Stir-fried Noodles with Beef and Seasonal Vegetables

Name: Stir-fried Noodles with Beef and Seasonal Vegetables
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g noodles; 200g boiling water; 100g beef; 150g cabbage; 1 piece Hot pepper; 1 piece Red pepper; 4 pieces garlic; 2s parsley; 6g salt; 10g Oyster sauce; 3g Cooking Wine; 5g corn starch; 3g Soy sauce; 20g Vinegar; 5g sesame oil; Peanut oil

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I actually stole the steamed noodles today from a friend. The reason why I am interested in noodles is mainly because the process of kneading noodles looks very interesting, a bit like a child’s house, but in actual operation, it still requires skill and patience, so this time I just made a few kneading Tie, and then simply lazy and solved it with a noodle machine.

My mother-in-law’s noodles like to use sesame oil, vinegar, and coriander to mix thoroughly as a "tune-huoer". When eating noodles, add a little bit. Vinegar and sesame oil both enhance the flavor and increase people’s appetite. I eat more often and I gradually like it. It's such a way of eating. Although the noodles are not as gluten as wheat flour, the steamed noodles are smooth, and they have the rare noodles flavor of their own. They are very fragrant when you eat them without a mouthful. The taste is even more attractive when you stir-fry them with beef and seasonal vegetables. People. However, it is a good reminder that noodles are not easy to digest. It is recommended to eat only seven to eight minutes full.

Stir-fried Noodles with Beef and Seasonal Vegetables

1. Put the noodles in a basin, pour boiling water and stir them into a flocculent shape with chopsticks.

Stir-fried Noodles with Beef and Seasonal Vegetables recipe

2. When the noodles are not hot, knead the noodles into a dough, knead a little longer, and knead well.

3. Divide the dough into equal portions.

4. Rub each small dough evenly into a shuttle shape

5. Then place it on the panel and continue rubbing it evenly and finely with both hands. (It's too thick to be steamed through)

6. Put the kneaded noodles on the steamer covered with bamboo cloth. After the water is boiled, put the noodles into the noodles and steam for about 20 minutes on high heat.

7. Shred beef, add 3g of salt, cooking wine, starch, and soy sauce to marinate for about 30 minutes.

8. Wash and shred cabbage.

9. Wash the green and red peppers, remove the seeds and shred, slice the garlic, wash the garlic sprouts and cut into sections.

10. Wash coriander and finely chop, add vinegar and sesame oil to adjust the sauce for later use.

11. Spread the steamed noodles with chopsticks, cool and set aside.

12. Put an appropriate amount of peanut oil in the pan. After the oil is hot, add the shredded beef to quickly disperse, and set aside when it changes color.

13. Use the remaining oil at the bottom of the pot to fry the garlic cloves, then add the shredded cabbage and stir-fry until broken, then add the shredded green and red peppers, add 3g of salt, and stir evenly.

14. Put the steamed noodles and the slippery beef shreds.

15. Add a spoonful of oyster sauce and stir well.

16. Put the garlic sprouts and mix well before serving. The sauce prepared in step 10 will taste better before serving.

Tips:
1. The made noodles are not as tough as ordinary dough, so the noodles must be evenly pressed when rubbing the noodles, or it will break easily. If you think it takes too much energy to rub the noodles, you can use a noodle machine to solve it.
2. When frying noodles, noodles are easier to break. It is better not to use chopsticks and spoon.
3. When the cabbage is fried, a little bit of water will come out, so that it will not be easy to dry when the noodles are added later, if you don't like the cabbage, you can leave it alone, and put a small spoonful of water after the fried noodles feel dry.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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