Saturday, February 23

Lonely noodles

Sarah and I have made a schedual of what types of food to fix on what days. It is helping us to eat healthier rather than eating something that is quick and easy. Usually loaded with cheese and other un-healthy items. Yesterday's food type was noodles. Sarah has decided that since she is the one that is making the money that I am the one who gets to clean the house and make the dinner. It is all good and has worked out thus far.
Luckily for me the last three days have gone fast, yea! Last night I made Sarah a noodle dish for dinner and it turned out really good. It is called Beef Noodles with Oyster Sauce. The recepie is as follows. Enjoy!!!
Serves 4
10 1/2 oz /300 g boneless sirloin steak, thinly sliced
9 oz/ 250 g dried thick chinese egg noodles
2 Tbs. Peanut or corn oil
8 oz/225 g fresh asparagus spears, woody ends cut off and chopped
2 large garlic cloves, finely chopped
1/2 inch/1 cm piece fresh gingerroot, peeled and finely chopped
1/2 redd onion, thinly sliced
4 Tbs. beef or vegetable stock
1 1/2 Tbs. rice wine
2-3 Tbs. bottled oyster sauce
toasted sesame seeds, to garnish (see note)
1 Tbs light soy sauce
1 tsp. toasted sesame oil
2 tsp. rice wine
Toasting sesame seeds enhances their flavor and gives them an attractive light golden-brown color. stir the seeds round in a dry wok or skillet just until the start coloring. Immediately tip them out of the wok, because the can become burned and bitter-tasting in seconds.
This dish is best when you let the beef marinate, but if you are in a hurry, add the marinade ingredients to the wok when you stir in the stock. to make the marinade, stir the ingrediants together in a nonmetalic bowl. Stir in the steak so all the slices are coated, then set aside to marinate for atleast 15 minutes.
Meanwhile, boil the noodles in a pan of boiling water for about 4 minutes, until soft. Alternatively, cook according to package instructions. Drain, rinse, and drain again, then set them aside.
When you are ready to stir-fry, heat a wok or large skjillet over high heat. Add 1 tablespoon of the oil and heat. Add the asparagus and stir-fry for one minute. Tip the beef and marinade into the wok, standing back because it will splutter, and continue stir-frying untill beef is cooked to your taste, about 1 1/2 minutes for medium. Remove the beef and asparagus from the wok and set aside.
Heat the remaining oil and stir-fry the garlic, ginger, and onion for about 1 minute, until the onion is soft. Add the stock, rice wine, and oyster sauce and bring to a boil, stirring. Return the beef and asparagus to the wok, along with the noodles. Use 2 forks to mix all the ingredients together and stir round until the noodles are hot. Sprinkle with toasted sesame seeds.

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