Ingredients
Egg noodles are made from wheat flour, egg and water. They differ slightly from wheat noodles, due to the egg which adds a softer texture. Egg noodles are long and flat, with a diameter that is slightly wider than fettuccine. The cream colored noodle is hard when uncooked and soft and easy to chew when boiled. The flavor is a bit egg-like, with the nuttiness of wheat and very mild.
Bean sprouts are thin, one to two inch long sprouted mung beans. They have a white body with a light green leaf on top. The texture is crunchy and refreshing with a flavor that is mild, vegetal and reminiscent of mung beans. Bean sprouts are eaten raw, in salads and summer rolls, or cooked into stir fries and soups.
Green onions, also called scallions are used in cooking and have a milder flavor than a round onion, though they pack a punch of their own with a mild zestiness and onion flavor that is bright and a bit green. Green onions are thin stalks with white dense bottoms two thin hollow green stalks, sprouting from the base. Scallions have a crunch to them and a hint of juice. They perk up any dish with their bright flavor.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Soy sauce is a liquid condiment and seasoning made from fermented soybeans. Traditionally it was been made with just soy, many versions and brands use wheat as well. Soy sauce is dark brown with a thin viscosity. The flavor is intensely salty and umami. Soy sauce is used to season meats, seafood and vegetables, it is also used in sauces to perk up the flavor of the food and enhance other tastes.
Oyster sauce is a Chinese item made from the liquid of cooked oysters. The liquid is mixed with soy sauce, thickeners and additives. The result is a thick and viscous dark brown sauce. High quality oyster sauce is naturally dark, but some brands add caramel color. The flavor of this sauce is rich, salty and robust. A small amount is used to season dishes such as stir fries, meat and stews.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Sesame oil is pressed and extracted from sesame seeds. Sesame is a tiny seed with an earthy and nutty flavor. The sesame ranges in neutral colors from white to black. Raw sesame oil is yellow. Roasted sesame oil is a light to medium shade of brown. The raw, or non-roasted oil has a milder taste than the roasted variety and is more multi-purpose, whereas the oil from roasted sesame seeds lends a deep, earthy flavor that pairs well in East Asian dishes and is used as a flavoring.
