Tag-Archive for » Noodles «
This is an excellent recipe especially for an after work fast meal that is full of flavour, and to me if just having some friends around for a meal a great recipe without a lot of effort. I love anything that can be done in the wok as it is always quick on cook time but what makes this recipe fantastic is the low prep time as well. I must admit I haven’t cooked beef a lot lately because of the expense and if you buy cheaper cuts they can be so tough and not enjoyable so I thought what is the point. I bought almost 2kg of fillet that was on major special so I have been cooking up a beef storm over the last couple of weeks and oh my god has the beef been great.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
80ml Oyster sauce
3 Tablespoons ketjap Manis
3 Tablespoons Chinese cooking wine
2 Teaspoons sambal oelek
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Tablespoons peanut oil
700g Beef,cut into strips
250g Egg noodles
4 Green onions
1 Red capsicum. sliced thinly
2 Tablespoon fresh chives, chopped
200g Bean sprouts
100g Snow peas trimmed
Method
1. Combine sauce, ketjap manis. cooking wine, sambal oelek, garlic and ginger in a bowl.
2. Heat half the oil in a wok and cook beef, in batches, until browned, remove and set to one side.
3. Meanwhile bring some water to the boil, add noodles, cook until tender, drain and rinse. If using fresh as I like to do, add noodles to boiling water, cover a couple of Min’s, drain, rinse and separate with a fork.
4. Heat remaining oil in wok, stir-fry capsicum and onion, until tender.
5. Return beef with bean sprouts, snow peas, noodles and chives, cook until hot and remaining veg are just tender.
Serves 4
All photos taken by me unless otherwise stated.
Here is the second recipe I reviewed yet another great recipe, it sounds like it is a big recipe but it does not take that long at all to prepare and it tastes great. My son would have had thirds had I made extra and my hubby not only loved the taste of the chicken, but the aromas that filled the house while cooking was wonderful. If you want to see the original recipe or see other recipes by this chef please click here.
Ingredients
1 1/4-1 1/2lbs Chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick(chicken thigh meat is okay if you prefer dark meat)
1 Tablespoon peanut oil
2 Tablespoons oyster sauce
2 Teaspoons mild curry powder
1 Tablespoon brown sugar(optional, use if you like sweet because the oyster sauce is already sweet)
1 Lebanese cucumbers, sliced thinly
1 Red onion, sliced thinly
1 Red bell pepper, sliced thinly(capsicum)
1 Long red chili, seeded and chopped finely
1/4 Cup chopped fresh mint(or more)
1/3 Cup chopped unsalted peanuts or unsalted cashews
1 lb Hokkien noodles
1/2 Cup rice vinegar
2 Tablespoons fish sauce
2 Tablespoons caster sugar(finely ground sugar)
2 Teaspoons fresh ginger, finely chopped (optional)
1 Additional long red chili, seeded and chopped
2 Tablespoons chopped fresh coriander leaves(or more)
Method
1. Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
2. Make the cooking sauce — made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
3. Stir fry the chicken, in batches. Set aside.
4. Stir fry the vegetables—cucumber, onion, bell pepper and chili—until just tender.
5. Add the mint, nuts and cooking sauce, and cook for one minute.
6. Add the chicken and heat until warm again.
7. In a separate pan, cover the noodles with boiling water for a few minutes—until they are hot.
8. Drain the noodles and combine with chicken and cooking sauce mixture.
Enjoy!!!
All photos taken by me unless otherwise stated.
