Pan Fried Noodles with Shredded Beef

Recipe from: Eileen Yin-Fei Lo's New Cantonese Cooking - Classic and Innovative Recipes from China's Haute Cuisine

This can be made with any vegetable/meat desired and with any noodle/rice

Ingredients

Noodles

Amount	Ingredient	Notes
2 tsp	salt
8 cups	cold water
1/2 lb	eggs noodles	thin like capellini #11

Meat & Marinade

Amount	Ingredient	Notes
1/4 lb	London broil	cut across the grain
1 1/2 tsp	dark soy sauce
1/4 tsp	sugar
1/4 tsp	salt
1 tsp	sesame oil
1/2 tsp	Shao-Hsing wine or sherry
1/2 tsp	cornstarch
pinch	white pepper

Sauce

Amount	Ingredient	Notes
1/2 tsp	dark soy sauce
1 tsp	sugar
1/4 tsp	salt
1 tsp	sesame oil
1 T	oyster sauce
1 1/2 T	cornstarch
pinch	white pepper
1 cup	chicken broth

Other

Amount	Ingredient	Notes
4-5 T	peanut oil
2 tsp	ginger	minced
1/2 cup	broccoli stems	peeled, washed, dried, and julienned
1/4 cup	red sweet pepper	seeded, washed, dried, and julienned
2	scallions	washed, dried, with both ends trimmed, and cut in 1 1/2 inch sections the white portions quartered
2tsp	garlic	minced

Instructions

Add salt to the water and bring to a boil.
1. Add the noodles and cook for a minute, or until al dente, stirring with chopsticks or a fork to prevent sticking.
2. Run cold water into the pot and drain through a strainer.
3. Place noodles back in pot, add cold water, drain again.
4. Repeat once again.
5. Allow noodles to drain thoroughly for 2 hours, turning them occasionally so they dry completely.
Marinate the beef in the marinade for 20 minutes; reserve.
Make the sauce; reserve
Pour 2 tablespoons of the peanut oil into a cast-iron frypan over high heat.
1. Heat for 40 seconds.
2. When wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire pan.
3. Cook for 1 minute, moving pan about on the burner to ensure that the noodles brown evenly.
4. Turn the noodles over, using dish placed over frypan.
5. Cook the other side for 1 minute, moving pan about as before.
6. If a little more oil is needed at this point, pour 1 additional tablespoon into pan (but only if necessary).
As the noodles are cooking, heat wok over high heat for 40 seconds.
1. Add 1 tablespoon peanut oil and coat wok.
2. Add ginger and stir; when the ginger browns, add the vegetables.
3. Stir and cook for 1 minute, or until the green portions of the scallions turn bright green.
4. Turn off heat, remove from wok, set aside.
Using paper towels, wipe wok and spatula clean. Heat wok over high heat for 30 seconds.
1. Add the remaining 1 tablespoon of peanut oil and coat wok.
2. When white smoke appears, add garlic and stir.
3. When the garlic turns light brown, add the beef and its marinade, and spread in a thin layer.
4. Cook for 30 seconds, stir and mix
5. Then add the vegetables and mix well for a minute.
6. Make a well in the center, stir the sauce and pour into the well.
7. Stir-fry all ingredients together until well mixed.
8. When the sauce bubbles and thickens turn off heat.
Transfer the noodles to a preheated serving dish
1. Pour the contents of the wok over the noodles
2. Serve immediately.

Eileen Yin-Fei Lo's New Cantonese Cooking - Classic and Innovative Recipes from China's Haute Cuisine