tag:blogger.com,1999:blog-3141699525294763294.post8640497531090635762..comments2024-03-14T16:29:31.397+10:00Comments on Christine's Recipes: Easy Chinese Recipes | Delicious Recipes: Stir-fried Rice Noodles with Beef (Classic Cantonese Noodles)Christine Hohttp://www.blogger.com/profile/04317873875051095114noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-3141699525294763294.post-32312059317452326212017-02-26T23:18:41.929+10:002017-02-26T23:18:41.929+10:00I often get skirt steak to stir fry. Be sure not t...I often get skirt steak to stir fry. Be sure not to overcook it. Otherwise the meat will turn tough no matter which part you use.<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-79638564527566389692017-02-21T11:59:00.651+10:002017-02-21T11:59:00.651+10:00which part of beef is good to stir fry as i always...which part of beef is good to stir fry as i always ended up with hard beef after cooking.Anonymoushttps://www.blogger.com/profile/17398843313528507681noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-60078559506345901232014-11-14T15:32:12.093+10:002014-11-14T15:32:12.093+10:00I just made this and it tastes terrific, just like...I just made this and it tastes terrific, just like how it is in restaurants! A++Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-27548090759314169962014-07-04T17:21:15.491+10:002014-07-04T17:21:15.491+10:00Hi TScott,
Thanks for eyeing the typo. Updated the...Hi TScott,<br />Thanks for eyeing the typo. Updated the post.<br /><br />I came across the same problem before. Then I found a little trick to save me from this trouble. I separate the noodles by hand, then heat them in a microwave oven first. Then I don't need to stir fry the noodles very long in the pan. Using a non-sticky pan will help as well. What I have to do is to combine and mix them with other ingredients. By doing this, I can use less oil, yet the noodles won't stick to the pan very much.<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-1931303775846179202014-06-30T04:22:29.616+10:002014-06-30T04:22:29.616+10:00I've made beef chow fun many times using my ow...I've made beef chow fun many times using my own made-it-up recipes. My guys like it, but I have problems with the ho fun sticking to the pan, so I add more oil and the noodles end up a little too oily and soggy. Should I just let the pan get hotter and coat with oil to fix this?<br /><br />I have my editor's hat on -- you use the word "truculent" which means "eager to fight." I believe you mean "translucent" which means a little see-through, less opaque.<br /><br />Thanks for your recipes~TScottnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-44644660725125377572014-05-19T20:41:59.083+10:002014-05-19T20:41:59.083+10:00That's wonderful ! Thanks for letting me know....That's wonderful ! Thanks for letting me know. <br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-84108131594090636032014-05-18T05:01:27.680+10:002014-05-18T05:01:27.680+10:00Thanks for this fantastic recipe Christine. I'...Thanks for this fantastic recipe Christine. I've cooked it twice now and it's been delicious both times!<br /><br />http://imgur.com/OXzMgjU<br />Nickhttps://www.blogger.com/profile/17234329996023309524noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-78509202235931174302014-04-24T23:09:39.958+10:002014-04-24T23:09:39.958+10:00You're welcome, Karen.You're welcome, Karen.<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-66129762616181135502014-04-24T11:04:05.366+10:002014-04-24T11:04:05.366+10:00Thank you very much for sharing! This is another d...Thank you very much for sharing! This is another dish which I can cook for my family! <br /><br />KarenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-65065886097537102672013-12-03T10:10:44.240+10:002013-12-03T10:10:44.240+10:00Given that you can't find any fresh noodles in...Given that you can't find any fresh noodles in your area, dried ones are the savior. Soaking is much easier to control and avoids noodles from being too mushy. Happy to know that you made a great stir-fried noodle dish. Happy cooking !<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-56977964158348006802013-12-03T09:46:08.195+10:002013-12-03T09:46:08.195+10:00Hi, thank you and yes correct to assume dry . I di...Hi, thank you and yes correct to assume dry . I did wind up soaking those, and then frying a little. Turned out great, they finished coking in the fry and not gummy at all. Those fresh ones look fantastic, unfortunely I live in a small northern town that would never have those , I've been trying to get obscure things up here forever. Made it with some but I think the fresh noodles is reaching, oh well dare to dream, maybe one day I'll tackle making them myself. Appreciate the help..enjoy your weather, ours is cold and snowy.......chrisAnonymoushttps://www.blogger.com/profile/12164124177781421676noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-60800870412807576222013-12-01T22:00:53.451+10:002013-12-01T22:00:53.451+10:00Please see my reply above.
