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Noodles


## Unveiling the Culinary Gem of Szechuan Cuisine

Garlic Chilli Oil Noodles, a star dish from the Szechuan region, has taken the world by storm with its fiery flavours and simple preparation. Drenched in a savoury sauce, laced with aromatic garlic, and finished with a sprinkle of sesame seeds, this dish is a harmony of texture, taste, and culture that sings in every bite.

## The Ingredients You'll Need

- 200g of your choice of noodles (flat or wide works best)
- 1 stalk of scallion, finely chopped
- A handful of cilantro, freshly chopped
- A sprinkle of sesame seeds for that extra crunch
- 3 cloves of garlic, minced to perfection
- 1 tablespoon of Sichuan pepper, adjust to your heat tolerance
- 3 tablespoons of vegetable oil
- 1 tablespoon of dark soy sauce (you could sub it with regular soy sauce)
- 2 teaspoons of Chinese black vinegar (sub with balsamic or rice wine vinegar)
- ½ teaspoon of ginger, finely grated
- ¼ teaspoon of salt (adjust to your taste)
- ¾ teaspoon of sugar (optional, but recommended for a subtle sweetness)
- 1 teaspoon of Lao Gan Ma spicy chili crisp
- 1 teaspoon of hot chili oil
- Thai chillis, finely chopped for that extra heat

## The Magic Behind the Scenes: Crafting the Chilli Oil

1. Begin by sautéing minced garlic with vegetable oil in a small pot, just until the aroma fills your kitchen - about 30 seconds should do the trick. Watch out not to burn it!
2. Pull off the heat and throw in the rest of the sauce ingredients.

## Getting Your Noodles Right: It's Boiling Time

1. Grab a large pot, fill it with water, and bring it to a boil.
2. Drop your noodles and let them cook as per the instructions on the packet.
3. Once they're done, give them a good rinse under cold water and drain thoroughly. No one likes soggy noodles, right?

## Bringing It All Together: The Grand Assembly

1. Time to spice things up! Add as much of the Szechuan chili oil sauce as your taste buds desire.

## The Final Flourish: Serving It Up

1. Garnish with a handful of fresh cilantro, chopped scallions, and a sprinkle of sesame seeds.
2. Serve immediately and watch the plates empty in no time!

## Tips and Tricks for the Perfect Bowl

Remember, the magic lies in the balance of flavours. The sweet notes from the sugar, the umami punch from the soy sauce, the heat from the chilli oil, all meld together to create a dish that’s delightfully complex.

The real kick, though, comes from the Sichuan pepper. If you can't find this, try substituting with a combination of black pepper and coriander for a similar zing. For the noodles, feel free to play around with different types - udon, rice noodles, or even spaghetti.

## Nutrition Information: The Healthy Bit

Given that the dish is about 2000 grams (4 servings of approximately 500g each), here's a rough estimate of the nutritional breakdown per serving:

- Carbohydrates: 70g
- Fat: 15g
- Protein: 12g
- Sodium: 1000mg
- Cholesterol: 0mg

## Complementary Delights: What Goes Well with Our Noodles

Pair your Szechuan Garlic Chilli Oil Noodles with crispy spring rolls or steamed dumplings for a truly Chinese culinary experience.

## Answering Your Queries

### What is the best noodle to use for this dish?

Rice noodles or udon work perfectly. But don’t shy away from trying it with your favourite pasta!

### Can I substitute the garlic chilli oil?

You could try a different hot sauce, but the unique taste of garlic chilli oil is hard to replicate.

### What other garnishes can I use?

Toasted peanuts or crushed cashews can add a delightful crunch to your noodles.

### Can I make the chilli oil in advance?

Absolutely! It keeps well in the fridge and can be used in a variety of dishes.


