Chinese Crispy Noodles | Beef And Onion Over Crispy Pan Fry Noodle | Fried Noodle Recipe

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

bean sprouts

🥗Healthier: broccoli sprouts

💰Cheaper: cabbage

Cabbage is more affordable and provides crunch.

Finely mince 2 cloves of garlic.

Cut 1/2 of an onion into strips, separating the layers for easier stir-frying.

Prepare 2 green onions by splitting the stem part and cutting them into 2-inch sections, keeping the stem and leafy parts separate.

Prepare bean sprouts.

Slice the beef across the muscle fiber for tenderness.

Marinate the beef with soy sauce, dark soy sauce, rice wine, sugar, cornstarch, and a touch of sesame oil, mixing thoroughly.

Mix cornstarch with cold water until there are no clumps in the mixture.

Briefly cook the egg noodles in boiling water: 3 minutes for fresh noodles or 1 additional minute for dry noodles after loosening them.

Add oil to a hot pan over medium heat and pan-fry the noodles, spreading them out and cooking for about 1 minute before tossing.

Repeat tossing and pan-frying 2-3 times to firm up the noodles without making them crispy yet.

Spread the noodles evenly in the pan, ensuring they are smaller than the plate, and add more oil around the edges.

Pan-fry until the bottom of the noodles is golden, then flip to crisp the other side.

Remove the crispy noodles from the pan.

In the same pan, add oil, salt, and sugar, then add the onion, green onion, and bean sprouts, stir-frying briefly to remove raw taste.

Add rice wine if using, and toss a few more times before removing from the pan to avoid overcooking.

Add oil to the pan if needed, then add the beef, spreading it out and letting it pan-fry until golden on the bottom.

Add minced garlic and stir-fry until the beef is 80% done.

Season the beef with soy sauce, dark soy sauce, sugar, and unsalted chicken broth or water, stirring to mix evenly and bring to a boil.

Once boiling, add the cornstarch and water mixture, stirring quickly to combine until the sauce thickens.

Add back the onion, green onion, and bean sprouts, along with the leafy parts of the green onion and a touch of white pepper powder, mixing everything together.

Pour the beef and vegetable mixture over the crispy pan-fried noodles, ensuring all sauce is included.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens