Ingredients
- 300 gm fresh flat rice noodles
- 100gm Chinese bbq pork
- 200 gm rump steak sliced thinly
- Half cup bean sprouts
- 4 chive sprigs cut into 3cm pieces
- 2 eggs
- 2 cloves garlic
- Sauce for stir frying - 1 tablespoon oyster sauce
- 1 tablespoon Kecap manis
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- half teaspoon white pepper
- 2 tablespoons light soy sauce
- 1 red chilli finely chopped
- Beef marinade - quarter teaspoon baking soda
- 3 tablespoons water
- 2 tablespoons corn starch
- Beef seasoning- 1 teaspoon chicken powder
- quarter teaspoon dark soy sauce
- half teaspoon salt
- half teaspoon sugar
- Half teaspoon white pepper
- One tablespoon cooking oil
- One teaspoon sesame oil
- One tablespoon cooking wine
Method
- Mix sliced beef in marinade until all dissolved. Then add beef seasoning, mix well. Refrigerate overnight.
- Fry beef in hot oil for approximately 2 minutes. Remove and drain well.
- Heat 1 tablespoon of vegetable oil in wok. Add Garlic stir fry until fragrant. Add noodles and prepared sauce. Stirfry until noodles well coated in sauce. Push noodle to side, and eggs and allow white to set.
- Add beef, pork, chives and beansprout. Stirfry until dry and fragrant. Serve piping hot. Enjoy
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
- LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G
