Fried Noodles Soulfood from China
Fried noodles are very easy to prepare and always taste good.
3-4 portions
Pasta:
300g linguine
1 tbsp sunflower oil
1 tbsp light soya sauce
Meat:
500g chicken fillet, cut into strips, not too thin
Marinade:
1 tbsp olive oil or sesame oil
1 tbsp sunflower oil
4 cloves of garlic, crushed
2 tbsp dark soy sauce
1 tsp sugar or honey acacia if necessary
salt, al gusto
black pepper, al gusto
chilli flakes, al gusto
Vegetables, for example
150 g mushrooms, roughly chopped
1 red pepper, cut into strips
1 large carrot, julienne
3 spring onion stalks, cut at an angle of 1 cm
2-3 tbsp heat-resistant oil
1 tbsp light soy sauce
salt, al gusto
black pepper, al gusto
chilli flakes, al gusto
Summary of preparation
Cut and marinate the meat
Clean and cut the vegetables
Cook the pasta in salted water until al dente
Fry the vegetables in oil until al dente, checking that they are cooked through, season (spices: see list above)
Fry the marinated meat so that it remains juicy (briefly, hot), add any remaining marinade if necessary
Fry the pasta in oil, add the egg if necessary, stir and fry, season.
Mix everything, heat briefly and serve
I cut the meat into slices that are not too thin so that it can be marinated well and seared consistently.
A sharp knife does a good job of this.
Golden Mountain Seasoning Sauce is a good substitute for pure soy sauce.
Even better is dark soy sauce especially for marinating meat. Its flavour is stronger.
All kinds of vegetables can be used for fried noodles. Here is a suggestion.
Bowls and trays are very useful.
Pasta water must taste like seawater to be salty enough.
The pasta water is ideal for blanching sugar snaps, for example, while the pasta is cooking.
Carrots, mushrooms and sugar snap peas have different cooking points. The carrots therefore go into the pan first, followed by the mushrooms and then the blanched sugar snaps. Spring onions are fried last, as they cook very quickly.
Meat remains juicy and therefore tender if it is roasted briefly and hot. Meat only ever becomes tough if it is cooked too long and too hot, as the cell structures are destroyed by the high temperatures and release the cell contents as liquid. Ideally, meat should therefore only be turned once during roasting.
Poor quality meat releases a lot of liquid at the start of the roasting process and this liquid does not get hotter than 100 degrees Celsius. The meat is then only cooked.
High-quality meat hardly releases any liquid and can be roasted well. Above 140 degrees Celsius it gets the desired roast flavours.
Excursus: Pre-cook meat (between 35 and 90 minutes, depending on thickness) in the oven at a core temperature of just under 60 degrees Celsius to protect the cell structures and then fry briefly in the pan at very high heat to obtain the roasting substances with the Maillard reaction. Steaks with a thickness of 3-4 centimeters can remain in the oven for 40 minutes. Even a longer time will not do any harm, allowing you to relax and work on the side dishes.
A table with core temperatures for different types of meat can be found here: https://kuhteilen.ch/pages/die-perfekte-fleisch-kerntemperatur-temperatur-tabelle
I stirred in an egg here and fried it with the meat.
Enjoy your meal!
