- I do love a good stir fry.
- Someone actually made noodles from scratch for a stir fry.
(chuckles) I wanna meet this person, so I can learn
what they've done. - Yeah.
- I can't concentrate. This is hot.
(singing indistinctly)
- This dish
is fiery madness. (fire crackling)
(Ryan roaring)
- I'm dying.
- [Janice] Hey. Today, we're gonna be trying
each other's stir fry dishes.
- Hey, guys. I'm Ryan. And I'm a tasty producer
at Buzzfeed Australia.
You can follow us on TikTok, @tastyoz.
- Hey, babes. It's Steph from the Lucky Dragons Supper Club.
I post videos on food and cooking at home on the Internet.
- Hi, guys. I'm Karima.
I run Sunday Kitchen, a Lebanese cooking workshop,
where my mom and I teach
traditional Lebanese home-cooked meals.
- Hello, I'm Janice.
I am a food content creator,
and I make a lot of simple, quick, delicious recipes.
- Stir fry can be made in so many different flavors.
You can have sweet, salty, umami, spicy, you name it.
Bob's your uncle.
- My kids love a good stir fry.
A weeknight quick, really healthy dinner.
- You know, when you're starving, you have the first bite,
and you're like, (inhales deeply) like that.
That's good.
Especially, if you got some, like, wok hei essence in there.
- I would also expect the noodles to be chewy,
to be al dente.
'Cause that forms like the base of a good stir fry.
- We're gonna taste each other's dishes.
We're gonna give them a score between one and 10.
- Whoever scores the highest will reign supreme.
- Let's do it. (whooshing)
- So, the dish I'll be making today
is called Gon Chow Ngau Ho,
which is also known as beef chao fan
or like flat rice noodles with beef.
It is a Cantonese classic.
Flavor City let's go.
All right, we're making a stir fry sauce now.
Soy sauce, oyster sauce, dark soy sauce for color,
salt, mushroom bouillon, and give it a good mix.
Stir frying. Marinate my beef.
I've got some Scotch fillet over here.
Soy sauces, oyster sauce.
Sesame oil, Shaoxing wine, white pepper.
Sugar helps with caramelizing.
My bicarb soda, corn starch, and finally just some water,
so that the cornstarch has something to bind together.
Can you see how the marinade has thickened slightly?
Gonna create this nice crust.
And the center is gonna remain juicy and soft.
Like me. (giggles)
For now, let's work on the noodles.
I'll be using some fresh rice noodles
and just gently unravel them like this.
I have my carbon steel wok here.
I've got my heat on as high as it can go.
Now, you can see the smoke.
We can add the oil, trying to add three tablespoons here.
Add in the beef. (oil spattering)
And just spread it out.
And we're just gonna give it a couple minutes
to catch a bit of color.
What I do when I wait?
Bust down. (upbeat music)
Bust down, bust down.
So this is about down.
I'm just gonna clean out the wok
and we'll move on to everything else.
Add the onions and the butts of the garlic chives.
And noodles go in.
(food spattering) (wok thuds)
Okay. Remember that beef we add earlier.
Let's add its back.
We're gonna be adding the green parts of the chives.
And for crispness, some bean sprouts.
Now, if anyone tells you they don't like bean sprouts
throw them out.
Time to add the sauce.
All right, we're done.
Okay. It's time to plate up now.
Here she is. (plate thuds)
Got some toasted sesame seed to garnish.
Give it a taste test. (upbeat music)
(chopsticks clanking) Mm-hmm.
- Yum. This is definitely something
that I would order when I go out.
- I can't make this well at home.
So I'm very, very excited to try this.
- These noodles, because they're so fat
they really hold like a lot of sauce.
I think that's what they're all about.
(upbeat music) - Hmm.
- Hmm. All about the dark soy.
Delicious. The beef is really, really, really tender.
- Whoever made this did an amazing job. (chuckles)
It's very familiar to me.
