| Preparation time: 10 minutes + 30 minutes marinating | | | | minutes or so. After that, remove and repeat with the |
| Total cooking time: 15 minutes | | | | remaining beef. add another tablespoon of oil, then add |
| Serves: 4 to 6 | | | | the noodles and stir-fry for about 3-5 minutes or so. |
| Ingredients for fresh rice noodle: | | | | 3. Then add the garlic chives and stir-4ry until just wife! |
| 2 cloves. crushed | | | | Stir in the extra oyster and the soy sauces and the |
| 2 teaspoons chopped fresh ginger | | | | sugar, and return the beef to the wok and toss to heat |
| 1 tablespoon oyster sauce | | | | through and it should be served immediately. |
| 2 teaspoons soy sauce | | | | Nutritional Value for fresh rice noodle: |
| 500g (1lb) beef, thinly slicedoil, for cooking | | | | Protein 33 g; |
| 1kg (2lb) fresh roe noodles, sliced into 2cm (1 inch) | | | | Fat 12 g; |
| strips | | | | Carbohydrate 40 g; |
| 100 g (3 1/2 oz.) garlic chives, chopped | | | | Dietary Fibre 1.5 g; |
| 2 1/2 tablespoons oyster sauce, extra | | | | Cholesterol 50mg; |
| 3 teaspoons soy sauce, extra | | | | Energy 1295kJ (310cal) |
| 1 teaspoon sugar | | | | Hints for fresh rice noodle: |
| Directions for fresh rice noodle: | | | | 1. Buy the fresh rice noodle as a block and cut it into |
| 1. First combine the garlic ginger, the oyster and the | | | | thin strips. |
| soy sauces, then add the beef and toss to coat and | | | | 2. Mix together the garlic, ginger, oyster and soy |
| cover and refrigerate for about 30 minutes or so. | | | | sauces to marinate the beef. |
| 2. Then heat the wok until it becomes hot, after add 1 | | | | 3. Stir-fry the noodles until they are softened, then add |
| tablespoon of the oil and swirl it around to coat the | | | | the garlic chives. |
| side. Then add half the beef and stir-fry for about 5 | | | | |