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Fang Foods: Asian Garlic Noodles and Crab Rangoon Eggrolls

Snow And Fog Cover Krakow Photo by Artur Widak/NurPhoto via Getty Images

Asian Garlic Noodles

page 92 of this cookbook, which I really like

This is a recipe that I have been wanting to try, but since some of the ingredients I would have no use for after I used a bit for the recipe, I never did. I am on a vacation week from work this week, so thought I would give it a try. The leftovers of this taste good cold or warmed up in the microwave. I haven’t made any instant rice, but I am sure that would go really great with this. The recipe has it’s own sauce in it, but I still have sprinkled some soy sauce or sweet and sour sauce on it.

Prep time is 5 minutes, the saute time says 8, pressure building time 5-10 minutes, pressure cooking time is 8 minutes and this serves 4-6 people.

  • 14 cup sesame oil
  • 1 pound shitake or baby bella mushrooms, sliced. I used about 8 ounces of each variety.
  • 1 large red bell pepper, sliced into matchsticks. I just diced them.
    9 cloves of garlic, minced or pressed.
  • 2 12 cups garlic broth or chicken broth. I just used chicken broth, I’m not sure where you would get garlic broth.
  • 1 pound spaghetti
  • 2 tablespoons (14 stick) salted butter
  • 2 teaspoons dried tarragon. Did not use.
  • 14 cup oyster sauce
  • 14 cup hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon ginger, minced or pressed
  • 2 teaspoons chili-garlic sauce or siracha (omit if you don’t like a bit of spice)
  • 1 bunch of scallions sliced, handful reserved for garnish. Frys didnt have scallions, so I just used green onions.
  • 2 tablespoons sesame seeds, plus more for garnish

Step 1

Place the sesame oil in the instant pot and hit saute and adjust so it’s on the more or high setting.

Step 2

Once the oil is heated, about 3 minutes, add the mushrooms, pepper and garlic and saute for 3 minutes. Pour in the broth and mix well, scraping up any browned bits from the bottom of the pan. Break the spaghetti in half and add it to the pot, makings sure its submerged in the broth, but do not stir. Some may stick up above the broth and that’s fine. Top with butter and tarragon.

Step 3

Secure the lid, move the valve to the sealing position, hit keep warm/cancel and then hit manual or pressure cook on high pressure for 8 minutes. Quick release when done.

Step 4

While the spaghetti is cooking, whisk together the oyster sauce, hoisin sauce, soy sauce, ginger and chili-garlic sauce (if using), and set aside. I used part of a ginger root and I didnt mince it very well, so it’s essentially diced small. Oops.

Step 5

remove the lid and mix in the sauce mixture. Let sit in the pot or 5 minutes to allow the sauce to thicken, toss in the scallions and sesame seeds and serve.

You can add chicken to this recipe as well. Saute bite sized pieces of up to 2 pounds of thighs or breasts with the veggies-no need to change the pressure time.

And now for Crab Rangoon Eggrolls!

This is a recipe I found on whatever page I follow on facebook. I had never attempted to make something like this and my only real experience with frying is just pan frying chicken drumsticks or something like that. This says it is good for 10 eggrolls, but I got 13 eggrolls out of it. Maybe I had smaller eggroll wrappers than I was “supposed” to use. I think if I make this again, I will use a bit less cream cheese. Maybe 12 ounces, instead of 16.


  • 2 eight ounce boxes bream cheese
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon garlic powder
  • 12 teaspoon onion powder
  • 3 green onions, chopped
  • 1 pound fresh white crab meat flaked or diced
  • 10 eggroll wrappers
  • vegetable oil for frying

The recipe actually calls for onion powder, but I discovered I was out of it right as I was set to make this. I just used Old Bay seasoning instead. For my frying oil I used olive oil and finished off the remainder of the sesame oil from the noodle recipe. Any vegetable oil should be fine, since it’s non specific.

Step 1

In food processor pulse cream cheese, worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat. I actually don’t have a food processor, I just used a hand mixer and had to smash the bigger pieces with a spoon and mix it more with that. Not perfect, but it worked.

Step 2

Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.

The corner that is pointing at the countertop is the “towards me” I must have been holding my phone weird. Now that I look at the other photos, it appears I did the same thing. Oh well, you get the idea.

Step 3

Heat oil in heavy stockpot or saucepan to 365*. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Place on paper towels to drain. Serve warm.
What I actually did was put enough oil in a pot that is about 6 or 7 inches deep to cover the eggrolls. Heated the oil, then put the eggrolls in for a couple off minutes and then used tongs to flip them over and let it fry another minute.

This turned out very well. They are really good with sweet and sour sauce. I am glad that I was able to do this and broaden my cooking horizons a bit. My cooking is usually insantpot recipes, or pan frying chicken/steam, etc. One easy thing I like to do is pan friend asparagus. For that you just need:

  • ¼ cup butter
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 pound fresh asparagus spears, trimmed


  1. Melt butter in a skillet over medium-high heat. Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.
  2. Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 10 minutes