Comments on: Hot Pepper Beef with Chinese Egg Noodles

By: Elizabeth Q

Elizabeth Q — Tue, 13 Nov 2012 05:49:50 +0000

In reply to Jeanette. Thanks, Jeanette! Yes, you're right! I cleaned out the shelves for this. Every single bite was delish! Glad you stopped by :-)

By: Jeanette

Jeanette — Tue, 13 Nov 2012 02:28:10 +0000

I love how you cleaned out your fridge and pantry with this dish – looks wonderful!

By: Elizabeth Q

Elizabeth Q — Fri, 02 Nov 2012 15:30:56 +0000

In reply to Helene Dsouza I Masala Herb.

Thanks, Helene. I use xiao xing rice wine to give food the Asian flavors. If you can’t find it, how about putting 1 or 2 drops of sesame oil. But try not to put more than 2 drops per dish — too much of sesame oil gives a bitter flavor. You can also enjoy this dish without rice wine — it is just as good. Glad you came by 🙂

By: Helene Dsouza I Masala Herb

Helene Dsouza I Masala Herb — Fri, 02 Nov 2012 14:19:22 +0000

I can see the xiao xing wine rice is quite commonly used, and I am still looking out for it here.

Elisabeth that looks great, I like the idea of quail eggs in your stir fry.

By: Elizabeth Q

Elizabeth Q — Thu, 01 Nov 2012 05:00:45 +0000

In reply to Nami | Just One Cookbook. Thanks, Nami! Yes, the same ones you like are my fave, too. I like the big, juicy straw mushrooms and oh, those quail eggs. How we enjoy them! Glad you came by inspite of your busy schedule. Hope the kids had a Happy Halloween!

By: Nami | Just One Cookbook

Nami | Just One Cookbook — Wed, 31 Oct 2012 20:50:29 +0000

There are two things that I actually like in this noodles. Straw mushrooms (I didn’t know how you call them before) and quail eggs! Those two are the ones that I’d purposely pick if this dish is served. LOL. Looks yummy, Elizabeth! I wish we have this for lunch today!