This simple noodle dish is tasty and a lot healthier than takeout. The secret to the noodle dish lies in the actual sauce. That’s why I have created a sauce base that makes these noodles better than your takeout. It’s also a combination of sweet and savoury and that’s what we love most about it.
2 tbsps sesame oil
1 thumb-sized ginger, minced
1/3 cups soy sauce
2 tbsp oyster sauce
1[tooltip id=”4500c2f113202943ff1ae30d00c9d4ac”] [/tooltip]-2 tbsp sambal oelek chilli paste
1 tbsp schezuan sauce
1-2 tsp brown sugar
1/2 beef skirt steak, thinly sliced
1/4 red bell pepper, sliced
1/2 medium-sized carrot, sliced
3-4 medium-sized mushrooms, sliced
Chives, diagonally sliced
Extra vegetables of choice
Chinese noodles, thinly cooked and drained
In a wok, add sesame oil and beef skirt steak. Stir-fry until cooked.
Add vegetables and stir-fry.
In a bowl, combine all other ingredients (soy sauce, oyster sauce, chilli paste, schezuan sauce, ginger and brown sugar).
Pour sauce mixture over beef and vegetables and let simmer a few seconds.
Add in noodles and toss to coat evenly.
Add chives and stir-fry for a few more seconds.
Garnish with more chives and serve hot.
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