Stir Fried Noodle Recipe

If you’re a pasta lover, then you have to try this traditional Chinese stir fried noodle recipe.

Prep time: 5 minutes
Cook time: 15-20 minutes

Utensils:
Pot, wok, frying pan, colander, serving plate.

Serves 1

Ingredients:
1/2 tbsp. sesame oil
2 stalks rapeseed plants
1 package (7 oz.) noodles or pasta
3.5 oz./ 100 g pork, or beef, cut into thin strips
7 tbsps. vegetable oil
Seasonings A:
1/2 tsp. salt, or to taste
1 tsp. cornstarch
Seasonings B:
1 tbsp. light soy sauce, low sodium
1 tsp. pepper
1 tsp. salt, or to taste.

Directions:

Before cooking, gently combine meat strips with seasoning A, let them marinate for 10 minutes before use.
Preheat a wok over high heat for 1 minute, then add 2 tbsps. vegetable oil, heat until hot, stir fry the marinated meat stirps until white, about 1 minute, do not brown, set aside for later use then.
Put a large pot of water on to a boil, toss the noodles in it, cook over medium heat, gently separate the strands with chopsticks as they soften, stir occasionally, add 1/2-1 cup of water when nearly boiling, and turn off the heat when boiling again. Then drain in a colander and dump into a bowl, sprinkle with 1/2 tbsp. sesame oil and mix well.

Tips:
1. At Step 3, a splash of sesame oil can help to prevent noodles from sticking.
2. Feel free to substitute pasta for noodles.

Nutritional information:
Servings per recipe: 1
Amount per serving:

Protein: 36.4 g
Total fat: 30.5 g
Carbohydrate: 109.1 g
Calories: 862.5 kcal

Chinese Homemade Noodles

Is there anything homier than a bowl of Chinese homemade noodles?

Prep time: 2 hours
Cook time: 20 minutes

Utensils:
Basin, pot, wok, rolling pole, colander, bowl.

Serves 1

Ingredients:
1/2 cup water
1 tsp. chopped scallion
1/2 squash, cut into bite sized pieces, about 1-2-inches length
10 oz. / 300 g all-purpose flour, or white whole wheat
3.5 oz. / 100 g pork or beef, cut into thin strips, about 1-inch length
1 tsp. light soy sauce, low sodium
1 tsp. sweet fermented flour paste
Seasoning:
1 tsp. sugar
1 tsp. salt, or to taste,
1 tsp. Chinese rice wine or dry sherry.

Directions:
1. In a bowl, gently combine ground pork strips with chopped scallion, 1 tsp. sweet fermented flour paste, and seasoning A, mix well and set aside.
2. Add flour in a big basin, drizzle 1/2 cup water in occasionally, use your hands to make dough, knead the dough for 3-5 minutes. Then cover with a wet cloth and let it rise for 1-2 hours.

3. Roll out the dough with a rolling pole to a large flat bread.

4. Fold the flat bread and cut according to the picture.

5. Put a large pot of water on to a boil, toss the noodles into it, cook over medium heat until barely tender, which will take about 3-5 minutes. Then drain well in a colander and dump into a bowl.
6. Preheat a wok over high heat for 1 minute before adding 2 tbsps. vegetable oil, heat until hot, then stir fry the pork strips over medium high heat until white, but do not brown. Then add the squash, 1/2 cup water, and 1 tsp. light soy sauce back into the wok, continue to cook over medium heat until the squash turns out tender, taste and correct for salt as desired when nears done.
7. Spoon over the noodles evenly and serve hot.

Tips:
1. At step 3, try not to pour the water into the flour at one time, you can drizzle as needed.
2. At step 3, leave the dough to rise for 1-2 hour can make it more pliable and tough.
3. At step 4, you’d better toss pinch of flour on the flat bread occasionally while rolling out in order to prevent it from sticking.

Nutritional information:
Servings per recipe: 1
Amount per serving:

Protein: 41.2 g
Total fat: 30.8 g
Carbohydrate: 142.1 g
Calories: 1018 kcal

Beef Stir-Fried Noodles

This beef stir fried noodle is a beautiful, and delicious way to break the boring noodle routine.

Prep time: 5 minutes
Cook time: 10 minutes

Utensils:
Wok, frying pan, pot, bowl, serving plate.

