Friday, December 12, 2008



375 g dried egg noodles
200 g fish balls
200 g fish tofu
150 g sliced beef (marinate with 1 tsp light soy sauce, sesame oil and corn starch for 30 minutes)
5 sliced ginger
4 cloves garlic, minced
1 sliced bell pepper
4 scallions, cut in 2" length
2 tbsp vegetable oil
2 tbsp deep fried shallots

4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp sesame oil
2 tbsp Shaoxing cooking wine
salt and pepper to taste


1. Bring the water to a boil in a large pot, add the noodles. Cook for approximately 3-5 minutes stirring occasionally. Drain immediately and rinse it under the running cold water, and set it aside.

2. Place oil in the wok and cooked over medium-high heat. Stir fry the marinated beef for 2 minutes, dish up, drain and set aside.

3. With the oil in the wok, stir fry the garlic and ginger until aromatic. Add in the beef, bell pepper, scallions and the seasoning.

4. Add in the cool noodles and stir it well. Mix it well so that all the ingredients will be evenly distributed.

5. Dish up and place the fried noodles on a platter. Sprinkle the top with deep fried shallots.

6. Serve hot or at room temperature.

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