This is a classic hearty dish served at the Chinatown restaurant. The egg noodles are cooked with beef together with other veggies in thick eggs gravy. If you can’t find the fresh egg noodles feel free to use the dried version or ramen noodles.
400 grm Egg noodles (I used Hong Kong Style noodles)
1/2 pound of beef (I used sirloin) - sliced thinly
2 cloves of garlic
1 small carrot – peel and slice thinly
8 stalk of mustard green - clean and cut (you can use other type of greens)
10 button mushroom
2 egg - beaten
Marinate for beef
1 tsp of cornstarch
2 tsp of soy sauce
dash of white pepper
Ingredients for the gravy/sauce :
2 tbsp of oyster sauce
2 tbsp of soy sauce
2 1/2 cups of low sodium chicken stock (more if you like lots of gravy)
1 tsp of sugar
1 tsp of cooking wine (optional)
1 tbsp of cornstarch
Salt and pepper to taste
1. Marinate the beef and set it aside. Mix all the ingredients for the gravy/sauce in a bowl and set it aside. Give a quick wash to the noodles in cold water (to remove the flour) Drain dry.
2. Heat up about 2 tbsp of oil in a non-stick frying pan. Pan fried the noodles until slightly brown and crispy on both side. Dish it out and set it aside.
3. In the same pan, heat up 2 tbsp of oil. Sauté the garlic till fragrant. Add in marinated beef. Cook the beef on both sides until the beef looks slightly charred. Add in carrot and mushroom. Give a quick stir fry for a few seconds.
4. Add the gravy and bring it up to a boil. Add in the green vegetables. Check seasoning. Once the vegetable is cooked add in the beaten eggs. Give a quick stir and turn off the heat.
5. Put the noodles in a serving plate and pour the gravy over the noodles. Serve immediately.