Monday, September 8, 2008
Cantonese Fried Noodles
The Canton region of China has a rich culinary history and no search for that one perfect bite would be complete without exploring it's cuisine. Today's dish is a contender for the crown. It is the essence of simplicity; nothing more than a bowl of noodles - perfectly fried - tossed with a little meat, some crisp vegetables and a coat of shimmering glaze. It's gorgeous to look at, ready in less than 30 minutes and budget friendly. You just can't go wrong! A word about noodles - I use medium-width rice sticks that resemble tagliatelle because fresh rice noodles are hard to come by in this area. The noodles come from Vietnam and are called bahn pho; they are available in various sizes S thru XL - go for L or XL. Pad Thai noodles can be used in a pinch, but follow box instructions for softening rather than those given in this recipe. Rice noodles can be purchased from online merchants.
Cantonese Fried Noodles
8 ounces wide rice stick noodles (bahn pho, XL)
2 tablespoons soy sauce, divided use
1 tablespoon rice wine
3-1/2 teaspoons cornstarch, divided use
1 teaspoon granulated sugar, divided use
8 ounces tender steak (i.e. sirloin or flatiron), thinly sliced
3 tablespoons oyster sauce
2 teaspoons dark sesame oil
3/4 cup reduced sodium chicken broth
8 ounces snow peas, trimmed and blanched
2 tablespoons vegetable oil, divided use
1) Cover rice noodles with boiling water. Let sit 20 minutes stirring occasionally. Drain.
2) Meanwhile, combine 1 tablespoon soy sauce, rice wine, 1-1/2 teaspoons cornstarch, 1/2 teaspoon sugar and beef in a small bowl. Toss to coat.
3) Combine oyster sauce, 1 tablespoon soy sauce, 2 teaspoons cornstarch, chicken broth, 1/2 teaspoon sugar and sesame oil in a small bowl. Mix well. Set aside.
4) Coat bottom and sides of wok with a thin layer of oil or nonstick spray. Heat wok over high heat, add 1 tablespoon oil and warm until it shimmers. Add beef and stir-fry until just cooked, about 1 minute. Transfer beef to a plate.
5) Add remaining 1 tablespoon oil to pan. When hot, add drained rice noodles and gently stir-fry until noodles are warm and coated with oil.
6) Add oyster sauce mixture; simmer, stirring slowly, until slightly thickened, about 1 minute. Add snow peas and beef, tossing lightly to combine. Cook until heated through, about 2 minutes. Transfer to a serving platter. Yield: 4 servings.