noodles in a pan of salted boiling water for 2-3 minutes if fresh and 10
minutes if dried, then drain and combine with 1 teaspoon of the sesame
oil. Place the noodles in 4 small cake tins or flat bottomed bowls and
leave to cool. Cut the beef across the grain into 2mm (1/8 in) thick
slices, then cut into 4cm squares. Combine the beef, soy sauce, rice
wine, sugar, garlic, cornflour and remaining sesame oil and toss.
Marinate in the fridge for at least 1 hour.
snow peas in a pan of boiling water for 15 seconds. Drain and refresh
immediately in cold water. Dry thoroughly. Heat a wok over high heat,
add 2 tablespoons of the oil and heat until almost smoking. Invert the
noodle cakes, one at a time, into the wok and fry on both sides until
golden, swirling the pan occasionally so the noodles cook evenly. Put
the noodles on a plate and keep warm in a low oven. Reheat the wok over
high heat, add the remaining oil and heat until very hot. Drain the beef
and stir fry in batches for 1 minute, or until the beef changes color.
Remove with a slotted spoon, and drain. Pour the oil from the wok,
leaving 2 tablespoons.
To make the
sauce, reheat the reserved oil over high heat until very hot and stir
fry the ginger and spring onion for 10 seconds, or until fragrant. Add
the remaining sauce ingredients, except the cornflour, and bring to the
boil. Combine the cornflour with enough water to make a paste, add to
the sauce and simmer until thickened. Add the beef and snow peas, toss
to coat with the sauce, and pour the mixture over the noodles.