Chinese Stir Fried Beef Noodles
Another super recipe from our Chinese Cooking Classes. If you like spicy Chinese, add a dash of hot oil.
- Ready In:
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 8 ounces nanka saimen noodles
- 1⁄2 lb thinly sliced flank steak
- 3 dried mushrooms (softened and thinly sliced. In a pinch, canned mushrooms can be substituted)
- 1 carrot (sliced into matchstick size pieces)
- 4 ounces snow peas (sliced in half)
- 1⁄2 cup chicken broth
- 2 green onions (sliced into 2-inch shreds)
- 2 tablespoons soy sauce
- 1⁄2 teaspoon salt
- 8 ounces bean sprouts
- Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside.
- Marinade flank steak in soy sauce and cornstarch for 10 minutes.
- Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl.
- Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
- Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
- Stir in cooked noodles, mix for about 3 minutes.
- Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
- Serve hot.
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delicious, I also used udon noodles for this and I made this with chicken strips in place of beef, low sodium soy sauce is a must for this or if you are using regular soy sauce I would omit the salt, I also sauteed some chopped fresh garlic and added in a heaping teaspoon crushed red chili flakes for some heat, thanks for sharing BakinB!Reply
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