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Spicy Beef Hokkien Noodles

20 mins Cook
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Copy of NomNom Recipes 1 57

That is a very usual stir-fried noodle dish that I have as a midweek meal. one that doesn’t require unique substances – simply use something you have. Use fresh or dried noodles, something veggies are mendacity around. And Charlie, my All motive is chinese Stir Fry Sauce. He’s a midweek lifesaver. And tremendous meal thoughts mag has the same opinion!!

Noodles
nomnomwow.com Spicy Beef Hokkien Noodles

Beef Hokkien Noodles

Charlie is the name I have given to my All-purpose Chinese Stir Fry Sauce. That’s how fond I’m of him – I’ve named him. Charlie – as in Charlie Brown. every person says boo, how unoriginal!!

you might snigger that I’ve named him but you received’t snicker if you attempt him. He’s turning famous!!! He’s not only one of the all-time maximum famous recipes here on RecipeTin Eats but he’s also been given an entire six-web page unfold in brilliant food thoughts mag!
I realize Charlie isn’t stunning. He’s as an alternative unassuming brown sauce, he seems rather unappetizing truly, in particular, whilst he’s been inside the refrigerator for a few weeks and he’s separated into layers.

Unattractive he can be. however, he’s full of awesome powers due to his versatility, convenience, and the way darn scrumptious he is, even if you do not do anything but add water to him in a stir fry.

Who would have ever thought that an undeniable brown sauce would be sitting in the refrigerator of hundreds and lots, if now not thousands and thousands, of households around the world?

And now, he’s in a high-quality food ideas magazine!!! five cutting-edge recipes created the use of Charlie that I made mainly and exclusively for the March problem of fantastic food ideas which simply hit the stands!
I assume you’ll be pretty amazed at the range of dishes that can be made use of Charlie. Stir fries and noodles are the obvious ones. but he can also be used as:

  • A sauce – like within the Pan Fried Chinese language Fish recipe (middle right above) and the saucy prawn stir fry on crispy noodles (3rd from the right);
  • For rapid fried rice – I made a fast beef Fried rice for the mag (far proper); and
  • Soup! Pictured above is a Chinese bird & Corn Soup I made use of Charlie (second from the right).

I was, in reality, torn approximately which recipe to share. I determined to go with the spicy Hokkien Noodles as it’s a staple in my midweek meal repertoire. I very rarely observe this recipe exactly, I substitute the red meat for something proteins I’ve – or maybe pass meat-free – and use something vegetables I’ve. some thing. I even used fennel once. It becomes darn tasty truly!
I love stir-fried noodles because it’s an entire meal made in a single pot (or skillet!) – no want to make a separate side of rice. My favorites which are in heavy rotation include hen Rice Noodles, bird Vegetable Ramen Noodles, Pad See Ew, red meat Broccoli Noodles and Chow Mein.

This recipe makes sufficient for 4 human beings so I exploit the approach of cooking the factor in batches, then bringing it all collectively on the quit. The reason I do this is due to the fact in any other case the work receives too complete and the greens and beef will stew in preference to be crisp and simply cooked that is how they should be for stir-fries.
as with any stir fries, after you begin cooking it all comes together in no time so have the whole thing chopped and ready to go. Are you geared up for a fast dinner? Make up some Charlie to have on standby, then you definitely’re simply 20 mins away from this!

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Spicy Beef Hokkien Noodles

Spicy Beef Hokkien Noodles

maimoona
That is a very usual stir-fried noodle dish that I have as a midweek meal. one that doesn’t require unique substances – simply use something you have. Use fresh or dried noodles, something veggies are mendacity around. And Charlie, my All motive is chinese Stir Fry Sauce. He’s a midweek lifesaver. And tremendous meal thoughts mag has the same opinion!!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • BEEF

  • 13oz / 400g beef rump steak , trimmed, thinly sliced

  • 2 tbsp Homemade Chinese Stir-fry Sauce (Note 1)

  • 1 1/2 tbsp peanut oil

  • STIR FRY

  • 1 1/2 tbsp peanut oil

  • 2 garlic cloves , crushed

  • 1 small onion (brown, white or yellow)

  • 1 red capsicum/bell pepper , sliced

  • 1/3 cup Homemade Chinese Stir-fry Sauce (Note 1)

  • 3/4 cup water

  • 2 tbsp chilli paste , hot sauce, sriracha (to taste) OR finely chopped chilli

  • 3 scallions/shallots , cut into 3cm lengths

  • 7oz / 200g snow peas , trimmed

  • 15oz / 450g fresh hokkien noodles

  • TO GARNISH (OPTIONAL)

  • Sliced red chilli , sliced scallions/shallots and toasted sesame seeds

Instructions

1
mix pork and 2 tbsp Stir-fry Sauce in a glass or ceramic bowl. Set apart for 20 minutes to marinate.
2
heat 1-half tbsp oil in a huge wok over excessive warmness. cook dinner beef for 1 half of mins or until simply cooked through. switch to a bowl.
3
warmth 1 half tbsp oil. upload garlic and onion, and prepare dinner for 30 seconds. upload capsicum and cook for 1 minute. transfer to the bowl with the beef.
4
add 1/three cup of homemade Chinese Stir-fry Sauce, water, and chili paste. cook dinner for 30 seconds or till the sauce starts offevolved to thicken. add inexperienced onion and snow peas, and prepare dinner for 30 seconds.
5
return the beef and capsicum combination to the wok, add noodles, and stir fry for 1 minute 30 seconds, tossing to coat the entirety inside the sauce.
6
Serve without delay, garnished with chili, sliced scallions/shallots, and sesame seeds if preferred.

Notes

This recipe is made using Charlie, my homemade Chinese language Stir Fry Sauce. you could make enough sauce only for this recipe using the subsequent recipe, however, it is plenty less difficult just to make up one batch of Charlie! 4 tsp cornstarch/corn flour three tbsp soy sauce (all reason, I take advantage of Kikkoman) 1 tbsp + 1 tsp oyster sauce three tbsp Chinese language cooking wine or dry sherry 1 1/2 tsp white sugar ½ tsp sesame oil (optionally available) dash of black pepper
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