Chinese Fried Noodles Both Sides Brown Recipe
Haven't been able to find a hit recipe yet? This Chinese Fried Noodles Both Sides Brown recipe might be what you are looking for. This is the most comforting Side Dish recipe I have come across. I simply love Chinese Fried Noodles Both Sides Brown which is believed to be a popular Chinese dish. I suggest that you try out this Chinese Fried Noodles Both Sides Brown recipe, and tell me how you find it.
Ingredients
1/2 lb dried Canton noodles
9 Tbs peanut or vegetable oil
1 cup raw pork or beef, shredded to 2 inch strips
1 Tbs light soy sauce
1 tsp Chinese rice wine
1/2 Tbs tapioca starch
6 to 8 Chinese dried mushrooms
2 Tbs tapioca starch
1 1/2 cups chicken broth
3 cups Chinese cabbage, shredded
1 cup bamboo shoots, shredded
1 tsp salt
Directions
Place the dried Canton noodles in boiling water for about 1 minute.
Then take out immediately and rinse with cold water and drain.
Mix the noodles with 2 Tbs oil to prevent sticking and set aside.
Marinate meat with soy sauce, wine, and tapioca starch.
Soak the dried mushrooms in hot water until soft.
Remove and discard the stems.
Shred the mushrooms.
Set aside.
Mix the 2 Tbs tapioca starch with 1/2 cup chicken broth.
Heat 5 Tbs oil in a wok.
Add noodles; fry over medium high heat until the bottom is golden brown, then turn over to brown the other side.
Keep the browned noodle cake in a warm oven while cooking the sauce.
Heat 2 Tbs oil in the wok; stir in the meat mixture and stir fry for about 2 minutes.
Add the shredded cabbage, mushrooms, bamboo shoots, salt, and remaining 1 cup of chicken broth.
Cook over medium high heat until tender, stirring constantly.
Mix in the tapioca starch mixture.
When liquid has thickened, pour over the noodle cake and serve immediately.
Then take out immediately and rinse with cold water and drain.
Mix the noodles with 2 Tbs oil to prevent sticking and set aside.
Marinate meat with soy sauce, wine, and tapioca starch.
Soak the dried mushrooms in hot water until soft.
Remove and discard the stems.
Shred the mushrooms.
Set aside.
Mix the 2 Tbs tapioca starch with 1/2 cup chicken broth.
Heat 5 Tbs oil in a wok.
Add noodles; fry over medium high heat until the bottom is golden brown, then turn over to brown the other side.
Keep the browned noodle cake in a warm oven while cooking the sauce.
Heat 2 Tbs oil in the wok; stir in the meat mixture and stir fry for about 2 minutes.
Add the shredded cabbage, mushrooms, bamboo shoots, salt, and remaining 1 cup of chicken broth.
Cook over medium high heat until tender, stirring constantly.
Mix in the tapioca starch mixture.
When liquid has thickened, pour over the noodle cake and serve immediately.
