Chinese fried noodles 🌶️🍜🧄

Chinese fried noodles and how to keep your meat juicy. In this video I'll show you how to do it. Hello and welcome to Thomas cooks. You've seen it, there are delicious Asian noodles. And if you've always had problems that your meat gets a little dry with such things, then I'll give you a few tips and tricks in this video, how you can definitely fix it forever. So watch the whole video. We start with our noodles. I take so-called quick cooking noodles. Please do not confuse with the noodles in the Asian snack, in these small bags. They would be too soft for that. You just cook them according to the package instructions. I'll put them in my pot now. You can also add a little salt right away. Then the boiling water goes over it. And then, as I said, stick to the instructions. This is sometimes a bit different with different products. My noodles are ready. I'm just going to drain them now. And then it's important that we shake them off. And very important, rub in a little oil so that they don't stick together. As you can see here, they still have a little bite. And that's a good thing, because we want to fry them a little more. So don't be surprised, that's exactly how it should be. By the way, this is the brand I use here. It's not paid advertising. You can also use other brands, depending on what you get. Normally you get them in the supermarket. Let's get to the meat now, because there are a lot of problems with it. And here are two things that are very important to consider. It doesn't matter if you have a chicken breast or like me here. I have beef here, and that's beef hips. And the first thing is, how do we cut it? And that's really, really important. Because a lot of people always cut thick pieces like a schnitzel. That doesn't work. That will be tough and dry. So we always cut it across the fiber. Here you can see the fiber running along here. And then we cut it across. And important, also thin. Because that makes the meat much more tender. As if we were cutting thick strips. Here you can see very well how the fibers run. That means we have to cut the meat like this. I cut it about two to three millimeters thick. We now come to the meat marinade. And it's really simple. But it will really bring your meat to the next level. And it's very easy to do. A little salt, not too much. Then I add a tablespoon of soy sauce. A good tablespoon of starch. And that's really the secret. Because that makes sure that the meat is covered and no moisture can come out. And then water. Four tablespoons, three to four. It sounds strange at first. But the meat will absorb the water. It gets even juicier. And together with the starch, as I said, it creates a coating. Then a little bit of white pepper. I would actually always grind fresh, just like black pepper. A mortar like this is perfect for that. And finally, the ground one. This is where the aroma really comes in. With the ground one, it's always a bit more like nice powder. And that's it. We'll mix that up now. And then let it marinate for 15 minutes. That's enough. You don't need more. What you can still do is add a little splash of oil. Then it won't stick together when frying. But that's not a must. Then it's already done. And before I get to the vegetables, I'll quickly make the sauce. It's also very easy. For that I take soy sauce. Light soy sauce. I know the name is misleading. Four tablespoons. Because it's not light. But there are dark sauces and this one is even darker. So light soy sauce, four tablespoons. Oyster sauce. Then I take two. And then we need a little sweetness. For that I take a teaspoon of sugar. Stir the whole thing well. And then we can put that aside. And then we're already at the vegetables. There are three, actually four things that shouldn't be missing for me. And that's chili, ginger, garlic and onions. Everything else, you can really get a little creative. And, above all, consume the leftovers that you have in the fridge. A piece of broccoli, whatever you have there. So you don't have to be too precise. So the ginger. And now this comes into play. That's the cool thing about such a ball. Once on it and done. The same goes for the garlic. A little chili, with or without seeds. And then you can use it like a shovel. I just cut the onions into strips. I just cut the carrots diagonally into slices. And then you can cut down nice sticks. I also like to use broccoli. You just cut it into thin slices. Because that way you can really fry it in the pan. You don't have to pre-cook it. Sugar cubes are also quite good. For the spring onion, you cut off the ends. Then you can cut the lower parts into small pieces. And done. And with that, our mise en place is ready. This cool knife from the company Haiso is a small family business from Solingen. Jonas, that's the owner, I know him personally. They really make quality. You can find that below in the description, in the comments. I'll link it again. There's a product code, you can save a little bit. Order it, it's really fun. Guys, you support me. Haiso, you support me. And of course you have a lot of fun with it. I have now pre-heated the wok. I actually got that from you in the comments of my last video. I think it was goulash. Someone gave me a good tip. I have now pre-heated it for three or four minutes on medium heat. About four. Slowly preheated. Then switched off briefly. Let it rest for a while. And then again on full throttle. Also again three minutes so that it is really nice and hot. Then we put a little oil in our wok first. You can also find the wok from Hoffmann in the description. And then we fry the meat nice and hot from all sides. It is really important that we fry it very quickly. That's why we need a lot of heat here so that the meat doesn't dry out. And because of the strength, you can see here, it immediately gets a crust. And that then encloses the meat. After 1-2 minutes, the meat should be ready. So that we can take it out first and put it aside. Then I add a splash of oil. In this case, I take normal rapeseed oil. But you can also use peanut oil, for example. Then add garlic, ginger and chili. Be careful, it burns super fast. Immediately add the vegetables afterwards. And if necessary, deglaze with a shot of water before it burns. And now we also fry the vegetables for 2-3 minutes. So that it becomes soft. You can also add a shot of water after 1-2 minutes. Or broth, so that the vegetables can simmer nice and soft. Then we put our noodles back. We also fry them for 2-3 minutes. If necessary, you can add a little oil so that they don't fry too dry. And then we put our meat back. Take a look at how delicious and juicy it looks. Then add the sauce. You can rinse it with a splash of water. So that you can take everything with you from the sauce. And now the heat can go down. Normally, the residual heat from the wok is enough. Then we mix everything nicely. And our delicious fried noodles are ready. To taste, you can add a tablespoon of roasted sesame oil at the very end. Unfortunately, I forgot this time. And don't these noodles look super delicious? Now we just have to serve it. And now it's time to try it. This is really super, super delicious. Now let's try the meat. So this is really something completely different than if you just fry it in pieces. It's buttery soft. It falls apart on the tongue. Really, really delicious. So my dear, be sure to try it. A really great dish. And feel free to write me your feedback in the comments if you have tried it. And in the meantime, feel free to leave a subscription if you are not a subscriber. And then we'll see you again next time. Until then, ciao, ciao.