Classic Chinese Beef with Fat Noodles

Name: Classic Chinese Beef with Fat Noodles
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Chinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil; 100 grams thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better); 1 whole white onion, cut in wedges.; 100 grams (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.); 3 tbsp soy sauce; 1 tbsp oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock); 1/2 tbsp sugar; 2 tbsp cooking rice wine (or any cooking alcohol you find really); 1 Salt

Pikakeung @cook_2941553

There were fat noodle and beef in my fridge at 7pm on a Wednesday, so why not?

Pikakeung @cook_2941553

There were fat noodle and beef in my fridge at 7pm on a Wednesday, so why not?

Saved

Ingredients

30 mins

2 servings

400 gramsChinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil
100 gramsthin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better)
1whole white onion, cut in wedges.
100 grams(Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.)
3 tbspsoy sauce
1 tbspoyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock)
1/2 tbspsugar
2 tbspcooking rice wine (or any cooking alcohol you find really)
1Salt

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Steps

30 mins

1

Heat up a large non-stick skillet (or frying pan) under HIGH heat until it is sizzling hot. (I like to use a skillet because the higher raised lip limit the extend of flying grease when pan-frying and stops things from falling out of the skillet.)
2

Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet.
3

Brown the meat on both sides for a good 7 second.
Tips: 1) Give each bundle enough space apart (at least 1/2 inch apart) to prevent juice from pooling. 2) Limit movement of the meat during browning to prevent sticking. 3) Ideally, it's brown on the outside and raw on the inside. You will cook them again the noodle later. If too cooked, it will dry up.
4

Remove the skillet from heat.
5

Extract the meat with chopsticks or tongs when the meat is properly browned on both surfaces. Leave the rendered grease in the skillet for the next step.
6

Add the onion, the peapods, and a pinch of salt into the skillet and cook under HIGH heat until soften. Tips: Typically around 30 seconds. Stir often. I usually pop the lid on and whirl the content around instead for quicker result. It effectively "braises" the veggies along with frying.
7

Add the noodles into the skillet.
8

There should still be a layer of grease remains on the skillet. If so, stir it around until the noodle start to loosen up. If not a lot of grease, let it sit on the skillet for a bit before stirring. (If your non-stick surface is good, you shouldn't have any sticking.) Let all sides of the noodle cook for a bit until the skillet is dried of grease or moisture.
9

Add the beef back to the skillet
10

Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi)
11

Stir until the sauce is evenly distributed. In the case that you do have some sticking on your skillet, scrap the bottom with a spatula. (The cooking wine should be able to remove any sticking bits. Those are favor packets, courtesy of your sticky skillet.)
12

Remove from heat once the sauce coats all the noodles and the noodles became soft.
13

Taste and adjust the taste to your liking. Add soy sauce if taste too bland. Add sugar to balance if taste too "sharp" (too salty). Add more oyster sauce if the favor is doesn't have enough "weight" (favor doesn't stick to your palates or the favor fades quickly).
14

Enjoy!