Rice & Noodles
Stir-Fried Beef Rice Noodles
干炒牛河
Wok: 5 minutes over the highest heat you have
In the pack
- ◆Flat rice noodles
- ◆beef
- ◆bean sprouts
- ◆soy and dark soy
You'll need
- ◆1 tbsp oil
The method
- 1
Heat a wok with a tablespoon of oil until it smokes.
- 2
Add everything and toss for 5 minutes — lift the noodles, do not stir them.
Timer 5:00 - 3
Serve straight from the wok, while the edges are still charred.
Did you know
This dish is a chef's exam in Cantonese kitchens: the noodles must never break and never stick.
Allergens
Contains soy, gluten. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.