Crispy beef tomato chow mein ( Fānqié níuròu jiānmiàn / 蕃茄牛肉煎麵) from Madame Huang's Kitchen by Carolyn Phillips

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Notes about this recipe

  • chawkins on September 09, 2021

    Crispiest noodle I have ever made, but you have to drain and blot it real well or it would be greasy. I doubled the sauce and the beef and there was just enough sauce for the noodles. Eta: instead of doubling the sauce, adding half a cup of water also helped and using the noodle frying method in Breath of a Wok to simplify the process with similar result.

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