Beef and Snow Peas with Panfried Noodles

By LaLaCooks

Gourmet | November 2009
by Ruth Cousineau
If you are looking for something a little different to accompany a stir-fry, try panfried Chinese noodles as crisp vehicles for umami-loaded Asian sauces.

Review: I have made this dish many times now and here is the key to a fantastic turnout. Double the sauce recipe - no question. Flank steak is the best but you need a two pound piece. Snow peas are essential and yes, brocolli is a wonderful addition. After slicing the partially frozen flank very thin, add a tablespoon of soy sauce and a few pieces of garlic and let is sit refrigerated while you prepare the rest. Cook the noodles on high heat to really get a good brown tinge. Nothing else to change here. It is tremendous and a recipe you'll enjoy over and over.

Ingredients

• 1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
• 2 tablespoons oyster sauce
• 1/2 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 5 1/2 tablespoons vegetable oil, divided
• 1/2 pound snow peas, trimmed
• 3 scallions, finely chopped
• 2 tablespoons minced peeled ginger
• 1 pound flank steak, thinly sliced across the grain

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Cook noodles according to package directions, then drain in a colander.

Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.

Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.

Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.

Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.