Egg Noodles With Sweet And Spicy Beef Sauce Recipes

SOY SAUCE CHOW SHRIMP EGG NOODLES

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

PORK & NOODLE PAN-FRY WITH SWEET & SPICY SAUCE

Steps:

• Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
• Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
• Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.