From the Chronicle Kitchen
Noodles Every Day
May 20th, 2009 | Peter Perez | Food and Drink, Weekly Recipes
What’s your favorite Asian noodle, and why? A random commenter will win a copy of Noodles Every Day.
Stir-Fried Egg Noodles with Beef and Broccoli
Egg noodles with beef and broccoli is a Chinatown restaurant classic, made with either Chinese or Western broccoli, depending on the cook’s preference. Fresh round egg noodles about the size of spaghetti are used here. Although they called fresh, the thick egg noodles known as dan mian (literally “egg noodle”) are precooked and do not need to be boiled for this recipe. Seasoned with soy sauce, oyster sauce, and Shaoxing wine (Chinese rice wine), this hearty dish is perfect for winter. If you cannot find fresh dan mian, feel free to use the dried version of this noodle or thinner fresh or dried ramen. If you use ramen, you might want to cut the beef into strips to balance the textures.
Serves 6
3 tablespoons thin soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine or sake
1 tablespoon sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or dried thick round egg noodles, or 5 single portions fresh or dried ramen
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1 pound Chinese broccoli or common broccoli, cut into bite-sized chunks or florets
1 1/4 cups chicken stock
Freshly ground black pepper to taste
In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce, and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes.
If using dried Chinese egg noodles or ramen, bring a large pot of water to a boil over high heat and cook the noodles until tender yet firm and drain.
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil with 1/4 cup of the stock and cook the broccoli until tender, 3 to 5 minutes. Transfer the broccoli to the same plate.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat. Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper and serve.
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Peter Perez
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My favorite Asian noodle is soba. I love the nutty taste of the buckwheat in the noodle. Pair that with ginger, tamari, tofu and broccoli — it’s fantastic. Also great with a cool and spicy peanut sauce. They’re so good that even plain with tamari and a drizzle of sesame oil, they are incredibly edible.
Book sounds delish! I love rice noodles - especially with shrimp. I think it is the smooth texture that makes me crave them. Also love garlic noodles because I love garlic - I am surprised more restaurants don’t have garlic noodle dishes.
I love udon noodles. Thick, chewy, so satisfying hot or cold, in broth or alone–nothing is as slurpable. I crave them when it’s cold and rainy, especially, but any day will do–especially in a rich umami’d broth with some tempura vegetables. MMM!
My favorite asian noodles are rice noodels–skinny, fat, wide, thin–I love them all! Currently I can’t get enough of good ole fashioned Pad Thai. It’s like Thai mac-n-cheese. Great comfort food!
Fun noodles, because they’re so thick, and usually come stuck together in chewy clumps in chow fun dishes. But now I want to go try soba from Jill’s comment…
I’m also a big fan of rice noodles especially in pad see ew. Yum… getting hungry now.
Definitely soba noodles with their firm texture and spaghetti-like fun. I would love to have more recipes for noodles.
Rice noodles! but really i just adore noodles of any sort
rice noodles and my favorite way is in summer rolls, dipped in peanut sauce!
Japanese Ramen noodles are my favorites, made fresh and not fried- particularly in Hakata-style ramen.
Soba noodles work for soup or salad, hot or cold. I love the nutty flavor and firm texture too!
Lovely book and delicious recipe!
I love udon noodles, especially in a nice tasty broth. Thick and chewy noodles are always my favorite.
Beef noodle soup! I love noodles.
This looks good, and I think our kids will like it, too. I’ve added it to our menu for this week.
Vermicelli for it’s light, glassy texture that goes with just about anything.
I had real, honest-to-god ramen in a back alley in Tokyo a couple years ago, and they were the best noodles I’ve ever eaten.
I’m not sure I have a favorite since I like them all, but maybe egg noodles because they are heartier than the others.
Fresh, flat, wide fun noodles are my fav–eaten plain with some seafood or in chow fun. So tasty!
I love rice noodles — somthing about the way they glisten makes them seem sparkly and special!
I have tried to make home made lo mein, it failed miserably, but we ate it anyway. It was good just not what we had hoped for. I have also tried to make pad thai, and once I even made pho from scratch. I haven’t yet hit the mark but I am undeterred.
I never met a noodle I didn’t like. But if I had to choose a favorite, I’d go for “ho fun”: the flat wide rice noodle. It’s silkiness and smoothness create the ultimate slurp factor. ‘Chowed’ or in soup, I don’t discriminate. The book sounds like a necessary to my library.
I’m such a cheap date, my favorites are ramen. I love how quickly they cook and like them with just a bit of sesame oil, chili oil and soya sauce, yum!
My favorite are the fried rice vermicelli in salads. I’d love to branch out and try this dish though we are eating so much less beef these days. That just means that I want it to be special when we do. Bookmarking this recipe for next week!
Soba noodles with shredded vegetables, chicken, and some pickled ginger on the side. Yum!
I mean, really, any noodle is pretty good, but if I had to play favorites, I’d go with rice noodles. They’re fun and I like the texture (I’m a fan of angel hair pasta, too).
my favorite noodle is ramen- a steaming bowl of ramen is the only thing that can make me feel better when i have a cold and brings to mind rainy days in seattle(i love the rain). i would use this book every day.
I love rice noodles of any sort for their light texture and flavor. Mmm.. pad thai.
Rice noodles are my favorite, and I especially love an old recipe with beef and basil. Lots of spice, totally yummy.
I like the creamy, chewiness of udon noodles, but sometimes I just have to go with whatever Asian noodle I can find.
another vote for ho fun…I love beef chow fun though my favorite noodle dish is beef noodle soup.
mmmmmmmm noodles! oodles of noodles! I like wide-cut fresh rice noodles in pad si yu!
