400g ribbon rice noodles, 100g beef, 100g mung bean sprouts, 20g yellow chives, 10g spring onion, 4T oil.
SEASONINGS:
1.5T light soy sauce, 1.5T dark soy sauce, 1/3t chicken bouillon powder, 1/2t cornstarch, some lemon juice.
PREPARATION :
1. Rinse and slice beef thinly; Marinate in seasonings for 20 minutes.
2. Rinse ribbon rice noodles; Rinse mung bean sprouts; Rinse and cut yellow chives into sections; Rinse and shred spring onion.
3. Heat a wok with 3T oil over a high heat; Turn to a medium heat and blanch the sliced beef till almost done; Remove and drain.
4. Heat a non-stick wok with 1T oil over a high heat; Add ribbon rice noodles and stir-fry over a high heat for 2 minutes; Return the fried beef to the wok; Add mung bean sprouts and shredded spring onions; Stir-fry till hot; Add yellow chives and stir-fry few times. Ready to serve.