Dive into the tantalizing world of Szechuan cuisine with our detailed guide on crafting the perfect Szechuan Garlic Chilli Oil Noodles at home.

substitute with balsamic or rice wine vinegar

Szechuan Garlic Chilli Oil Noodles


<YouTube url="https://www.youtube.com/watch?v=yegXgBL7dmo&pp=ygUPY2hlZiBydiBwYWxhYm9r" />

## Ingredients:

### For the Palabok Sauce

- 4 tablespoons (¼ cup) cooking oil
- 1 tablespoon minced garlic
- 1 medium red onion, chopped
- 1 tablespoon atsuete (annatto) powder
- 4 tablespoons (¼ cup) fish sauce, to taste
- 50 g (½ cup) tinapa flakes (smoked fish)
- 1 Litre (4 cups) shrimp stock
- 4 tbsp (¼ cup) cornstarch diluted in 4 tbsp (1/4 cup) water
- 1 teaspoon sugar
- Salt and pepper, to taste

### For garnish:

- Hard-boiled eggs, chopped
- Cooked shrimp
- Chicharon (pork cracklings), crushed
- Spring onions, chopped
- Calamansi (or lime) wedges

### For the noodles:

- 500 g (1/2 kg) Palabok noodles

## How to Make Chef RV's Palabok

1. Heat the cooking oil in a pan over medium flame. Add the minced garlic and chopped onion, sautéing until translucent.
2. Add the atsuete powder to the pan, stirring to combine with the onion and garlic.
3. Mix in the tinapa flakes, followed by the patis puro. Then, add the sugar to enhance the flavors.
4. Pour in the shrimp stock, bringing the mixture to a boil. If you're allergic to shrimp or don't have shrimp stock on hand, chicken stock is a suitable substitute.
5. As the sauce boils, add the cornstarch slurry (cornstarch dissolved in water). This will thicken the sauce, giving it a gooey consistency. Allow the sauce to boil again, ensuring the cornstarch is stable.
6. Season the sauce with salt, freshly ground black pepper, and additional patis puro if needed. Set aside.
7. Cook the Palabok noodles according to the package instructions. Drain and set aside.
8. Place the cooked noodles on a serving plate, then pour the sauce over the noodles, ensuring an even coating.
9. Garnish the dish with chopped hard-boiled eggs, cooked shrimp, crushed chicharon, chopped spring onions, and calamansi wedges. For a vegetarian option, substitute chicharon with mushroom chips.

## Nutritional Information:

This recipe serves approximately 6 to 8 people, with a serving size of 200 grams per person.

Per serving:

- Calories: 350 kcal
- Protein: 14 g
- Carbohydrates: 50 g
- Fat: 10 g
- Sodium: 800 mg

Please note these values are estimates only.

## Ingredient Substitutions

- Tinapa flakes: substitute with smoked mackerel or Spanish sardines
- Shrimp stock: substitute with chicken stock, canned stock, or broth cubes
- Chicharon: substitute with mushroom chips for a vegetarian option
- Atsuete powder: Real annatto seeds, steep ed in hot oil, or a mix of paprika and turmeric for color
- Fish sauce (patis puro): Soy sauce, oyster sauce, or Worcestershire sauce
- Calamansi: Lime or lemon wedges

## Tips and Tricks

- Make sure the cornstarch slurry is well-dissolved before adding it to the sauce to avoid lumps.
- Adjust the sauce's consistency by adding more or less cornstarch, depending on personal preference.
- For a meatless version, use mushroom chips instead of chicharon for garnish.

## Frequently Asked Questions

### Can I make the Palabok sauce in advance?

Yes, you can prepare the Palabok sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat the sauce in a saucepan over low heat, adding a little water if needed to thin it out before serving.

### What can I substitute for annatto seeds?

If you don't have annatto seeds, you can use a mixture of 1 tablespoon paprika and 1/4 teaspoon turmeric to achieve a similar color and flavor.

### Can I use other types of noodles?

While rice noodles are traditional for Palabok, you can also use other types of noodles such as egg noodles or even spaghetti. Just make sure to cook the noodles according to package instructions.

### What can I use instead of chicharon?

If you can't find chicharon or prefer a vegetarian option, you can use crushed fried garlic, fried onions, or even crushed potato chips for a crunchy topping.

### Can I add other toppings to the Palabok?

Yes, feel free to get creative with your toppings! You can add shredded chicken, sliced pork, sautéed mushrooms, or other vegetables like bell peppers, carrots, or cabbage.

### What can I use as a substitute for calamansi?

If you don't have calamansi, you can use a combination of lime and orange juice. Mix 3 parts lime juice with 1 part orange juice to create a similar flavor profile.

### Can I freeze the Palabok sauce?

Yes, you can freeze the Palabok sauce in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat it in a saucepan over low heat, adding a little water if needed to thin it out before serving.


