Recipe for Delicious Classic Chinese Beef with Fat Noodles

Cooking may be among the earliest abilities on the planet. That does not mean that there are any limits to the expertise readily available for the cook curious about enhancing his or her skills. Even the finest chefs, even experts, can constantly discover new recipes, methods as well as techniques to improve their kitchen abilities, so lets try this Classic Chinese Beef with Fat Noodles recipe, we hope you like it.

You need to prepare Chinese fat noodles, 1 inch width (Typically 1 in width for traditional style. However, you can get the folded up sheets and cut it into any width you prefer, or buy per-cut ones if no preference. ) (Make sure the noodle is NOT TOO WET! It should be mil.
Provide thin sliced beef (The kind used for hot pot with relatively higher fat to muscle ratio. The fatties, the better).
Provide whole white onion, cut in wedges..
You need (Optional) starchy (or tough) vegetable (i.e. peapods, broccoli stem, etc.).
Provide soy sauce.
You need oyster sauce or 1 tbsp of Hondashi (Japanese dried fish stock).
You need to prepare sugar.
You need cooking rice wine (or any cooking alcohol you find really).
You need to prepare Salt.

Short Tips:

Heat up a large non-stick skillet (or frying pan) under HIGH heat until it is sizzling hot. (I like to use a skillet because the higher raised lip limit the extend of flying grease when pan-frying and stops things from falling out of the skillet.).
Drop in the thin sliced beef in bundles (3-4 slices) directly into the skillet..
Brown the meat on both sides for a good 7 second. Tips: 1) Give each bundle enough space apart (at least 1/2 inch apart) to prevent juice from pooling. 2) Limit movement of the meat during browning to prevent sticking. 3) Ideally, it's brown on the outside and raw on the inside. You will cook them again the noodle later. If too cooked, it will dry up..
Remove the skillet from heat..
Extract the meat with chopsticks or tongs when the meat is properly browned on both surfaces. Leave the rendered grease in the skillet for the next step..
Add the onion, the peapods, and a pinch of salt into the skillet and cook under HIGH heat until soften. Tips: Typically around 30 seconds. Stir often. I usually pop the lid on and whirl the content around instead for quicker result. It effectively "braises" the veggies along with frying..
Add the noodles into the skillet..
There should still be a layer of grease remains on the skillet. If so, stir it around until the noodle start to loosen up. If not a lot of grease, let it sit on the skillet for a bit before stirring. (If your non-stick surface is good, you shouldn't have any sticking.) Let all sides of the noodle cook for a bit until the skillet is dried of grease or moisture..
Add the beef back to the skillet.
Add the soy sauce, cook wine, sugar, oyster sauce (or Hondashi).
Stir until the sauce is evenly distributed. In the case that you do have some sticking on your skillet, scrap the bottom with a spatula. (The cooking wine should be able to remove any sticking bits. Those are favor packets, courtesy of your sticky skillet.).
Remove from heat once the sauce coats all the noodles and the noodles became soft..
Taste and adjust the taste to your liking. Add soy sauce if taste too bland. Add sugar to balance if taste too "sharp" (too salty). Add more oyster sauce if the favor is doesn't have enough "weight" (favor doesn't stick to your palates or the favor fades quickly)..
Enjoy!.

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