Please see my reply above.<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-48755134167971293092013-12-01T22:00:21.042+10:002013-12-01T22:00:21.042+10:00You said your rice noodles were kept in your cupbo...You said your rice noodles were kept in your cupboard, so I assume that they are dried. Is it right?<br />Dried rice noodles must be blanched in boiling water first and get them softened. But I seldom use them to stir fry, often cook them in soup.<br /><br />As for making this Cantonese stir-fried noodle dish, it's better to get the fresh ones, not dried ones. They look exactly the same as shown in the 2nd picture on this post. You don't need to blanch fresh rice noodles at all. Otherwise, they turn soggy and mushy.<br />Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-68671714980104992532013-12-01T07:17:49.731+10:002013-12-01T07:17:49.731+10:00Hi, I found some rice stick noodles in my cupboard...Hi, I found some rice stick noodles in my cupboard and thought I'd cook them with my steak tonight, however there are many ways that are conflicting in how to cook these. I ran across your recipe and was intrigued with your ingredients sine I love this flavour in my marinades, however I'm still confused in how you want me to cook or no took these noodles. I think I could use my noodles for this but I'm asking the expert...expert how should I cook these so they are not mushy nor sticky ...thank you in advance for your help and I hope this gets to you in time. ChrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-62290563557352425972013-12-01T07:13:04.249+10:002013-12-01T07:13:04.249+10:00Sorry really confused.. Just had some rice stick ...Sorry really confused.. Just had some rice stick noodles in my cupboard and thought I'd make that tonight,however I've read conflicting advice on cooking method, ran across this recipe and now even more confused..how should I be cooking these noodles so they don't turn to mush, or maybe no cooking. Love the idea of your recipe..please advise..and thanks in advance..hopefully this gets to you in time..Anonymoushttps://www.blogger.com/profile/12164124177781421676noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-28674161836014597252013-11-12T21:19:44.522+10:002013-11-12T21:19:44.522+10:00Wonderful ! Bok choy goes really well with beef an...Wonderful ! Bok choy goes really well with beef and noodles.<br />It's my family's all-time favourite. Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-45421210513794982172013-11-12T21:18:07.298+10:002013-11-12T21:18:07.298+10:00So glad that you loved my recipes. It's really...So glad that you loved my recipes. It's really encouraging. Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-25138231008063692802013-11-11T12:00:48.982+10:002013-11-11T12:00:48.982+10:00I made two of your recipes - and both worked out w...I made two of your recipes - and both worked out well. Very similar to how my mom's tastes. She is 80 years old and I never learned cooking from her and she was an excellent cook. So I am thankful that you have made these recipes seem so easy to do. I am also thankful that my friend posted your website on her Facebook page, otherwise I would never have found you. Thanks, Christine! For documenting for your daughter.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-83349503935657089652013-09-28T21:13:46.178+10:002013-09-28T21:13:46.178+10:00I just made this tonight and it turned out amazing...I just made this tonight and it turned out amazing! I added a little more noodles and beef so I could have doubled the amount of marinade. I will do that next time. Also I added in bok choy and that pairs nicely with everything while still giving you some veg. Thanks for the recipe Christine!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-25844164874651320702012-08-26T18:08:08.363+10:002012-08-26T18:08:08.363+10:00I used skirt steak, very suitable for chinese stir...I used <a href="http://en.wikipedia.org/wiki/Skirt_steak" rel="nofollow">skirt steak</a>, very suitable for chinese stir fry dish.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-78340079566229761142012-08-26T16:49:38.927+10:002012-08-26T16:49:38.927+10:00What cut of beef would you recommend?. Love the re...What cut of beef would you recommend?. Love the recipe. Will definitely try it todayYui yeenoreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-68682535661815012262012-08-03T15:56:06.125+10:002012-08-03T15:56:06.125+10:00@Christian Brotherhood:
Thanks for leaving me this...@<a href="#c2408217132259398748" rel="nofollow">Christian Brotherhood</a>:<br />Thanks for leaving me this message. Much appreciated.Christine Hohttps://www.blogger.com/profile/04317873875051095114noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-7121245412501582112012-08-03T13:06:29.692+10:002012-08-03T13:06:29.692+10:00Why Susane's passion for food published an ide...Why Susane's passion for food published an identical rice noodle recipe?Christian Brotherhoodhttps://www.blogger.com/profile/04172845470559712717noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-24082171322593987482012-08-03T13:01:34.536+10:002012-08-03T13:01:34.536+10:00It seems that Susane's passion for food blog h...It seems that Susane's passion for food blog has an almost identical recipe that was published one day after your posting. Interesting.Christian Brotherhoodhttps://www.blogger.com/profile/04172845470559712717noreply@blogger.comtag:blogger.com,1999:blog-3141699525294763294.post-85458269658706343782012-06-01T13:49:35.530+10:002012-06-01T13:49:35.530+10:00This is easily one of the dishes I like to order a...This is easily one of the dishes I like to order at Chinese restaurants. Tonight I made this using your recipe and it tasted just like at the restaurant! So thank you for posting and keep up the good work!!Thuc Nguyenhttps://www.blogger.com/profile/03008598260452755461noreply@blogger.com