Auburn City Bike Bash and Pan Fried Noodles

This past weekend marked my twenty-ninth birthday.  Sam’s classmates and friends came into my office on Friday and surprised me with a birthday cake! surprise birthday cake It totally caught me off guard and definitely made my day.  =)Birthday surpriseme and hubby_pic taken by Nicole

On Saturday, Sam signed us up with two other friends for the Auburn City Bike Bash 2013.  I was very reluctant when he mentioned it because I haven’t gotten on my bike in 3 months, but I’m very glad I got to finish the trail. Pre Bike Bash Pic The City of Auburn and Auburn Bicycle Committee hosted the Bike Bash and had set up 4 different bike paths throughout Auburn and Opelika, ranging from 3 miles to 30 miles.  And of course, we had to chose the most challenging 30 mile course. Bike Bash 30 Mile Route I did not realize how rough the terrain is in Alabama.  Especially when you’re riding through the small country roads. country road It took us 4 and a half hours to complete the 30 mile route. biking break It was rough…  I almost had given up at the 20 mile mark. group pic on the road But I’m glad I pushed on, because this was my reward!!Bike Bash reward

We missed out on all the food at the finish line and endorsements along the way because we had started late on the trail, and we weren’t pro cyclists…. oh, and we also got lost along the way. =P  Still, overall it was a great experience and I’m glad my hubby signed me up for it.  (I needed to get my butt off the couch…)Downtown Auburn after Bike Bash

I’m also glad that our two friends joined us for the Bike Bash.  It was definitely more fun with extra peoples.J and F with me

Being raised in a Chinese household, it is tradition for us to go out and eat to celebrate birthdays.  And among the foods eaten must be noodles to symbolize longevity of life.  So I attempted to make one of my favorite dishes, Hong Kong style Pan-Fried Noodles!  In Chinese, we call it lerng mein wong 两面黄.  Translating to ‘two sides yellow’ in English.  This dish is made with fresh egg noodles that are pan fried on both sides until crispy, then topped with a saucy vegetable, seafood, or chicken, or beef mixture.  The sauce poured on top makes the noodles soften a bit but still have that crunchy texture.  Mmmm….

Again, adapted from Martin Yan’s Chinatown Cooking, this recipe is for pan-fried noodles with a beef and vegetable stir-fry topping:  (Excuse the portions in the photos.  I had an abundant amount of beef on my hands, so I tripled up on the ingredients… but the recipe is according to original measurements.)egg noodles


For the Marinade:

1 tbsp Chinese rice wine or dry sherry

1 tbsp soy sauce or dark soy sauce

2 tsp cornstarch

1 tsp garlic, minced

1 tsp ginger, minced

1/4 lb flank steak, thinly sliced across the grain

For the Sauce:

1/4 cup chicken broth

2 tbsp oyster sauce

2 tsp chili sauce

2 tsp cornstarch

1/8 tsp ground white pepper

1/8 tsp sesame oil

8 ounces fresh thin Chinese egg noodles

3 tbsp vegetable oil

1/2 yellow onion, thinly sliced

1/2 lb asparagus, trimmed and cut into 1-inch piecesasparaguscut asparagusthinly sliced onions


Marinate the beef: Stir the rice wine, soy sauce, cornstarch, garlic, and ginger together in a bowl until cornstarch is dissolved. beef with ginger and garlic Toss the beef slices gently in the marinade to coat.  Let stand for 10 minutes.marinating steak

Prepare the sauce: Stir the chicken broth, oyster sauce, chili sauce, cornstarch, pepper, and sesame oil together in a bowl until the cornstarch is dissolved.  Set aside.beef stir-fry sauce ingredientsstir-fry sauce

Cook the noodles in a large pot of boiling salted water according to the package directions.  Drain well, rinse under cool water, and drain again.cooked and drained egg noodles

Heat a 10- or 12-inch nonstick frying pan over medium-high heat until hot.  Add 1 tbsp of the oil and swirl to coat the bottom of pan.  Spread the noodles in an even layer in the pan and cook, pressing lightly from time to time to make a firm noodle cake, until the bottom is golden brown, about 5 minutes. egg noodles in wok Turn the noodle cake over.  Drizzle 1 tbsp of the oil around the edges of the pan and cook until the second side of the noodle cake is golden brown, 3 to 4 minutes. pan-frying egg noodles Transfer to a warmed serving plate.

Heat a wok over high heat until hot.  Add the remaining 1 tbsp oil, swirling to coat the sides.  Add the meat and stir-fry until no longer pink, 1 1/2 to 2 minutes.precooked marinated steak  Remove from the pan.stir-frying steak

Add the onion to the wok and stir-fry until almost tender, about 1 minute.  stir-frying onionsAdd the asparagus and cook, stirring, until tender-crisp, about 2 minutes. stir-frying onions and asparagus Return the meat to the wok, pour in the sauce, and bring to a boil.adding stir-fried beefadding sauce  Cook until slightly thickened, about 30 seconds.beef and asparagus stir-fry

Spoon the stir-fry over the crispy noodle cake and serve immediately.beef and asparagus pan-fried noodles

Print Recipe Here!beef and asparagus pan-fried noodles 2

This was delicious!  The recipe’s definitely a keeper.  I would recommend not pan frying the egg noodles until you’re ready to serve immediately.  The longer the sauce sits on the noodles, the soggier they will become.

Bon Appétit!

P.S. Some more silly shenanigans that go on in our house…..funny faces 1_4:13:13funny faces 2_4:13:13Funny faces 3_4:13:13Pillow fort 1pillow fort 2Pillow forts!!!  For those rainy indoor days…. (well, we had a tornado warning in the area, and this is just what I had in mind to kill time while Sam panicked enough for the both of us.) tornado warning 4:11:13 Till next time! =P