Serves 1

Ingredients:
7 oz. / 200 g noodles
5 oz. / 150 g beef, sliced thin
1 carrot, peeled and sliced
2 stalks washed rapeseed plant, trimmed
2 slices fresh ginger
1 tbsp. chopped scallion
7 tbsps. vegetable oil for stir-frying

Marinade:
1 tsp. vegetable oil
1 tbsp. light soy sauce
1 tsp. Chinese rice wine, or dry sherry
1 tbsp. cornstarch, mixed with 4 tbsps. water
Seasoning A:
1 tsp. sugar
2 tsps. salt, or to taste
1 tbsp. oyster sauce
1 tsp. ground white pepper
1 tbsp. Chinese rice wine, or dry sherry

Directions:
1. In a small bowl, gently combine beef with the marinade, let set 30 minutes before use.
2. Blanch rapeseed plants briefly in boiling water, then drain and rinse under cold water to stop the cooking.
3. Preheat a wok over high heat for 1 minute, heat 2 tbsps. vegetable oil until hot, saute the scallion and ginger until aromatic, about 30 seconds, then stir fry beef over medium heat.
4. Add carrot when beef is nearly cooked, keep stirring for 2 minutes, or until carrot turns out tender but still crisp. Pour into 1 cup water, add seasoning A and cornstarch water mixture, cook until sauce thickens and water nearly reduced.
5. Put a large pot of water on to a boil for the noodles, toss the noodles into the boiling water, gently separate the strands with chopsticks as they soften, stir occasionally, add 1/2-1 cup water when nearly boiling, keep cooking, turn off the heat when boiling again. Then drain and rinse under cold water to stop the cooking. Drain well.
6. In a frying pan, heat 5 tbsps. vegetable oil until hot, stir-fry half of the noodles over moderate heat until golden, then the rest, when cooked, remove them onto a plate.
7. Spoon the sauce evenly over fried noodles, garnishing with rapeseed plants before serving.

Nutritional information:
Servings per recipe: 1
Amount per serving:

Protein: 50.65 g
Total fat: 16.8 g
Carbohydrate: 110.5 g
Calories: 801.5 kcal

 

Authentic Noodle of Beijing Style Paste

This paste is served with the authentic noodle of Beijing style. Follow this recipe, you can make your own authentic noodle paste.

Prep time: 5 minutes
Cook time: 5 minutes

Utensils:
Non-stick skillet, ladle, spatula, bowl.

Serves 3

Ingredients:
3.5 oz./ 100 g ground pork, chopped into small cubes
1 tbsp. minced fresh ginger
2 cloves garlic, sliced
2 tbsps. chopped scallion
2-3 tbsps. vegetable oil for stir-frying

Seasonings:
1/2 tbsp. Chinese rice wine, or dry sherry
1 tbsp. light soy sauce, low-sodium
2 tbsps. sweet fermented flour paste
1 tbsp. chili bean sauce
1 tsp. salt, or to taste

Directions:
1. Place a non-stick skillet over high heat, heat 2-3 tbsp. vegetable oil till hot, saute 1 tbsp. chopped scallion and 1 tbsp. ground ginger briefly over medium heat, about 30 seconds.
2. When the scallion starts to brown, add pork and stir fry for 1 minute, add 1 tbsp. light soy sauce and 1/2 tbsp. Chinese rice wine when the meat is no longer pink, stirring continually.

3. Add 2 tbsps. sweet fermented flour paste and 1 tbsp. chili bean sauce into the skillet in which it was cooked, then drizzle 2-4 tbsps. water if the sauce is too thick.

4. Add the remaining chopped scallion and garlic clove slices into the skillet, season with pinch of salt if necessary, continue to cook for another 20 seconds, then turn off the heat.

5. Place into a bowl, when cool enough to handle, serve with noodles.

authentic noodle of Beijing style paste

Tips:
1. At Step 4, you are supposed to control the amount of salt that added, as both light soy sauce and chili bean sauce are salt too.
2. In the whole process of cooking, you are supposed to stirring continually to prevent from burnt.
3. It is highly recommend you cut the pork into small uniform sized cubes (about 1/4-1/2 inch length).

Nutritional information:
Servings per recipe: 3
Amount per serving:

Protein: 8.45 g
Total fat: 14.6 g
Carbohydrate: 0.55 g
Calories: 167.5 kcal