Minced Beef and Rice Noodles in Soup
2 min readMian Zhi Niu Rou Wo Mi
SERVES:4
250g dried rice noodles, round or flat
375g minced beef
12 tablespoons groundnut or vegetable oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped spring onions, white part only
2 teaspoons peeled and finely chopped fresh root ginger
1.2litres(2 pints) chicken stock
3 tablespoons light soy sauce
salt
chopped spring onions, to garnish
MARINADE
2 teaspoons shaoxing rice wine or dry sherry
1teaspoon dark soy sauce
2teaspoons light soy sauce
2teaspoons sugar
freshly ground black pepper, to taste
2teaspoons sesame oil
Rice noodles are as delicious in soup as they are stir-fried. In this case, much of the broth is soaked up by them, pro-viding a substantial, lip-smacking snack.
1. Soak the noodles in warm water for 15 minutes or until they are soft. Drain well in a colander and set aside.
2. Put the beef and all the marinade ingredients into a bowl and mix well.
3. Heat a wok until it is hot, then add the oil. When the oil is hot and slightly smoking, add the garlic, springonion and ginger and stir-fry for 30 seconds. Then add the beef, stir well to break up all the pieces and con-tinue to stir-fry for 5 minutes. Drain the meat well in a colander.
4. Bring the stock to a simmer in a medium-sized saucepan, add the rice noodles, soy sauce and salt to taste and cook for 2 minutes. Then add the beef and simmer together for 5 minutes. Garnish with chopped spring onions and serve in individual bowls or a soup tureen.
