Soft-fried noodles with beef and vegetables (Chinese cooking for Australians)

 

For 4 servings

• 4 bundles (about 150 gr / 5 oz) thin egg noodles
• 250 gr frying steak, cut into thinly strips
• 45 ml meat marinade (recipe below)
• 10 ml cornflour
• 90 gr fresh beanshoots, rinsed and drained
• 60 gr long or green beans, cut into 2 inches (5 cm) lengths
• 1 small carrot, cut into matchstick pieces
• 1 stalk celery, cut into matchstick pieces
• 1 small onion, thinly sliced
• 3 slices fresh ginger, minced
• 75 ml vegetable oil

Sauce

• 125 ml beef stock
• 15 ml dark soy sauce
• 10 ml dry sherry
• 2 ml sugar
• 5 ml sesame oil
• 7 ml cornflour
• Pinch of salt and white pepper

Preparation

1. Drop noodles into boiling water to soften, remove from heat ; leave until bundles can be pulled apart, about 10 minutes, and drain well.
2. Place beef strips in a bowl with meat marinade and cornflour, mix well nd leave for 45 minutes.
3. Mix sauce ingredients in a bowl.

Cooking

1. Heat 30 ml vegetable oil in a wok and fry noodles until slightly crisped on the underside ; cut into four sections and turn to fry the other side, adding an additional 15 ml of oil.
2. When crisped, lift onto a serving plate and keep warm.
3. Add remaining oil, heat the wok to very hot and stir-fry drained beef with ginger for 2 minutes ; remove.
4. Add vegetables and stir-fry for 30 seconds, then pour in the sauce and any remaining marinade and bring to the boil ; reduce heat and simmer, covered, until vegetables have softened, but remain some crispness.
5. Return meat and heat through.
6. Pour meat and vegetables with the sauce over the noodles, and garnish plate with sprigs of fresh coriander.

Meat marinade (Makes about 250 ml)

• 45 ml vegetable oil
• 45 ml water
• 30 ml dry sherry
• 30 ml light soy sauce
• 15 ml dark soy sauce
• 7 ml sesame oil
• 5 ml salt
• 10 ml sugar
• 2 ml white pepper
• 8 slices fresh ginger, minced
• 2 cloves garlic, minced

1. Measure ingredients into screw-top jar.
2. Shake well and keep refrigerate until needed.

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