Prep 45 mins
Cook 0 mins
Another super recipe from our Chinese Cooking Classes. If you like spicy Chinese, add a dash of hot oil.
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 8 ounces nanka saimen noodles
- 1⁄2 lb thinly sliced flank steak
- 3 dried mushrooms (softened and thinly sliced. In a pinch, canned mushrooms can be substituted)
- 1 carrot (sliced into matchstick size pieces)
- 4 ounces snow peas (sliced in half)
- 1⁄2 cup chicken broth
- 2 green onions (sliced into 2-inch shreds)
- 2 tablespoons soy sauce
- 1⁄2 teaspoon salt
- 8 ounces bean sprouts
- Boil noodles in water for about 10 minutes. Rinse, drain and mix in 2 tablespoons oil. Set aside.
- Marinade flank steak in soy sauce and cornstarch for 10 minutes.
- Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. Remove from wok and place in bowl.
- Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas. Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
- Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
- Stir in cooked noodles, mix for about 3 minutes.
- Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
- Serve hot.
Very easy to follow and turned out great. However I suggest reducing amount of soy sauce. I also added some chilli paste to give a bit of a heat.
I haven't tried it yet but it sounds great !!!!!
Quick & easy. Love dishes like that. I did think it needed a little punch so after tasting I addded some red pepper flakes & chinese chili sauce.