Explore a mouthwatering Palabok recipe by Chef RV that's perfect for any gathering. Packed with authentic flavors and easy-to-find ingredient substitutes

Chef RV's Palabok Recipe


## What's Chicken Chow Mein

Chicken chow mein is a popular Chinese dish that is enjoyed worldwide. It combines tender chicken, colorful vegetables, and savory sauce in a perfect balance of flavors. This recipe will teach you how to make a healthier alternative to takeaway chicken chow mein that is full of nutrients and flavor.

## Top Tips and Secrets for Making the Best Chicken Chow Mein

- Marinate the chicken pieces to ensure they become tasty by themselves.
- To ensure your chicken pieces are not overcooked, cook them separate in the pan just by themselves.
- To ensure your vegetables don't become overcooked, stir-fry the vegetables by themselves. Stop cooking while they still have a bit of crunch as will finish cooking them with the noodles, chicken and sauce.
- When stir-frying the vegetables, start with the ones that are the hardest (bell pepper and carrots) and finish off with the softest (beansprouts).
- When cooking the egg noodles, no need to boil the water. Hot water is enough.
- Do not overcook the noodles by submerging them too long in the hot water. Remember that we will finish cooking the noodles off in the pan.
- If you notice too much runny liquid in your wok, add a tsp of cornflour mixed in a teaspoon of water. This should thicken the juices up. Try to work quickly to avoid overcooking the other ingredients.

## What Makes Chicken Chow Mein So Good?

There are a few factors that contribute to the deliciousness of chicken chow mein.

First, the combination of tender chicken, soft noodles, and crunchy vegetables creates a satisfying texture.

The savory sauce, which is typically made with soy sauce, oyster sauce, and other seasonings, adds depth of flavor to the dish.

Finally, the use of fresh ingredients and the cooking method, which typically involves stir-frying, helps to preserve the natural flavors of the chicken and vegetables.

Overall, the combination of flavors, textures, and cooking techniques in Chicken Chow Mein make it a tasty and satisfying dish.

## What is in Chow Mein?

- Egg Noodles: These egg noodles should be readily available at your grocery store. If you can't find any, you can go ahead and substitute your favourite noodles. There are even groceries selling pre-cooked egg noodles that you can simply mix into your stir fry.
- Vegetables: Feel free to use any spare vegetables in this dish. We chose bell pepper, carrots and bean sprouts but these can easily be substituted with broccoli, mushrooms, leeks, etc. Watch out for too much liquid in your dish from the vegetables. If you notice too much moisture leaking down at the bottom of your wok, you can thicken this up with 1 tsp of cornflour mixed with 1 tsp of cold water.
- Protein: When using chicken, pork or beef, ensure to marinade them for at least 4 hours to ensure you can get full flavour from them. For a vegetarian option, you can use firm tofu instead.
- Sauce: The sauce is a mix of oyster sauce, light soy sauce, dark soy sauce, sesame oil and sugar. The light soy sauce and oyster sauce adds saltiness and umami to the dish. The dark soy sauce adds color. The sugar adds a bit of sweetness and some caramelisation to the dish. And finally, the sesame oil adds a distinctive earthy flavour to the dish.
- Sauce Thickener: If you see your dish suddenly oozing with too much liquid, then you can thicken the sauce up with a tsp of cornflour mixed with a teaspoon of cold water. Stir this up quickly so that the rest of the ingredients don't overcook.

## Ingredients

### Marinated Chicken

- 100g chicken breast, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp baking soda
- 1/2 tsp sugar

## Ingredients For Stir Fry

- 3 tbsp oil
- 300g egg noodles
- 1 red bell pepper, sliced into strips
- 1 carrot, julienned
- 100g beansprouts
- 1 bunch green onions
- 2 garlic cloves

### Sauce for Chicken Chow Mein

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp granulated sugar

## Ingredient Substitutes

If you have trouble finding some ingredients, here are some substitutes:

- Oyster sauce: use hoisin sauce or a mixture of soy sauce and brown sugar but note that the taste will be slightly different
- Dark soy sauce: use regular soy sauce with a little molasses or brown sugar
- Sesame oil: use vegetable oil with a small amount of toasted sesame seeds
- Egg noodles: use spaghetti, linguine, or rice noodles

## How to Make Chicken Chow Mein

1. Marinate the Chicken
   Combine the chicken pieces with soy sauce, sesame oil, cornstarch, baking soda, and sugar in a bowl. Mix well and let marinate for at least 15 minutes.

