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! It totally caught me off guard and definitely made my day. =)
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. 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. I did not realize how rough the terrain is in Alabama. Especially when you’re riding through the small country roads. It took us 4 and a half hours to complete the 30 mile route. It was rough… I almost had given up at the 20 mile mark. But I’m glad I pushed on, because this was my 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…)
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.)
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
Marinate the beef: Stir the rice wine, soy sauce, cornstarch, garlic, and ginger together in a bowl until cornstarch is dissolved. Toss the beef slices gently in the marinade to coat. Let stand for 10 minutes.
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. 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. Transfer to a warmed serving plate.
Add the onion to the wok and stir-fry until almost tender, about 1 minute. Add the asparagus and cook, stirring, until tender-crisp, about 2 minutes. Return the meat to the wok, pour in the sauce, and bring to a boil. Cook until slightly thickened, about 30 seconds.
Print Recipe Here!
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.
P.S. Some more silly shenanigans that go on in our house…..Pillow 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.) Till next time! =P