This Chinese-style minced meat noodles recipe is a must-try if you love noodles with big bold flavours which are easy to prepare. It’s so good that my husband asks for it every single week (and I happily oblige), no exaggeration!
The secret to its addictive taste lies in a killer sauce. Sear tender minced meat in a hot pan until lightly browned, then braise it in an umami-rich blend of oyster sauce and soy sauce. Let it simmer until it reduces to a sticky, glossy sauce that coats every strand of noodle in delicioiusness, omg!
While I use chicken, you can easily substitute it with pork, beef, or even plant-based alternatives like tofu or tempeh if you’re looking for a vegetarian version. The sauce pairs well with any protein, so feel free to experiment with what you have on hand.
Now, let’s talk about the toppings. While the minced meat and noodles are delicious on their own, adding crispy shallot oil and a ramen egg takes the experience to a whole new level.
How to make shallot oil
To make the shallot oil, thinly slice some shallots and fry them in hot oil until golden brown and crispy. Not only do the crispy shallots add a satisfying crunch, but the leftover oil becomes infused with a smoky, fragrant aroma that boosts the flavor of the entire dish. Drizzle it over your noodles, and you’ll immediately notice how it deepens the complexity of the sauce.
How to make ramen egg.
Cook your room temperature egg in boiling water for exactly 6.5 minutes to get that perfect, slightly runny yolk. When mixed into the noodles and sauce, the creamy yolk creates a luxurious, velvety texture that adds a rich, indulgent layer to the dish.
These delicious toppings are definitely worth the effort, and I guarantee your diners will appreciate the attention to detail.
This minced meat noodles is incredibly simple to prepare, making it ideal for quick weeknight meals when you’re craving something comfort and full of flavour. Yet, it’s impressive enough to serve to guests, especially with those extras. Add it to your regular dinner rotation—you won’t regret it!
Check out my other noodle and pasta recipes here.
Chinese-style Minced Meat Noodles
Equipment
- Non-stick pan, wok, food processor, knife and cutting board.
Ingredients
- 120 g minced chicken or any meat of choice
- 1 tbsp light soy sauce
- ¼ tsp white pepper powder
Sauce
- 1 tbsp light soy sauce for the sauce
- 2 tbsp oyster sauce for savory depth
- 1 tsp dark soy sauce for color and sweetness
- ½ tbsp sesame oil for fragrance
- ½ cup water
Instructions
- Marinate the meat: Mix minced meat with 1 tablespoon of light soy sauce and ¼ teaspoon of white pepper powder. Let it rest for at least 10 minutes to soak in the flavor.
- Sear the meat: Heat a little oil in a nonstick pan or wok on HIGH heat. Add the marinated meat and use a spatula to spread it out flat in the pan to ensure even browning. Flip the meat once one side is browned and sear the other side.
- Make the sauce: While the meat is browning, mix together the sauce ingredients. Add ½ cup water to the mix and adjust the ratios to your preference.
- Simmer the sauce: Pour the sauce over the browned meat and lower the heat to a gentle simmer. Cover the pan with a lid and cook until the meat is fully cooked and the sauce reduces to a thick, glossy consistency. Be careful not to let the heat get too high—this can dry out the sauce or burn the meat. If the sauce reduces too quickly, simply add a little more water until you reach your desired consistency.
- Assemble your noodles: cook noodles of your choice and top with meat sauce, a ramen egg, blanched greens, and crispy shallots and shallot oil. Enjoy!