 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Vietnamese Crispy Noodles with Beef, Chicken, and Veggies Ingredients:
1/8 lb beef, thinly sliced |
1/8 lb chicken, sliced |
1 1/2 cups broccoli, cut into desired lengths |
3/4 cup sugar snap peas |
2 clove garlic, minced |
2 tbsp oyster sauce |
1 tbsp soy sauce |
1/2 cup water |
1 tbsp corn starch |
1 tsp fish sauce |
1/2 tsp sugar |
1/2 tsp ground black pepper |
2 cups of fresh chow mein egg noodles |
Directions:
1. Thinly slice lb beef and chicken. Marinate with 2 cloves minced garlic, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp corn starch, 1 tsp fish sauce, 1/2 tsp ground black pepper, and 1/2 tsp sugar. Mix thoroughly and set aside.
2. Dice and slice your choice of vegetables. Set aside.
3. Lightly separate the noodles.
4. Drizzle an even layer of oil to coat the bottom of a frying pan. Turn the heat to medium-high and when the oil is hot, quickly layer the noodles evenly on the pan.
5. The noodles should stick together and be easy to flip when they turn golden. When the noodles are completely golden on both sides, set aside to drain.
6. In a large saucepan or wok on high heat, add the beef, reserving the marinade. Saute the mixture until the beef looks slightly charred, then add in the marinade. Add about 1/2 cup to 1 cup of water into the empty bowl so you get the last of the marinade, and add that to the pan as well. The corn starch will start thickening the beef mixture into a gravy.
7. Add vegetables and saute again.
8. The mixture should start softening and thickening.
9. Place the crispy chow mein onto a deep plate that can handle extra gravy. Pour the beef and vegetable mixture over the noodles, drizzling the gravy all over.
|
|