Eva Pau's Asian Kitchen airs Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 2
- 220g sirloin steak (sliced into thin pieces)
- 95g Dried Fine Egg Noodles( approximately 1 nest)
- 1 red onion thinly sliced
- ½ red pepper
- ½ green pepper
- 2 cloves of garlic thinly sliced
- 4 sprigs of spring onion cut in 2cm pieces and julienned.
Marinade:
- 1 tbsp soy sauce
- ½ tbsp Shaoxing rice wine (Chinese Cooking Wine)
- 1 tsp sugar
- 1 tbsp cornflour
- 1/2 tsp of bicarbonate of soda
- ¼ tsp white pepper
Sauce:
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp dark soy sauce
- 1/2 tbsp white rice vinegar
- 2 tsp sugar
- 1tsp of coarse black pepper
Method
- In a bowl, add the sliced beef and marinade ingredients, mix well and set aside in the fridge.
- Prepare and chop all the vegetables and lay them on a plate.
- In another bowl, mix together all the sauce ingredients and set aside.
- Place the egg noodles in a large bowl and soak in some boiling hot water for 2 minutes with a lid on and strain through a sieve. Place it on a tray with some kitchen paper or tea towel so that it can slightly dry out.
- In a 9 ½ inch frying pan, add some oil, place the noodles into the pan and spread them out to fill the pan like a thin pancake. Fry on medium heat both sides for 3-4 minutes or until golden brown. Place on a plate and set aside.
- In a wok, add some oil, then the garlic and onions. Stir fry for 20 seconds and add the marinated beef and further stir fry on medium heat for 3 minutes.
- Now add the red and green peppers and stir fry for a further 3 to 4 minutes, then add the spring onion and sauce mix. Stir fry for 2-3 minutes and spoon it over the middle of the crispy noodles. Ready to serve.
