Chicken and Beef Stir Fry Noodles

I love my Grandma Susy, every time I went to her house she would always have some delicious chinese food for us. She’s the best I cook I know, even better than my mom, oops sorry mom! If I had to pick my favorite recipe from Mami Susy it will be hands down her Stir Fry noodles.

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I didn’t cook a lot in Ecuador, just enough to survive when my parents were out of the country, that’s why I always thought it was super difficult to cook chinese food but it turned out to be pretty easy. This recipe is not a 100% true to my grandma’s recipe since I couldn’t find some of the ingredients here in the US but even though I made some minor changes to the recipe it still tastes amazing!!! When I made it for my husband he was really impressed and now it’s one of his favorite dishes (he hasn’t tried grandma’s original Stir Fry so he thinks mine is the best… my poor innocent husband)

Let’s start! First you’ll need 6 oz of fettucine pasta (I know this doesn’t scream chinese but I couldn’t find some quality Lo Mein or rice noodles when I moved here, and the fettucine worked so good the first time I decided to keep it that way), 1/2 pound of flank steak thinly sliced, 1/2 pound of boneless chicken thighs thinly sliced, 3 stalks of celery chopped into sticks, 2 carrots chopped into sticks, 1/2 green pepper julienned (could use any other bell pepper), 1/2 white onion julienned, 1 tsp umami seasoning (ajinomoto, you can find it on the Asian food section of your local market), 2 tsp cornstarch, 2 tsp granulated sugar, 3 tbsp soy sauce, 2 tbsp canola oil and 2 tbsp oyster sauce (you can find it on the Asian food section of your local market).

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There’s one more ingredient that is kind of hard to find here in the US, maybe if you have a Latin market near you there’s a chance your could find it. “Wait did you just said Latin market?” yep! there’s a sauce called “Salsa China de Soya” (Chinese soy sauce), even though it translates to soy sauce, it’s thicker than regular soy sauce and has a bitter taste. If by any chance you are able to find it buy it!! it really takes this and many other Chinese dishes to another level, mine was brought from Ecuador. But if you don’t have it don’t worry your Stir Fry will still be delicious.

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Keeping it real with the dirty bottle

I forgot to tell you that I finally have a Kitchen Aid!!! *cue angels singing* It was a Mother’s Day present from a good friend of us #bestmothersdaygiftever #besidesmychildofcourse

ChickenandBeefStirFry

Back to recipe, I like to cook my pasta while I do all my chopping, it saves time and since I usually use the same pot to cook everything else clean up is a breeze (one pot meal anyone?), so cook your pasta al dente according to package directions and chop chop chop.

ChickenandBeefStirFry

Next add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef. Once they’re cooked, add the carrot sticks and cook for 2-3 minutes.

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Then add the julienned pepper and onions and stir fry for 2 more minutes.

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Finally add the celery sticks and stir fry everything for 2 more minutes.

Then add the julienned pepper and onions and stir fry for 3 more minutes.

It’s time for sauces! Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.

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Now add the noodles and 1 tbsp of oyster sauce, mix everything and turn off the heat. If you were able to get the “chinese soy sauce” now it’s the time to drizzle 1-2 teaspoons and stir, stir, stir (after all is a STIR fry haha *drumroll*).

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Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds if you want, or just eat it out of the pot like I usually do, ahem… only because I’m adjusting seasonings.

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Now a couple of tips: You could add as many vegetables as you want, sometimes I use whatever I have laying around my fridge (zuchinni, broccoli, all-color peppers, sky is the limit). You could also add shrimp and/or pork, just marinate them the same as the chicken and beef, and cook the shrimp towards the end, before the celery it’s a good time. Which brings me to my other point, DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery). Finally don’t be shy with the sauces!

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I really hope you like this recipe as much as we do. It’s so nice to share with you something that brings back so many good memories. Love you and miss you Mami Susy!

Have a great weekend everybody!!

By far the best and easiest Stir Fry recipe out there. Pin now!!

