The key to this dish is the noodles – sweet potato starch noodles have a great slippery texture and become translucent when cooked. You’ll find them at most Asian grocers.
Ingredients
Method
1.Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
2.Heat 20ml oil in a wok over high heat, add onion and stir-fry until tender (2-3 minutes), remove from wok and set aside. Add another 20ml oil to wok, add ginger, garlic, cabbage and mushrooms and stir-fry until tender (2-3 minutes), remove from wok and set aside. Heat 40ml oil in wok, add beef and stir-fry until golden (2-3 minutes), then add soy sauce, Shaoxing wine, malt syrup, sugar and sesame oil and stir-fry until reduced by half (3-5 minutes). Add reserved ingredients back to wok, season to taste with freshly ground pepper and keep warm.
3.Meanwhile, heat remaining oil in a frying pan over high heat. Season egg to taste and add to pan, swirling to coat base, then cook until golden (1-2 minutes). Turn and cook for another minute, then transfer to a chopping board. Roll up into a log and slice into thin ribbons. Scatter over hot noodles and serve with sesame salt to the side.
Note Rice malt syrup is available from Asian grocers.
Drink Suggestion: Dark and nutty stout. Drink suggestion by Max Allen
Notes
