- 300 g large rice noodles (about 10 mm)
- 200 g beef, preferably tenderloin
- 1 small onion, in slices
- 150 g been sprouts
- 3 thin slices of fresh ginger
- 2 spring onions, in big chunks
- pinch of salt
- 1 tbsp dark soy sauce
- Sriracha chili sauce to serve
- 2 tsp fish sauce
- 2 tsp (light) soy sauce
- 2 tsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- ground black pepper
- 1 tsp Sriracha chili sauce
- 1 tsp cornstarch
- Cook the rice noodles according to instructions and rinse with water.
- Cut the beef into thin slices. In a bowl, mix the meat marinade well. Add the meat in the marinade and stir well. Let stand about 15 minutes.
- Heat oil in a wok and fry the onions until the odors release. Fry the bean sprouts and spring onion briefly with the onions and add a pinch of salt. The bean sprouts should remain crisp. Remove from pan and keep in a bowl.
- Clean the wok and pour some oil in it. Fry the meat with the ginger slices in hot oil over high heat until the meat is cooked 3/4 part (the meat is still a little bit pink). Keep the meat in a bowl.
- Make sure that the rice noodles do not stick to each other too much. Clean the wok, heat a little oil and fry the rice noodles for about 1 minute. Add 1 tablespoon dark soy sauce or more to taste. Do not use too many dark soy sauce, othrwise the dish turns slightly bitter. Choose rather light soy sauce if you want to use extra. Stir well until the noodles have absorbed the dark color of the soy sauce.
- Add the meat to the noodles and stir well. Add the onions, beansprouts and spring onion and mix together well. Taste and add any additional soy sauce, salt, oyster sauce and sugar.
- Serve with Sriracha chili sauce.