving bowl and arrange the sliced meat on top. Ladle the boiling broth over the noodles and beef, making sure to cover the meat. Serve, with the platter of fresh garnishes, allowing each person to add as much as they wish to their soup. Serves 4.


1 pkg Mandarin Noodle Udon
1 boneless, skinless chicken breast
   (cut into bite size pieces)
2 Tbsp cooking wine or sake
3 L water
1 L fish or chicken stock
4 large fresh shitake mushrooms
   (stalks removed, diced)
3 handfuls fresh spinach
   (washed, stalks removed)
2 spring onions (diced)
2 Tbsp cooking wine or mirin
3-4 Tbsp aka miso or hatcho miso

Place the chicken in the wine and allow to marinate while you prepare the noodles.

In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Do not overcook. Drain and set aside.

Bring the fish stock to boil, add the mushrooms and chicken. Reduce heat and simmer for about 5 minutes.

In a bowl, mix the mirin and miso to make a smooth paste. Add ¼ cup of hot fish stock from the soup and mix until there are no clumps. Add the miso mixture to the soup. Add the spinach to the soup. To serve, divide noodles into four large bowls, sprinkle with spring onions, and ladle soup into each bowl. Serves 4.


1 pkg Mandarin Noodle Shanghai Noodles
   (thick or thin)
3 L water
2 Tbsp olive oil
1 Tbsp anchovy paste
5 cloves garlic (minced)
1 Tbsp red pepper flakes
1 454g can crushed tomatoes
¼ cup flat leaf parsley (chopped)
16 kalamata olives (pitted and chopped)
3 Tbsp capers
Freshly ground pepper
Parmesan cheese (grated, for garnish)

In a large pot, bring water to a boil. Add noodles and boil for about 3 minutes or until noodles are softened. Drain and set aside.

In a large saucepan, heat the oil over medium heat and sauté the garlic, chilies and anchovy paste in the oil for about three minutes until the anchovy paste is incorporated.

Add remaining ingredients and cook for another 10 minutes.

Divide noodles into serving dishes. Pour over noodles and top with cheese. Serves 4.


1 pkg Mandarin Noodle Steamed Noodles
   (thick or thin)
3 L water
4 cups fresh arugula (washed and dry)
2 tsp. olive oil
½ cup grated parmesan cheese
Pepper flakes to taste

Bring water to boil in a large pot and cook noodles until softened, about 3 minutes. Drain. Toss pasta with arugula and olive oil and sprinkle with cheese. Serve immediately. Serves 4.


1 pkg Mandarin Noodle Wonton Wraps
250 g frozen crab meat
   (thawed, drained, squeezed dry and chopped)
1 250 g pkg cream cheese (room temperature)
1/2 tsp bottled steak sauce
Pinch of salt
2 spring onions (finely chopped)
2 cloves garlic (minced)
1 egg yolk, well beaten
Oil (for deep frying)
Sweet and sour sauce (for dipping)

In a bowl, blend crab meat, cream cheese, salt, steak sauce, spring onions and garlic.

Place heaping teaspoon on each wonton wrap. Lightly brush egg yolk on the edges of the wrap, and gather the four corners together to form a little pyramid. Pinch to seal the edges.

Deep fry until golden brown in oil that has been heated to 360 to 375ºF, about 3 minutes. Remove with slotted spoon and drain on paper towels.

Serve hot with sweet and sour sauce.


1 pkg Mandarin Noodle Egg Roll Wraps
2 Tbsp vegetable oil
250 g ground lean pork
3 cloves garlic (minced)
1 Tbsp fresh ginger (minced)
1/2 medium onion (minced)
2 green onions (finely chopped)
5 cups bagged fresh cabbage (coleslaw blend)
1 Tbsp soy sauce
½ tsp salt
½ tsp black pepper
Oil (for deep frying

In a large skillet, heat oil over medium heat and sauté garlic, ginger and onions for a few minutes until the mixture is fragrant, but not browned. Add pork and continue cooking until the meat has browned. Drain off any liquid that has accumulated at the bottom of the skillet. Increase heat to high and add coleslaw blend, cooking until the cabbage has wilted. Add soy sauce, salt and pepper, mix well. Remove from heat. Allow to cool.

To assemble, have a saucer of water within reach, and work with one wrap at a time, covering the remaining wraps with a moist towel to prevent them from drying out. Place one wrapper on your working surface, with a corner pointing towards you. Place 1 heaping tablespoon of filling in the bottom corner of the wrap, oriented horizontally to the work surface. Take the bottom corner of the wrap and fold it up over the filling to the middle of the wrap. Fold the left and right corners to the middle of the wrap. Using your fingers, moisten the top edge of the wrap. Roll the package away from you. Ensure the egg roll is tightly sealed.

Heat oil to 350°F and deep fry until golden brown. Remove with a slotted spoon and drain on paper towels. Or for a lower fat alternative, brush with oil and bake in the oven at 400ºF until golden brown.

Serve with sweet and sour dipping sauce, if desired.


1 pkg Mandarin Noodle Egg Roll Wraps
1 250 g bag of frozen spinach
   (defrosted and drained, chopped roughly)
1 475 mL container of ricotta cheese
3 Tbsp grated parmesan cheese
1 egg
2 Tbsp chopped fresh basil
1 cup your favorite grated cheese
   (mozzarella, havarti, provolone...)
2 cups tomato sauce

In a large bowl, combine the spinach, ricotta, parmesan, egg, basil and half of the grated cheese. Separate one egg roll wrap from the package, place 1 heaping tablespoon of the cheese mixture into the center of the wrapper. Roll into an egg roll type of package (see directions in egg roll recipe). Place in the bottom of an 8" greased glass baking pan. Repeat until you have one layer of dumplings. Cover the dumplings with approx. 1/2 cup of tomato sauce

Continue to make dumpling packages until the cheese mixture is finished. Cover each layer of dumplings with a layer of tomato sauce. End with a tomato sauce layer and sprinkle with an additional 1/2 cup of grated cheese of your choice.

Cover with an oven-proof lid or aluminum foil, and bake for approx. 30 minutes in a 350ºF oven until the casserole is heated through. Remove lid and set under the broiler for an additional 10 minutes or until the cheese is bubbly and lightly browned. Serves 4.


Mandarin Noodle Manufacturing Co. Ltd.