How to make stir fried noodles more "stir fried"?

[JordanN]

Hey, I was wondering, how would I make stir fried noodles more stir fried? You know, in the sense of the noodles are almost restaurant style. Nice and golden and slippery.

I made some last night and it was pretty good, but I want the noodles to actually make me eat the noodles, for it's taste.

Also, no flavor enhancers like MSG, please.

[thelefteyeguy]

you need to deep fry the noodles in a wok

and then pour the sauce over it

(For the sauce remember to add corn starch (this will thicken the sauce). You can basically use any ingredients you have in hand. And even soya sauce (or black bean, or satay sauce) with corn starch. Remember to taste the sauce before you pour it over the deep fried noodles else, adding salt afterwards doesnt work as well)


AND remember to use high heat (or preheat wok pretty well) for the sauce/veg/beef. PS. if you use beef, I would cook it first in high heat for like 30 sec, pretty raw but brown it. Take it out, then cook the veg and then add sauce and then add back the beef so it's not over cooked.

[JordanN]

you need to deep fry the noodles in a wok

and then pour the sauce over it

Ok, I'll try that.

[thelefteyeguy]

Ok, I'll try that.

remember to deep fry for literally a few seconds only or it will burn

use a special metal net to make it easy

[thelefteyeguy]

Ok, I'll try that.

btw...there is a non deep fried chow mein method but definitely not as tasty


Marinate the beef, chicken. I usually slice it up, add 1-2 tablespoon of soya sauce, 1/2 tablespoon of sesame seed oil, 1/2 tablespoon of corn oil, 1 table spoon of corn starch. Mix it up and leave for 10mins or so.

Then preheat wok, and precook (brown the beef, chicken, etc). I tend to use a lot of oil for this part. Take the beef out semi raw but brown, there should be oil still in the wok. (If you have other long cooking veggies, you may need to precook else your final product might be a bit raw). Add a slice of garlic.

Then cook the noodle (egg noodle in a bag) in a wok. Add 1/4 a cup of chicken stock and place a lid over it for like 3-5 mins. This will make the noodles moist.

Take the lid off, add bean sprots, continue to cook it (without lid) now to get rid of the moisture left over. Hopefully the wok is dry (no more chicken stock) by now (likely you've been cooking for more than 8mins now cause noodles take a while)

Add the beef back, add some sliced onions, green onions.

Now add soya sauce. Mix. Taste. Determine if you need more soya sauce.

Serve

Again you might need to make it a few times to get the timing correct. Cause this is my estimate. Cooking times vary for everyone (since pans, woks, ranges, heat etc are different for everyone)