100g medium egg noodles
1 tablespoon vegetable oil
2 garlic cloves, peeled and finely chopped
3cm piece of ginger root, peeled and finely
chopped
150g beef steak (sirloin is best), cut into thin
strips
½ red pepper, deseeded and finely sliced
2 teaspoons cornflour
2 tablespoons soy sauce
1 teaspoon sugar
100ml chicken stock (see below)
1 tablespoon mirin (sake, which is combined with
sugar so it has a sweet, tangy flavour)
1 tablespoon rice vinegar
juice of 1 lime
2 tablespoons frozen peas, defrosted
handful of bean sprouts
bunch of coriander, leaves picked
2 spring onions, finely sliced
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cook the noodles according to the instructions on
the packet, drain and refresh under cold water
heat the oil in a hot wok and stir fry the garlic
and ginger for 30 seconds. add the beef, toss well and then add the red
peppers, stir frying for 3 minutes. blend the cornflour with the soy sauce
and add, along with the sugar, chicken stock, mirin and rice vinegar. toss
so that everything is well coated and simmer for 1 minute to thicken
slightly. add the noodles, lime juice, peas and bean sprouts. cook
everything for a further 3 minutes
serve scattered with the coriander and spring
onions
chicken stock
1kg (2lb 4oz) chicken bones · 350g (12oz) pork
bones · 1 onion, peeled and chopped · 2 carrots (50g / 2oz), chopped ·
4 leeks (350g / 12oz), sliced · 25g (1 oz) fresh ginger root, sliced · 4
Chinese leaves, roughly chopped
put the meat bones in a large pan, cover with
cold water and bring almost to the boil. turn the heat right down and
simmer for 2 hours, skimming off any froth that rises to the surface
add the vegetables and another 1 litre (1¾
pints) water, bring almost to the boil again, lower the heat and simmer
for a further hour. remove from the heat and allow to cool. strain off the
liquid, return to the saucepan and simmer for 1 hour to reduce further |
