Beef Chow Mein

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This dish can be served either hot or cold, on its own as a meal or part of a buffet.
– Adapted from Chinese Wok Cookery – 1992 Reed International Books Ltd

• 400g beef fillet
• 100g peeled carrots
• 100g fresh bean sprouts
• 100g mange peas
• 2 – 3 spring onions
• 2 – 3 eggs
• 1 1/2 teaspoons salt
• 4 tablespoons oil
• 450 g fresh or dried Chinese egg noodles
• 1 teaspoon sugar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon rice wine
• (Try adding 100g fresh broccoli and some sliced red pepper strips for extra flavor)

Thinly shred the beef. Thinly shred the carrots. Wash the bean sprouts and top and tail the green beans.

Beat the eggs with a pinch of the salt. Heat 1 tablespoon of the oil in a preheated frying pan and pour in the beaten eggs evenly to make a large thin ‘egg pancake’. Turn it over carefully to cook both sides then remove to a chopping board and let it cool a little before cutting it into thin strips.

Bring a saucepan of water to the boil, add the noodles and separate them with a fork.Bring back to the boil and add 1 cup of cold water. Bring back to the boil once more and stir to separate, then when the noodles start to float to the top, drain in a sieve and rinse with cold water.

Heat up the remaining oil. Stir fry the spring onions, beef, carrots, bean sprouts and green beans with the remaining salt, sugar and wine, stirring over a high heat for about a minute. Then add the noodles and egg strips with the soy sauce. Stir until all the ingredients are well blended.