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!
Ingredients
200g rump steak, thinly sliced against the grain3tbs 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
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