Pan-Fried Noodles with Shredded Beef

Name: Pan-Fried Noodles with Shredded Beef
Cuisine: China
Ingredients: 2 teaspoons salt; ½ cup broccoli stems, peeled, with strings discarded, washed, dried, and julienned; 8 cups cold water; 2 teaspoons minced ginger; 4–5 tablespoons peanut oil; 1 cup Chicken Broth; 1½ tablespoons cornstarch; 1 tablespoon oyster sauce; ¼ cup red sweet pepper, seeded, washed, dried, and julienned; 1 teaspoon sugar; Pinch of white pepper; ½ teaspoon cornstarch; ½ teaspoon Shao-Hsing wine or sherry; 1 teaspoon sesame oil; ½ teaspoon sugar; ½ teaspoon dark soy sauce; ¼ teaspoon salt; 1½ teaspoons oyster sauce; ¼ pound London broil, cut across the grain, julienned; ½ pound dried egg noodles, thin, like a capellini, #11; 2 scallions, washed, dried, with both ends trimmed, and cut in 1½-inch sections, the white portions quartered; 2 teaspoons minced garlic

Ngau Yuk See Chau Mein

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Pan-fried noodles are a favorite in Canton. The combination of the thin noodles, crisply fried, with different toppings is irresistible. This basic preparation, covered with pork, chicken, beef, and various seafoods, is, of course, best when made with fresh egg noodles. These are available in Asian markets and will keep 2 to 3 days refrigerated. But the noodles are available dry as well and can be kept for longer periods of time, like any boxed pasta, and therefore are more convenient that

Ingredients

Asia
China
Guangdong Province
Cantonese
Noodles

Ingredients

Method