This rich, savoury noodle dish blends Chinese hoisin and five-spice with the sweet -savoury, caramelized flavours common in Malaysian stir-fries. The result is an aromatic and deeply satisfying dish; built for big flavour and fast cooking. No Yolks Broad Noodles hold the wok-style sauce, making this a crowd-pleasing dish perfect for sharing.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Broad Noodles
1/2 cup (125 mL) hoisin sauce
3 tbsp (45 mL) rice wine vinegar
3 tbsp (30 mL) soy sauce or light tamari
1 tbsp (15 mL) minced garlic
12 oz (340 g) beef flank or sirloin, thinly sliced
2 tsp (10 mL) dark brown sugar
1 1/2 tsp (7 mL) Chinese five-spice powder
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) thinly sliced scallions, divided
2 tbsp (30 mL) thinly sliced red finger chili
1. In a large pot of boiling salted water, cook noodles for 8 to 9 minutes, or until just tender . Drain and set aside.
2. Meanwhile, whisk hoisin with vinegar, soy sauce and minced garlic; set aside.
3. Toss beef with five-spice powder and brown sugar until evenly coated. Heat oil in a large skillet set over medium-high heat. Add to skillet and cook for 5 to 7 minutes, stirring occasionally, until beef is browned and lightly charred.
4. Add 1/4 cup (60 mL) scallions, hoisin mixture and reserved noodles, and cook, tossing occasionally, for an additional 2 to 3 minutes or until well coated and heated through.
5. Divide noodles evenly among serving plates. Top evenly with sliced chilis and garnish with remaining green onion.
Also delicious with sliced pork, chicken or tofu.
Cook beef with chopped baby bok for added vegetables, if desired.
Makes 6 cups beef noodles, 1 ½ cups per serving (for 4).