- The flavor on these noodles is sweet, umami burst.
- What makes this dish good is having a lot of wok hei.
(chuckles) I wanna meet this person
so I can learn what they've done.
- It looks simple, but I'm actually getting
quite a few different flavors dancing around.
- One of those dishes
that does not need anything else to it. Happy days.
I have to give this stir fry
a 10 outta 10. (bell chiming)
- I'm a bit nervous now.
I think this is a strong 9. (bell chiming)
- I'm gonna give this one
a 9 out of 10. (bell chiming)
I would say to get a 10,
the noodles just need to have a little more bite to them.
(whooshing) - I am making a
Shanghai Stir Fry Noodle today.
It's something that my mom made a lot when I was growing up.
It's close to my heart.
So we are gonna start with marinating the chicken.
I've got some soy sauce, sugar,
Chinese rice wine, white pepper, cornstarch.
Mix.
I'm gonna add the sesame oil to bind everything together.
Lock in the flavor.
Let's move on to making the noodle sauce.
We are gonna start with some soy sauce, dark soy sauce.
This is to give the noodles some color. Add oyster sauce.
And then we finish the sauce with some sugar
to counteract all the savoriness of the sauces.
You give it a good mix.
That is your noodle sauce done.
(whooshing) All right.
Now I'm going to add my Shanghai noodles.
We leave the noodles in for a couple minutes.
Don't let it cook all the way through and then we drain it.
Now I'm gonna stir fry the noodles.
So I'm gonna add some oil into the pan. Peanut oil.
This is the chicken that I've marinated earlier.
Give it a good stir fry (oil sizzling)
for about two to three minutes.
Now I'm gonna add in the shiitake mushrooms,
some carrots and then some cabbage.
I add in the chicken powder.
Just a pinch is enough.
I will call it my secret.
It helps enhance the flavors of everything.
I'm gonna add a little bit of water in.
The rest of the noodle sauce that I made earlier.
And I'm gonna make room for the noodles.
Stir it from the side.
All right. I am going to put a lid on, a makeshift lid.
Leave it on for a couple minutes.
(upbeat music) - And this is my dish.
It looks like what it should.
This is pretty good. I've surprised myself.
I'd be very, very happy
if I make this for dinner at home on a weekday.
(upbeat music) - We've got noodles.
- It smells good. (plate thuds)
It smells like home.
- It looks like something that I would make
for my children, and they would absolutely love.
So that's definitely a winner in my eyes. (chuckles)
- Look how well they're holding together.
There's no breakage.
They're dancing.
Hey, this is good.
- Let's dig in. (wooden chopsticks clanking)
(upbeat music)
- Hmm. I want all of it.
- Simple, hearty, nourishing, home-style food.
- Sweet flavors, which really dance on my palate
and they work well together.
- Love the texture of Shanghai noodles.
This tastes very familiar and very traditional.
- Sauce coverage on the noodles is,
(chef's kiss) perfecto.
- Chicken's good, cooked really well, still very soft,
really nice marinade to it. - Hmm.
- Maybe there's a garnish
that can go on that adds a little more.
I'm gonna give this one
8 outta 10. (bell chiming)
- I would drown this in chili oil.
This is something that I would love to remake
and really build on.
An 8 outta 10. (bell chiming)
- I would like a little bit more sweetness in the chicken
because everything is quite savory
but other than that,
8 outta 10. (bell chiming)
- Today, I'm making a Beef Shawarma Stir Fry.
Think of like a kebab, but with noodles.
And then we drown it in tahini sauce.
We call it Tarator.
So I'm just gonna start by adding my beef.
So this is an eye fillet.
I'm gonna add a shawarma spice.
Gonna add a good tablespoon, I'd say.
Some salt, sumac.
This gives it that nice, tangy flavor.
A little bit of corn flour, pinch of sugar,
and some vinegar.
Vinegar is a key ingredient to help it tenderize.
