Chinese Stir Fried Beef Noodles Recipes

Steps:

• 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.

Steps:

• Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
• Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
• In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Steps:

• Slice beef THINLY against the grain.
• Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
• Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
• Add rice noodles and stir fry for about 4 minutes till lightly browned.
• Set the noodles aside.
• Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• Stir fry beef till colour changes.
• Add rice noodles and bean sprouts, stir fry till everything is well coated.
• Serve hot.

Steps:

• Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
• Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
• Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
• Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
• Toss the vegetables back in and quickly stir.
• Serve with fried rice or noodles of your choice.

Steps:

• Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
• In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
• Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
• In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
• Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
• Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
• Serve on pre-warmed platter.

Steps:

• Cook the egg noodles according to package directions, omitting salt, and fat.
• Drain, and set aside.
• Heat a large skillet over medium-high heat, add canola oil to pan, and swirl to coat.
• Add mushrooms, and saute for 4 minutes, stirring occasionally.
• Add garlic, and green onions, and saute for 1 minute,stirring constantly.
• Combine soy sauce, and the 5 ingredients, through and including chile paste, stirring well.
• Stir soy sauce mixture, into mushroom mixture, and bring to a boil.
• Add noodles to pan, toss to coat.
• Add eggs, cook 2 minutes or until eggs are set, tossing well.
• Remove from heat, stir in spinach.