Prep 30 mins
Cook 1 hr
From Firehouse Food. Time is an estimate. This dish features a contrast of chewy and crispy textures.
- 680.38 g flank steaks
- 88.74 ml soy sauce
- 340.19 g sugar snap peas
- 453.59 g fresh Chinese egg noodles
- 14.79 ml sesame oil
- 73.94 ml peanut oil
- 118.29 ml water
- 1 yellow onion, thinly sliced
- 29.58 ml asian oyster sauce
- 4.92 ml cornstarch, dissolved in
- 59.14 ml chicken broth
- 6 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish
- Coat the flank steak with 3 tablespoons of the soy sauce in a shallow dish and marinate for 30 minutes, turning once. Cut the meat across the grain into very thin slices.
- Prepare an ice bath by filling a large bowl with water and ice. Bring a large pot of lightly salted water to a boil. Add the snap peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a slotted spoon, reserving the boiling water, and transfer to the ice bath to cool. Drain and set aside.
- Cook the noodles in the boiling water for 1 minute less than directed on the package, or until they are al dente; they will be cooked more when fried. Drain well and transfer to a bowl. Toss the noodles in the sesame oil and the remaining 3 tablespoons soy sauce. Set aside until ready to fry.
- Heat 3 tablespoons of the peanut oil in a large nonstick skillet over medium heat. Add the noodles and flatten them into a pancake using the back of a spatula. Cook without stirring for 5 minutes, until lightly browned. Flip over and cook the other side in the same way. Transfer to a plate and keep warm.
- Heat 1 tablespoon of the peanut oil in the skillet over high heat; add the snap peas and stir-fry for 2 minutes. Add the water; cover and steam for 1 minute. Transfer to a plate with a slotted spoon.
- Wipe out the skillet with a paper towel. Heat the remaining tablespoon of peanut oil in the skillet over medium heat. Add the yellow onion and stir-fry for 4 minutes, until soft and golden. Add the meat to the skillet and stir-fry for 5 minutes. Add the oyster sauce and the cornstarch mixture. Stir to combine and cook for 1 to 2 minutes longer, until the sauce is thickened to the consistency of gravy.
- Divide the noodles into 6 portions and top each with some of the sugar snap peas and beef; garnish with the green onions.
Very tasty noodle dish! I used just under the called for amounts on the beef, noodles and sugar snap peas, and there was a nice amount of sauce for us. The peanut oil really comes through. Yum! Thanks cookiedog!
We all really enjoyed this dish. I waited until the end to put the sugar snap peas back in because I didn't want them overcooked. Thought it could have used a bit more sauce and a little heat--I'd add at least a tablespoon of Sriracha hot chili sauce to the oyster sauce mixture next time.