Cantonese Fried Beef Noodles

Cook Time 15 minutes

Servings 4


80ml vegetable oil

250g fresh Hong Kong-style egg noodles (thin) or 150g dried noodles

150g rump steak, thinly sliced

1 x 2cm ginger, julienned

6 spring onions white and light green part, cut into 4cm batons

2 large handful of bean sprouts

For the sauce

½ beef stock cube, dissolved into 100ml of water

1 tsp light soy

1 tsp sesame oil

1 tsp Shaoxing wine

1 tbsp oyster sauce

1 tsp caster sugar

¼ tsp white pepper


Heat half the oil in a wok over high heat and add the noodles. Cook for 5-8 minutes tossing occasionally to crisp up.

In the meantime, combine the sauce ingredients together.

Remove noodles and portion onto plates. Heat remaining oil and add the steak and stir fry until it changes colour. Add the ginger and spring onions and stir fry for a few seconds then add the sauce. Stir fry for another few seconds. Serve beef stir fry on top of noodles and top with the bean sprouts.


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Kalette Tempura