{"id":33347,"title":"Street-Food Style Stir-Fried Noodles","modified":"2025-06-16T09:02:35+02:00","plain":"Stir-fried noodles are a cornerstone of Asian and Chinese cuisine. For millennia, cooks have prepared noodles in countless ways. Here is my street-food style stir-fried noodle recipe.\n\n\n\nWhy call it street food? Street food is defined by lightning-fast cooking and plenty of fat. Although almost any stir-fried noodle dish could be labeled \"street food\", you can also make refined versions... but these noodles are not one of them! For something similar, my pork noodles recipe is fantastic.\n\n\n\nAromatics saut\u00e9ing in the wok\n\n\n\nIngredients for street-food style stir-fried noodles\n\n\n\nLight and dark soy sauce: The light version is the standard bottle you will find in most supermarkets, while dark soy sauce is a bit harder to source; look for it in Asian grocery stores.\n\n\n\nRice vinegar: An Asian vinegar that is now widely available. I highly recommend having a bottle on hand.\n\n\n\nOyster sauce: It does not taste like oysters, but it is essential to the flavor of many Asian dishes. You can replace it, though imperfectly, but I suggest getting the real thing.\n\n\n\nShaoxing wine: This Chinese cooking wine is indispensable in many recipes on the site. Click to see possible substitutes, but be aware the taste will not be the same.\n\n\n\nCornstarch or Maizena: It gives the meat a wonderful texture and also thickens the sauce to the syrupy consistency we love.\n\n\n\n\n\n\n\nHow to make street-food style stir-fried noodles?\n\n\n\nThe first step is to marinate the meat; that is what gives it amazing flavor. I recommend one hour, but if you are pressed for time, 5-10 minutes will still work wonders.\n\n\n\nMeanwhile, cook the noodles, rinse them under cold water to stop the cooking, and prepare the sauce.\n\n\n\nWe will start by cooking the eggs; they are not essential, but they add a nice touch to the dish, just like the bean sprouts.\n\n\n\nFinally, after stir-frying the meat and setting it aside, saut\u00e9 the aromatics, then the vegetables, before returning everything to the wok: noodles, sauce, meat, and eggs. Give it all a good toss.\n\n\n\n\n\n\tStreet-Style Stir-Fried Noodles\n\t\t\n\t\tA simple and delicious street-food-style stir-fried noodle recipe\t\n\t\n\t\t\t\n\t\n\t\t300 g sliced beef150 g pre-cooked noodles (dry weight)1 handful of bean sprouts1 sliced onion3 minced garlic cloves1 tablespoon  minced ginger1 tablespoon  sliced white part of spring onions3 beaten eggs5 leaves  Chinese cabbage, white and green parts separated and cut into strips3 tablespoons  animal fat (beef, duck, \u2026) or alternatively vegetable oilMARINADE2 tablespoons  light soy sauce 1 tablespoon  rice vinegar  1 teaspoon  cornstarch1 tablespoon  Shaoxing wine  SAUCE1 tablespoon  oyster sauce  2 tablespoons  light soy sauce  1 tablespoon  dark soy sauce2 teaspoons  cornstarch0.5 teaspoons  salt\t\n\t\n\t\tMarinate the meat for one hourIn a bowl, prepare the sauce and cook the noodlesCook the eggs in a pan like an omelette, then set aside on a plate and cut into piecesHeat some oil in a wok over high heat and stir-fry the meat for 2\u20133 minutes, then set aside.Reheat the wok and add the garlic\/ginger\/white parts of the spring onionsAs soon as it browns, add the onions, white parts of the cabbage, and bean sproutsOnce they have softened, add the green parts of the cabbage and stir-fry for another 3 min.Add the noodles, meat, eggs and sauce, and stir-fry for a good 5 minutes, or until the sauce has evaporated and the whole dish is nicely browned.\t\n\t\n\t\tBe patient and allow the sauce to evaporate\/caramelise properly\n\t\n\t\n\t\tMain courseChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33347","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33347"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33347\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20198"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33347"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33347"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33347"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}