Cantonese Beef Noodles
Cantonese Beef Noodles
| 4 tbsp | Oil |
| 1 tsp | Sesame oil |
| 1 tsp | Chopped Garlic |
| 1 tbsp | Light soy sauce |
| ½ tsp | Dark soy sauce |
| 500 g | Kuey teow |
| 50 g | Young ginger, sliced |
| 1 tsp | Corn flour, mixed with 1 tbsp water |
| 1 | Egg, beaten |
| To taste | Salt |
Ingredients A: marinade for 10 minutes
| 250 g | Beef fillet, thinly sliced |
| 1 tsp | Soy sauce |
| ½ tsp | AJI SHIO® Flavoured Pepper |
| 1 tsp | Corn flour |
Ingredients B: mixed together to make stock
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| ¼ tsp | AJI-SHIO® Flavoured Pepper |
| 500 ml | Water |
| ½ tsp | Sugar |
| 1 tbsp | Soya sauce |
| 1 tbsp | Oyster sauce |
Ingredients C:
| 50 g | Sweet beans |
| 2 – 3 pcs | Black mushrooms, sliced |
| 50 g | Carrot, cut into flowerets |
| 1 sprig | Spring onion, cut 2 cm length |
- Heat wok till hot, add in 2 tbsp oil and sesame oil. Stir-fry quickly chopped garlic with soy sauce, dark soy sauce and kuey teow. Remove from wok.
- Scald the marinated beef(A) quickly and remove aside.
- With 2 tbsp oil, sauté ginger and add ingredients(B). Allow to simmer.
- Add in ingredients(C) and corn flour for thickening. Stir in egg and lastly scalded beef.
- Pour the ready beef gravy onto fried kuey teow and serve immediately.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
