Apn Fried Crispy Noodles Stir Fried Beef and Sthrimp With Vegetable on Top

Plough your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beefiness in a rich and savory sauce that tastes too expert to be true!

Beef pan fried noodles has ever been ane of my favorite dishes in Chinese restaurants. Those crunchy-fried noodles with the crispy texture. That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy noodles and a medley of crunchy veggies. It's a perfect meal that has everything you demand to fill you up and satisfy your Chinese nutrient craving.

Ingredients

The recipe might look long, merely I hope it is incredibly like shooting fish in a barrel to cook. As with whatever recipe, it always helps to get organized commencement. When you have everything set up to go, it couldn't be simpler to prepare.

Almost of the ingredients on the list are for making that wonderful dark-brown sauce. You'll see it all come up together so quickly. When added together, all the tastes and textures really satisfy!

What type of noodles to use

I use Hong Kong pan fry noodles, which are fresh, sparse noodles that are partially cooked and set up to use for pan frying without the demand to boil them first. It'due south the best blazon of noodles for this dish to create heavenly crispy noodles. You can find them in the refrigerated section of your Asian market place or fifty-fifty on Amazon, although they're very expensive if yous buy them online.

Withal, you lot can use other types of sparse noodles to recreate this beef pan fried noodles recipe. I have notes further downwardly on elementary substitutions that you might already have in your kitchen, though if you lot tin get your hands on the Hong Kong pan fry noodles, I highly recommend them.

What type of beef to apply

I like to employ beef flank steak or brim steak for stir fries considering they are slightly cheaper than the premium cuts simply still produce a tender, juicy result.

Vegetables & aromatics

In my recipe, I use baby bok choy, yellow onion, and carrots, though you lot can easily customize it with whatever you have in your refrigerator. Aromatics similar ginger and garlic are a must, though, for rendering that authentic flavor that makes you pull out the takeout card for your favorite Chinese identify upwards the street.

How to cut infant bok choy for stir fry

To create the all-time evenly cooked texture, here is how I cutting baby bok choy:

• Tear apart the larger outer leaves
• Chop the white parts into small bite-sized pieces and go out the greenish part intact or cut it into bigger bite-sized pieces (depending on the size of the caput)
• Keep the small tender leaves whole

When you're set up to melt, your table should have the prepped ingredients below.

Cooking process

To cook beef pan fried noodles:

1. Use a generous amount of oil to pan fry the noodles until crispy and motion them to a serving plate
2. Sear the beef and move it to a plate
3. Saute the aromatics and veggies that take longer to melt
4. Add the babe bok choy
5. Pour in the sauce and cook until information technology thickens
6. Add dorsum the beef and mix. Pour the sauce and beef over the crispy noodles

With beef pan fried noodles, yous can have dinner on the table well before whatsoever commitment would arrive. Even with marinating the beef, which is what gives it that melt-in-your-mouth texture. It all comes together in record fourth dimension and is certain to be something you'll brand often from now on!

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Beefiness Pan-Fried Noodles

Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes also skillful to be truthful!

Grade: Principal

Cuisine: Chinese

Keyword: restaurant-fashion

Prep Fourth dimension: 20 minutes

Cook Time: 15 minutes

Total Fourth dimension: 35 minutes

• viii oz (225 chiliad) flank steak (or brim steak) , thinly sliced against the grain
• 8 oz (225 m) fresh Hong Kong pan fry noodles (or other type of sparse noodles) (Footnote 1)

Meat & Marinade

• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• ane/4 teaspoon salt

Stir-Fry

• 4 tablespoons peanut oil , divided
• 4 heads baby bok choy , quartered
• 4 cloves garlic , minced
• 1 inch (two.v cm) ginger , minced
• one/ii yellowish onion , sliced
• ane/2 carrot , sliced into strips

• Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.

• Combine the sauce ingredients in a medium-sized basin and stir to mix thoroughly.

• Ready the noodles according to package directions (*Footnote 3). Drain and ready aside in a colander to dry out.

• Heat a large heavy-bottomed pan (nonstick or carbon steel) with ii tablespoons of peanut oil over medium-loftier rut until hot. Spread the noodles into a patty shape (*Footnote 4). Melt without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to assist with the frying, if needed. In one case washed, transfer the noodles to a large serving plate.

• Pour i tablespoon of oil into the aforementioned pan. Add together the beef and spread it out in a single layer using a pair of tongs or chopsticks. Allow cook undisturbed for xxx seconds or so, or until the bottom turns golden dark-brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it's OK if in that location's a hint of pink inside), transfer to a big plate, and set aside.

• Add the remaining ane tablespoon of oil to the pan. Add the onion and carrots. Rapidly stir a few times to mix well. Add together the ginger and garlic. Stir and cook for xxx seconds to release the fragrance.

• Add the bok choy. Cook and stir for some other minute, until the veggies start to soften.

• Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and melt to bring the sauce to a eddy, and cook until it starts to thicken.

• Add the cooked beefiness back into the pan. Stir to mix everything well. One time the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)

• Serve immediately as a principal dish.

1. Hong Kong noodles will yield the best texture. The all-time alternative is vermicelli pasta, which yields a similar result. If yous tin't find either, you can also use ramen noodles (a bit thicker) or angel pilus pasta (a scrap thinner).
2. If you wish to add the dark brown color to your noodles (as shown in the photos), supervene upon i teaspoon of soy sauce with dark soy sauce. It won't bear upon the gustation either mode.
3. Hong Kong noodles tin can take different grooming methods depending on the brand. Some don't require boiling and you can directly pan fry them. In such a example, you might need to cascade in a small cup of water (1/iv cup or so) to steam the noodles in the frying pan so they are non too dry. If the packet requires boiling but doesn't indicate a fourth dimension, you should boil the noodles and keep a close eye on them so they will be al dente. I briefly cooked mine for under ane minute. If you lot utilize pasta, cook it until al dente. If you apply thin Asian noodles, cook them one infinitesimal less than the bundle indicates.
4. This recipe yields a big plate of noodles to share. If you wish to cook individual servings, yous tin fry the noodles in 2 to 3 batches to create smaller plates.
5. If yous practise not plan to serve the dish immediately, transfer the sauce into a big bowl and cover it to keep warm. Cascade the sauce over the noodles right before serving so the noodles remain crispy.

Serving: 1 serving , Calories: 341 kcal , Carbohydrates: 28.one one thousand , Poly peptide: 16.v g , Fatty: 18.3 one thousand , Saturated Fat: 4 thou , Cholesterol: twoscore mg , Sodium: 651 mg , Potassium: 305 mg , Cobweb: i.eight g , Carbohydrate: 4.9 g , Calcium: 54 mg , Iron: 2 mg

If y'all give this recipe a endeavor, permit us know! Leave a comment, rate it (once you've tried it), and accept a picture and tag it @omnivorescookbook on Instagram! I'd beloved to come across what you come upward with.

More Chinese restaurant manner recipes

• Shrimp and Snow Peas
• Chicken Chop Suey
• Pineapple Chicken
• Chicken Fried Rice
• Char Siu Chow Mein

Lilja Walter is a office of the Omnivore's Cookbook team and worked closely with Maggie to develop and examination this recipe.

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Source: https://omnivorescookbook.com/beef-pan-fried-noodles/

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