Beef Stir-Fried Noodles

5 oz. / 150g beef, sliced thin

7 oz. / 200g noodles

2 stalks washed rapeseed plant, trimmed

1 carrot, peeled and sliced

1 tbsp. chopped scallion

2 slices fresh ginger

1 tbsp. light soy sauce

1 tsp. Shao-Hsing rice wine or dry sherry

1 tsp. vegetable oil

1 tbsp. cornstarch, mixed with 4 tbsps. water

7 tbsps. vegetable oil for stir-frying

1 tbsp. oyster sauce

1 tsp. granulated sugar

1 tsp. ground white pepper

2 tsps. salt, or to taste

1 tbsp. Shao-Hsing rice wine or dry sherry

1. In a small bowl, combine beef gently with the marinade, let set 30 minutes before use.

2. Blanch rapeseed plants in boiling water, then drain and rinse under cold water to stop the cooking.

3. Heat a wok with 2 tbsps. vegetable oil, saute the scallion and ginger until aromatic, about 30 seconds, then add beef, stir fry over medium heat until it changes color, add carrot when beef is nearly cooked, keep stirring for 2 minutes, or until carrot turns out tender but still crisp. Pour into 1 cup water , add seasoning A and cornstarch water mixture, continue to cook until sauce thickens and water nearly reduced (P1).

4. Put a large pot of water on to boil for the noodles, toss the noodles into the boiling water, gently separate the strands with chopsticks as they soften, stir occasionally, add 1/2-1 cup water when nearly boiling, keep cooking, turn off the heat when boiling again.Then drain and rinse under cold water to stop the cooking. Drain well (P3).

5. In a frying pan, heat 5 tbsps.vegetable oil, stir-fry half of the noodles over moderate heat until golden, then the other half. Place onto a plate (P3).

6. Spoon the sauce evenly over fried noodles, garnishing with rapeseed plants before serving(P4).