2. Cook the Noodles
   Cook the egg noodles according to the package instructions. Drain and set aside.

3. Prepare the Sauce
   In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sesame oil, and granulated sugar. Mix well and set aside.

4. Stir Fry the Chicken
   Heat 1 tbsp of oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir fry until cooked through. Remove from the pan and set aside.

5. Stir Fry the Vegetables
   Add 2 tbsp of oil to the pan and heat. Add the garlic, red bell pepper, carrot, and beansprouts. Stir fry until the vegetables are tender but still crisp.

6. Combine Everything
   Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and the prepared sauce. Stir fry for a few minutes, ensuring the noodles are evenly coated with the sauce.

7. Garnish and Serve
   Serve your chicken chow mein topped with sliced green onions.

## How Is Chicken Chow Mein Typically Served?

Chicken Chow Mein is typically served as a main dish, with the noodles, chicken and vegetables stir-fried with a savoury sauce.

It is often garnished with green onions and sometimes almonds or even peanuts.

Some people like to add additional ingredients such as bell peppers, carrots, or bok choy to the dish for extra flavor and nutrition.

It is typically served hot and can be enjoyed with a side of rice or other complementary dishes.

## Nutrition Information

Here is a comprehensive breakdown of the nutritional content for one serving of this homemade chicken chow mein recipe. Please note that these values are approximate and can vary depending on the specific ingredients used.

- Calories: 450 kcal
- Total Fat: 15g
  - Saturated Fat: 2g
  - Trans Fat: 0g
  - Polyunsaturated Fat: 4g
  - Monounsaturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 900mg
- Total Carbohydrate: 55g
  - Dietary Fiber: 4g
  - Sugars: 6g
- Protein: 25g
- Vitamin A: 3,500 IU (70% DV)
- Vitamin C: 50mg (83% DV)
- Calcium: 60mg (6% DV)
- Iron: 2.5mg (14% DV)
- Potassium: 700mg (20% DV)

This homemade chicken chow mein is a well-balanced meal, providing a good source of protein, vitamins, and minerals. It is particularly high in vitamins A and C, which support immune function and overall health. Additionally, this recipe is lower in fat and sodium compared to traditional takeaway versions, making it a healthier choice for regular consumption.

Keep in mind that if you modify the recipe or use different ingredients, the nutritional content may change. To maintain a balanced diet, consider serving this dish alongside a fresh salad or steamed vegetables for an even greater nutritional boost.

## FAQs

### Can I reheat chicken chow mein?

Yes, you can reheat chicken chow mein. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.

### How many calories are in chicken chow mein?

The calories in chicken chow mein can vary depending on the ingredients and cooking method. However, this homemade version typically contains around 400-500 calories per serving, which is significantly lower than most takeaway versions.

### Is chicken chow mein gluten-free?

No, chicken chow mein is not gluten-free due to the presence of soy sauce and egg noodles. To make a gluten-free version, use gluten-free soy sauce or tamari and gluten-free noodles.

### Can I use different vegetables in this recipe?

Absolutely! Feel free to substitute or add your favorite vegetables, such as broccoli, snow peas, or bok choy. Just make sure to adjust the cooking time to ensure the vegetables are cooked through.

### Can I make this recipe vegetarian?

Yes, you can make a vegetarian version by substituting the chicken with tofu, tempeh, or a meat alternative. You will also need to replace the oyster sauce with a vegetarian alternative, such as hoisin sauce or a mixture of soy sauce and brown sugar.

## Conclusion

This healthier homemade chicken chow mein recipe is a fantastic alternative to greasy takeaway dishes. Packed with fresh, nutritious ingredients and bursting with flavor, it's sure to become a favorite in your household. Give it a try and enjoy a delicious meal that is lower in calories and full of vitamins and minerals.


Learn how to make a delicious, healthier version of chicken chow mein at home. Say goodbye to greasy takeaway and hello to fresh, nutritious ingredients.

Chicken Chow Mein


## What is Chicken Lo Mein

Chicken Lo Mein is a popular Chinese dish that's perfect for a satisfying and flavorful weeknight meal. This homemade recipe is not only delicious but also easy to make. Follow our step-by-step guide and enjoy the best Chicken Lo Mein you've ever had!

