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Asian Stir-fry Vegetables with Mie Noodles and Crispy Meat Strips

5 from 2 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Flesh:

  • 15 g Mu Err mushrooms dried
  • 100 g Carrot
  • 100 g Spring onion
  • 100 g Red peppers
  • 100 g Pak Choi mini
  • 100 g Soybean seedlings a.d. Glass
  • 10 g Garlic
  • 1 tsp Chilli flakes, maybe more
  • 1 tbsp Ginger powder
  • Salt
  • 250 ml Coconut milk
  • 2 tbsp Rice wine, alternatively very mild vinegar
  • 1 tbsp Peanut oil
  • 1 tbsp Flour mixture see meat
  • 400 g Beef or chicken or pork, either bought fresh, or what else may be
  • Pepper salt
  • 50 g Rice flour
  • 40 g Rice starch
  • Alternative flour 550 and cornstarch, mixed, sifted
  • Oil for deep-frying

Instructions
 

Preparation of pasta and vegetables:

  • Put Mie noodles in larger bowls and Mu Err mushrooms in smaller bowls and pour so much boiling water over both that they are more than covered. Then let it swell.
  • Peel the carrots and slice thinly. Clean the spring onions and cut into pieces. Wash and core the peppers and cut into large pieces. Clean the mini pak choi, cut the leaves into thick and coarse pieces into slightly narrower strips. Peel the garlic and cut into thin slices. Drain the soybean seedlings. Cut off the small hard spots from the swollen mushrooms and then roughly cut them into pieces. Put all the vegetables in a large bowl, mix a little, fold in the chilli flakes and flavor with the ginger powder. Salt just before frying. Pour the swollen Mie noodles through a sieve, drain well.

Preparation of meat:

  • I have to admit that I processed lamb salmon - completely untypical for Asian cuisine. They were left over from the last barbecue and I just wanted to try it out. So I cut them - still slightly frozen - on the bread machine into about 4 mm thin, small slices, spread them out on a large plate, let them thaw and just before frying them a little salt and pepper. You can do the same with freshly purchased meat of your choice. That too should be a little frozen for cutting.
  • While defrosting, heat enough frying oil in a wok or a higher pot so that the meat can be deep-fried. Its temperature should be constant at 150 - 160 °. Monitor this with a thermometer, i.e. juggle the heat. At the same time, heat up the oven to 50 ° so that you can keep the finished meat warm in it, as you have to deep-fry it in several portions one after the other and then you can still prepare the vegetables in peace.
  • When the oil has reached its temperature, mix the flour and starch in a bowl and gradually roll the meat slices in it. Knock off excess. Then fry each portion for about 2 - 3 minutes, lift out with a slotted spoon, place on a plate and place in the oven. When everything is fried, pour the oil into a bowl (must be disposed of later), clean the wok or saucepan, put it back on the stove and fry the vegetables in 1 tablespoon of peanut oil for about 2 minutes. Then pour the coconut milk on top and let it simmer for another 3 - 4 minutes. It should stay crisp and keep its color. Season to taste with rice wine (or a little vinegar) and possibly a little salt.
  • Finally, mix a tablespoon of the flour from the roll with a little water and use it to thicken the coconut milk brew. Before serving, fold in the Mie noodles, heat them up briefly and then serve everything together with the meat. ....... and I have to say, the meat of the lamb salmon was mega. It tasted like "expensive beef fillet" and if I hadn't confessed it ... nobody would have noticed ... ;-))))

Epilogue:

  • You can use all vegetables that you might still have in the refrigerator. It just shouldn't have too long, different cooking times. However, you can compensate for this somewhat with different cut thicknesses. But Asian vegetables can still be crunchy. It doesn't matter when it comes to the choice of meat, but you shouldn't cut the poultry too thin, otherwise it will get dry.
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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