BEEF PAN FRIED NOODLES RECIPE RECIPES

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BEEF CHOW FUN NOODLES(PAN-FRIED HO FUN) | CHINA SICHUAN FOOD



Beef Chow Fun Noodles(Pan-Fried Ho Fun) | China Sichuan Food image

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

Provided by Elaine

Categories     Breakfast    staple food

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 15

1/2 pound beef
1 pound wide rice noodle ( , ho fen)
1 small bunch of Chinese chive or scallion ( , cut into sections around 10cm long)
1 small bunch of bean sprouts
1/4 middle size white onion ( , shredded)
1 tablespoon Chinese cooking wine or water
1 teaspoon light soy sauce
1/2 teaspoon salt
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon starch
1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
1/2 teaspoon sugar

Steps:

  • Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
  • Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
  • Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
  • Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
  • Add Chinese chives or scallion to fry for another 30 seconds.
  • Serve hot!

Nutrition Facts : Calories 1228 kcal, CarbohydrateContent 196 g, ProteinContent 29 g, FatContent 33 g, SaturatedFatContent 15 g, CholesterolContent 80 mg, SodiumContent 1906 mg, FiberContent 4 g, SugarContent 2 g, ServingSize 1 serving

BEEF AND SNOW PEAS WITH PANFRIED NOODLES RECIPE | EPICURIOUS



Beef and Snow Peas with Panfried Noodles Recipe | Epicurious image

If you are looking for something a little different to accompany a stir-fry, try panfried Chinese noodles as crisp vehicles for umami-loaded Asian sauces.

Provided by Ruth Cousineau

Total Time 40 min

Cook Time 40 min

Yield Makes 4 servings

Number Of Ingredients 11

1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sugar
2 teaspoons cornstarch
1/2 cup water
5 1/2 tablespoons vegetable oil, divided
1/2 pound snow peas, trimmed
3 scallions, finely chopped
2 tablespoons minced peeled ginger
1 pound flank steak, thinly sliced across the grain

Steps:

  • Cook noodles according to package directions, then drain in a colander.
  • Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
  • Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
  • Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
  • Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

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