Leftover vegetables and fresh ones, of
course - complement the noodles in this meal-in-a-bowl.
Serves 6 - 8
Beef, thinly sliced
Garlic, finely chopped
Freshly ground black pepper
Large onion, halved lengthways and cut into narrow strips
Spring onions (scallions), cut into 2 1/2 cm lengths
Celery stalks, thinly sliced diagonally
Carrot, cleaned and shredded
Broccoli florets, snow peas, or cauliflower
Large fresh mushrooms, thinly sliced
Soak the noodles in water for 20 minutes.
Drain and set aside.
Put the beef in a large bowl, and stir in
the garlic, 1 tablespoon of the oil, the sugar, salt and pepper. Set
Heat 2 tablespoons of the oil in a wok
over high heat. Add the beef and stir-fry for 2 to 3 minutes. Remove
from the heat.
Add the remaining 2 tablespoons oil to the
wok and when it is hot, add the onion, scallions, celery, carrot,
broccoli and mushrooms, stirring to mix well.
Stir in the soy sauce, fish sauce, 375 ml
of the chicken stock, and oyster sauce, Stir in the noodles, making sure
these absorb the liquid and become soft. Add the reserved 125 ml of
stock if the noodles look dry. Return the beef to the wok and stir-fry 2
minutes more. Remove the beef to the wok and stir-fry 2 minutes more.
Remove from the heat and serve on a large platter.