Oyster Sauce Beef On Pan Fried Noodles

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Oyster-Sauce-Beef-Pan-Fried-Noodles
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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).

Oyster-Sauce-Beef-Pan-Fried-Noodles
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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).
Prep Time35 mins
Active Time15 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Hawaiian, Local
Keyword: noodles, crisp, fried noodles, green vegetables, broccoli, choi sum, bok choy, won bok
Yield: 6 Servings.
Author: Deirdre K Todd

Materials

  • 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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