Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh Shanghai noodles

  2. 2 tablespoons 30ml Chinese rice wine

  3. 1 tablespoon 15ml Hoisin sauce

  4. 1 teaspoon 5ml Cornstarch

  5. 12 oz 340g Flank steak - sliced

  6. 1/4" strips

  7. 3 tablespoons 45ml Dark soy sauce

  8. 1 tablespoon 15ml Soy sauce

  9. 1/2 teaspoon 2 1/2ml Sugar

  10. 2 tablespoons 30ml Peanut oil

  11. 1/2 teaspoon 2 1/2ml Minced garlic

  12. 1/2 teaspoon 2 1/2ml Minced ginger

  13. 1/2 teaspoon 2 1/2ml Minced green onions - plus

  14. 1 cup 62g / 2 1/5oz Cut-on-a-bias green onions

  15. 3 cups 711ml Julienned Napa cabbage

  16. 1/2 teaspoon 2 1/2ml Minced jalapeño

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeño and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately. This recipe yields 4 servings.


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