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Shanghai Beef Noodles

The exotic aromatics of Viognier together with its trademark oily texture make it a great partner to this dish of stir-fried Shanghai beef noodles. Besides the spice component, the main consideration here is with regards to the meat. But, as the beef is lean in fat content and really only flash-cooked, it remains tender enough that you can get away with a full-bodied white wine rather than going for an obvious ‘red’ option. Keep an eye out for examples from the likes of d’Arrenberg, Yalumba, Fairbank, and Guigal.


  • 3 tablespoons sesame oil

  • 3 garlic cloves peeled and finely chopped

  • 1.5 teaspoons finely chopped ginger

  • 1 small red chilli deseeded and finely chopped

  • 1 small onion peeled and finely diced

  • 24 green beans washed and ends removed

  • 300 g beef sirloin, sliced into strips

  • hoisin sauce

  • soy sauce

  • dry sherry

  • 0.25 l chicken stock

  • 2 tablespoons finely sliced spring onions

  • 400 g vermicelli noodles


  • 1.

    Blanch the noodles in boiling water until soft and then strain out the water, refresh in cold water and toss with a little peanut oil to prevent them from sticking together.

  • 2.

    Heat a wok or large pan over a high heat. Add the oil and then the garlic, ginger, chilli and onion and sauté for about a minute to soften the onion without colouring it.

  • 3.

    Add the beef and continue to sauté, once the meat is browned add the beans.

  • 4.

    Splash in a tablespoon of hoi sin, soy sauce and dry sherry and the stock.

  • 5.

    Add the cooked noodles and continue to cook until most of the liquid has evaporated and the sauce has thickened.

  • 6.

    Serve immediately with scattered spring onions.

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Posted by KS5Report
This is really delcious and feels healthy too. Have made it twice, the 2nd time I pan fried the steak whole, then
sliced it into thin strips, let it sit, then put it all in with the juices once the vegies and sauce were made
as an alternative. Another alternative is to use the glass noodles instead of the vermicelli noodles,
as the glass noodles soak up the yummy juices more.