HONG KONG CRISPY PAN FRIED NOODLES with Beef, Asparagus and Onion 两面黄 | Authentic Chinese Cooking

Crispy Pan Fried Noodles aka Liang Mian Huang 两面黄 Recipe

INGREDIENTS:
- 1 lb Beef
- .75 lb Asparagus
- 1/2 Large Onion

Beef Marinade (10 to 15 minutes):
- 1 tbsp Shaoxing rice wine
- 1 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- ½ tbsp Sugar
- 2 tbsp Cornstarch

Dark Gravy:
- Minced Garlic
- 1 to 2 cups Chicken Stock (depending on how much sauce you want)
- 2 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Chicken Bouillon Powder
- 1 tbsp White Pepper
- 2 tbsp Sambal
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Oil
- Cornstarch Slurry

STEPS:
1) Blanch asparagus for 1 min.
2) Blanch fresh egg noodles/chow mein according to your brand’s instructions to soften.
3) Drain noodles and rinse with cold water.
4) Remove excess water with paper towel.
5) Cold oil into a hot wok.
6) Test your oil temp with a noodle.
7) Deep fry noodles 1 to 5 min. It’s dependent on the stove and oil temp.
8) Flip when satisfied with the crispiness.
9) Remove and set aside.
10) Transfer noodles to serving plate.
11) Flash fry beef.
12) Fry minced garlic and onions.
13) Add 1 to 2 cup chicken broth or stock
14) Add beef.
15) Add dark gravy ingredients.
16) Place on top of the crispy noodle bed and enjoy!!!

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