Chinese Stir-Fried Noodles
Fried Noodles (for 6 to 8 people)
Use about 1 pound of cooked, diced chicken, pork or beef strips or seafood. If
you use chicken or pork, lightly salt meat (little less than 1/2 teaspoon /lb)
and apply about 2 tablespoons water to meat. Than slowly sprinkle equal amount
of cornstarch and slowly massage mixture into meat. For pork, unless it is a
very tender cut of meat, you'll probably want to add about 1 tablespoon oil.
Follow same steps for beef. For seafood, like shrimp, use same salt ratio, but
cut the cornstarch and water by about 75%.
I like to use carrots, thinly sliced mushrooms, green onions, bean sprouts
(small qty.) Chinese or American celery. As a rule of thumb, I use about a 1.5:
1 veggies and meat ratio. However, much of this depends on individual tastes.
The locals here often use at least twice as much veggies as meat. For 6-8 person
recipe, I'd probably use about 3 cups of veggies.
This is a KEY ingredient. Drizzle about 1 to 2 tablespoons on meat halfway
through cooking cycle.
I like to use this, but you can use salt instead. The color of the noodles will,
of course, be lighter.
Chinese BBQ Sauce (pronounced shah chah jiang)
This is also KEY and adds a very unique touch to fried noodles. Your original
recipe did not use this and the addition of this ingredient makes a huge
difference. I know many of the older Taiwanese that I know around here like to
add this ingredient. You can buy this at most Chinese/oriental grocery stores.
This KEY ingredient is slightly sweet and is an awesome combination with Chinese
BBQ sauce. I use equal amounts of both in my fried noodles.
I use lots of this - about 1 tablespoon for stir-frying the veggies in this
This adds a unique flair to this recipe. Drizzle on 1 to 2 teaspoons (try 1
teaspoon first) of this on fried noodles after you finish cooking them. Simply
toss and serve.
Note: I don't use black or white pepper in my fried noodles. If I want extra
zip, I add 1 fresh, chopped Chinese red chile pepper (heat averse types can
remove seeds before stir-frying). Stir fry with garlic before adding veggies.
Salt and marinate your meat for several hours as per above directions. For best
results, do this the day before. I usually do so and the meat is ALWAYS super
tender. Boil noodles (not sure on cooked quantity - 8 cups?) until al dente.
Drain, rinse and set aside. Next, while noodles are boiling, dice or thinly
slice your veggies. The green onions can be finely chopped or cut in one inch
strips which is much faster. Once veggies are chopped and your wok has started
to lightly smoke, add about 2 tablespoons oil. Be careful not to add too much or
your veggies will be oily (Note: If you use carrots or American celery, you may
want to par-boil (couple of minutes) them before stir-frying since they take
longer to stir-fry than the other veggies (I usually do that); the color will
also be better. Once oil is hot, add garlic and fry for about 10 to 15 seconds
or just until you smell a very strong aroma, but garlic has not browned. Next
add veggies and stir-fry about 3 minutes before removing from wok. If you choose
not to use soy sauce, add salt just before you are finished cooking veggies.
The next step is to add more oil to your wok and stir-fry meat. You can stir-fry
meat with one whole, bruised, peeled garlic clove (remove after cooking unless
you like to eat whole garlic cloves like my wife). About halfway through cooking
cycle, add dry white wine, sherry or rice wine (I use rice wine because it's
very cheap). After meat has finished cooking, remove from wok. After wok has
cooled for minute or so, wipe dry or if very dirty, rinse clean with warm water.
Add about 3 tablespoons soy sauce, 1 tablespoon oyster sauce and 1 tablespoon
Chinese BBQ sauce. Heat this mixture very briefly before adding veggies, meat
and noodles. Toss well to coat and turn off fire. Add sesame oil and toss again.
Taste noodles and add more oyster sauce and Chinese BBQ sauce. Do not add more
than 1 tablespoon of each every time you add these as the noodles will become
noticeably saltier VERY quickly. You can also add more soy sauce, but I usually
try not to because it is very salty.