Beef and Snow Peas with Panfried Noodles

Name: Beef and Snow Peas with Panfried Noodles
Yield: 4 servings
Ingredients: 1 1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles); 1 2 tablespoons oyster sauce; 1 1/2 tablespoon soy sauce; 1 1/2 teaspoon sugar; 1 2 teaspoons cornstarch; 1 1/2 cup water; 1 5 1/2 tablespoons vegetable oil, divided; 1 1/2 pound snow peas, trimmed; 1 3 scallions, finely chopped; 1 2 tablespoons minced peeled ginger; 1 1 pound flank steak; 1 thinly sliced across the grain

From the kitchen of Carly

Tender beef and crisp snow peas get a savory oyster sauce glaze over a golden, panfried noodle cake that shatters with every bite. Fresh ginger and scallions round out this quick stir-fry that feels restaurant-quality but comes together in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
12 tablespoons oyster sauce
11/2 tablespoon soy sauce
11/2 teaspoon sugar
12 teaspoons cornstarch
11/2 cup water
15 1/2 tablespoons vegetable oil, divided
11/2 pound snow peas, trimmed
13 scallions, finely chopped
12 tablespoons minced peeled ginger
11 pound flank steak
1thinly sliced across the grain

Instructions

Cook noodles according to package directions, then drain in a colander.
Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.