Better Than Takeout - Beef Chow Mein Recipe (牛肉炒面) | Step By Step Recipes | EatMee Recipes
This Beef Chow Mein is so simple to make & is ready in no time. It has a combination of beef, vegetables & egg noodles, making it a light, healthy & delicious meal.
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I used fresh egg noodles in this recipe so I did not need to boil them, if you have the ones that need boiling then go ahead & cook them just after marinating the beef. I've also used pre-cut vegetables but feel free to buy them whole & julienne them.
This meal takes up so little time so it's perfect for weeknight dinners or even a meal for chilled weekends. It isn't a spicy dish so it's definitely kid friendly but if you like the heat then feel free to adjust this recipe accordingly. Also, if you want a vegetarian option, simply omit the beef.
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Beef Chow Mein Ingredients:
For The Beef:
◆250 grams beef fillet (sirloin or chuck)
◆½ teaspoon salt
◆1 tablespoon corn flour/starch
◆1 teaspoon chili flakes (optional)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
Other Ingredients:
◆250 grams egg noodles
◆1 tablespoon crushed garlic
◆1 tablespoon vegetable oil
◆1 tablespoon sesame oil
◆200 grams julienne stir-fry vegetables (sliced peppers, red onions, spinach, butternut & carrot batons)
◆1 tablespoon light soy sauce
◆1 tablespoon dark soy sauce
◆¼ teaspoon salt
◆Drizzle of honey
◆Sesame seeds for garnishing (optional)
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Golbaengi Muchim(Spicy Bai-Top Shell Salad)
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Hi everyone!
Welcome to my cooking channel (food channel)!
In this video I'm going to show you how to make easy delicious Korean food! One of the most popular Korean bar foods in Korea,Golbaengi Muchim 골뱅이 무침 - Spicy Bai Top Shell Salad. You wanna know about Korean food? Keep watching my cooking videos!
It's one of the very delicious and popular Korean food, and very easy to make so you've got to try!
If you've been Korean bar in Korea, you probably saw at least one table has Golbaengi muchim. It is very popular in Korea, but because of the image of bai top shell - snail, not everyone loves it at first sight.
It's chewy, very delicious with the spicy sauce we commonly toss with. If I can explain a bit more friendly, it is Korean style pasta salad - because we always serve this salad with noodles on the side. And mix it together right before you eat with chopsticks! :-)
If you having hard time to find bai top shell, or if it is too much to take, you can substitute with shrimp, lump crab meat, calamari or just omit and make a spicy vegetable salad!
Golbaengi Muchim (Spicy Bai Top Shell Salad)
Ingredients
1 Tablespoon Gochujang (Korean red pepper paste)
2 Tablespoons Gochugaru (Korean red pepper flakes)
2 1/2 Tablespoons sugar
1 Tablespoon toasted sesame oil
1 Tablespoon toasted sesame seeds
1 teaspoon salt
pinch of black pepper
Freshly squeezed lemon juice from 1 1/2 to 2 lemons
1 clove garlic, chopped
3 large leaves of cabbage, cut into long thin strips
3 large leaves of purple cabbage, cut into long thin strips
1/2 granny smith apple, cut into long thin strips
1 medium size carrot, cut into long thin strips
2 inch long cucumber, cut into long thin strips
1 green chili, cut into long thin strips
1 red chili, cut into long thin strips
1/4 small size sweet onion, slice thinly
1 green onion, slice thinly
Golbaengi (bai top shell) or other options: shrimp, lump crab meat, calamari or just omit
2 portions somen noodles or soba noodles
Directions
Combine first 9 ingredients in a small mixing bowl, whisk well and set aside.
Combine cabbage and next 9 ingredients in a large mixing bowl, and st aside.
Cook somen or soba noodles by following the directions of the package you using. Rinse in cold water, drain well.
Pour sauce over vegetables and golbaengi and gently and evenly toss.
Transfer to a serving plate and garnish with extra sesame seeds and sesame oil.
Serve with cold cooked somen or soba noodles and enjoy!
Rainbow Saucy Cold Noodles Recipe Chinese Style
Today we'll make Chinese style cold noodles with chili oil and saucy peanut sauce. It is quick and tasty and great for summer.
Cold Noodles Chinese Style Toppings:
Julianne cut cucumbers, carrots, bean sprouts, spinach, ham and eggs.
Chili Oil:
1 tablespoon of ground red chili or chili flakes (Sub half with paprika if you don't want it to be too spicy)
Peanut Sauce for 1 person’s serving:
1 tablespoon of peanut butter
2 tablespoons of soy sauce
1 tablespoon of honey
1 tablespoon of vinegar
Thank you for watching! If you like this video, like or subscribe to my channel.
Tantanmen | Spicy Sesame Ramen
Welcome to Kimono Mom's Kitchen! This is a cooking show by a Japanese mom and her daughter. Today we made Tantanmen, Spicy Sesame Noodles. It's easy to make with ingredients you can find anywhere in the world! Please give it a try! If you make it, please tag me and share it!
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Music: MusMus
The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).
Simple Ramen!! #shorts #fyp #viral #cooking #chef #food #recipe #trending
Recipe inspiration @prohomecooks
Infused stock
4 cups chicken stock
whites of 2 green onions
root ends of 2 bok choy
1 inch ginger knob sliced
Miso broth
2 skin on chicken thighs de-boned
2 Tbsp ginger minced
3 Tbsp white miso paste
Your infused chicken stock
Topping
soft boiled eggs
green onions
your cooked chicken
blanched bok choy
Instructions
To you chicken stock add ginger, green onion and bok choy ends. You can also add the bone from your chicken thighs if desired. Simmer over low heat for about 30 minutes.
In a cold pot add chicken, skin side down and turn on the heat to medium. Begin to render the fat and once the skin is crispy, flip over and cook on the other side until golden brown and crispy. Once fully cooked, remove from pan and add ginger and cook until lightly browned. Then remove with a slotted spoon and set aside.
Next add miso paste and cook for about 2 minutes. Then slowly add your broth. Once you've added all of your stock, taste for seasoning and keep warm, but don't boil.
Bring a small pot of water to a rolling boil. Gently add 2 eggs and simmer for exactly 7 minutes. Remove and plunge into ice water to halt the cooking. In the same water add bok choy and cook for until wilted. Then remove and set aside.
Cook ramen noodles to packaged directions and strain when done.
To assemble your ramen bowl, add your miso broth, your noodles, one of your halved eggs, sliced green onions and sliced chicken. Top with a spinkle of your fried ginger.
Enjoy!