Ingredients:

  • 6 squares Dried egg noodles
  • 1 tablespoon Oil
  • 250 g (9 oz) Beef, thinly sliced against grain
  • 125 g (~4 1/2 oz) chives, cut into 4 cm sections; separate the white part from the green
  • 1/4 Ginger, sliced and shredded
  • 2 cloves Garlic, chopped
  • 2 Red chili, seeded and chopped
  • 1 dessert spoon Fermented black beans, mashed
  • 1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
  • 2 tablespoons Oil, for cooking
Marinade :
  • 1/2 teaspoon Cornstarch
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Sugar
  • Seasoning :
  • 300 ml (~1 1/4 cups) Beef stock
  • 2 teaspoons Soy sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon MSG (optional)
  • 1 teaspoon Sesame oil
Method:
  1. Marinade beef slices for 30 minutes.
  2. Lightly scald egg noodles in boiling water.
  3. Drain and toss in 1 tablespoon oil.
  4. Heat a little oil in pan and fry noodles till browned. Remove onto a serving plate.
  5. Heat 3 tablespoons oil in pan.
  6. Sauté ginger, garlic, chili, fermented black beans and white parts of chives till fragrant.
  7. Add beef and green parts of chives. Stir fry to mix.
  8. Pour in stock and bring to boil.
  9. Add the rest of the seasoning ingredients except sesame oil.
  10. Cook covered for about 1 minute.
  11. Thicken gravy with cornstarch mixture.
  12. Stir in sesame oil.
  13. Pour over the plate of noodles and serve hot.