Noodles Recipes - Crispy Noodles with Beef Recipe

Ingredients

• 450g/1lb rump (round) steak teriyaki sauce, for brushing

• 175g/6oz rice vermicelli

• groundnut (peanut) oil, for deep-frying and stir-frying

• 8 spring onions (scallions), diagonally sliced

• 2 garlic cloves, crushed

• 4-5 carrots, cut into julienne strips

• 1-2 fresh red chilies, seeded and finely sliced

• 2 small courgettes (zucchini), diagonally sliced

• 5ml/1 tsp grated fresh root ginger

• 60ml/4 tbsp rice vinegar

• 90ml/6 tbsp light soy sauce

• about 475ml/2 cups spicy stock

Serves 4

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Method:

1. Beat the steak to about 2.5cm/1 in thick Place in a shallow dish, brush with teriyaki sauce and marinate for 2-4 hours.

2. Separate the rice vermicelli into manageable loops. Pour oil into a large wok to a depth of about 5cm/2in, and heat until a strand of vermicelli cooks as soon as it is lowered into the oil.

3. Carefully add a loop of vermicelli to the oil. Almost immediately, turn to cook on the other side, then remove and drain on kitchen paper. Repeat with the remaining loops. Transfer the cooked noodles to a bowl and keep them warm.

4. Clean out the wok and heat 15ml/1 tbsp groundnut oil. Fry the steak for about 30 seconds on each side, then remove and cut into thick slices.

5. Add a little extra oil to the wok, and stir-fry the spring anions, garlic and carrots for 5-6 minutes. Add the chilies, courgettes and ginger and stir-fry for 1-2 minutes.

6. Stir in the rice vinegar, soy sauce and stock Cook for - minutes until the sauce has thickened slightly.

7. Return the steak to the wok and cook for a further 1-2 minutes. Spoon the steak, vegetables and sauce over the noodles and toss lightly.

Note: Rice vermicelli is deep-fried before being added to this multi-textured dish.