Beef Fire Noodles 🔥. To get started with this recipe, we have to prepare a few ingredients. Here is how you can achieve it. Great recipe for Beef Fire Noodles 🔥.
I used some by a brand called 'Sun Wah' but you can buy it in many oriental supermarkets or online. Gon chow ngau ho - dry-fried beef rice noodles - is a beloved dish in Hong Kong, where you can find it anywhere from dai pai dongs to high-end restaurants. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. You can have Beef Fire Noodles 🔥 using 15 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Beef Fire Noodles 🔥
- You need 1.5 of nests of dried medium egg noodles,.
- It's 120 g of frozen beef mince, I used 12% fat,.
- It's 2 of heaped tsp crunchy garlic chilli oil, (I used Sun Wah),.
- It's 1 of spring onion, finely chopped, greens and whites seperated,.
- Prepare 1/2 of small onion chopped very finely,.
- You need 1.5 inch of fresh ginger, chopped very finely,.
- You need 1 tbsp of light soy sauce,.
- Prepare 1 tsp of dark soy sauce,.
- It's 1 of tiny pinch white pepper,.
- Prepare 1 pinch of salt,.
- Prepare 1 of small glug cooking oil, I used vegetable.
- It's 1/4 tsp of msg (optional).
- Prepare of To garnish:.
- It's 1 tsp of sesame oil.
- Prepare 1 of red birdseye chilli (optional).
In the meantime, stir noodles into broth. Bring to a boil; reduce heat to low. Shred beef and add back to pot with noodles. Add additional broth or water if necessary (if noodles are absorbing it all).
Beef Fire Noodles 🔥 step by step
- Cook the noodles according to packet instructions, once cooked drain off, rinse under cold water and set aside. Heat up a wok and add in a glug of cooking oil. Once hot add in the chopped ginger, onions plus the whites of the spring onion and fry over a medium high heat for around one and a half to two minutes until starting to soften and fragrant. Add in the beef mince and begin to fry. Move about the wok, seasoned with salt and pepper. Turn down the heat to medium..
- As the beef begins to soften, break up and brown add in the msg (optional), then fry off for about 20 seconds. Add the light and dark soy sauce and toss everything together to incorporate. Next add in the garlic chilli oil. I found that 2 heaped tsp worked well for me, but add one first, taste then add the next if you feel it needs more heat, this is to personal preference..
- Toss everything together then add in the cooked noodles. Give everything a good toss again so everything is evenly distributed. Here I added another level tsp of the chilli oil (red oil only), to give even further heat to the noodles. Serve up and garnish with the greens of the spring onion and drizzle over some sesame oil. Place a red chilli on top as a pretty garnish. Enjoy!.
Ships from and sold by WhyPayMoreOnline. Bring to boil a large pot of water (Pot C). From the contents of your beef soup (Pot B), pick out the beef ribs, tendons, stomach and meatballs and distribute evenly among the three bowls. Mix thoroughly and add beef tips. In a small bowl, combine the vinegar, brown sugar, soy sauce, and sesame oil.