Ingredients
15 total- 150 g of fine egg noodles
- 3 tbsp of toasted sesame oil
- 200 g of sugar snap peas (cut in half lengthways, if liked)
- 2 tbsp of vegetable oil
- 325 g of bavette steak, sliced
- 2 garlic cloves, finely sliced
- 5 cm of piece of ginger, peeled and finely chopped
- 2 red chillies, finely sliced
- 0.25 tsp of ground white pepper
- 0.5 tsp of reduced-salt dark soy sauce
- 1 large carrot, halved and sliced on the diagonal
- 2 tbsp of shaoxing rice wine
- 0.5 tsp of granulated sugar
- 2 tbsp of oyster sauce
- 2 tbsp of reduced-salt light soy sauce
Method
6 stepsStep 1
Cook the noodles according to the pack instructions. Drain, rinse under cold water, then drain again. Toss with 2 tbsp toasted sesame oil; set aside.
Step 2
Meanwhile, blanch the sugar snaps in a pan of boiling water for 1-2 mins. Drain, refresh under cold water and set aside.
Step 3
Heat a wok until very hot. Add the vegetable oil, followed by the beef, and stir-fry for 2 mins. Add the garlic, ginger and chillies; season with the white pepper and a little salt.
Step 4
Reduce the heat to medium and fry for 1 min more. Add the dark soy sauce, then the sugar snaps and carrot; stir-fry for 2 mins. Add the rice wine and sugar; mix well.
Step 5
Toss in the noodles and turn the heat back to high. Add the oyster sauce and stir-fry for 2 mins, using chopsticks or tongs to separate the noodles.
Step 6
Season with the light soy sauce and remaining 1 tbsp toasted sesame oil; cook for 1 min more. Serve immediately.