INGREDIENTS
300 g
flat rice noodles (hor fun / kway teow)
250 g
Flank steak, thinly sliced against the grain
2 handfuls
bean sprouts
5
slices of ginger
3 cloves
garlic, minced
1/2
yellow onion, thinly sliced
2
stalks spring onion, cut into 2 inch pieces
Cooking oil
1 tsp
corn starch
splash of water
1/2 tsp
sugar
1 tsp
sesame oil
1 tbsp
light soy sauce
1 tsp
dark soy sauce
1 tbsp
shaoxing wine
white pepper
2 tbsp
light soy sauce
2 tbsp
dark soy sauce
2 tbsp
oyster sauce
1 tsp
sugar
1 tbsp
shaoxing wine
splash of water
White pepper