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Author Notes: No better way to ring it in than Beef ‘Chow haw fun’. This is a winner winner among any crowd, trust me.
They will shovel it back like you wouldn’t believe. It may be take a few tries to get it perfect but it is well worth it. Something I ate on weekends growing up!
Serves 3-4 people
- 200 grams Beef flank, sliced
- 1 tablespoon Kikoman Light soy sauce
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch
- 1 dash Sesame oil
- Combine ingredients to coat the slices of beef
- Leave to marinate for 15-20 minutes
- 500 grams Fresh flat rice noodle
- 1/2 Onion, cut in 1/4" slices
- 120 grams Bean Sprouts
- 2-3 Flat slices of ginger 1/8" wide
- 1 Chinese Chives or Spring onion, diagonally cut
- 2 tablespoons Light Kikkoman Soy Sauce
- 1 tablespoon Dark Kikkoman Soy Sauce
- 1 teaspoon sugar
- salt, to taste
- Grapeseed Oil
- Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside.
- Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done. Set aside.
- Heat more oil in the pan and sauté onions until soft and transclucent.
- Add ginger and bean sprouts and cook until semi soft. Push them to the side of the wok.
- Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok.
- Turn the heat to High. Toss the separated noodles into the wok with the vegetables. Stir with an upward motion to properly mix all the ingredients.
- Add Seasoning and mix well to distribute colour and taste throughout.
- Taste as you go, if it requires more salty soy flavour add light soy. Colour can be added by adding more dark soy.
- Re-add the beef that was previously set aside. Garnish with sliced onion & Serve!
- This recipe was entered in the contest for Your Best Recipe with Noodles
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