Name: Beef and water spinach noodles
Yield: Serves four
Cuisine: Chinese
Ingredients: 1 tbsp hoisin sauce; 2 cloves of garlic, finely chopped; 1 tbsp ginger, grated; 2 tbsp chicken stock; ½ tsp salt; pinch of black pepper; 200 g (7 oz) beef (scotch fillet or rump); 300 g (10 oz) dried wheat noodles; 4 tbsp peanut oil; 1 tsp shaohsing rice wine, or dry sherry; 3 tbsp soy sauce; 1 tsp sugar; 400 g (14 oz) water spinach (ong choy), thoroughly washed; 2 spring onions, finely sliced; 1 tbsp cornflour

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Water spinach, known as ong choy in Cantonese, is a seductive, velvety vegetable that adds a little touch of luxury to anything it comes near. From the subtle crunch of its hollow stems to the intense sweetness of its leaves, it is one of the least boring green vegetables you’ll ever meet. Here it turns a homely bowl of beef noodles into something with real depth and character.