Marinated beef strips tossed through silky noodles, doused in a sweet oyster and soy sauce dressing, jumbled with mushrooms, pak choi, spring onions and black sesame seeds. Delicious!
Beef Shanghai Noodles
Beef Shanghai Noodles
with mushrooms, pickled spring onion & sesame seeds
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Black Sesame Seeds
- Button Mushrooms
- Cornflour
- Egg Noodles
- Free-Range Beef Schnitzel (without crumb)
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Pak Choi
- Shaoxing Wine
- Spring Onion
- Spring Onions
- Sweet Oyster Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MARINATE & PICKLE
In a bowl, add the beef strips, ½ the soy sauce, and the cornflour. Toss to combine and set aside to marinate. In a separate bowl, place the spring onion greens. Pour in the Shaoxing wine and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
BROWNED BEEF
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated beef for 1-2 minutes, until browned, shifting occasionally. Remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the pak choi stems and the spring onion whites, and fry for 2-3 minutes until softened. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the pak choi leaves, the remaining soy sauce, the sweet oyster sauce, the cooked noodles and the browned beef. Cook for 1-2 minutes until warmed through. Season with the Shaoxing wine from the pickled spring onions (to taste).
BOWL UP!
Bowl up the glossy noodle stir fry. Garnish with the black sesame seeds and the pickled spring onion greens. Tuck in!
Free-range Beef Schnitzel (without crumb) - 150g
Low Sodium Soy Sauce - 30ml
Cornflour - 10ml
Spring Onion - 1
Shaoxing Wine - 15ml
Egg Noodles - 1 cake
Black Sesame Seeds - 5ml
Pak Choi - 100g
Button Mushrooms - 125g
Garlic Clove - 1
Sweet Oyster Sauce - 25ml
MARINATE & PICKLE
In a bowl, add the beef strips, ½ the soy sauce, and the cornflour. Toss to combine and set aside to marinate. In a separate bowl, place the spring onion greens. Pour in the Shaoxing wine and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
BROWNED BEEF
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated beef for 1-2 minutes, until browned, shifting occasionally. Remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. Add the pak choi stems and the spring onion whites, and fry for 2-3 minutes until softened. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the pak choi leaves, the remaining soy sauce, the sweet oyster sauce, the cooked noodles and the browned beef. Cook for 2-3 minutes until warmed through. Season with the Shaoxing wine from the pickled spring onions (to taste).
BOWL UP!
Bowl up the glossy noodle stir fry. Garnish with the black sesame seeds and the pickled spring onion greens. Tuck in!
Free-range Beef Schnitzel (without crumb) - 300g
Low Sodium Soy Sauce - 60ml
Cornflour - 20ml
Spring Onion - 1
Shaoxing Wine - 30ml
Egg Noodles - 2 cakes
Black Sesame Seeds - 10ml
Pak Choi - 200g
Button Mushrooms - 250g
Garlic Cloves - 2
Sweet Oyster Sauce - 50ml
MARINATE & PICKLE
In a bowl, add the beef strips, ½ the soy sauce, and the cornflour. Toss to combine and set aside to marinate. In a separate bowl, place the spring onion greens. Pour in the Shaoxing wine and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
BROWNED BEEF
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated beef for 1-2 minutes, until browned, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, fry the quartered mushrooms for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Return them to the pan and add the pak choi stems and the spring onion whites, and fry for 2-3 minutes until softened. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the pak choi leaves, the remaining soy sauce, the sweet oyster sauce, the cooked noodles and the browned beef. Cook for 3-4 minutes until warmed through. Season with the Shaoxing wine from the pickled spring onions (to taste).
BOWL UP!
Bowl up the glossy noodle stir fry. Garnish with the black sesame seeds and the pickled spring onion greens. Tuck in!
Free-range Beef Schnitzel (without crumb) - 450g
Low Sodium Soy Sauce - 90ml
Cornflour - 30ml
Spring Onions - 2
Shaoxing Wine - 45ml
Egg Noodles - 3 cakes
Black Sesame Seeds - 15ml
Pak Choi - 300g
Button Mushrooms - 375g
Garlic Cloves - 3
Sweet Oyster Sauce - 75ml
MARINATE & PICKLE
In a bowl, add the beef strips, ½ the soy sauce, and the cornflour. Toss to combine and set aside to marinate. In a separate bowl, place the spring onion greens. Pour in the Shaoxing wine and set aside to pickle.
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
TOASTY SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion. Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
BROWNED BEEF
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the marinated beef for 1-2 minutes, until browned, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW
Return the pan to a medium heat with a drizzle of oil, if necessary. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil in between batches. Return them to the pan and add the pak choi stems and the spring onion whites, and fry for 2-3 minutes until softened. Add the grated garlic and fry for 1 minute, until fragrant, shifting constantly. Add the pak choi leaves, the remaining soy sauce, the sweet oyster sauce, the cooked noodles and the browned beef. Cook for 3-4 minutes until warmed through. Season with the Shaoxing wine from the pickled spring onions (to taste).
BOWL UP!
Bowl up the glossy noodle stir fry. Garnish with the black sesame seeds and the pickled spring onion greens. Tuck in!
Free-range Beef Schnitzel (without crumb) - 600g
Low Sodium Soy Sauce - 120ml
Cornflour - 40ml
Spring Onions - 2
Shaoxing Wine - 60ml
Egg Noodles - 4 cakes
Black Sesame Seeds - 20ml
Pak Choi - 400g
Button Mushrooms - 500g
Garlic Cloves - 4
Sweet Oyster Sauce - 100ml
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