9. Stir Fry Hokkien Noodles

January 12, 2015

Serves 4


  • 600 gm beef rump, thinly sliced across the grain
  • 1 Spanish onion, peeled, halved, sliced
  • 3 cloves garlic, peeled, finely chopped
  • 1 knob ginger, peeled, finely julienne
  • 1-2 large red chillies, halved, sliced on the diagonal
  • 1 bunch choy sum, cut into 5cm lengths
  • 100 gm woodear fungus (fresh or rehydrated dried ones are fine), torn into bite sized pieces
  • 100 gm oyster mushrooms, torn into bite sized pieces
  • 500 gm Hokkien noodles
  • Crispy shallot
  • Canola oil

Beef Marinade

  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinese Shaoxing wine
  • 1 tablespoon oyster sauce
  • a few drops sesame oil
  • ¼ teaspoon sugar
  • ½-1 teaspoon white pepper
  • 1 teaspoon tapioca flour (or cornflour)
  • season with more light soy and oyster sauce to taste


Marinade the beef by mixing all marinade ingredients, a little ginger and beef together in a glass bowl. Set aside for at least 10 minutes.

Heat 2 tablespoons of oil in a pan/wok over high heat, add the beef and lightly sear until ¾ cooked. Remove from pan and set aside.

In the same pan, heat another 2 tablespoons of oil until surface is shimmering. Add the garlic, ginger, onions, chillies and cook for 2 minutes, stirring to avoid burning.

Add the vegetable stems and woodear fungus, cook for 1 minute.

Add remaining vegetables, cook for 1 minute. Deglaze with 1 tablespoon of Shaoxing wine.

Add noodles, toss to mix. Return the beef into the wok along with the oyster mushrooms. Toss and cook for a further minute.

Top with crispy shallots and serve immediately.

Note: If you prefer to use less meat and a variety of more vegetables, just drop back on the beef marinade.

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