Tag-Archive for » Egg Noodles «
This is a wonderful recipe I made from a zaar member the other night, the flavours were awesome and the whole recipe came together really well. It smelled delicious while cooking and there were clean plates all round. The only changes I made was to make with carrot and red pepper as I had to use up these vegetables from the fridge and this recipe provided the opportunity. I also subbed bean sprouts for bamboo shoots as I am not a huge fan of them, apart from that I made everything else the same, although I did not measure exact amounts of sauces etc.. I just eye balled it and adjusted at the end for our personal taste. If you would like to see more reviews of this recipe please clicke here.
Ingredients
1/2lb Fresh pork tenderloin
Meat Marinade
2 Teaspoons cornstarch
1 Teaspoon sugar
1 Teaspoon soy sauce
1 Teaspoon rice wine
Vegetables
1 Tablespoon fresh ginger (cut very fine)
5-6 Large mushrooms
1/2 Cup bamboo shoot
1 Red bell pepper or carrot
1 Small onion, cut in wedges
2 Green onions, shredded
1 Medium zucchini or celery, cut in 1-inch strips
Sauce Mixture
4 Teaspoons cornstarch
1 Cup chicken broth
2 Tablespoons oyster sauce
2 Garlic cloves, crushed
1/4 Teaspoon ginger
4 Tablespoons peanut oil
Seasoning in Noodles
1lb Fresh Chinese egg noodles
2 Tablespoons peanut oil
1 Tablespoon sesame oil
2 Tablespoons oyster sauce or soy sauce
11/2 Tablespoons soy sauce
11/2 Teaspoons rice vinegar
Method
1. Cut pork into thin strips, and then into pieces. Mix with meat marinade for 30 minutes.
2. Slice mushrooms, bamboo shoots, red pepper and zucchini into thin strips. Mix sauce.
3. Parboil noodles for 3 minutes. Rinse and drain.
4. Bring another pot of water to boil, and keep hot.
5. Heat 2 T. oil in wok. Stir fry all vegetables together for 2-3 minutes.
6. Sprinkle on a little salt and 1 teaspoons of sugar. Set aside.
7. Add 2 T. oil, and stir fry pork until done.
8. Add sauce mixture. Stir until thickened.
9. Add the vegetables. Stir until well mixed.
10. Put noodles into hot pot of water for 10-15 seconds, just to heat. Drain.
11. Put back in pot, and add noodles.
12. Serve meat and vegetables over noodles.
All photos taken by me unless otherwise stated.
This is another recipe by a zarr member, I have never made a beef stroganoff recipe before so I don’t know how much this one differs from a more traditional one, but I thought this was yummy.It is a very easy recipe to make, I did add a couple of garlic cloves to mine and I also cheated by just adding all the ingredients except the sour cream and then just thickened with cornflour. Both myself and my hubby thought this was very enjoyable and I will definitely be making it again. If you like this recipe or would like to read other reviews or view other photo’s of this recipe please click here.Ingredients
3/4lb Mushrooms, sliced
1 Small onion, finely chopped
3 Tablespoons butter
Salt and pepper
1/2 Cup sherry wine
3/4 Teaspoon paprika
2 Cups sour cream
2-4 Tablespoons lemon juice
2 Tablespoons butter
2 Tablespoons flour
1/2 Cup beef stock
2 1/2lbs beef tenderloin or New York strip steaks or sirloin
1 Tablespoon oil (may need more)
1/4 Cup sherry wine
1 1/4 Tablespoons tomato paste
(As I stated above I also added a couple of cloves of garlic to mine.)
Method
1. Saute mushrooms and onion in the 3 T butter and add salt and pepper. Cook 3 minutes and add the 1/2 C Sherry wine and stir. Slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. Set aside.
2. In a small saucepan, melt the 2 T butter with 2 T flour. Add the beef stock over low heat and stir until sauce is very thick. Add this into the sour cream mixture.
3. Cut the meat into slices 2″ by 1/4″ and then season with some salt and pepper. Sear them quickly in the 1 T oil until browned on both sides and remove from the pan. Don’t do too many slices at a time (it won’t sizzle). Continue with remaining meat slices and remove from pan. Drain fat from the skillet and add 1/4 C sherry wine to the pan and deglaze.
4. Stir in tomato paste, sour cream mixture, and meat. Taste and add more salt, lemon juice or paprika as needed.
5. Serve over egg noodles.
Serves 6
All photo’s taken by me unless otherwise stated.