In Chinese, Lo means to stir, and Mein means noodles. So literally, this dish is called stirred noodles.

## Ingredients to make Lo Mein

### For the Marinade

- 300g chicken breast, cut into bite-sized pieces
- 2 tsp soy sauce
- 1/3 tsp baking soda
- 1/2 tbsp Shaoxing cooking wine
- 1 tsp garlic cloves, minced
- 1 tsp ginger, minced

### For the Sauce

- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp Shaoxing cooking wine
- 1/2 tbsp peanut butter
- 100g (1/2 cup) water

### Stir Fry Vegetables

- 1 large carrot, julienned
- 1 bell pepper, julienned
- 3 mushrooms, sliced thinly
- 100g green peas
- 500g fresh egg noodles

## How to Make Chicken Lo Mein

1. Marinate the Chicken
   Marinate the chicken pieces with the soy sauce, baking soda, cooking wine, garlic, and ginger for at least 30 minutes or even overnight in the fridge.

2. Prepare the Sauce
   To make the sauce, combine the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, cooking wine, peanut butter, and water.

3. Cook the Egg Noodles
   Cook the egg noodles per package instructions until slightly cooked, as we will finish them off in the wok. Set aside.

4. Stir Fry the Chicken
   Stir fry the chicken pieces in some vegetable oil until tender. Set aside.

5. Cook the Vegetables
   Add a bit of oil, then stir fry the vegetables until slightly tender. Do not overcook.

6. Combine Noodles, Sauce, and Vegetables
   Add the cooked noodles and sauce to the vegetables. Stir fry until the sauce is almost dry.

7. Add the Chicken and Serve
   Add the chicken pieces back into the wok and stir. Serve with the green parts of the green onions.

## Top Tips and Secrets for the Perfect Quick and Easy Chicken Lo Mein

- Marinate your chicken pieces for at least 30 minutes or even overnight. This ensures you have tasty chicken pieces. The baking soda also tenderizes the meat and helps to prevent it from being overcooked and tough.
- Stir-fry the chicken pieces separately from the vegetables. This ensures you don't overcook the chicken pieces.
- Stir fry the vegetables separately to ensure they don't get overcooked. Start with the hardest onces like carrots and bell pepper, and finish off with the softest ones like mushrooms.
- When cooking the egg noodles, do not use boiling water. Warm water is enough. Slightly undercook the noodles as we will finish it off in the wok with the Lo Mein sauce.

## What are the Ingredient Substitutes to Make Chicken Lo Mein?

- Instead of chicken, feel free to use any other protein you have like pork, beef, tofu and even seafood like shrimps. Be sure to cut your protein pieces in the same sizes so they all cook together.
- Feel free to use any leftover vegetables you have like broccoli.
- If you don't have hoisin sauce, you can use either oyster sauce or a mix of soy sauce, peanut butter and some sugar.
- If you don't have Shaoxing cooking wine, you can use some light beer like lager. Careful not to use stout or ale as these are a bit too bitter.

## What Can I Serve with Chicken Lo Mein

Chicken Lo Mein can already be served by itself, but it will also work well with any other Chinese or Asian dishes.

## Chicken Chow Mein vs Chicken Lo Mein

Chicken Chow Mein and Chicken Lo Mein are two popular Chinese dishes that may seem similar, but there are some differences in their ingredients and cooking methods.

### Noodles

The main difference between Chicken Chow Mein and Chicken Lo Mein is the type of noodles used and how they are prepared. Chow Mein typically uses thin, crispy egg noodles that are either pan-fried or deep-fried until they are crispy. In contrast, Lo Mein uses soft egg noodles that are boiled and then stir-fried with the other ingredients.

### Cooking Method

Chicken Chow Mein is often prepared by stir-frying the vegetables and chicken separately, then combining them with the crispy noodles and a sauce at the end. Chicken Lo Mein, on the other hand, involves stir-frying the cooked, soft noodles together with the vegetables, chicken, and sauce, creating a more homogenous dish.

### Sauce

The sauce for Chicken Chow Mein is usually lighter and less complex, often consisting of soy sauce, oyster sauce, and sometimes a bit of sugar. Chicken Lo Mein's sauce tends to be richer and more flavorful, with ingredients like dark soy sauce, hoisin sauce, and Shaoxing cooking wine in addition to the soy sauce and oyster sauce.

