Chinese Stir-Fried Noodles
- Meats: Use about 1 pound of cooked, diced chicken, pork or
beef strips or seafood. If you use chicken or pork, lightly salt
meat (little less than 1/2 teaspoon/pound) and apply about 2 tablespoons
water to meat. Than slowly sprinkle equal amount of cornstarch and
slowly massage mixture into meat. For pork, unless it is a very
tender cut of meat, you'll probably want to add about 1 tablespoon
oil. Follow same steps for beef. For seafood, like shrimp, use same
salt ratio, but cut the cornstarch and water by about 75%.
- Vegetables: I like to use carrots, thinly sliced mushrooms,
green onions, bean sprouts (small quantity). Chinese or American
celery. As a rule of thumb, I use about a 1.5: 1 veggies and meat
ratio. However, much of this depends on individual tastes. The locals
here often use at least twice as much veggies as meat. For 6-8 person,
I'd probably use about 3 cups of veggies.
- Wine: This
is a KEY ingredient. Drizzle about 1 to 2 tablespoons on meat halfway
through cooking cycle.
- Soy Sauce: I like to use this,
but you can use salt instead. The color of the noodles will, of
course, be lighter.
- Chinese BBQ Sauce (pronounced shah chah
- This is also KEY and adds a very unique touch to fried
noodles. Your original recipe did not use this and the addition
of this ingredient makes a huge difference. I know many of the older
Taiwanese that I know around here like to add this ingredient. You
can buy this at most Chinese/oriental grocery stores.
- Oyster Sauce: This KEY ingredient is slightly sweet and is an awesome
combination with Chinese BBQ sauce. I use equal amounts of both
in my fried noodles.
- Garlic: I use lots of this - about
1 tablespoon for stir-frying the veggies in this recipe.
- Sesame Oil: This adds a unique flair to this recipe. Drizzle
on 1 to 2 teaspoons (try 1 teaspoon first) of this on fried noodles
after you finish cooking them. Simply toss and serve.
- Salt and marinate your
meat for several hours as per above directions. For best results,
do this the day before. I usually do so and the meat is ALWAYS super
tender. Boil noodles (not sure on cooked quantity - 8 cups?) until
al dente. Drain, rinse and set aside.
- Next, while noodles
are boiling, dice or thinly slice your veggies. The green onions
can be finely chopped or cut in one inch strips which is much faster.
Once veggies are chopped and your wok has started to lightly smoke,
add about 2 tablespoons oil. Be careful not to add too much or your
veggies will be oily. Note: If you use carrots or American celery,
you may want to par-boil (couple of minutes) them before stir-frying
since they take longer to stir-fry than the other veggies (I usually
do that); the color will also be better. Once oil is hot, add garlic
and fry for about 10 to 15 seconds or just until you smell a very
strong aroma, but garlic has not browned. Next add veggies and stir-fry
about 3 minutes before removing from wok. If you choose not to use
soy sauce, add salt just before you are finished cooking veggies.
- The next step is to add more oil to your wok and stir-fry meat.
You can stir-fry meat with one whole, bruised, peeled garlic clove
(remove after cooking unless you like to eat whole garlic cloves
like my wife). About halfway through cooking cycle, add dry white
wine, sherry or rice wine (I use rice wine because it's very
cheap). After meat has finished cooking, remove from wok. After
wok has cooled for minute or so, wipe dry or if very dirty, rinse
clean with warm water. Add about 3 tablespoons soy sauce, 1 tablespoon
oyster sauce and 1 tablespoon Chinese BBQ sauce. Heat this mixture
very briefly before adding veggies, meat and noodles. Toss well
to coat and turn off fire. Add sesame oil and toss again. Taste
noodles and add more oyster sauce and Chinese BBQ sauce. Do not
add more than 1 tablespoon of each every time you add these as the
noodles will become noticeably saltier VERY quickly. You can also
add more soy sauce, but I usually try not to because it is very
Serves 6 to 8
I don't use black or white pepper in my fried noodles. If I
want extra zip, I add 1 fresh, chopped Chinese red chile pepper
(heat averse types can remove seeds before stir-frying). Stir fry
with garlic before adding veggies.
Posted by Cookin' Dad at Recipe Goldmine 1/20/2002 12:34
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