Chow Mei Fun Beef Pan Fried Noodles

Plow your kitchen into a Chinese restaurant past making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes besides good to exist truthful!

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

Ingredients

The recipe might wait long, but I promise it is incredibly easy to melt. Every bit with whatsoever recipe, it e'er helps to get organized offset. When you lot have everything set to get, it couldn't be simpler to prepare.

Most of the ingredients on the list are for making that wonderful brown sauce. Y'all'll run into it all come together so speedily. When added together, all the tastes and textures really satisfy!

What type of noodles to use

I apply Hong Kong pan fry noodles, which are fresh, thin noodles that are partially cooked and ready to employ for pan frying without the need to boil them showtime. It'southward the best type of noodles for this dish to create heavenly crispy noodles. Yous can find them in the refrigerated section of your Asian market or even on Amazon, although they're very expensive if you buy them online.

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

What type of beef to use

I like to utilise beef flank steak or skirt steak for stir fries because they are slightly cheaper than the premium cuts merely withal produce a tender, juicy result.

Vegetables & aromatics

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

How to cutting babe bok choy for stir fry

To create the best 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 leave the greenish function intact or cut it into bigger bite-sized pieces (depending on the size of the caput)
• Go along the small tender leaves whole

When you lot're ready to cook, your table should have the prepped ingredients below.

Cooking process

To cook beefiness pan fried noodles:

1. Use a generous corporeality of oil to pan fry the noodles until crispy and move them to a serving plate
2. Sear the beef and move it to a plate
3. Saute the aromatics and veggies that have longer to cook
4. Add together the baby 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 beefiness pan fried noodles, you lot tin can have dinner on the table well before any delivery would arrive. Even with marinating the beef, which is what gives it that cook-in-your-oral fissure texture. It all comes together in tape time and is certain to exist something you'll make often from at present on!

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Beef Pan-Fried Noodles

Plough your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes besides good to exist true!

Form: Master

Cuisine: Chinese

Keyword: restaurant-style

Prep Fourth dimension: 20 minutes

Melt Time: fifteen minutes

Total Time: 35 minutes

• 8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain
• viii oz (225 grand) fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote i)

Meat & Marinade

• ii tablespoons Shaoxing wine (or dry sherry)
• 2 teaspoons cornstarch
• 1/iv teaspoon common salt

Stir-Fry

• iv tablespoons peanut oil , divided
• iv heads babe bok choy , quartered
• four cloves garlic , minced
• 1 inch (2.5 cm) ginger , minced
• 1/2 yellowish onion , sliced
• one/2 carrot , sliced into strips

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

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

• Fix the noodles according to packet directions (*Footnote iii). Drain and set up aside in a colander to dry.

• Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-loftier heat until hot. Spread the noodles into a patty shape (*Footnote iv). Cook without flipping until the bottoms plough golden. Turn the noodles to fry the other side until aureate. Drizzle in a bit more oil to help with the frying, if needed. One time done, transfer the noodles to a big serving plate.

• Pour i tablespoon of oil into the same pan. Add together the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or and then, or until the lesser turns golden chocolate-brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it's OK if at that place's a hint of pink inside), transfer to a big plate, and fix bated.

• Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Chop-chop stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.

• Add the bok choy. Cook and stir for another minute, until the veggies showtime to soften.

• Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until information technology starts to thicken.

• Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, cascade everything over the fried noodles. (*Footnote 5)

• Serve immediately equally a principal dish.

1. Hong Kong noodles will yield the best texture. The best alternative is vermicelli pasta, which yields a similar consequence. If you can't find either, you lot can as well use ramen noodles (a flake thicker) or affections pilus pasta (a flake thinner).
2. If you wish to add the dark brown color to your noodles (equally shown in the photos), supplant one teaspoon of soy sauce with dark soy sauce. It won't affect the taste either way.
3. Hong Kong noodles can have different grooming methods depending on the brand. Some don't require humid and you can directly pan fry them. In such a case, yous might need to pour in a small loving cup of water (1/4 cup or so) to steam the noodles in the frying pan then they are not too dry. If the packet requires humid but doesn't indicate a time, y'all should boil the noodles and go on a close middle on them then they will exist al dente. I briefly cooked mine for nether 1 minute. If you use pasta, melt it until al dente. If you use thin Asian noodles, cook them 1 minute less than the parcel indicates.
4. This recipe yields a big plate of noodles to share. If you wish to melt individual servings, y'all tin can fry the noodles in 2 to 3 batches to create smaller plates.
5. If you practice non plan to serve the dish immediately, transfer the sauce into a big bowl and embrace information technology to keep warm. Pour the sauce over the noodles right before serving so the noodles remain crispy.

Serving: 1 serving , Calories: 341 kcal , Carbohydrates: 28.1 thou , Protein: 16.five grand , Fatty: xviii.iii one thousand , Saturated Fatty: four g , Cholesterol: 40 mg , Sodium: 651 mg , Potassium: 305 mg , Fiber: 1.8 thousand , Sugar: 4.nine m , Calcium: 54 mg , Iron: ii mg

If yous give this recipe a try, let the states know! Leave a comment, rate it (one time you've tried it), and accept a motion picture and tag it @omnivorescookbook on Instagram! I'd love to see what you come up up with.

More Chinese restaurant manner recipes

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

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

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

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