Chinese Noodles Recipe

Ingredients

Directions

1. Begin by preparing your garnishes.

2. Cook the egg noodles by following the cooking instructions on the noodle package until they are all dente and then drain them.

3. Make the sauce by mixing the brown bean sauce, hoisin sauce, water, sugar and chili paste well.

4. Preheat your wok to high heat, add 1 ½ tablespoons of oil. And then add chopped garlic, briefly stir-frying.

5. Add your pork, stir-frying until it is just cooked and grey. Break it into pieces with your spatula and turn down the heat if necessary.

6. Add the sauce, stirring it well with pork. Cover the wok and lower the heat. Cook the mixture for five minutes, add the scallions in the last minute.

7. Serve it traditionally with the noodles, garnishes and sauce in separate bowls. 

Ingredients

Directions

1. Prepare the beef by combining it with the sugar, salt, Shaoxing wine, pepper, soy sauce, cornstarch and oil within a small bowl. Toss the mixture with your fingers and let it marinate in the fridge.

2. Mix the sauce ingredients together in another small bowl, stir the mixture with a fork before setting it aside.

3. Boil a large pot with salted water, and add in the noodles. Stir them with chopsticks for around three minutes until they are al dente. Drain them, and run under cold water so they chill. Drain again and put aside.

4. When the beef is marinated, put 2 tablespoons of oil in your wok on high heat until it starts to smoke. Spread the beef out with a spatula and cook it for a minute or until lightly browned (without moving it). Toss the meat and cook it two more minutes, stirring frequently, so it is nearly cooked through. Move it into a large bowl.

5. Add a tablespoon of oil and heat it on high. Once smoking, add the broccoli and some salt. Cook around 30 seconds, stir so it is lightly browned. Add ¼ cup of water and stir two minutes until the water evaporates and broccoli is steamed. Add to the beef.

6. Add a tablespoon to wok and add noodles. Cook them, stir constantly for a minute to coat the noodles with oil. Add the sauce and keep stirring for a minute so it coats the noodles. Finally, add the beef, broccoli and garlic, and cook about a minute more. Serve immediately. 

Ingredients

Directions

1. Pour your stock in a pan with the chicken, garlic and ginger. Boil it, then lower the heat and cover partly to simmer 20 minutes until the chicken becomes tender. Put the chicken on a board, and then shred it into small pieces with a fork.

2. Put the chicken back in the stock and add noodles, mushrooms, corn, soy sauce and half of the spring onions. Simmer three or four minutes until the noodles become tender. Serve in two bowls and add the leftover spring onions, chili and herbs.