GONG HEI FAT CHOY! So ridiculously easy and delicious, these Chinese noodles are absolutely perfect for celebrating the Chinese new year!
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It’s Chinese New Year and to us that means noodles Gung hey Fat Choy everybody and by the way noodles are long and they represent long life and Longevity and we all want that right chance yes unless you’re born in the year of the rat isn’t
That what you are no I’m a I’m a boar chance is born in the year of the Rat I’m born in the year of the boore and Max I hate to say it this is my year year the dragon which 2024 is the year of the dragon do you know what you are
We’ll put a link below so you can check your lunar astrological sign here’s the plan dragons stand up all right read the description or what it means to be a dragon you got bad breath and you offend people or something I don’t know what it
All right all here here’s the plan oh uh beef noodles beef line essentially so we cut some beef we marinate it easy make a little sauce easy then everything goes into the uh walk we stir fry our asses off we eat and we we go home and and
Watch um tell the people what you’re watching right now what are you going to watch tonight with Mom why is this important you’re embarrassed no I’m not I’m watching capot versus the swans what are you really watching that you’re embarrassed the Barbie movie no I’m not watching the Barbie movie not there’s
Anything wrong with that chance saw it how was it scale of 1 to 10 it was mid mid Max loves the Barbie movie and he won’t want me to talk [ __ ] about it so I won’t okay let’s get ourselves happening beef marinade sauce vegetables walk cook
Done I’m a Barbie girl in a Barbie world you’re a fool that is slightly more than one half a pound of skirt steak I love using skirt steak for this use whatever you want what’s important though is that we’re going to cut these into little strips and you know you cut Against the
Grain that means if you look at this you okay I’m going to cut against a grin like this but no I don’t want long strips like that think about how people are going to eat something so I’m going to take them and make them short strips
Like this then turn them and then cut them into little thin strips okay so just cut everything and when you’re done put it in a bowl and we move on let me clean this then we add the marinade ingredients we start with a teaspoon of corn starch followed up by a/4 teaspoon
Of baking soda half teaspoon sesame oil half teaspoon dark soy sauce and if you don’t have dark you can use light but a te spoon and a half of neutral oil and this we will mix and I’ll use a glove to make sure it happens really well the
Cornstarch will help thicken up as the whole thing comes together and cooks and the baking soda will help tenderize this beef in a very lovely way okay this is done set this aside for 10 minutes we’ll make our sauce and we begin with about
1/4 cup of beef broth like that we add a couple tablespoons of oyster sauce readily available at almost every Western Supermarket 2 tablespoons of soy sauce I’m going to go with one light and one dark again if you only have light just use light a teaspoon of sugar a
Tablespoon of shaing wine and you’ve heard me say before if you don’t have this you could use dry sherry and if you don’t have dry sherry uh leave it out you’ll be okay back with the corn starch couple tablespoons and this we will mix
You know what we can do now we can start some cooking this is fresh Chowan style egg style noodles if you only had dried you could use them follow the directions but when they’re fresh like this they’re going to go into boiling water for no more than about 20 seconds don’t forget
They’ll be stir fried again after but this will just loosen them up par cook them a little bit 10 seconds 15 seconds and we’re out so let’s just strain them everything’s in the way dry them off we’ll come back to these after now it’s time for the beef I got a hot
Walk I’m going to use an extra amount of oil like that let’s check one piece you can see it’s already starting to Bubble away in there and were good so gently put it in spread it out and let it sit for a second before you start mixing it
Around too much just flatten away and after about 15 seconds we can start stirring about oh is that pretty or what if you’re in the walk for more than a minute you’re in here too long your oil’s not hot enough or you’re taking your eye off
It and out we go into a metal Bowl fantastic now we can move on to the vegetables so I failed to explain why I strained it I strained it because I I cooked it in a whole bunch of extra oil and of course we don’t want that extra
Oil in this but I cooked it that way because look I love the way it gets this all super crispy and beautiful as opposed to being a single tablespoon of oil in the pan and then just stir frying and and taking off from there okay so
These are draining this is going to be great now we carry on with our vegetables with a little oil in the pan nowhere near as much as we just used We’ll add some vegetables first some yellow onion we’ll break that up a bit for about 10 seconds some mushrooms
Sliced you’re just letting these things soften a bit some snow peas they’re the best aren’t they you don’t need to get them too soft because there’s some liquid coming in as you know the sauce we made that will soften these even more these are sliced red Holland peppers
They could be red Jalapenos in for an extra little boost of heat one more vegetable some bean sprouts and now we like some aromatics so clear a spot add a splash of oil and then some chopped up Ginger some minced garlic let them get fragrant we’re on the downhill slide
Ladies and gentlemen remember our noodles of course you do and here they are wow this smells fantastic and the sauce isn’t even in yet this gets about 30 seconds we’re going to need a beautiful plate Max and now our sauce and in she goes and last but not least
The beef that I almost forgot thank you chance boy does that make a difference wow talk about gorgeous let’s get a plate and see how we’ve done and here we go wow and last but not least little extra green onion on top oh is that pretty even steaming up the edges of Max’s
Fancy Bowl plate platter and to honor Max’s silver bowl I’m using silver Chopsticks because oh damn that bite never do this pretty when I have to that’ll work for me I had to add a little of the pepper for color and taste if you brought me that in a
Restaurant I’d be the happiest kid in the place the little bit of heat from that haul and pepper is amazing if you can’t find it definitely put a red Jalapeno in happy New Year everybody you do want to make this was not complicated take your time go to an Asian market
Find these fresh noodles they are so good oh and something you all want to know today’s winner is there you go don’t eat the same thing all the time Gung fat chy Bates
