Stir-Fried Rice Noodles with Beef and Chilli Bean Sauce

Name: Stir-Fried Rice Noodles with Beef and Chilli Bean Sauce
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1½ teaspoons light soy sauce; 1 egg white; 12 oz to 1 pound (330 to 450 g) beef steak, fillet, rump or sirloin; 12 oz to 1 pound (330 to 450 g) beef steak, fillet, rump or sirloin; ¼ teaspoon salt; 1 scant teaspoon sesame oil; 1½ teaspoons rice wine or dry sherry; 1½ teaspoons rice wine or dry sherry; 8 oz (225 g) thin, flat, dried rice noodles; 12 oz to 1 pound (330 to 450 g) beef steak, fillet, rump or sirloin; 12 oz to 1 pound (330 to 450 g) beef steak, fillet, rump or sirloin; 8 oz (225 g) thin, flat, dried rice noodles; 8 oz (225 g) thin, flat, dried rice noodles; 1 scant teaspoon sugar; 1 scant teaspoon rice wine or dry sherry; 1 scant teaspoon rice wine or dry sherry; 3 dessertspoons finely chopped spring onions tops; 3 fresh red chilli peppers, seeded and shredded; 1½ teaspoons chilli bean sauce; 1½ teaspoons dark soy sauce; 4 tablespoons Rich Chicken Stock; 1 scant teaspoon cornflour; 8 fl oz (225 ml) groundnut (peanut) oil; 1 dessertspoon finely chopped garlic; 1½ teaspoons finely chopped fresh ginger

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

People in Hong Kong habitually eat late meals. With a mild climate for much of the year and restaurants open all night, they live a very Mediterranean type of life. Being in Hong Kong reminds me of my stays in Naples, where at eleven in the evening, you can easily satisfy your urge for a quick pasta dish. Southern Chinese choose something filling but lighter, such as rice noodles, which are satisfying and easy to digest. This popular Hong Kong noodle dish is one of my favourites. It is nutr

Ingredients

Asia
Hong Kong (China)
China
Pasta

Ingredients

Method