Egg Noodles With Sweet And Spicy Beef Sauce Recipes

SWEET AND SPICY BEEF WITH EGG NOODLES

Steps:

• Bring a large pot of water to a boil for pasta.
• While the water is heating, peel and finely chop onion. Peel and mince garlic. Seed and mince the chile (I used a serrano).
• in a small bowl, combine the spices (and red pepper flakes if not using fresh chile). set the bowl aside.
• add the pasta to the boiling water and cook till it is tender but still firm to the bite.
• meanwhile, heat the oil in a large skillet over med-high heat. add the onions and garlic and saute about 1 minute.
• reduce heat to medium and continue to cook, stirring now and then, till onions are tender, about 5 minutes.
• when the onions are cooked stir in the mixture of spices, the fresh chile and the sugar.
• crumble the meat into the onion mixture and saute till meat is no longer pink.
• add the tomato sauce and bring to a simmer. season to taste with salt and continue to cook over low heat while the noodles boil.
• drain the noodles and toss with the sauce, serve immediately.
• this is very good topped with plain yogurt and/or feta cheese.

SOY SAUCE CHOW SHRIMP EGG NOODLES

Steps:

• Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
• Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
• Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
• Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
• Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
• Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!

SZECHUAN NOODLES WITH SPICY BEEF SAUCE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
• Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
• Combine cornstarch and beef broth, whisking until smooth.
• Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
• Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
• Stir in ground beef.
• Toss with hot cooked pasta, and sprinkle with sliced green onions.
• Yield: 4 servings.