This satisfying noodle dish is a national institution in Singapore, and a great example of the melting-pot cuisine there. It’s quick and easy to make at home, and can be served as a quick supper or lunch or as a side dish to a more comprehensive meal. The noodles used are broad rice noodles (called ho fun in Chinese shops), and on this one we’re afraid no other noodle will do! Veggies can of course swap the beef for whatever takes their fancy, but we would recommend some oyster mushrooms and/or beancurd. The traditional accompaniment is a good splodge of your favourite chilli sauce – the oily, pasty one you get in Chinese restaurants is our favourite!

01.

Ingredients

200g rump steak, thinly sliced against the grain
3tbs dark soy sauce
1tsp sesame oil
1tsp balsamic vinegar powder
1tsp cornflour
½ tsp shrimp powder from Spice Mountain or fish sauce
1tsp sugar
300g broad rice noodles
1 onion, halved and thinly sliced
150g beansprouts
3tsp garlic/ginger paste
1 bunch spring onions, chopped roughly

02.

Method

  • First make up the marinade, making sure the cornflour is thoroughly dissolved, then in a bowl mix the marinade with the sliced steak and leave for half an hour.
  • In the meantime, rehydrate your noodles by placing them in a large pan and immersing them in boiled water, and plenty of it. With a fork have a quick fiddle with the noodles to separate them, then just let the soak for 15 minutes, by which time they should be nicely al dente. When they are, drain them.
  • When you are ready to make your kweyteow, heat a wok on a high flame before adding a tablespoon of oil. First add the ginger/garlic paste, stirring constantly to prevent burning, before adding the beef. Stir fry, keeping the pan moving, until the beef is colouring, and add the onion.
  • Next into the pan are the beansprouts and the noodles, remembering to keep stirring and shaking all the time, and stir fry until everything is thoroughly mixed up and the noodles are totally heated through.
  • Finally, throw in the spring onions, give the whole thing one more stir and shake, and serve hot.