Beef and Snow Peas with Panfried Noodles

Ingredients for Beef and Snow Peas with Panfried Noodles

• 1 (250g) package fresh Chinese-style noodles (or 230g dried noodles)

• 2 tablespoons oyster sauce

• 1/2 tablespoons soy sauce

• 1/2 cucharadita de azúcar

• 2 cucharaditas de maicena

• 120ml de agua

• 80ml vegetable oil, divided

• 230g snow peas, trimmed

• 3 cebollas de verdeo, finamente picadas

• 2 tablespoons minced peeled ginger

• 450g flank steak, thinly sliced across the grain

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

Stir together oyster sauce, soy sauce, sugar, cornflour, 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 tablespoons 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 spring onions and ginger with 1/4 teaspoons 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.

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