Beef Pan Fried Noodles So GOOD People Think You [SECRETLY] Work at a Chinese Restaurant
Вставка
- Опубліковано 1 жов 2024
- Check out my restaurant quality Chinese Pan Fried Noodles with Beef. It’s much cheaper to cook this Chinese takeout favorite at home. Watch this video from start to finish and you’ll see why you never need to order takeout. Just kidding, support your local restaurants when you can.
---------------------------------------------------------------
Ingredients (makes 3 to 4 servings):
200g Chinese Style Yellow Noodles
150g Flank Steak (if you eat like a beast add more beef but not less)
150g Chinese Broccoli (or any leafy green veg)
2 Cloves of Garlic
70g (1/2 cup) Canned Mushrooms (optional, you can also choose fresh mushrooms)
Beef Marinade:
1/2 Tablespoon Chinese Cooking Wine
2 Teaspoon Light Soy Sauce
1/2 Teaspoon Pure Sesame Oil
1/4 Teaspoon Ground White Pepper
2 Teaspoon Cornflour (a.k.a. cornstarch)
Pan Fried Noodle Sauce:
1 1/4 Cup Water
1 Tablespoon Oyster Sauce
2 Teaspoon Light Soy Sauce
1 Teaspoon Dark Soy Sauce
1 Teaspoon Pure Sesame Oil
1 Tablespoon Cornflour combined with 2 Tablespoon Water
►Full recipe and ingredient list coming soon on: wallycooksevery...
►If you'd like to support this channel please visit: www.buymeacoff... it's like Patreon, but better.
----------------------------------------
Website: www.wallycooks...
Facebook: / wallycookseverything
Instagram: / wallycookseverything
Twitter: / wallycooks
Pinterest: / wallycookseverything
I just talked to my stove repair guy. He appears to be Asian so I will soon be able to cook Chinese food soon. In the meantime, I will start chopping!
LOL! My husband claims he hates salad, too, but he always eats every salad I make. And thanks for the tip on using a salad spinner to make noodles drier for pan-frying - great idea!!
Well if your husband doesn’t like salad but happily eats the salads you make them you’ve got yourself a good man 😃 Yeah if you can dry out your noodles after boiling it can fry better. Restaurants just use a fan to dry it out 😃
$23.50 for this dish. That's crazy!!! But then again, the price of beef has gone up tremendously.
Yup, well it’s NYC so high rent and high overhead so I understand. Which is why making it at home once in awhile can really save some cash 💰
Love your videos, keep up the great work. Can you make a video of how to make Congee like the restaurants in Chinatown?
Hello! I’ll put it on my to do list 😃 Thank you for watching and commenting 👍
New sub, looks great what is the best jasmin rice and can you show us how you cook rice. Thanks
Hello! Okay so I know a bit about rice farming in Thailand. I tried exporting rice from Thailand so I did a bunch of research. If you want to know which is the best brand of Jasmine rice to buy I say just buy any that’s on sale. Cause all Jasmine rice comes from same cooperative rice farms where wholesalers gather the rice and package for resellers. It’s primarily grown of northeast of Thailand. So that row of 10 different brands (with different prices) of Jasmine rice pretty much come from the same factory. As for cooking I use electric rice cooker. I use 1 1/4 cup water per 1 cup Jasmine rice. All modern electric rice cookers have a dedicated switch for Jasmine rice so be sure to set it. Thanks for subscribing and suggestion 😃 I appreciate your support. As much as I’d like to show you how I make Jasmine rice it’ll be a really, really short video. But you did give me an idea about showing how Thai rice is grown. My wife’s family grows rice and sell to rice wholesalers too. Her family farm area does not grow Jasmine rice though. But might an interesting video 👍
Hi Wally, another Well Done ( ha ha ) video ! I enjoyed the detail showing all the soy sauce, vinegar, oil, hoisin bottles etc ( for us clueless ). All the little details and tips you add make it doable for us beginners. Thanks !