Going with a little bit of olive oil.
Now I'm going to massage it with my hands.
So my beef is marinated.
I'm going to leave it overnight to tenderize
and allow all those flavors to really develop.
(whoosing) So I'm going to now
make a Tarator.
A tahini garlic sauce.
Start with minced garlic, some salt,
Middle Eastern tahini, three tablespoons here,
lemon juice, and a tablespoon of yogurt.
Now the yogurt is the secret ingredient in this.
And makes it really creamy.
Now, can you see it starting to firm up? Do not be afraid.
This process is called breaking it in.
It's telling you that it wants a little bit more water.
You gotta definitely keep tasting
(metal and glass clanking) as you go.
I'm happy.
(whooshing) So now I'm gonna stir fry.
I've got a really hot wok.
I've got my marinated beef
that's been marinating overnight.
(food spattering) I'm gonna add that to the wok.
You want a nice crispiness on the beef.
Start a Kebab shop right here.
Get the meat out of the wok and fry up my vegetables now.
(whooshing) Okay.
So I'm gonna put a little bit more oil in my pan
fry up my onion, add my capsicum with a bit of salt.
Give them a good toss. (food spattering)
I'm going to now add my meat, Udon noodles.
I feel like Udon's a very good noodle, 'cause it's strong,
it's got grit. So, it can handle a bit of abuse.
And that's it.
I'm ready to plate it up. Let's go.
(whooshing) (plate thuds)
- So, here's my Shawarma Stir Fry.
So I'm gonna garnish it with our Tarator.
Kebab shop goodness.
I have got some Aleppo chili flakes,
toasted sesame seeds, an ode to a stir fry.
I've got some fresh parsley. I've got some chili oil.
Finally, pickled chilis.
That's my tribute to the humble kebab.
Who doesn't wanna eat this?
(upbeat music) All right.
Yum.
- It smells chili. A bit citrusy.
Reminds me a little bit of a kebab.
- This looks amazing.
I've never seen anything like this before.
- I am the biggest fan of Udon.
They're so thick and chewy.
- Oh, like what? Pickled chili with Udon.
These aren't spices that I'm used to.
So, let's try this, huh?
(Middle Eastern music) - Hmm.
- Well, she's hot. - I can feel the heat
going up my head. (chuckles)
- I do not know what I was in for.
I feel like this has healing powers.
- My spice tolerance is pathetic.
- There's a lot going on. I'm about to-
♪ Dance ♪
- These green pickled chilies,
like, they just bring some tang to the dish.
Well rounded, lots of things going on.
- I'm dying.
- The beef is well marinated.
It's savory, creamy, and chewy.
Creaminess counteracts the spiciness.
- Beef is beautiful.
I would have this on its own.
I can't concentrate. This is hot.
(singing indistinctly) Thank you.
(gulping)
- I'm getting a lot of love.
Feels really special, this bowl.
- If this was available on the menu,
and it was like late at night, I would appreciate
if this was an option, actually.
8 out 10. (bell chiming)
- It's giving me something new.
So I'm gonna give it a
7.5 out of 10. (bell chiming)
- Maybe it's because my palate
isn't used to these types of flavors.
I can really appreciate it.
I think this was very creative.
If I was to change it, I'd change the noodles,
I'd change the noodles to Shanghai noodles.
I would give it a 7. (bell chiming)
- So the dish I'm making is
Sichuan Peppercorn Stir Fry Noodles.
I'm basing this of one of my favorites.
It's called Mala Xiang. Mala means spicy and numbing.
And that is exactly what this dish is gonna bring.
Okay. So, I'm doing the Sichuan chili oil.
So I have Sichuan peppercorns, star anise,
some bay leaves, fennel seeds, one whole nutmeg.
Two cinnamon sticks, chili,
fresh ginger, which I've sliced thinly.
Lastly, some orange peel.
This is going to be on the heat for the next 25 minutes.
Oh my God. I can smell it right now.