### Texture

Due to the difference in noodles and cooking methods, Chicken Chow Mein has a crispier texture with a mix of crunchy noodles and tender vegetables and chicken, while Chicken Lo Mein has a softer, more uniform texture with the noodles, vegetables, and chicken all well-coated in the sauce.

## Nutrition Information

Based on the ingredients used, each serving of Chicken Lo Mein provides the following approximate nutritional values:

- Calories: 450
- Protein: 30g
- Carbohydrates: 50g
- Dietary Fiber: 4g
- Sugars: 7g
- Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 950mg
- Potassium: 580mg
- Vitamin A: 2,500 IU
- Vitamin C: 60mg
- Calcium: 50mg
- Iron: 2mg

Please note that these values are approximate and can vary based on the specific ingredients and brands used. For a more accurate nutritional profile, it's recommended to calculate the values based on the actual products you use.

## Final Thoughts

Making Chicken Lo Mein at home is easier than you think! With this simple recipe, you can enjoy an authentic, flavorful Chinese dish in the comfort of your own home. Give it a try and impress your family and friends with your culinary skills.

## Frequently Asked Questions

### Can I use a different type of meat for this recipe?

Yes, you can substitute the chicken with beef, pork, shrimp, or tofu for a vegetarian option.

### How can I make this dish spicier?

You can add some chili sauce or crushed red pepper flakes to the sauce or stir fry some fresh or dried chili peppers along with the vegetables.

### Can I add more vegetables to this recipe?

Absolutely! Feel free to add other vegetables like broccoli, baby corn, bok choy, or bean sprouts to make it even more nutritious.

### How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a wok or microwave before serving.

### Can I freeze Chicken Lo Mein?

Yes, you can freeze Chicken Lo Mein in an airtight container or freezer bag for up to 3 months. To reheat, thaw it in the refrigerator overnight and then reheat in a wok or microwave.


Stir fried egg noodles with chicken chunks and mixed vegetables with a soy and peanut sauce. Tasty, full of flavour and quick and easy to make.

Quick and Easy Chicken Lo Mein


## What is Beef Udon Stir Fry?

Beef udon stir fry is a savory and satisfying meal that combines tender beef, chewy udon noodles, and a medley of colorful vegetables. It's a perfect dish for a quick weeknight dinner or when you're craving Asian cuisine. With this detailed recipe, you'll be able to create a mouthwatering beef udon stir fry in no time!

## Ingredients for Beef Udon Stir Fry

- 300g flank steak, cut into 1/4 inch thick pieces
- 1/3 tsp salt
- 1/3 tsp baking soda
- 1 tsp cornflour
- 1 tbsp Shaoxing cooking wine
- 1 tsp dark soy sauce
- 400g udon noodles
- 1 tbsp freshly ground black pepper
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce
- 4 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 onion, chopped
- 1/2 tbsp minced ginger
- 300g mixed vegetables
- 1/2 bunch green onions

## Ingredient Substitutes

If you're having difficulty finding some of the ingredients, here are some possible substitutions:

- Shaoxing cooking wine: Dry sherry or mirin
- Dark soy sauce: Regular soy sauce with a pinch of brown sugar
- Oyster sauce: Hoisin sauce or a mix of soy sauce and fish sauce
- Fish sauce: Worcestershire sauce or soy sauce
- Udon noodles: Thick spaghetti, linguine, or rice noodles

## Method

1. Marinate the Beef
   Combine the flank steak with salt, baking soda, cornflour, Shaoxing cooking wine, and dark soy sauce in a bowl. Mix well and marinate for 15-20 minutes.

2. Cook the Udon Noodles
   Bring a pot of water to a boil, then add the udon noodles. Cook them according to the package instructions but slightly undercook them, as they will finish cooking in the wok.

3. Prepare the Sauce
   In a small bowl, mix together the freshly ground black pepper, soy sauce, oyster sauce, fish sauce, and dark soy sauce.

4. Toss the Noodles in Sauce
   Once the udon noodles are cooked, drain them and toss them in the prepared sauce.

5. Prepare the Vegetables
   Cut the mixed vegetables lengthwise and set aside. Chop the onion and mince the garlic and ginger.