BTW, can you use healthier oils like Peanut, Sesame, Olive, Avocado, Grapeseed, Coconut ( according to ChatGPT AI ) ? What kind of cooking oil are you using ? Soybean and Corn Oil ( high Omega-6 ) is not recommended.
Thanks Paul! You can use healthier oils as long as it is flavorless 🙏
Youxiu Walley, youxiu!! 😎
That gravy at the end - exactly like the best Chinese restaurants!!
Yup, it’s super tasty! ✌️
I love your accent! Listening to you makes me want to cook/eat Chinese food! I miss my local Chinese restaurant!
You certainly give great tips Wally! :)
I do my best 😃
Wally, I've always been very disappointed with my attempts at obtaining good soft, but not overly mushy egg noodles, cooked from dried noodle nests. I've considered changing brands, but in general I think its my cooking technique that is to blame! The directions on dried egg noodles, usually state boil for 2 or 3 minutes... However rarely does this achieve a good consistency... I do the cold water blanch, which helps. So would you suggest the 30 second immersion in boiling water in general, as opposed to 2 or 3 minutes? Thanks, you really are a good teacher, I've learnt a lot of tips from you. Thanks Wally :-)
Hello! Okay so the package 2-3 minute directions is for fully cooked noodles. The longer it’s cooking it’ll get softer. Although a cold water bath will stop the cooking you’ve already gone the point of no return.
The trick is to cook for 30 to 40 seconds. You will have to experiment a little bit I wouldn’t go past 1 minute. Just make sure the water is really boiling when you drop fresh egg noodles in. Par cook 40 seconds, ice bath it and strain.
You forgot to factor in that when you pan dry the noodles you are in fact continuing the cooking process. But this time it started off less cooked and the liquids that was absorbed into the noodles during par boil as it pan fries will soften in the middle as it steams while the outside gets crispy. Noodles will have a little bit of a bite but the sauce will soften up the noodles at that’s the secret for yummy pan fried noodles 😃
@@WallyCooksEverything OK Wally, I'm giving you full honors, for sharing the noodle knowledge. I've dabbled with noodles on & off for years now... stupidly being "guided" by the packet directions. I did employ blanching, but I totally appreciate " the point of past no return" insight. YES, that sounds very like where my error lays... I will definitely try your approach, in the hopes of a better noodle outcome! Frustratingly UA-cam being so full of content & conflicting advice, I stumbled upon another channel that outright despises the brand of Asian ingredients AND noodles I usually buy. Personally I like the sauces, but it did sow further seeds of doubt in my noodle troubled mind LOL! Blue Dragon, are the noodles commonly stocked in the stores here, and I'm definite;y going to try them your way & see what the outcome is... Keep up the Wok Magic, its starting to rub off on me a little. Thanks for the detailed help, its truly appreciated. I might report back , if all goes well :)
Have fun cooking, any questions at all you know where to find me 😃
Everytime I went to my local Chinese restaurant, I would always order some fried noodles! I miss the turnip cakes so much!
I love turnip cakes too! Yummy! 😃
@@WallyCooksEverything They are the best!
@@WallyCooksEverything I miss the lovely waiter too! He was fabulous at recommending the best food too! Talk about the Big Easy on the eyes!!!
My oven is broken so I will have to make this dish another day! You may love salads with the right dressings! Making you can create your own Asian style nice salad dressings and show us how you did it! Black vinegar? Sesame oil? Peanut oil? Garlic? Ginger? Soya sauce? Ground nuts/sesame seeds? and more!
Lol I dunno 🤣 I “try” to eat more vegetable to set an example for my little one 😃
@@WallyCooksEverything Aww! Chinese Food is full of veggies! I love ir!
@@WallyCooksEverything Your little one is pretty!
@@WallyCooksEverything I hope the Asian guys are fixing my oven soon!
Thank you .
And thank you for watching Cheryl 👍