My favorite noodles are cellophane noodles (mung bean thread). I guess I love them because they are in my favorite noodle dish, pad woon sen, and also in so many vietnamese dishes like cha gio. They soak up flavors so well and are used in so many ways.
That’s a really tough question! I used to love udon noodles, and get udon soup every week from the small japanese noodle place in Berkeley. But now I most frequently eat soba - great texture and good with veggies!
My husband and I (and one year old daughter) love noodles. I’m not sure what they are called, but we get fresh noodles from our co-op grocery store and love to make stir fries and mix the noodles in. We eat noodles a lot but could use some new recipes to keep dinner interesting!
I love angel hair noodle. The noodle cake with tiny pieces has a unique texture. Adding fried scallion, vegetable and some bbq pork, it’s unbeatable!
I love a hot, steaming bowl of Vietnamese pho. It’s my comfort food–thin slices of meat over a bed of flat noodles in a dark broth garnished with onions and cilantro. Add hoisin sauce, a squeeze of lemon, and some greens, and one bowl is sure to fill you up!
Rice noodles for the win!
I really love ramen noodles because of the texture, but a recent trip for soba (where we watched the process of noodle making) led me to make some noodles at home. Definitely worth the effort.
I make soba noodes a lot because they are so quick and easy, but I really love wide rice noodles.
I have to go with soba noodles. So quick to make, healthy and really go with everything. I find stir fry noodles to be a great ‘use up vegetables before they go bad’ meal.
My favorite noodle dish is pho - my father is Vietnamese, I grew up eating it - but in terms of the noodles themselves? I love pad see iew. I only realized this about two weeks ago, when I was eating it and realized that it was pretty much my platonic ideal of a noodle.
But when there are so many noodles to love, it seems foolish to limit oneself…
I love all noodles, but my favorite is Japanese ramen noodles, especially Hakata ramen! =)
I have to agree with Christine - I love rice noodles in summer rolls (with shrimp and flat leaf parsley) dipped in peanut sauce! I can never find enough places that serve rice noodles!
On crummy days I really like a nice bowl of chewy thick udon noodle soup, with a bit of steamed veg, a drizzle of sesame oil.
Definitely self-made ravioli, filled with ricotta and spinach and a long-simmered tomato sugo. Together with lots of fresh basil and some parmesan, I could eat this every day.
I love the idea of this cookbook! I we all ate noodles everyday or at least tried, the world would be a much happier place!
It’s so hard to pick a favorite! But it would probably have to be udon. They’re so thick and chewy and delicious. They can make a simple soup into a filling meal. But I’ll eat any noodles!
Udon are hands down my favorite.
I love soba noodles! I mix them in a cold salad with napa cabbage, red cabbage and fresh spinach. And then I toss them with a home made ginger, soy ans sesame oil dressing. Yum and healthy! Very “Body for life”.
I love Rice Noodles, they come in many thicknesses and are so versatile.
I’m a udon lover too, but yam noodles are right up there! I could eat noodles every day, if my family would go along with it…
Ohh my boyfriend and I made stir fry the other night but we so should have tried this. Looks so good.
I love rice noodles - so light and tasty
There’s no shortage of Asian eateries serving noodles in my part of of SoCal, but this book, with its straightforward and delicious-looking recipes, may actually get me to make something other than instant ramen at home. Noodle World, watch out!
My favorite noodle is the 3 minute Chow Mein noodles without eggs. They are quick, amazingly light in taste and texture and easy to prepare on a busy family night after work. Tossed with stir fried vegetables alone or with a meat of choice they make a quick nourishing meal.
I’m a big fan of rice noodles.
I love udon and soba noodles the best, but honestly I can’t think of a noodle I’ve met that I didn’t like!
This cookbook sounds fantastic, and I can’t wait to try this recipe…
My favorite noodle is the cantonese style egg noodle because it reminds me of my best friends house and happy memories of her grandma trying to feed us every two minutes.
I love those big, fat wormy-looking noodles - I don’t know what they’re called - but their texture is addictive!
wide rice noodles - chewy, delicious, and a great vehicle for sauce.
I really like udon, but most asian noodles sit well with me, and I use them instead of spaghetti.
Yum.
I pretty much love all noodles! Soba noodles are especially yummy.
I love eating the noodle dishes at Asian restaurants I go to and have tried several times to recreate at home what I’ve eaten out. I have even tried basic recipes but can’t seem to get the flavors quite right. The Asian cookbooks I’ve looked at absolutely scare me as they seem so complicated in ingredients and technique, so I haven’t invested in any. The reference of Corinne Trang being ” the Asian Julie Child” is an excellent recommendation that she knows what she’s doing in the Asian kitchen and boosts my confidence to try again!! I would love to have this book. Thanks for the give-away!
I love rice noodles, especially the kind used in Viatnamese beef soup! Yum!!!
Love the rice noodles (and regular rice!). These recipes look fast and easy! love it!
I like rice noodles because they’re light and “cook” up so quickly.
there are so many delish asian noodles, but one of my faves is wide rice noodles with lots of veggies and gravy!
a really good bowl of hong kong-style won ton noodle soup is one of my all-time favorite meals.
my favorite is the chow funn noodle, because you get the satisfying chewy noodle feel on your teeth.
Noooooooo, don’t ask me to choose, they are all so wondrous. What could ever be wrong with a noodle?
I love them all but Soba noodles are healthier than most and have a yummy nutty taste.
But if I’m feeling less virtuous I love thin rice noodles.
Definitely rice noodles, whether pad see ew, bun, or zhajiang mian ;).
Two-sides-brown Chinese noodle pancake with a saucy stir-fry of mixed meats, poultry, seafood, and lots of different vegetables.
Congrats KYouell! You’re the lucky winner! (apologies for the delay in annoucing this weeks’ random winner)