Chinese Crispy Noodles with Beef

Laura doubles the ingredients for the marinade to ensure a rich, flavoursome taste of the stir-fry and adds a few extra noodles for that extra crunch! This simple stir-fry can also be made easier for those busy nights by using ginger and garlic from a jar and pre-cut beef strips fresh from your butcher...

Serves

4

Ingredients

• ½ teaspoon clear honey

• 2 tablespoon light soy sauce

• 2 tablespoons Trident Stir-Fry Oyster Sauce

• 2 tablespoons Chinese rice wine

• 2 teaspoons cornflour

• 250g egg noodles

• 1 teaspoon sesame oil

• 400g lean beef, trimmed and cut into strips

• 4 tablespoons peanut oil

• 2 teaspoons fresh root ginger, chopped

• 2 garlic cloves, chopped

• 1 leek, thinly sliced

• 200g broccoli florets, sliced

• 3 tablespoons water

Instructions:

• Mix together the honey, soy sauce, Trident Stir-Fry Oyster Sauce, rice wine and cornflour. Pour half the sauce into a bowl, add the beef and stir well. Cover and marinate in the refrigerator for 30 minutes.

• Cook the noodles in boiling water, according to the packet instructions. Refresh in cold running water and drain well, then moisten with the sesame oil. Set aside.

• Heat 2 tablespoons oil in a wok over a high heat until the oil starts to shimmer. Add the noodles and cook for about 5 minutes, until the underside is golden. Flip the 'cake' over and cook for about 3 minutes, until pale gold. Place on a warm plate.

• Heat another tablespoon of the oil as before and add the beef. Stir-fry for about 2 minutes, then tip out on to a warm plate with any juices.

• Wipe out the wok. Heat the remaining oil and add the ginger, garlic and leek. Stir-fry for 1 minute, then add the broccoli and stir-fry for 2 minutes. Pour in the reserved sauce mixture and water and bring to the boil. Return the beef to the wok and stir for 1 minute.

• Tip the mixture over the noodles and serve immediately.