Wok fried noodles 🍜

Beef Noodles: Serves: 4 Prep time: 10 mins Cook time: 15 mins Ingredients 500g flank steak, thinly sliced 1 tbsp water ½ tsp bicarb soda 2 tbsp cornflour 1½ tbsp Shaoxing wine ¼ cup (60ml) soy sauce 2 tbsp oyster sauce 1 tbsp dark soy sauce 450g fresh hokkien noodles 2 tbsp vegetable oil (or other neutral oil) 1 small brown onion, finely sliced 1 carrot, julienned ½ each of red, green and yellow capsicums (bell peppers), thinly sliced 4 spring onions, white and green parts separated, chopped 4 cloves garlic, finely chopped 1 thumb-sized piece young ginger*, julienned chilli crisp, to serve Method Combine water, bicarb soda, cornflour, 1 tbsp of Shaoxing and 2 tbsp of soy in a large bowl. Add beef and toss well to coat, then set aside to marinate. Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside. Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water. Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside. Add onion and carrot, cook for 1-2 mins, until softened. Add capsicums, garlic, ginger and white part of onion. Cook a further 1-2 minutes to soften. Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer. Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired. *If you can’t find young ginger, then use regular ginger and finely grate it. #shorts #beef #noodles