Noodles Recipes - Chow Mien (Fried Noodles) Recipe

Ingredients

• 225g/8oz lean beef steak

• 225g/8oz can bamboo shoots, drained

• 1 leek, trimmed

• 25g/1 oz dried shiitake mushrooms, soaked until soft

• 150g/5oz Chinese leaves (Chinese cabbage)

• 450g/1lb cooked egg noodles, drained

• 90ml/6 tbsp vegetable oil

• 30ml/2 tbsp dark soy sauce

• 15ml/1 tbsp corn flour (cornstarch)

• 15ml/1 tbsp dry sherry

• 5ml/1 tsp sesame oil

• 5ml/1 tsp caster (superfine) sugar

• salt and ground black pepper

Serves 2-3

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Method:

1. Slice the beef, bamboo shoots and leek into matchsticks. Drain the mushrooms, reserving 90ml/6 tbsp of the soaking water. Cut off and discard the stems, then slice the caps. Chop the Chinese leaves and sprinkle with salt. Pat the noodles dry.

2. Heat a third of the oil in a large frying pan and sauté the noodles. After turning them over once, use a wooden spatula to press against the bottom of the pan until they form a flat even cake. Cook for about 4 minutes or until crisp at the bottom. Turn over, cook for 3 minutes more, then slide on to a heated plate and keep warm.

3. Heat 30ml/2 tbsp of the remaining oil in a wok. Add the leek and meat strips and stir-fry for 10-15 seconds. Sprinkle over half the soy sauce and then add the bamboo shoots and mushrooms. Toss for 1 minute, then push to one side.

4. Heat the remaining oil in the centre of the wok and sauté the Chinese leaves for 1 minute. Mix with the meat and vegetables and toss together for 30 seconds.

5. Mix the corn flour with the reserved mushroom water. Stir into the wok with the sherry, sesame oil, sugar and remaining soy sauce. Cook for 15 seconds to thicken, then serve with the noodle cake.