6. Stir Fry the Beef
   Heat 1 tbsp of vegetable oil in a wok over high heat. Add the marinated beef and stir-fry for 1-2 minutes until slightly undercooked. Remove the beef from the wok and set aside.

7. Stir Fry the Aromatics
   In the same wok, add another tbsp of vegetable oil. Stir fry the garlic, ginger, and onions until fragrant and slightly golden.

8. Add the Vegetables
   Add the mixed vegetables to the wok and stir fry until they are slightly tender but still crisp.

9. Combine Everything
   Add the seasoned noodles to the wok and turn the heat to high. Stir fry the noodles, vegetables, and aromatics together.

10. Add the Beef Back
    Return the cooked beef to the wok, and stir-fry everything together until the beef is cooked to your desired level of doneness.

11. Serve
    Garnish the beef udon stir fry with the green parts of the green onions, and serve immediately.

## Nutrition Information

Given the provided ingredients, here's a breakdown of the nutrition information per serving:

- Calories: 550
- Protein: 35g
- Carbohydrates: 58g
- Fiber: 5g
- Sugar: 7g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 1500mg

Please note that these values may vary depending on the specific brands of ingredients used.

## Top Tips and Secrets for Making the Best Beef Udon Stir Fry

- Use flank or tenderloin steak to get the most tender part of the beef.
- Cut the beef into similar-sized pieces to ensure they all cook at roughly the same time.
- Marinate the beef pieces for at least 4 hours to get the most flavour from the meat.
- When stir frying the beef, slightly undercook it as we will finish it off with the rest of the ingredients.
- When cooking the udon noodles, slightly undercook it as we'll be finishing it off in the wok.
- Use freshly ground black pepper as this has more aroma and flavour to it than ground black pepper.

## FAQs

### Can I use a different type of meat for this recipe?

Yes, you can substitute the flank steak with other meats like chicken, pork, or even tofu for a vegetarian option.

### How can I make this dish spicier?

To add some heat to the dish, you can include red pepper flakes, chili oil, or sliced fresh chilies when stir-frying the aromatics.

### Can I make this dish gluten-free?

Yes, use gluten-free noodles and substitute the soy sauce with tamari or coconut aminos. Make sure to check the labels of other sauces for hidden gluten.

### How long can I store leftovers in the refrigerator?

You can store the leftover beef udon stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or microwave before serving.

### Can I freeze beef udon stir fry?

Yes, you can freeze it in an airtight container for up to 1 month. However, the texture of the noodles might change slightly when thawed and reheated.


Stir fried tender beef shanks with chewy udon noodles and mixed vegetables in a spicy black pepper sauce. This dish can be prepared in 20 minutes or less.

Beef Udon Stir Fry


## Ingredients

### Meatballs

- 1 pound (450g) ground beef, preferably short rib and chuck
- 1½ tablespoons honey
- 1 teaspoon ground black pepper
- 1 tablespoon Asian sesame oil
- 1 tablespoon rice vinegar
- 0.33 cup (80g) chopped peeled Bosc or Asian pear
- ¼ cup (60g) chopped onion
- ½ tablespoon grated ginger
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 large egg, beaten
- bunch of green onions, chopped for garnish
- sesame seeds for garnish

### Noodles

- 6 ounces (170g) udon noodles or linguine

### Sauce

- 2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
- 3 scallions, trimmed and slant-cut

## Preparation

### Preparing Meatballs.

1. Preheat your oven to 350F or 180C.
2. Line a rimmed baking sheet with aluminum foil.
3. In a food processor or blender, combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce, and half of the minced garlic.
4. In a large mixing bowl, combine the ground beef with the blended sauce. Mix until combined, then mix in the egg and bread crumbs.
5. Form 1½-inch balls and arrange them on a baking sheet lined with aluminum foil with some space in between.
6. Bake for 20-30 minutes or until cooked through.

### Cooking Noodles

1. While the meatballs are baking, bring a large pot of water to a boil.
2. Add the noodles and cook for 5 minutes if using udon or around 8 minutes for linguine.
3. Reserve ⅔ cup (160ml) of the pasta water, then drain the noodles.

### Making Sauce

1. Once the meatballs are done, transfer them to a bowl and scrape the pan juices into a sauté pan.
2. Heat the pan on medium, add the remaining garlic and cook briefly until it starts to color.
3. Whisk in gochujang, then pasta water.
4. Simmer about 3 minutes, until sauce reduces and starts to thicken.
5. Reduce heat to low, add noodles and toss in sauce.
6. Add meatballs and mix gently.
7. Transfer to a warm serving dish or individual bowls, scatter with chopped green onions and sesame seeds and serve.

