How to make Shanghai Noodles with Beef
I've complained before about how different Asian food tastes here in South Africa than in my home country, Costa Rica, and often wondered how does it taste the real, original thing. I am guessing finding original ingredients it is quite hard (as I myself have experienced when craving typical foods from my country, only to face disappointment as usually, I have to import those ingredients (re: tortillas!).
I've been craving Asian food since almost the beginning of my pregnancy (I think me not being able to eat sushi has a little bit to do with it), so I gave myself the task of finding a place to eat the two things that I miss the most: what we call "chop-suey" and what we call "Arroz Cantonés" (something like Cantonese Rice). I wasn't able, for the life of me to find these two in restaurants; perhaps they have it with different names. So since I couldn't find what I was looking for, I scoured the Internet to learn how to make my own, and found that Cantonese rice is (possibly) Egg Fried Rice, and chop-suey is (also possibly) Shanghai Noodles.
Noodle time! In love with Asian flavors lately! . . . #creativeoutlet #foodphoto #foodphotography #southafrica #capetownphotographer #asianfoods #foodspiration #forkyeah #yahoofood #foodblogger #foodshare #foodtime #foodlove #foodgram #foodshare #EEEEEATS #foodislove #pigraduate #lifeandthyme #eattheworld #tastingtable #tastemade #rslove #foodblogfeed #mycommontable #buzzfeast #foodandwine #buzzfeedtasty #gloobyfood #hautecuisines
I decided to start with the noodles: the original recipe calls for pork, which I only eat if it's made in the oven, by my husband, so no; let's use normal, regular beef. On top of that, I had to adapt the recipe to suit the ingredients available for me, and right now, what I have available are frozen stir-fry vegetables, yes, I know it will impact the flavor, and I myself would rather have fresh vegetables, but, sometimes you have to do what you have to do! It's going to be good, trust me! We use plenty of frozen vegetables during the week, since we are busy and let's face it, we are just tired and lazy on weekdays :D
A couple of notes I learned after trying these noodles a few times:
- Do not overcook the meat! Since it's beef strips they will cook fast. I am scared of eating raw food (you know, because baby), so I tend to let things cook more than they need. Not good!
- Using sesame oil will greatly improve the taste, don't be scared like me and use it!
I would like to know if you have any tips when it comes to cooking Asian recipes. As you may know, I'm more of a photographer than a cook, so I'm always willing to learn!
Shanghai Noodles with Beef
- 1/3 cup soy sauce.
- 1/4 cup of oyster sauce.
- 1 tbsp sugar.
- 1kg. beef strips.
- 2 garlic cloves sliced.
- Cooking oil
- 1 bag egg noodles, cooked according to package.
- Frozen stir fry vegetables.
- Salt and pepper to taste.
Takes , serves 1.
- Marinade the beef: combine the soy sauce with the oyster sauce and the sugar and let the beef sit in this mixture for a little while, reserve the marinade.
- Fry the beef until done, reserve.
- Fry the vegetables with the garlic, then add the beef and the rest of the marinade.
- Finally, add the noodles and mix. Sprinkle chives and enjoy!