I'm so excited.
Now we need to make the noodles.
Using just some plain flour, two cups.
Then I'm adding in some water. So, I've got 150 mLs.
Hands knead now for about five minutes
until it comes together and forms a ball.
I'm just gonna let this rest for 30 minutes.
(whooshing) Add some flour to a surface,
gonna turn out absolutely delicious.
It's nice and smooth. So, I'm gonna halve that.
And now I roll it out with a rolling pin.
So that is my noodle dough.
Nice, long,
thin strips.
It's really important to have flour on the dough
so that the noodles don't stick together. See?
So, they're just gonna boil for a few minutes
until they start floating.
So let's do a quick noodle test.
(upbeat music) (metal clanking)
Now, good. Time to get the stair fry on.
So we've got the secret oil
which took like 20 years to make.
So this is the brand of hot pot mixture that I'm using.
Basically just gonna bring all the flavor that I've embodied
in the chili oil and amplify it even more.
Now I'm going in with the spring onions,
shallots, dried chili, ginger,
garlic. (metal clanking)
(food spattering)
So I'm also using this beef.
This is the kind of beef
that you would get at Korean barbecue.
It's just super thin, and it cooks really quickly,
and you can get a really nice caramelization on it.
So next I'm putting in the black fungus.
These are some shiitake mushrooms,
also, super flavorful.
Give that a little stir. (food spattering)
In the tofu goes,
the bunch of cabbage, some Asian greens.
And we have my favorite, the Lotus fruit.
That's gonna add some crunchy texture.
And then, of course, the noodles.
A little bit of Shaoxing wine, and now we stir fry.
(food spattering) So, there we have it.
That is my stir fry noodle dish.
Ah, I'm so excited.
It looks spicy.
I have some Thai basil leaves.
Stir fry done. (popping sound)
Now we gotta taste it. Okay. Ooh.
(upbeat music)
Mm-hmm, Mm-hmm.
I'm in love with this.
It's really got a kick.
- Ooh. This looks very fancy.
- Oh, yeah.
- I'm excited.
There's just so many different elements.
I feel like there will be a lot
of different textures as well.
- And these are handmade noodles.
Oh, goodness.
Whoever made this is doing the most.
- I do love a good Lotus fruit.
(food cracking) Yum. Good crunch on there.
- Okay. (upbeat music)
- Ooh, hot.
I can definitely taste Sichuan Peppercorns.
I've actually been into one.
- There's a lot of meatiness to it.
So, you've got meatiness from the mushrooms,
meatiness from the tofu, meatiness from the meat,
but it's really flavorful.
- My ears are ringing.
It's numbing and it's spicy, but it's very fragrant.
So even though my body's like, "Just hold up a little bit,"
my heart say, "Just get some more."
It's addictive.
- I do love the Thai basil garnish.
Definitely multi-layered with the different textures,
the heat, the crunch, the softness of the handmade noodles.
- Someone made this, that's impressive.
They're very chewy.
And I appreciate the effort.
- It's all very homogenous, very pleasant to eat.
- It's a 10. (bell chiming)
10 for flavor and effort.
- You know what? It tastes like a homestyle,
Mala stir fry, which is why I'm gonna give it an
8.5 (bell chiming)
out of 10.
What will take it to a 9?
Maybe is just a little bit more depth.
How to achieve that?
It might be to brown off the meat separately.
I can see that it's just been placed in...
there's no color on the meat.
(inhales deep) (exhales sharply)
- I would give this a
9 as well. (bell chiming)
- The winner of (drum rolling)
"Chefs Try Each Other's
Stir Fry Dishes" is
Steph. (victory sound)
(upbeat music) (Steph claps)
- Yes.
It is she. Number one all the way.
(clears throat) - Sorry.
- That's like a (indistinct)
- I am trying to build my spice tolerance though.
My whole family can take a lot of spice,
and I'm the odd one out.
(upbeat music)