Ingredients
The following ingredients have 4 Servings
- 1 x 400g packet of Mung Bean or Rice Noodles (cellophane noodles)
- 500 g beef thinly sliced
- 1 chilli pepper thinly sliced seeds in
- 1 red pepper (capsicum sliced into matchsticks)
- bunch garlic chives chopped in 1" pieces
- 2 large tomatoes chopped in small pieces
- 2 eggs beaten
- 2 carrots julienned into small matchsticks
- 1 1/2 cups water
- 3 cloves garlic minced
- bunch cilantro chopped
- black pepper
- 4 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
Instruction
- Cook the noodles in a pot of boiling water for 5-7 minutes until ready. Drain and allow to cool. Set aside.
- Heat 1 tablespoon of oil in a large frying pan and fry the thinly sliced meat, 1 clove garlic and chilli peppers until it's browned and cooked (8-10 minutes). There will be a point where the juices from the meat are released and will evaporate in the frying process. When the juices evaporate, add the 1/2 teaspoon salt or to taste.
- Add the carrots, peppers, garlic chives, and tomatoes to the meat in the frying pan. Stir fry together for about a 2 minutes, then add 1/4 cup of water and simmer for about 5 minutes. Add 2 cloves of minced garlic, mix together and remove from heat and allow to cool.
- In a frying pan, add 1 beaten egg and fry thinly like an omellete or like a crepe. Remove from heat. Repeat with 2nd egg. Allow to cool and cut into thin strips. Cut in quarters, roll it up like a cigar and slice thinly.
- In a bowl, mix all the meat mixture, sliced eggs, and noodles together. Add black pepper, 4 tablespoons Chinese black vinegar and 2 tablespoons soy sauce. Adjust to taste.
- Garnish with chopped cilantro.
