Recipes
Hokkien Noodles Recipe
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Ingredients
- 750 g beef rump steak trimmed, cut into 1cm-thick slices
- 1/3 cup shao hsing Chinese cooking wine or sweet sherry see note
- 600 g fresh hokkien noodles
- 1/4 cup peanut oil
- 230 g can water chestnuts drained, thickly sliced
- 1 teaspoon Sesame oil
- 6 green onions cut into 6cm lengths
- 2 garlic cloves finely chopped
- 1/2 cup oyster sauce
- 1/4 cup Stock Chicken
Ingredients
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Instructions
- Join meat and wine or sherry in a huge glass or artistic dish. Stand for 10 minutes.
- In the mean time, place noodles in a huge heatproof dish. Spread with bubbling water. Stand for 2 to 3 minutes or until noodles mollify. Channel. Separate noodles with a fork. Put aside.
- Heat 1 tablespoon of shelled nut oil in a wok over high warmth. Include a large portion of the meat. Panfry for 2 to 3 minutes or until cooked. Uproot to a plate. Rehash with oil and remaining meat.
- Warmth staying nut oil in wok. Include chestnuts, sesame oil, green onions and garlic. Panfry for 1 moment. Return hamburger to wok. Include clam sauce, stock and noodles. Panfry for 1 to 2 minutes or until warmed through. Gap in the middle of dishes and serve.