HUNAN STYLE NOODLES RECIPES
RECIPE OF PERFECT HUNAN BEEF AND NOODLES | BEEF RECIPES
Recipe of Perfect Hunan Beef and Noodles
Provided by Sadie French
Prep Time 21 minutes
Cook Time 58 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Bring pot of water to rolling boil. Add noodles, let cook for 10-12 minutes until soft.
- Bring wok to high heat. Add beef tips and sear outside. Combine 2 tbsp soy sauce, sweet chili, mustard, honey, cayenne pepper, salt, and garlic powder. Stir together, cook for 5 minutes.
- Cut broccoli into small sections. Slice celery into 1/2" chunks. Add to wok, cook for 4-5 minutes.
- When noodles finish, drain water, and rinse. Stir 1 tbsp soy sauce in with noodles.
- When beef has internal temperature of 155°F, remove from heat. Plate beef and veggies on top of noodles.
Nutrition Facts : Calories 179 calories
HUNAN-STYLE CRISPY MUSHROOM NOODLE SALAD - DELICIOUS. MAGAZINE
Ching-He Huang’s vegan Chinese mushroom noodle salad combines panko-fried shimeji mushrooms, rice noodles and loads of veg for a tasty, healthy meal. Ching says: “The people of the Hunan region in China are known for their love of sweet and spicy combinations. This easy dish is inspired by those strong flavour profiles.” This recipe is taken from Asian Green by Ching-He Huang (Kyle Books £20). For more vegan recipes by Ching to add to your Chinese New Year table, check out her hot and sour soup and black bean tofu and baby pak choi, also from Asian Green. Or, why not use leftover shimeji mushrooms in this tasty vegan stir-fry recipe?
Provided by Ching-He Huang
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield Serves 2-4 as part of a meal
Number Of Ingredients 22
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. Lay the mushrooms on a roasting tray and season with a pinch each of salt, white pepper and Chinese five-spice. Put the flour, aquafaba and breadcrumbs in three separate dishes. One at a time, dip each mushroom in the flour, coating well, then in the aquafaba. Finally dip quickly in the breadcrumbs and return to the roasting tray. Spray the mushrooms with olive oil, then roast for 15 minutes until crisp.
- Meanwhile make the sauce: heat a wok or deep frying pan over a high heat until smoking. Add the oil, then the ginger and stir-fry for a few seconds. Add the chillies, tamari or soy sauce, sweet chilli sauce and orange zest and juice. Bring to the boil and reduce until thickened.
- Drizzle the sauce over the crispy mushrooms and toss to coat. Arrange the salad ingredients on plates, then add the mushrooms and drizzle over more of the sauce if you like. Sprinkle over the sesame seeds, top with spring onion curls and serve immediately.
Nutrition Facts : Calories 480kcals, FatContent 7.9g (1.6g saturated), ProteinContent 17.7g, CarbohydrateContent 81.3g (13.6g sugars), FiberContent 6.5g
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