Fresh egg noodles
Blackbean Sauce (we used Lee Kum Kee)
1 white cabbage
2 green peppers
1 red pepper
1 chicken stock cube (400 ml water)
1 tsp cornflour
Vegetable oil for frying
400g Beef (topside - can use others but topside cheap )
Beef and Blackbean sauce with stirfried vegtables and crispy egg fried noodles. The new lockdown has well and truely put the new years diet on hold. A classic stir-fried dish slutted up by frying the noodles in oil for that extra crunch. We are not going to see anyone until March so we can worry about the calories then...
Cut beef into smallish pieces (strips might be best). Add the black bean sauce to the beef and mix. Ideally, let marinate for at least an hour but if you don't have the time not the end of the world.
Fry vegetables seperately until caramelised still but crunchy. This should take about five minutes.
Take your chicken stock cube and mix with 2 cups hot water until dissolved. You can do this in a microwave if you want
Put one teaspoon of corn flour in with about two cups of water - set aside.
Heat oil in a frying pan till it starts shimmering (350F/ 180C). You can drop a small piece of noodle in the oil to check if it's hot enough. If there is no movement in the oil when you drop the noodle, it's not hot enough.
Drop one roll of noodles into the oil at a time (You may need to go to Asian supermarket to get the fresh egg noodles). They will cook almost instantly. Beware the noodles burn quite quickly so you must be quick.
Take your beef and mix with 1 teaspoon of corn flour. The flour is to enable the meat to fry the meat at a higher temp and also stop it from spitting.
Get your pan hot and fry your beef for a couple of minutes until cooked - then reduce your heat to medium and add your vegetables , stock and corn flour mixture (make sure you give the corn flour mix a stir before adding).
Cook for about 5 more minutes until you have a thickish sauce.
Add chopped red pepper
Serve over cripsy noodles and sriracha