Beef and Snow Peas with Panfried Noodles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup water
- 1/2 teaspoon sugar
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 1/2 tablespoon soy sauce
- 3 scallions, finely chopped
- 2 tablespoons minced peeled ginger
- Carbohydrate 54 g(18%)
- Cholesterol 131 mg(44%)
- Fat 32 g(49%)
- Fiber 4 g(16%)
- Protein 35 g(70%)
- Saturated Fat 6 g(30%)
- Sodium 436 mg(18%)
- Calories 645
Preparation Cook noodles according to package directions, then drain in a colander. Stir together oyster sauce, soy sauce, sugar, cornstarch, 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 tablespoon 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 scallions and ginger with 1/4 teaspoon 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.
Preparation Cook noodles according to package directions, then drain in a colander. Stir together oyster sauce, soy sauce, sugar, cornstarch, 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 tablespoon 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 scallions and ginger with 1/4 teaspoon 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.
