Beef and Onion Over Crispy Pan-Fried Noodles · PrimedTable
Chinese🍜 Noodles & pasta
Beef and Onion Over Crispy Pan-Fried Noodles
⏱ 45 min🍽 Serves 5
A delightful noodle dish featuring tender pan-fried beef and onions atop a crispy noodle base. The crispy exterior of the fried noodles catches the delicious sauce from the topping, creating a perfect contrast between tender, flavorful beef and textured noodles.
Adapted from a video by Cook! Stacey Cook
Chinese Crispy Noodles | Beef And Onion Over Crispy Pan Fry Noodle | Fried Noodle Recipe
soy sauce2 tsp for marinating beef, 2 tsp for sauce seasoning3 tsp
dark soy sauce
1/4 tsp for marinating beef, 1 tsp for sauce seasoning
1¼ tsp
rice wine1 tsp for marinating beef, 1 tsp for stir-frying vegetables2 tsp
sugar1/8 tsp for noodle seasoning, 1/4 tsp for beef marinade, 1/4 tsp for sauce5/8 tsp
cornstarch1 tsp for beef marinade, 1.25 tbsp for cornstarch-water mixture2¼ tsp
baking soda2/5 tsp
sesame oil½ tsp
unsalted chicken broth or water1 cup
white pepper powder1/8 tsp
salt1/8 tsp
waterfor cornstarch-water mixture2 tbsp
oilfor pan-frying and stir-frying
Steps
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1
Prepare the ingredients: mince 2 garlic cloves, slice half an onion into thin strips and separate the layers, cut 2 green onions into 2-inch sections keeping stem and leaf parts separate, and prepare the bean sprouts.
2
Slice the beef against the grain of the muscle fibers for better tenderness. Marinate the beef with soy sauce, dark soy sauce, rice wine, sugar, cornstarch, and baking soda; mix thoroughly and finish with sesame oil.
3
Make the cornstarch-water mixture: combine cornstarch and cold water, stirring until completely smooth with no lumps.
4
Briefly cook the noodles in boiling water: fresh noodles for 3 minutes, or dry noodles stirred gently until loose and then 1 more minute. Drain well.
5
Add oil to a hot pan and spread the noodles flat; pan-fry for 1 minute, toss, and fry for another minute. Add oil around the edges if needed. Repeat the tossing and frying 2-3 times to firm up the noodles.
6
Spread the noodles evenly to uniform thickness, slightly smaller than the plate. Add oil around the edge and let the bottom fry until golden without tossing. Flip and fry the other side until golden, then transfer to a plate.
7
Heat oil in the pan, add a pinch of salt and sugar, then immediately add the sliced onion, green onion stems, and bean sprouts. Stir-fry briefly until the raw taste is gone, add rice wine, toss a few more times, and remove from heat.
8
Add oil to the pan if needed and add the marinated beef, spreading it flat and frying until the bottom is golden. Add the minced garlic and stir-fry the beef until 80% cooked. Season with soy sauce, dark soy sauce, sugar, and chicken broth (or water), bringing the liquid to a boil.
9
When the sauce comes to a boil, add the cornstarch-water mixture (stir it first as cornstarch settles) and quickly mix the sauce evenly. Once thickened, add back the stir-fried vegetables, green onion leaves, and white pepper powder; toss together quickly.
10
Pour the beef and sauce topping over the crispy pan-fried noodles, making sure to include all the sauce, and serve immediately.
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