Chicken and Beef Stir Fry

Serves 2-3

Ingredients

  • 6 oz of fettucine pasta (could use Lo Mein or rice noodles)
  • 1/2 pound of flank steak, thinly sliced
  • 1/2 pound of boneless chicken, thighs thinly sliced
  • 2 tsp cornstarch
  • 2 tsp granulated sugar
  • 3 tbsp soy sauce
  • 2 tbsp canola oil
  • 2 carrots, chopped into sticks
  • 1/2 green pepper, julienned (could use any other bell pepper)
  • 1/2 white onion, julienned
  • 3 stalks of celery, chopped into sticks
  • 1 tsp umami seasoning (ajinomoto)
  • 2 tbsp oyster sauce

Optional: 1-2 tsp of “Salsa China de Soya” (Chinese soy sauce), toasted sesame seeds

Directions

  1. Cook your pasta al dente according to package directions.
  2. Add 1 tsp of cornstarch, 1 tsp of sugar and 1 tbsp of soy sauce to the beef and stir to coat. Do the same for the chicken. In a big pot or wok, heat 2 tbsp of canola oil over medium-high heat and stir fry the chicken and beef.
  3. Once the chicken and beef are cooked, add the carrot sticks and cook for 2-3 minutes.
  4. Add the julienned pepper and onions and stir fry for 2 more minutes.
  5. Add the celery sticks and stir fry everything for 2 more minutes.
  6. Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tsp umami seasoning (ajinomoto) to the pot and stir.
  7. Add the pasta and 1 tbsp of oyster sauce, mix everything and turn off the heat.
  8. If you were able to get the “chinese soy sauce” drizzle 1-2 teaspoons and stir.
  9. Taste and adjust soy sauce (savory), oyster sauce (sweet) or “Chinese soy sauce” (bitter) to your like. Serve and sprinkle with toasted sesame seeds.

Notes:

  • You could add as many vegetables as you want (zuchinni, broccoli, all-color peppers, etc).
  • You could add shrimp and/or pork, just marinate them the same as the chicken and beef. Cook the shrimp towards the end.
  • DON’T overcook your vegetables, you want crunchy vegetables so cook them starting from hard (carrots) working your way to soft (zucchini, celery).

 

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Baked Parmesan Chicken Milanese

Yesterday I made Baked Parmesan Chicken Milanese with a fresh salad for dinner and uploaded a picture of it on Instagram, it got lots of likes which made me wonder why I haven’t share this recipe before. This chicken it’s so yummy you won’t believe you’re eating a healthy dish.

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You’ll need 2 boneless, skinless chicken breast, pounded thin, 1/2 cup all-purpose flour, 1/3 cup breadcrumbs or panko, 1/4 cup freshly grated parmesan, 1 egg (beaten), 1 tsp Dijon Mustard, salt and pepper.

First, preheat your oven to 300F degrees and line a baking sheet with parchment paper. Then add lots of salt and pepper to the flour (I add around 1 tbsp of salt and 1 tsp of pepper, but if you want to add more it’s ok) and mix. Add 1 tsp of salt, 1/2 tsp of pepper and 1 tsp of Dijon mustard to your beaten egg and mix. Finally add lots of salt and pepper, and 1/2 cup freshly grated parmesan to the breadcrumbs (I add round 1 1/2 tbsp of salt and 1 tsp of pepper) and mix.

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Pass each chicken breast through the seasoned flour, then the egg mixture, and finally the seasoned breadcrumbs. Be sure to fully coat the chicken with each mixture, you don’t need to season the chicken since the flour, egg and breadcrumbs are already seasoned.

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Bake for 30 minutes or until the center of the chicken is no longer pink. Broil for 3-4 minutes to reach a golden crust and dig in!!!

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This recipe is simple and quick as well. While the chicken was in the oven, I made a salad and cleaned my kitchen. I’m a messy cooker and a germaphobe, great combination right!! Clorox wipes are my best friends. I hope you give this recipe a try and tell me all about it. Have a nice day my lovely readers!!

Baked Parmesan Chicken Milanese

Serves 2

Ingredients

  • 2 boneless, skinless chicken breast, pounded thin
  • 1/2 cup all-purpose flour
  • 1/3 cup breadcrumbs or panko breadcrumbs
  • 1/4 cup freshly grated parmesan
  • 1 egg, beaten
  • 1 tsp Dijon Mustard
  • Salt
  • Pepper

Directions

  1. Preheat your oven to 300F and line a baking sheet with parchment paper.
  2. Add lots of salt and pepper to the flour. I add round 1 tbsp of salt and 1 tsp of pepper.
  3. Add 1 tsp of salt, 1/2 tsp of pepper and 1 tsp of Dijon mustard to your beaten egg
  4. Add lots of salt and pepper, and 1/2 cup freshly grated parmesan to the breadcrumbs. I add round 1 1/2 tbsp of salt and 1 tsp of pepper.
  5. Pass each chicken breast through the seasoned flour, then the egg mixture, and finally the seasoned breadcrumbs.
  6. Bake for 30 minutes or until the center of chicken is no longer pink. Broil for 3-4 minutes to reach a golden crust.