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Beef and Asparagus Cake Noodle
Posted by Clyde
Thursday, January 29, 2009 8:42 PM

Beef and Asparagus Cake Noodle
(serves 2)

2 packages cake noodles
1 small tray sukiyaki beef [half pound or so]
½ teaspoon cornstarch
½ teaspoon oil
pinch of sugar
asparagus [dozen or so]
oyster sauce, to taste
water [1 cup or so]
cornstarch//water, for thickening
Condiments (optional):
Chinese chili sauce
red wine vinegar

Boil cake noodles according to package directions; drain well.
Marinate beef with cornstarch, oil, sugar, and enough shoyu to marinate without being drippy.
Rinse asparagus, remove stems, and cut into bite-sized pieces.
On high setting, heat skillet until hot, then pour some oil into it. When oil is hot, spread drained noodles into bottom of pan, evening it out with chopsticks. (You might have to lower heat later.) When noodles become “caked” and brown, turn over and let other side “cake”, too. Add a little more oil, if necessary (second side will burn if you don’t have enough oil). When done, take noodles out and cut into squares. Place on platter.
Fry beef till browned; remove from pan.
In same pan, add asparagus and oyster sauce to taste, with enough water for the amount of gravy you want. Asparagus cooks fast, so don’t overcook.
Put beef back into pan with asparagus. Thicken with cornstarch/water.
Pour beef and asparagus over cooked cake noodles.



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