Video summary

Budget Cooking Doesn't Get Better Than This!

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Rick, Backyard Chef — “Pan fried noodles Asian style” (budget meal).

Ingredients (with quantities if stated)

Main

  • Beef — quantity not specified; “fry off your beef”
    • Substitution: pork or chicken can be used instead
  • Chinese noodles — amount not specified (“noodles of choice”)
  • Veggies
    • Cabbage — sliced (quantity not specified)
    • Onion — thin slices (quantity not specified)
    • Carrot — grated straight into the cabbage (amount not specified)
    • Spring/green onion — garnish and mixed in (quantity not specified)

Cooking / seasoning

  • Oil — for frying (amount not specified)
  • White pepper — for meat seasoning and later in the dish (“little bit” / “a little shake”)
  • Sesame oil
    • added to noodles to prevent sticking
    • a little more during final mixing (“couple of drops” / “a bit”)

Quick Asian-style sauce (exact measures given)

  • Light soy sauce: ~4 tsp
  • Dark soy sauce: ~1 tbsp
  • Oyster sauce: ~2 tbsp
  • Brown sugar: ~2 tbsp
  • Chicken powder: ~½ tsp
    • alternative: ½ chicken stock cube
  • Chinese five spice: a little bit
  • Shaoxing wine: a splash
  • White pepper: included in sauce (amount not specified)

Optional flavor boosters

  • Hoisin sauce: ~1 tbsp (variation)
  • Chili oil / chili flakes: to taste (optional)
  • MSG: optional (mentioned)

Equipment / preparation

  • Kettle of boiling water
  • Lid (for softening/steeping noodles)
  • Pan/wok (for frying; implied to be the serving pan)
  • Bowl (for draining noodles and mixing with sesame oil)
  • Grater (for carrot)
  • Knife/board (for slicing cabbage/onion)
  • Garnish prep: keep some green onion aside + save noodle water

Step-by-step method (technique + timing/temperatures)

  1. Boil noodles

    • Put noodles in a bowl/pot scenario and cover with boiling water.
    • Optional: swish them around.
    • Cook/soften until done (timing not specified; “by time we’ve done that, these will be cooked”).
    • Drain using a lid setup; then let noodles drain for a minute.

  2. Prepare garnish and reserve liquid

    • Set aside some green onions for topping.
    • Save some noodle stock (reserved noodle water).

  3. Prep vegetables

    • Slice cabbage (thin or bigger—choice).
    • Thin slice onion.
    • Grate carrot directly into cabbage (not coleslaw style).

  4. Cook beef

    • Heat a pan with a little oil.
    • Fry beef to cook out water and brown/caramelize.
    • Season with white pepper (noting the sauce will already be salty).
    • Aim for brown color and to break up the beef.

  5. Make the sauce (while beef browns)

    • Mix in a bowl:
      • 4 tsp light soy
      • 1 tbsp dark soy
      • 2 tbsp oyster sauce
      • 2 tbsp brown sugar
      • ½ tsp chicken powder (or ½ stock cube)
      • Chinese five spice
      • splash Shaoxing wine
      • white pepper
    • Optional variants:
      • Add MSG
      • Add 1 tbsp hoisin
      • Add chili oil/chili flakes to taste

  6. Stir-fry aromatics + vegetables

    • After beef browns, add onions and cook 1–2 minutes.
    • Add garlic and ginger, then add cabbage + grated carrot.
    • Stir until vegetables are cooking/softening (no exact minute given).

  7. Combine noodles

    • Put drained noodles into a bowl.
    • Add sesame oil to prevent sticking/clumping; stir.
    • Add noodles to the pan and stir to coat with sauce.

  8. Create crisp/browned noodle edges

    • Stir until coated, then rest noodles against the side of the pan to encourage crunchy/crispy bits.
    • Scrape browned bits if needed.
    • “Don’t worry, some will stick” (normal).

  9. Finish + adjust

    • Add green onions.
    • White pepper shake.
    • Add a little sesame oil (“couple of drops”) and stir through.
    • Optional: extra chili oil/chili flakes for serving.

Serving / plating suggestions

  • Serve family-style from the center of the table.
  • Plate and top with green onions.
  • Serve hot (“That’s hot. Delicious.”).

Chef tips + common notes

  • Sesame oil in noodles helps prevent clumping.
  • For extra texture: push/rest noodles against the pan side to build crispy/browned edges.
  • Season beef with white pepper since the sauce is already salty (soy/oyster-based).
  • Sauce is described as “balanced”; you may adjust stronger flavor if desired.
  • Vegetable variation ideas: snow peas, chopped broccoli, cauliflower.

Original video