Crispy Noodles with Beef Recipe



Crispy Noodles with Beef Recipes

Ingredients :

275g fresh or 175g dried egg noodles

1 tsp roasted sesame oil

350g rump or sirloin steak

1 tbsp dark soy sauce

2 tsp Shaoxing rice wine

1/2 tsp sugar

1 garlic clove, finely chopped

1 tsp cornflour (cornstarch)

100g snow peas (mangetout), ends trimmed

3 tbsp oil

 

Sauce

1 tbsp finely chopped ginger

1 spring onion (scallions), finely chopped

325ml chicken stock

3 tbsp oyster sauce

1 tbsp Shaoxing rice wine

1/2 tsp dark soy sauce

1 tsp sugar

1/2 tsp roasted sesame oil

1 1/2 tbsp cornflour (cornstarch)

Method :

Cook the 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.

Blanch the 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.

Serves 4 - 6


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