Beef Chow Mein

Yield: 4

prepBring 2 quarts / 2 L water to a boil
8 oz / 225 g fresh thin Hong Kong–style pan-fried noodles (or 4 oz / 115 g dried)	Cook noodles 30–60 sec, drain, rinse, spread	Pan-fry noodles in oil, 1–2 min per side, remove	Add noodles & beef, pour sauce, toss 30–45 sec, add snow peas, sprouts & green scallions, stir-fry 1–2 min
1½ tablespoons neutral oil (for noodles)		Pan-fry noodles in oil, 1–2 min per side, remove
12 oz / 340 g beef flank steak, sliced into thin strips	Velvet beef with marinade, massage until absorbed	Sear beef 30 sec per side, stir-fry 20 sec, remove
1½ tablespoons water
¼ teaspoon baking soda
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon dark soy sauce
1 teaspoon Shaoxing wine
1 tablespoon hot water	Make sauce: dissolve sugar, add wine & seasonings
¼ teaspoon sugar
1 tablespoon Shaoxing wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
½ teaspoon sesame oil
⅛ teaspoon white pepper
1 tablespoon neutral oil (for beef)
½ tablespoon neutral oil (for vegetables)	Stir-fry garlic, mushrooms, carrots, white scallions 1 min
1 clove garlic, chopped
¾ cup / 85 g white button mushrooms, sliced
¾ cup / 85 g carrot, thinly sliced
2 scallions, sliced on an angle into 2-inch / 5 cm pieces (white parts, first addition)
1 cup / 100 g snow peas, ends trimmed, fibrous string removed
1 cup / 100 g mung bean sprouts
2 scallions, sliced on an angle into 2-inch / 5 cm pieces (green parts, second addition)

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