Chinese Fried Noodles

Steps

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1. 1
   Cook the quick cooking noodles according to package directions until al dente. Drain and toss with a little oil to prevent sticking.
   ≈0:26
2. 2
   Slice the meat against the grain into thin pieces (about 2–3 mm thick) for maximum tenderness.
   ≈1:33
3. 3
   Place the meat in a bowl and add soy sauce, salt, cornstarch, white pepper, and water. Mix well. The cornstarch creates a protective coating to seal in moisture. Marinate for 15 minutes.
   ≈2:24
4. 4
   Make the sauce by combining light soy sauce (4 tbsp), oyster sauce (2 tbsp), and sugar (1 tsp). Set aside.
   ≈3:46
5. 5
   Prep all vegetables: mince or press garlic and ginger, slice onion into strips, cut carrot into thin diagonal slices, slice broccoli thin, chop chili, and cut green onion into small pieces.
   ≈4:22
6. 6
   Preheat a wok or large pan on medium heat for 3–4 minutes, then turn off and let cool briefly before heating on high for another 3 minutes until very hot.
   ≈6:14
7. 7
   Add oil and quickly sear the marinated meat on all sides over high heat until it develops a crust (1–2 minutes). Remove and set aside.
   ≈6:46
8. 8
   Add a splash more oil, then stir-fry the garlic, ginger, and chili briefly until fragrant, being careful not to burn. Immediately add the remaining vegetables.
   ≈7:17
9. 9
   Stir-fry the vegetables for 2–3 minutes until tender. Add a splash of water or broth if needed to soften them.
   ≈7:34
10. 10
    Return the noodles to the pan and stir-fry with the vegetables for 2–3 minutes. Add more oil if needed to keep them moist.
    ≈7:48
11. 11
    Add the cooked meat back to the pan, pour in the sauce, and rinse the sauce bowl with water to capture all the sauce. Toss everything together over reduced heat until combined.
    ≈8:05
12. 12
    Plate and serve. Optionally drizzle with a little toasted sesame oil at the end for extra flavor.
    ≈8:19