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Fried Flat Rice Noodles with Beef

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Fried Flat Rice Noodles with Beef

Serves : 2
Preparation time : 30 minutes
Cooking time : 25 minutes

Ingredients :

120g beef, thinly sliced
90ml cooking oil
1/2 teaspoon salt
5 stalks flowering cabbage (choy sum), both ends trimmed
300g fresh flat rice noodles, strands loosened
1 tablespoon light soy sauce
100g bean sprouts
1 spring onion (scallion), cut into 2.5cm lengths
1 sprig coriander (cilantro) leaves, cut into 2.5cm lengths

Seasoning :
1/3 teaspoon bicarbonate of soda
1 dessertspoon ginger juice
1/2 teaspoon salt
1/4 teaspoon sugar
2 teaspoons cornflour (cornstarch)

Sauce :
5 tablespoons fresh chicken stock
1/2 teaspoon light soy sauce
2 teaspoon dark soy sauce
3 teaspoon cornflour (cornstarch)

Method :

Marinate beef with combined seasoning ingredients except cooking oil. Mix well then add 1 tablespoon oil. Leave for at least 20 minutes.
Bring half a saucepan of water to the boil. Add 1 tablespoon oil and salt. Scald flowering cabbage until just cooked. Drain well and arrange on a dish. Turn off heat and scald beef in same saucepan of water. Allow to soak for 1 minutes. Skim off scum from surface, drain meat and set aside.
Heat 1 tablespoon oil in a wok and tilt wok around to coat it in oil. Discard excess oil and put in rice noodles. Toss noodles in hot wok for 2 minutes.
Add light soy sauce and water mixture and stir-fry until well mixed. Remove and place noodles on flowering cabbage.
Reheat wok with 1 tablespoon oil and stir-fry bean sprouts for 30 seconds. Remove and place over fried rice noodles.
Clean wok and reheat with 1 tablespoon oil. Put in combined sauce ingredients and add beef, then spring onion and coriander leaves. Toss quickly before adding remaining cooking oil. Mix well.
Pour beef mixture over noodles and serve hot with cut red chillies in light soy sauce or chilli paste.

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Last Updated: 30/9/08