Focused recipe
Pan Fried Noodles
Fried flour noodles with beef, bok choy, and carrots.
Chinese Updated 1/1/2022
Ingredients
Measured from the catalog payload.
- 14 ounces egg noodle
- 1/2 lb beef sliced into thin pieces
- 1/4 cup green onion chopped
- 3 bunches bok choy
- 1/2 cup carrot
- 1 onion sliced
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- 5 tablespoons cooking oil
- 3 1/2 Tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 2 Tablespoons soy sauce
- 3 Tablespoons shaoxing cooking wine
- 1 1/2 cups water
- 3 teaspoons cornstarch
- 1/8 teaspoon ground white pepper
Instructions
8 cooking steps
- Prepare the noodles based on package instructions. Discard remaining water.
- Heat 2 tablespoons of cooking oil in a pan. Add the noodles. Fry until the bottom part turns light brown. Continue by frying the opposite side (Note: if necessary, do this in 2 batches). Remove the noodles from the pan and arrange on a serving dish.
- Combine all the sauce ingredients in a bowl. Mix well. Set aside.
- Heat remaining oil on the same pan. Stir fry the beef until it browns. Add onion, ginger, and garlic. Cook until onion softens.
- Add green onion and bok choy. Cook for 1 minute.
- Pour the sauce mixture into the pan. Stir. Continue cooking until the sauce thickens to your desired consistency.
- Pour everything over the fried noodles. Serve hot.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Beef fried noodles, pancit canton Public recipe Revision 1