Stir fry noodles with mince beef and golden surprise
| 80g | Minced beef |
| 1/4 | Brown onion, small cubes |
| 2 | Cloves garlic, finely chopped |
| 1 | Spring onion, finely chopped |
| 3 | Sprigs Chinese celery, finely chopped |
| 2 Tab | Vegetable oil |
| 120g | Thick egg noodles |
| 3g | Curry powder |
| 1/2 Cup | Stock |
| 1 | Egg yolk (golden surprise) |
| 1 Tab | Corn flour |
| 1 Tab | Water |
| 1/2 Tab | Soy sauce |
| 1 Tsp | White sugar |
| 1 Tab | Oyster sauce |
| 2 hand fulls | Coursley cut curly lettuce |
- In a small bowl mix water and corn flour. If more water is required add more water, the mix should be the thickness of single cream. Put to one side
- Place the lettuce on a plate ready to receive the noodles. Put to one side
- In a wok on a high heat add 1 Tab vegetable oil to the wok. Cook the oil until it is smoking. spread oil around wok by moving the wok around
- Put noodles in wok and spread out to resemble a noodle pancake. Move wok to prevent sticking. When the bottom is brown flip the pancake.
- When this side is brown move the noodles quickly with a spatula to separate
- Remove the noodles from the wok with a spatula and place on top of the lettuce
- Make an indent (a cup with the noodles that will hold the yolk) in the middle of the noodles and place the egg yolk in the middle (photo below)
- Turn the heat to medium and, in the wok add the remaining vegetable oil (1 Tab)
- Add garlic to the wok and keep moving until it becomes fragrant
- Add beef to wok and keep moving. Cook to 30% (still very pink)
- Add brown onion and combine
- Turn the heat to a low heat and add stock, soy sauce, oyster sauce, sugar and curry powder and stir. taste and adjust. If the mix gets too dry add more stock
- Add the corn flour mix gradually string in after each addition until the desired sauce thickness is obtained
- Place meat over the egg and noodles and serve
