Meat Minced Hot Stir-Fried Noodles Recipe
The Braised Meat Noodles with Hot Sauce is a traditional delicacy.Recipe, it can often be seen in many restaurants and diners. The Braised Meat Noodles with Hot Sauce have diverse styles and flavors, loved by everyone.，Cooking Network us together to learn how to make this dish!
Braised Meat Noodles Staple Ingredients: Rice noodles (500 grams)
Mince meat (200 grams)
Shiitake mushrooms (4 pieces) Cucumber (1 piece, green)Bell peppers (2 each, red and green) Onion ( )Ginger( ) Garlic ( )Corn oil ( ) Auxiliary Ingredients:Chicken stock ( ) Tspoon seeds ( )Monosodium glutamate ( ) Cooking wine ( ) Homemade Chili sauce ( ) Salt ( )Steps to make Braised Meat Noodles with Hot Sauce: 1. Prepare the ingredients, marinate the minced meat with cooking wine and monosodium glutamate.
2. In a pot, add water and bring it to a boil, then add rice noodles. Cook until they are not slippery when picked up with chopsticks; immediately remove and rinse under cold water.
(Do not be distracted while boiling the noodles, use chopsticks to check the doneness of the noodles. 3. Rinse the noodles and drain well.4. Mix in cooking oil and stir evenly. 5. Steam for eight minutes.6. While steaming the noodles, cut the onion, ginger, shiitake mushrooms, green and red bell peppers into small pieces; slice the cucumber. 7. After steaming, use chopsticks to separate the noodles.8. My homemade chicken stock.(Discard the floating animal fat on top)
9. Heat oil until seven-tenths hot, add tspoon seeds and fry until fragrant; remove the tspoon seeds. Add the minced meat and stir-fry to release the oil, then add onion, ginger, homemade chili sauce and stir-fry until fragrant.
10. Add chopped green and red bell peppers, shiitake mushrooms, chicken stock, tspoon water, stir-fry evenly; turn off the heat.11. Add garlic paste, vinegar, cucumber slices, steamed noodles, mix well.(The flavors in the chicken stock and homemade chili sauce are sufficient, so no additional seasonings are needed when cooking.12. Here is a presentation photo of the dish. Tips:
1 This is hot served; it's not too hot outside yet, and I don't want to eat cold.2 For cold serving, add some sesame seeds and crushed peanuts would be nice.）
3 If you don't have homemade chili sauce, you can use or old dried chilies instead.
4 It is recommended to steam the rice noodles in four or five portions. While boiling, always check with chopsticks for the appropriate softness; overcooked noodles will collapse when steamed, undercooked ones become short pieces when cold.
5 While boiling, use chopsticks to observe the softness of the noodles and remember to pick up the noodles without sliding.Steam Place the noodles in the steamer and steam for eight minutes.
6. While the noodles are steaming, chop the green onions, ginger, shiitake mushrooms, and red and green peppers into small pieces. Slice the cucumber into strips and crush the garlic into a paste.
7. Once the noodles are cooked, use a fork to separate them and set aside for later use.
8. My homemade broth.(Skim off any animal oil on top and discard it)
9. Heat the oil to seven-tenths of its way before adding Sichuan peppercorns to release their fragrance; remove after cooking. Add ground pork, stir-fry until fat is released, then add chopped green onions, ginger, homemade chili paste,and continue stir-frying until fragrant.
10. Add the sliced red and green peppers, shiitake mushrooms, homemade broth, and peppercorn water, stirring evenly before turning off the heat. Add garlic paste,vinegar, and cucumber strips to the cooked noodles, then mix well with the steamed noodles.(The flavor from the broth and homemade chili sauce is already sufficient; no additional seasoning is needed when stir-frying.）
11. The hot mixed meat and noodle dish is ready.
12. Here's a presentation photo.
1Tips:
1. This is a hot version of the dish, suitable for not too warm weather or when you prefer something warmer than cold.
2. For a cold version, consider adding sesame seeds and peanuts to enhance the flavor.
3. If no homemade chili sauce is available, you can use dark soy sauce or Old Dry Bean Paste as a substitute. 4. For 500 grams of noodles, cook them in four or five batches to ensure they are neither too soft nor hard. Overcooked noodles will clump together when steamed; undercooked ones may break into short pieces after being cooled and then steamed again.
5. When cooking the noodles, use a fork to check their texture regularly until the noodles can be picked up without sliding off.
Boil the noodles and use a chopstick to check their firmness frequently, not by pinching them, but by lifting them; they should just hold together without falling apart.
