Beef and Snow Peas with Panfried Noodles |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you are looking for something a little different to accompany a stir-fry, try panfried Chinese noodles as crisp vehicles for umami-loaded Asian sauces. Ingredients:
1 (9-ounces) package fresh chinese-style noodles (or 8 ounces dried noodles) |
2 tablespoons oyster sauce |
1/2 tablespoon soy sauce |
1/2 teaspoon sugar |
2 teaspoons cornstarch |
1/2 cup water |
5 1/2 tablespoons vegetable oil, divided |
1/2 pound snow peas, trimmed |
3 scallions, finely chopped |
2 tablespoons minced peeled ginger |
1 pound flank steak, thinly sliced across the grain |
Directions:
1. Cook noodles according to package directions, then drain in a colander.
2. Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
3. Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
4. Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
5. Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.
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