Cantonese Style Pan Fried Noodles, tasty & delicious

As soon as you recognize the fundamentals of cooking, it can be such a releasing and awarding experience to develop a merely tasty meal or baked product. The smells in your house and also the faces of the people who you share it with are priceless. We wish this Cantonese Style Pan Fried Noodles recipe will give you some concept for you to come to be a remarkable cook.

Prepare meat stuffs.
Use ground meat.
Use soy sauce.
You need to prepare hot sauce.
Use dried ground ginger.
You need garlic powder.
You need to prepare General.
You need to prepare noodles, Chinese egg noodles or whole grain spaghetti.
Prepare each green onions.
Provide frozen peas and carrots.
You need to prepare broccoli chopped.
You need to prepare ground black pepper.
You need to prepare bean sprouts (optional).
You need to prepare sauce.
You need to prepare soy sauce.
Provide dark soy sauce (use regular soy sauce if you don't have dark, plus 1/2 teaspoon sugar).
You need to prepare sesame oil (use vegetable oil if you don't have sesame).
Provide sugar.
Provide cooking wine, I used mirin.

Short Tips:

Mix all the meat stuffs together..
Cook noodles per package instructions, slightly under cooked is better than over cooked. Over cooked will fall apart during the frying process..
Drain noodles when done, rinse in cold water so they don't stick together..
Add some oil to a pan on medium high heat, cook ground meat mixture..
When meat is about half cooked, add the broccoli (note, I was using Chinese broccoli in the pictures, but I usually use regular broccoli).
Mix sauce ingredients together while meat cooks..
When meat is almost done, add the frozen veggies. Cook until veggies are done..
Add chopped green onions (note, I used some Asian chives instead, that is just what I had on hand), turn heat to low. Stir for about 2 minutes.
Remove cooked meat/veggies and save. Put pan back on medium high heat with some oil (about 2 tablespoons).
Add the cooked noodles to the pan, sort of tilt the pan around so the oil gets on the noodles where they touch the pan. Leave the noodles alone..
Cook noodles for about 3 minutes, don't touch them. We are trying to dry them out a little, and add a little brown color..
Now take your pan and flip the noodles in one flip so they land on what was the top. What? Can't do that? Me either. I used tongs to turn them. Then cook for a couple minutes, grind some black pepper on top, turn some more, more pepper, cook for a couple minutes, keep this up until they appeared slightly dry with some crispy spots. Under done is better than over done in my opinion..
Give the sauce one last stir, then add to the noodles. Turn heat down to medium..
Use your tongs to constantly stir the noodles until they take a darker color evenly over all..
Add your meat/veggie mixture, continue to turn and mix, constantly. Now your goal is a good mix and heated through..
Turn off heat, serve. You can add some chopped green onion or parsley/cilantro for garnish if you desire..

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