Wolf's Wok-Fired Minced Pork & Beef Noodles
Dim Sim LimWolf's Wok-Fired Minced Pork & Beef Noodles
Ingredients
For the Wok-Fired Minced Meat
- 1 pound ground pork
- 1 pound ground beef
- 6 garlic, cloves, minced with a cleaver
- 2 tablespoons fresh ginger, minced with a cleaver
- 2 red chilies, thinly sliced, seeds removed for less heat
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons light soy sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce, Lee Kum Kee brand
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 2 tablespoons Chinese cooking wine
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons water for slurry
- 3 tablespoons vegetable oil
For the Noodles
- 1 1/2 pounds fresh Shanghai noodles
- 1 tablespoon sesame oil
For Garnish
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup green onions, sliced, green parts only
- as needed crispy chili oil, for drizzling
Instructions
- 1
First things first, get your mise en place ready! Grab that heavy-duty Chinese cleaver and get to work. Mince your garlic and ginger like a pro. Slice those red chilies and separate the white and green parts of your green onions. Get all your sauces and seasonings lined up, because when the wok gets hot, we move fast! Boom!
⏱️ 10 min
- 2
Now, let's get those noodles ready! Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions, usually just 2-3 minutes until al dente. Drain them immediately and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside. These noodles are going to be the perfect base for our flavor bomb!
⏱️ 5 min•🌡️ 212
- 3
Time to fire up the wok! Get that beast screaming hot over maximum heat. Add 2 tablespoons of vegetable oil, swirl it around to season the wok. When you see a wisp of smoke, throw in your ground pork and ground beef. Break it up with your metal spatula and stir-fry until it's beautifully browned and crispy, about 5-7 minutes. We want that Maillard reaction, baby! Drain any excess fat if there's too much.
⏱️ 7 min
- 4
Push the browned meat to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty space. Toss in your minced garlic, minced ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant – don't let them burn! Now, add the white parts of your green onions and stir-fry for another 30 seconds. The aroma is insane!
⏱️ 2 min
- 5
Bring all the ingredients together in the wok. Pour in the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, chicken powder, granulated sugar, and white pepper. Stir-fry vigorously, coating all that beautiful minced meat with the sauce. Let it simmer for 1 minute, allowing the flavors to meld and deepen. This is where the magic happens!
⏱️ 2 min
- 6
Give your cornstarch slurry a quick stir and pour it into the wok while continuously stirring. Watch as that sauce thickens up, clinging to every piece of meat. This is the gloss, the shine, the 'Wolf of Wok Street' signature! Stir-fry for another minute until the sauce is rich and glossy. Taste and adjust seasoning if needed – maybe a little more 'yum yum' (chicken powder) if you're feeling it!
⏱️ 2 min
- 7
Add your cooked Shanghai noodles directly into the wok with the minced meat. Using your metal spatula and ladle, toss everything together with authority! Make sure every strand of noodle is coated in that glorious, savory sauce. Stir-fry for 1-2 minutes, allowing the noodles to absorb the flavors and heat through. All fire!
⏱️ 2 min
- 8
Now we serve! Divide the wok-fired noodles into deep ceramic bowls. Garnish generously with fresh chopped cilantro and the green parts of your sliced green onions. For an extra kick and visual pop, drizzle with some crispy chili oil. Holy cow, this is going to be 10 out of 10! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Wok-Fired Minced Pork & Beef Noodles
For the Wok-Fired Minced Meat
- 1 pound ground pork
- 1 pound ground beef
- 6 garlic, cloves, minced with a cleaver
- 2 tablespoons fresh ginger, minced with a cleaver
- 2 red chilies, thinly sliced, seeds removed for less heat
- 1/2 cup green onions, sliced, white and green parts separated
- 3 tablespoons light soy sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce, Lee Kum Kee brand
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 2 tablespoons Chinese cooking wine
- 1 teaspoon chicken powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch, mixed with 2 tablespoons water for slurry
- 3 tablespoons vegetable oil
For the Noodles
- 1 1/2 pounds fresh Shanghai noodles
- 1 tablespoon sesame oil
For Garnish
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup green onions, sliced, green parts only
- as needed crispy chili oil, for drizzling
Instructions
- 1
First things first, get your mise en place ready! Grab that heavy-duty Chinese cleaver and get to work. Mince your garlic and ginger like a pro. Slice those red chilies and separate the white and green parts of your green onions. Get all your sauces and seasonings lined up, because when the wok gets hot, we move fast! Boom!
⏱️ 10 min - 2
Now, let's get those noodles ready! Bring a large pot of water to a rolling boil. Add your fresh Shanghai noodles and cook according to package directions, usually just 2-3 minutes until al dente. Drain them immediately and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside. These noodles are going to be the perfect base for our flavor bomb!
⏱️ 5 min•🌡️ 212 - 3
Time to fire up the wok! Get that beast screaming hot over maximum heat. Add 2 tablespoons of vegetable oil, swirl it around to season the wok. When you see a wisp of smoke, throw in your ground pork and ground beef. Break it up with your metal spatula and stir-fry until it's beautifully browned and crispy, about 5-7 minutes. We want that Maillard reaction, baby! Drain any excess fat if there's too much.
⏱️ 7 min - 4
Push the browned meat to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty space. Toss in your minced garlic, minced ginger, and sliced red chilies. Stir-fry for about 30 seconds until fragrant – don't let them burn! Now, add the white parts of your green onions and stir-fry for another 30 seconds. The aroma is insane!
⏱️ 2 min - 5
Bring all the ingredients together in the wok. Pour in the light soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, chicken powder, granulated sugar, and white pepper. Stir-fry vigorously, coating all that beautiful minced meat with the sauce. Let it simmer for 1 minute, allowing the flavors to meld and deepen. This is where the magic happens!
⏱️ 2 min - 6
Give your cornstarch slurry a quick stir and pour it into the wok while continuously stirring. Watch as that sauce thickens up, clinging to every piece of meat. This is the gloss, the shine, the 'Wolf of Wok Street' signature! Stir-fry for another minute until the sauce is rich and glossy. Taste and adjust seasoning if needed – maybe a little more 'yum yum' (chicken powder) if you're feeling it!
⏱️ 2 min - 7
Add your cooked Shanghai noodles directly into the wok with the minced meat. Using your metal spatula and ladle, toss everything together with authority! Make sure every strand of noodle is coated in that glorious, savory sauce. Stir-fry for 1-2 minutes, allowing the noodles to absorb the flavors and heat through. All fire!
⏱️ 2 min - 8
Now we serve! Divide the wok-fired noodles into deep ceramic bowls. Garnish generously with fresh chopped cilantro and the green parts of your sliced green onions. For an extra kick and visual pop, drizzle with some crispy chili oil. Holy cow, this is going to be 10 out of 10! Enjoy, my friends!
⏱️ 1 min