Oyster Sauce Beef On Pan Fried Noodles

Ingredients

• 2 (10 oz.) pkg. chow mein noodles or cake noodles, cooked according to packagedirections or ready to eat noodles
• 1 TB vegetable oil
• 1 tsp. sesame seed oil
• 2 TB vegetable oil
• 3/4 lb. top sirloin, thinly sliced
• 1 TB cornstarch
• 1 (13.5 oz) can chicken broth
• 1 TB vegetable oil
• 6 dried shiitake mushrooms, soaked, stems removed, thinly sliced
• 1/2 c. sliced bamboo shoots, rinsed, drained
• 1/4 c. oyster sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• 2 cloves garlic, minced
• 1 tsp. ginger, grated
• 1 TB vegetable oil
• 1 TB Aloha shoyu
• 1 TB cornstarch
• 1 tsp. Shaoxing wine

Instructions

1. 1

   Note: Ready to eat noodles are sometimes coated in a bit of oil. Decrease oil amount to your taste.

2. 2

   In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil.

3. 3

   In a large skillet over medium heat; warm vegetable oil.

4. 4

   Layer noodles evenly into skillet.

5. 5

   Cook 2-3 minutes until slightly golden and crisp on the edges.

6. 6

   Carefully flip to cook on the other side.

7. 7

   Cook 2 minutes.

8. 8

   Arrange onto serving platter.

9. 9

   Keep warm. In a mixing bowl; combine marinade ingredients.

10. 10

    Marinate beef 15-20 minutes.

11. 11

    In a small mixing bowl; combine TB of cornstarch with 2 TB chicken broth.

12. 12

    Set aside.

13. 13

    In a large skillet or wok over medium high heat; brown meat in oil.

14. 14

    Add mushrooms and bamboo shoots.

15. 15

    Stir fry 1 minute to heat through.

16. 16

    Stir in remaining chicken broth, oyster sauce, sugar and salt. Heat through.

17. 17

    Bring to a boil.

18. 18

    Add cornstarch mixture; stirring until thickened.

19. 19

    Pour over noodles.

20. 20

    --- How To Serve: ---

21. 21

    Serves 6.