{"id":258,"date":"2024-01-08T02:43:50","date_gmt":"2024-01-08T02:43:50","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=258"},"modified":"2026-01-13T02:22:02","modified_gmt":"2026-01-13T02:22:02","slug":"pan-fried-noodles-with-shredded-beef","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2024\/01\/08\/pan-fried-noodles-with-shredded-beef\/","title":{"rendered":"Pan Fried Noodles with Shredded Beef"},"content":{"rendered":"

Recipe from: Eileen Yin-Fei Lo's New Cantonese Cooking - Classic and Innovative Recipes from China's Haute Cuisine<\/em><\/p>\n

This can be made with any vegetable\/meat desired and with any noodle\/rice<\/em><\/p>\n

\n

Ingredients<\/h3>\n

Noodles<\/h4>\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
2 tsp<\/td>\nsalt<\/td>\n<\/td>\n<\/tr>\n
8 cups<\/td>\ncold water<\/td>\n<\/td>\n<\/tr>\n
1\/2 lb<\/td>\neggs noodles<\/td>\nthin like capellini #11<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Meat & Marinade<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1\/4 lb<\/td>\nLondon broil<\/td>\ncut across the grain<\/td>\n<\/tr>\n
1 1\/2 tsp<\/td>\ndark soy sauce<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nsugar<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nsalt<\/td>\n<\/td>\n<\/tr>\n
1 tsp<\/td>\nsesame oil<\/td>\n<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\nShao-Hsing wine or sherry<\/td>\n<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\ncornstarch<\/td>\n<\/td>\n<\/tr>\n
pinch<\/td>\nwhite pepper<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Sauce<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1\/2 tsp<\/td>\ndark soy sauce<\/td>\n<\/td>\n<\/tr>\n
1 tsp<\/td>\nsugar<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nsalt<\/td>\n<\/td>\n<\/tr>\n
1 tsp<\/td>\nsesame oil<\/td>\n<\/td>\n<\/tr>\n
1 T<\/td>\noyster sauce<\/td>\n<\/td>\n<\/tr>\n
1 1\/2 T<\/td>\ncornstarch<\/td>\n<\/td>\n<\/tr>\n
pinch<\/td>\nwhite pepper<\/td>\n<\/td>\n<\/tr>\n
1 cup<\/td>\nchicken broth<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Other<\/h4>\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
4-5 T<\/td>\npeanut oil<\/td>\n<\/td>\n<\/tr>\n
2 tsp<\/td>\nginger<\/td>\nminced<\/td>\n<\/tr>\n
1\/2 cup<\/td>\nbroccoli stems<\/td>\npeeled, washed, dried, and julienned<\/td>\n<\/tr>\n
1\/4 cup<\/td>\nred sweet pepper<\/td>\nseeded, washed, dried, and julienned<\/td>\n<\/tr>\n
2<\/td>\nscallions<\/td>\nwashed, dried, with both ends trimmed, and cut in 1 1\/2 inch sections the white portions quartered<\/td>\n<\/tr>\n
2tsp<\/td>\ngarlic<\/td>\nminced<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h3>\n
    \n
  1. Add salt to the water and bring to a boil.\n
      \n
    1. Add the noodles and cook for a minute, or until al dente, stirring with chopsticks or a fork to prevent sticking.<\/li>\n
    2. Run cold water into the pot and drain through a strainer.<\/li>\n
    3. Place noodles back in pot, add cold water, drain again.<\/li>\n
    4. Repeat once again.<\/li>\n
    5. Allow noodles to drain thoroughly for 2 hours, turning them occasionally so they dry completely.<\/li>\n<\/ol>\n<\/li>\n
    6. Marinate the beef in the marinade for 20 minutes; reserve.<\/li>\n
    7. Make the sauce; reserve<\/li>\n
    8. Pour 2 tablespoons of the peanut oil into a cast-iron frypan over high heat.\n
        \n
      1. Heat for 40 seconds.<\/li>\n
      2. When wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire pan.<\/li>\n
      3. Cook for 1 minute, moving pan about on the burner to ensure that the noodles brown evenly.<\/li>\n
      4. Turn the noodles over, using dish placed over frypan. <\/li>\n
      5. Cook the other side for 1 minute, moving pan about as before.<\/li>\n
      6. If a little more oil is needed at this point, pour 1 additional tablespoon into pan (but only if necessary).<\/li>\n<\/ol>\n<\/li>\n
      7. As the noodles are cooking, heat wok over high heat for 40 seconds.\n
          \n
        1. Add 1 tablespoon peanut oil and coat wok.<\/li>\n
        2. Add ginger and stir; when the ginger browns, add the vegetables.<\/li>\n
        3. Stir and cook for 1 minute, or until the green portions of the scallions turn bright green.<\/li>\n
        4. Turn off heat, remove from wok, set aside.<\/li>\n<\/ol>\n<\/li>\n
        5. Using paper towels, wipe wok and spatula clean. Heat wok over high heat for 30 seconds.\n
            \n
          1. Add the remaining 1 tablespoon of peanut oil and coat wok.<\/li>\n
          2. When white smoke appears, add garlic and stir.<\/li>\n
          3. When the garlic turns light brown, add the beef and its marinade, and spread in a thin layer.<\/li>\n
          4. Cook for 30 seconds, stir and mix<\/li>\n
          5. Then add the vegetables and mix well for a minute.<\/li>\n
          6. Make a well in the center, stir the sauce and pour into the well.<\/li>\n
          7. Stir-fry all ingredients together until well mixed.<\/li>\n
          8. When the sauce bubbles and thickens turn off heat.<\/li>\n<\/ol>\n<\/li>\n
          9. Transfer the noodles to a preheated serving dish\n
              \n
            1. Pour the contents of the wok over the noodles<\/li>\n
            2. Serve immediately.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

              Eileen Yin-Fei Lo's New Cantonese Cooking - Classic and Innovative Recipes from China's Haute Cuisine<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

              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 …<\/a><\/p>\n","protected":false},"author":1,"featured_media":549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[51,76,116,68,109,133],"class_list":["post-258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dish","tag-asian","tag-beef","tag-broccoli","tag-cookbook","tag-main","tag-noodles"],"_links":{"self":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/comments?post=258"}],"version-history":[{"count":2,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/258\/revisions"}],"predecessor-version":[{"id":260,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/posts\/258\/revisions\/260"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media\/549"}],"wp:attachment":[{"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/media?parent=258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/categories?post=258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/abzug.org\/recipes\/wp-json\/wp\/v2\/tags?post=258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}