## Ingredient Substitutes

If you can't find certain ingredients, don't worry! There are some substitutes you can use:

- Bosc or Asian pear: You can replace it with an equal amount of ripe, sweet apple.
- Gochujang: If unavailable, mix 2 tablespoons of ketchup with 1 teaspoon hot sauce, like sriracha.

## Nutrition Information

Here's the nutrition information per serving, considering the ingredients provided:

- Calories: 580 kcal
- Protein: 32g
- Fat: 24g
- Carbohydrates: 61g
- Fiber: 4g
- Sugar: 14g

## Final Thoughts

Korean Meatballs and Noodles is a delicious and satisfying dish that brings the best of Korean flavors to your table. It's easy to make and perfect for a weeknight dinner or when you want to impress your friends and family. The combination of savory meatballs, chewy noodles, and a slightly spicy sauce creates a taste sensation that will leave everyone craving more.

Don't forget that you can experiment with this recipe by trying different types of ground meat or even adding some veggies to the mix. Have fun and enjoy your Korean Meatballs and Noodles!

## FAQs

### Can I use ground pork or chicken instead of beef for the meatballs?

Yes, you can substitute ground pork or chicken for the beef in this recipe. Just make sure to adjust the cooking time as needed, as the different meats may cook at different rates.

### Can I make this dish vegetarian?

You can replace the ground beef with a plant-based ground meat substitute, such as Beyond Meat or Lightlife, to make a vegetarian version of this dish.

### Can I prepare the meatballs in advance?

Yes, you can prepare the meatballs ahead of time. Form the meatballs, then store them in an airtight container in the refrigerator for up to 24 hours before cooking.

### Can I freeze the cooked meatballs?

Yes, the cooked meatballs can be frozen for up to 3 months in an airtight container. When you're ready to use them, let them thaw in the refrigerator and then reheat in the oven or on the stovetop.

### Is this dish spicy?

The spiciness of this dish depends on the gochujang or hot sauce used. If you prefer a milder dish, use less gochujang or hot sauce, or choose a milder variety. On the other hand, if you enjoy spicier dishes, feel free to add more gochujang or hot sauce to taste.

## Making It Healthier

If you're looking for ways to make this delicious Korean Meatballs and Noodles dish even healthier, consider the following tips:

### Whole Grain Noodles

Instead of using regular udon noodles or linguine, opt for whole grain noodles. Whole grains are packed with fiber, vitamins, and minerals that can help improve digestion, maintain a healthy weight, and reduce the risk of chronic diseases.

### Add Vegetables

Boost the nutritional value of this dish by incorporating more vegetables. Consider adding thinly sliced bell peppers, carrots, spinach, or broccoli to the sauce or even mixing them into the meatballs. Not only will this add more vitamins and minerals to your meal, but it will also make the dish more colorful and visually appealing.

### Use Lean Ground Meat

Choose lean ground beef, such as 90% lean or higher, to reduce the fat content of the meatballs. Alternatively, you could also use lean ground turkey or chicken, as mentioned in the FAQs.

## Serving Suggestions

Korean Meatballs and Noodles can be served as a main course or as part of a larger meal. Here are some serving suggestions to make your meal even more enjoyable:

- Pair the dish with a simple green salad or a cucumber salad with a light sesame dressing.
- Serve alongside steamed or stir-fried vegetables for a balanced meal.
- For a more authentic Korean dining experience, serve with a variety of banchan (Korean side dishes), such as kimchi, pickled radish, or seasoned bean sprouts.
- Offer a selection of dipping sauces, like soy sauce mixed with a little rice vinegar and sesame oil, to add even more flavor to the dish.

## Storing Leftovers

If you have leftovers, store the meatballs and noodles separately in airtight containers in the refrigerator. The meatballs will keep for 3 to 4 days, while the noodles should be consumed within 2 days. To reheat, gently warm the meatballs and noodles separately in the microwave or on the stovetop, and then combine them before serving.


Mouth-watering Korean-inspired meatballs made with ground beef, naturally sweetened with Bosc or pear served with udon or your favourite noodles. 

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