Thick or thin, sold dry or fresh, made with wheat, rice or mung bean flour, noodles are a staple in Chinese cooking. Usually I am not a person who like eating noodles very much, but I am a lazy lady so most of time I would like to make noodles when I just expect to handle eating quickly. But now I would like to share you a Chinese noodle recipe called Sauteed Meat Noodles, which can not be cooked quickly, so that’s why it’s special than usual.
200g noodles; 200g streaky meat; 200g Shiitake
Several Douchi; 5g oil; 2g chicken essence; 5ml light soy sauce; 5ml oyster oil; 5g salt; 5g barbecue sauce; 5g spicy beef sauce; 1 egg; 4 garlic cloves; 2 red string peppers
1. cut streaky meat into small sections. Marinate meat in one egg white, white wine and starch mixture for 10 minutes. Cut ginger into fine stripes, cut garlic cloves into fine sections, infuse Douchi in water for a while.
2. Heat a oil, add oil until heated. Add streaky meat and stir fry for one minute until sugar color comes out, then add prepared ginger, garlic cloves and douchi to stir fry until fragrance. Then add clean Shiitake and stir fry for one minute.
3. Add beef sauce, barbecue sauce and oyster oil into the wok and stir fry until colored. Add some soup stock and simmer for about 40 minutes on low heat. Then add light soy sauce, chicken essence and salt. Have a stir fry and mix well, continue simmer for 30 minutes.
4. Add 2 red string peppers, simmer for another 10 minutes. Then stir fry on high heat until thicken, sauteed meat is all right now. At last, boil water in a pan, add noodles until cooked. Then put noodles onto a bowl, add well prepared sauteed meat onto noodles. Here comes Sauteed Meat Noodles with Red Pepper.