Wok fried noodles 🍜

By Andy Cooks · 30 min

Ingredients

Instructions

1. In a large bowl, mix 1 tbsp water, the bicarb soda, cornflour, 1 tbsp of the Shaoxing wine and 2 tbsp of the soy sauce. Add the sliced beef, toss well to coat and set aside to marinate.
2. In a small bowl, combine the remaining Shaoxing wine, soy sauce, oyster sauce and dark soy sauce. Set aside.
3. Cook the noodles in a large pot of salted boiling water following the packet directions. Drain and rinse under cold water.
4. Heat the oil in a wok over high heat. Cook the beef in batches, tossing, until browned. Set aside.
5. Add the onion and carrot and cook 1–2 minutes until softened. Add the capsicums, garlic, ginger and the white part of the spring onion, and cook 1–2 minutes more to soften.
6. Return the beef to the wok with the sauce mixture and the noodles. Toss well and bring the sauce to a simmer.
7. Stir in the green part of the spring onion. Serve with a drizzle of chilli crisp if you like.

Summarized from Andy Cooks's video. Watch it for the details.

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