Easiest Way to Make Super Quick Homemade Egg Noodle Stir-Fry with Homemade Sauce
Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Egg Noodle Stir-Fry with Homemade Sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Egg Noodle Stir-Fry with Homemade Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Noodle Stir-Fry with Homemade Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg Noodle Stir-Fry with Homemade Sauce is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Egg Noodle Stir-Fry with Homemade Sauce estimated approx 50 minutes.
To begin with this particular recipe, we have to first prepare a few components. You can have Egg Noodle Stir-Fry with Homemade Sauce using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make Egg Noodle Stir-Fry with Homemade Sauce:
- For the Stir-Fry
- 500 g mince meat
- 600 g egg noodle
- 400 g green beans, trimmed and chopped
- 500 g portobello mushrooms, roughly chopped into large chunks
- 1 bunch spring onions,chopped
- 1 brown onion, sliced
- 2 tbsp canola oil
- 3 tbsp sesame oil
- 2 tsp garlic powder
- 2 tsp ginger powder
- For the Sauce
- 0.5 cup Chinese cooking wine
- 2 cups chicken stock
- 2 tbsp rice wine vinegar
- 3 tbsp light soy sauce
- 3 tbsp chilli oil
- 3 cayenne red chillies, roughly chopped
- 6 cloves
- 2 star anise
- 3 tsp cornflour
Instructions to make Egg Noodle Stir-Fry with Homemade Sauce
- Combine all sauce ingredients (except the cornflour) in a saucepan. Bring to a boil, reduce heat, cover, and allow to simmer for 30 mins.
- Turn off heat and remove cloves and star anise from the sauce. Combine cornflour with 6 tsp of water, and slowly pour the mixture into the sauce, stirring continuously. This should help thicken the sauce, allowing it to coat out noodles. Set aside for later.
- Meanwhile, heat canola oil in a large frying pan over high heat. Spread mince meat out on the pan. Allow to cook, without stirring, for approx 5 mins. You should get a nice caramelisation on the meat.
- Add onion and stir to break up the mince meat. Stir occasionally for approx 3 mins or until onion is brown and meat is cooked on all sides.
- Add green beans, mushrooms and sesame oil. Continue to stir gently for approx 3 mins.
- Add spring onion, and ginger and garlic powder. Give everything a quick stir for approx 1 min. Turn off heat.
- Pour the sauce in the stir-fry and mix well.
- Cook egg noodles according to packet instructions. Combine with stir-fry mixture until noodles are well-coated.
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