Stir Fried Rice Noodles With Black Bean Sauce Food

BEEF AND BLACK BEAN ON RICE NOODLES 豉椒牛河

Steps:

• Slice flank steak to approx. 4mm thick pieces (Step 2 is optional. It is for making the beef more soft and tender, similar to the ones at Cantonese restaurants)
• Soak sliced beef in water for 5 minutes and then drain water and squeeze out excess water from the beef. Let it dry in a colander or use a paper towel to dry the beef as much as possible. Squeeze out as much fluids as possible.
• Once the beef is dry to the touch, add 1 tsp Shaoxing wine, 1 tsp light soy sauce, ½ tsp salt, ¼ tsp white pepper powder, 1 tsp sugar, 2 tsp cornstarch and ¼ tsp baking soda. Mix together with your hands, stir in one direction, and squeezing the meat so that it absorbs the marinade
• Now add the water to the beef one tbsp at a time. Again squeezing and stirring to help the meat absorb the water until 3 tbsp of water has been added
• Add 2 tsp oil to the meat to seal in the water and marinade. Stir to mix. Set aside for 1 hour Don't worry if some of the water separates from the meat after an hour. Simply drain the water
• Loosen and separate each noodle from each other If you are using packaged rice noodles, follow the instructions on the packaging to prepare the noodles for frying. Set aside
• Wash and cut green pepper, red pepper, onion and green onions
• Separate the white part of the green onions and put it with the cut onions. Set aside
• Chop garlic and wash black beans. Set aside
• Combine 2 tbsp black bean and garlic sauce, 2 tbsp oyster sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce and 2 tsp sugar. Mix well and set aside
• Prepare 2 cups water and set aside
• When the beef is finished marinating, heat a wok to high heat and add 1 tbsp oil. Use medium high if high heat is not appropriate for your cookware. This step is to heat up the noodles. They will not be cooked again
• Add the rice noodles to the wok. Toss and stir until the noodles are hot. It will take approx. 1 to 1 ½ minutes on high heat Heating the noodles too long will cause them to break apart
• Remove the noodles from the wok and spread them out on a large serving plate. Set aside
• Add 2 tbsp oil to the wok.
• Mix the beef to loosen it up. If there is excess water, discard it
• Add the beef (at room temperature) into the wok. Spread it out and don't disturb it for 20 seconds or until you start seeing some browning If you start to see fluids pool on the bottom of the wok, your wok was probably not hot enough when you added the beef or the beef was not at room temperature. Try to remove the fluids from the wok
• Flip the beef over and let it fry for 10 seconds and then stir fry until beef is around 70% cooked which will take around 20 seconds. Remove the beef, place on a plate so that they're not stacked on each other and set aside
• Add 1 tbsp of oil to the wok. Add garlic and black beans. Stir fry until aromatic
• Add onions and the whites of the green onion. Stir fry for 30 seconds or until aromatic
• Add peppers and stir fry for another 30 seconds
• Make a well in the centre of the wok, add the sauce mixture. Stir fry the sauce for 10 seconds and then mix the sauce with the onions and peppers
• Add 1 tbsp Shaoxing wine to the edge of the wok to allow it to trickle down. Continue to stir fry
• Add 2 cups of water into the wok and cover with a lid
• Make a slurry with 4 tsp cornstarch and 2 tbsp of water. Mix well and set aside
• When the sauce boils, add the slurry. Mix until the sauce is thick
• Add the beef and the green parts of the green onion into the sauce. Mix well
• Cook until the sauce starts to simmer
• Pour all the contents onto the rice noodles
• Serve

JAJANGMYEON (NOODLES IN A BLACK BEAN SAUCE)

Steps:

• Have a pot of water ready to cook the noodles. Turn the heat on when you start cooking the meat. This way you will have the boiling water ready, for cooking the noodles, by the time the sauce is done.
• Prepare the pork and vegetables by cutting them into 1/2 - 3/4 inch cubes. Marinate the pork with a tablespoon of rice wine (or mirin), ginger, salt and pepper while preparing the vegetables.
• Add the black bean paste to a small saucepan with the oil, sugar, and the optional oyster sauce. Fry it over medium heat for 2 - 3 minutes, stirring constantly.
• Heat a large pan with 2 tablespoons of cooking oil over medium high heat. Add the pork and stir fry until no longer pink, adding a tablespoon of soy sauce half way through.
• Add the onion and cook until soft, stirring occasionally.
• Add the cabbage and zucchini and continue to stir fry until vegetables are softened.
• Stir in the black bean paste and mix everything together until all the meat and vegetables are coated well with the paste.
• Mix everything together until all the meat and vegetables are coated well with the paste. If you like ganjjajang, you can stop here and skip the next two steps. See note.
• Pour in the stock (or water) and bring it to a boil. Cook for 3 to 4 minutes.
• Stir in the starch slurry and cook briefly until the sauce is thickened. Add more sugar to taste.
• Add the noodles in the boiling water. Cook according to the package instructions and drain. Do not overcook. The noodles should have a firm bite to them (al dente). Place a serving size of noodles in each bowl. Spoon the sauce over the noodles and garnish with the optional cucumber matchsticks. Alternatively, you can serve over cooked rice.

SEITAN & BLACK BEAN STIR-FRY

Steps:

• Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
• Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
• If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.

STIR-FRY VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat oil in wok and add the vegtables.
• Stir and cook 3 minutes.
• Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.