Rice Stick Noodle and Beef Sauté

Rice Stick Noodle and Beef Sauté

This dish is my approximation of a favorite a local noodle restaurant where it goes simply by the name “D8.” :-)

Stir fried in canola oil, ingredients are: sliced beef (I used relatively inexpensive Angus Beef stew meat), jalapeno slices, minced garlic, minced ginger, bean sprouts, scallion, egg scrambled in a bit of sesame oil, and combined with sauce consisting of fish sauce, soy sauce, oyster sauce, chili garlic sauce, rice vinegar, and honey, cooked until sauce reduced to desired consistency.

The noodles were extras, left over from my recent Pad Thai, and had been sitting in water in the refrigerator for a few days. (This seemed to neither hurt nor help; the noodles were just as they were after soaking only a half hour or so.)

This dish is a variation of fried flat noodles known as “Char Kueh Teow” as in the following recipes, popular in Malaysia and Singapore. It’s probably no surprise, then also, that it is somewhat similar to Pad Thai from adjacent Thailand, that is partially located on the Malay Peninsula.

“Fried Flat Noodles/Char Kueh Teow”

“Char Kuey Teow (炒粿條/Penang Fried Flat Noodles)”

“Fried Flat noodle (Char Kueh Tiaw)”

One response

  1. Pingback: Fresh Spring Rolls with Shrimp | Kitchen Convivial

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