Karen: I’ve already peeled my carrots, and I’m simply going to cut them into julienne strips using our julienne peeler. Next, we’re going to add some color with our sweet bell pepper, and I find that the easiest way to cut a bell pepper into strips is to take your chef’s knife and simply cut along the flat side of the pepper avoiding the stem and the seeds.
I’m going to cut these actually into a bias-cut, and a little trick is to just stave it a little bit and this helps create a more authentic Asian-style of cutting vegetables.
Female: Give me a little more information on ramen noodles, Karen.
Karen: Well, ramen noodles are so popular now. And as you can see, they come in three-ounce packages of dry noodles along with the seasoning packet. They’re so inexpensive and they’re usually found in the grocery store in the soup section. We’re using oriental flavor noodles for this recipe.
The key to stir frying is to cook in batches. If I were to add all of this meat at one time in the pan, it would become too crowded. The meat would steam rather than develop a browning. And also, the meat would become tough. So this way, I’m going to allow the meat to cook undisturbed for a couple of minutes just to get the nice browning to develop on the bottom of the meat before I start to stir it.
So, what we’re really doing is kind of like searing it.
Female: Exactly.
Karen: Now, I’m going to just loosen these. A little bit of water will help us do that. Now, I’d like you to add the ramen noodles. We’ll just nestle those down into the water. You don’t have to break them up, just put them in whole.
Female: Wow! This recipe came together in no time at all. It’s amazing. And we’ve achieved great flavor in under 30 minutes.
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