This one’s another one of my childhood favourites and I’ve been craving it for weeks. After a long awaited trip to the Chinese supermarket I finally got my ingredients and was ready to cook away. Nothing beats dry ho fun cooked in a wok on a chinese stove. But who has got one of those at home and to be honest it’s still sooooo good cooked on a regular hob.
It’s a super easy dish to make, very healthy and I love the squidgy soft rice noodles with the flavour of stir-fried beef. Usually I would just use spring onions and beansprouts but went a bit wild this time and added different veggies. It definitely works.
PREPARATION > 10 mins
COOK 15 mins
- 200g rice sticks (cooked to instructions - make sure to keep a bit of the water in the pot if you are cooking your noodles in advance, as they will stick otherwise. I usually start cooking them when I start making the beef, so everything is done at the same time)
- 250g beef steak (at room temperature), sliced
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 6 medium size mushrooms, sliced
- 1 pepper, sliced
- handful of fresh spinach
- 3 tbsp oyster sauce
- 2 good dashes of soy sauce
- 1 dash of mirin (rice wine - you can also use white wine if you don’t have any)
- Sesame oil to serve (optional)
- Heat some rapeseed or vegetable oil in a wok or large pan until very hot. Fry the onions, stirring continuously for a couple of minutes.
- Add the beef and fry until it starts to brown. It is very important that your wok is hot and the meat not cold, otherwise it will start to stew.
- After a few minutes add the oyster sauce and stir until the meat is coated. Add the mirin, soy sauce, garlic and vegetables and fry for about five minutes.
- Now mix in your noodles and keep stirring until everything is well combined, and the noddles are covered in the sauce. If it’s still too dry for you add a bit more soy sauce.
- Serve hot with a drizzle of sesame oil and chili sauce.
Enjoy with Chinese beer or green tea. :)Posted 1 year ago with 3 notes