A popular traditional dish; representing long life. Normally served wet, with a light gravy over noodles. I like the more crisp, sometimes borderline burnt pan fried noodles. It still absorbs the gravy and all its flavor. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
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Oyster Sauce Beef On Pan Fried Noodles
A popular traditional dish; representing long life. Normally served wet, with a light gravy over noodles. I like the more crisp, sometimes borderline burnt pan fried noodles. It still absorbs the gravy and all its flavor. This is a pretty basic recipe, feel free to add your favorite green vegetable (broccoli, choi sum, bok choy, kai choy, won bok).
Ingredients
- 2 (10 oz.) pkg. chow mein noodles or cake noodles, cooked according to packagedirections or ready to eat noodles
- 1 TB vegetable oil
- 1 tsp. sesame seed oil
- 2 TB vegetable oil
- 3/4 lb. top sirloin, thinly sliced
- 1 TB cornstarch
- 1 (13.5 oz) can chicken broth
- 1 TB vegetable oil
- 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced
- 1/2 c. sliced bamboo shoots, rinsed, drained
- 1/4 c. oyster sauce
- 1 tsp. sugar
- 1/2 tsp. salt
Marinade:
- 2 cloves garlic, minced
- 1 tsp. ginger, grated
- 1 TB vegetable oil
- 1 TB Aloha shoyu
- 1 TB cornstarch
- 1 tsp. Shaoxing wine
Instructions
- Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste.
- In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil.
- In a large skillet over medium heat; warm vegetable oil.
- Layer noodles evenly into skillet.
- Cook 2-3 minutes until slightly golden and crisp on the edges.
- Carefully flip to cook on the other side.
- Cook 2 minutes.
- Arrange onto serving platter.
- Keep warm. In a mixing bowl; combine marinade ingredients.
- Marinate beef 15-20 minutes.
- In a small mixing bowl; combine TB of cornstarch with 2 TB chicken broth.
- Set aside.
- In a large skillet or wok over medium high heat; brown meat in oil.
- Add mushrooms and bamboo shoots.
- Stir fry 1 minute to heat through.
- Stir in remaining chicken broth, oyster sauce, sugar and salt. Heat through.
- Bring to a boil.
- Add cornstarch mixture; stirring until thickened.
- Pour over noodles.
How To Serve:
- Serves 6.
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