This is one of my favorite Chinese food dishes. So, imagine my surprise and delight when I came across the recipe while searching the web. I added a few of my own ingredients (veggie wise) and it turned out so great. I ate the rest of what was left for breakfast the next day :) I found the rice noodles in a co-op store in Corvallis but you could find them in any Asian market or specialty store. In all honesty, you could probably use fettucini noodles, though the texture wouldn't be the same, it'll still taste just fine. Enjoy.
1/2 to 3/4 pound flank steak
1/2 to 3/4 pound deveined shrimp
3 tbsp. dark soy sauce
3 tsp. Chinese rice wine or Dry Sherry
3 tsp. cornstarch
Sesame Oil
1/2 pound of fresh or dried rice noodles
Assorted Veggies - baby corn, snow peas, onions, green onion, baby bok choy, I like cut up portobello mushrooms, bean sprouts, zuchinni
2tbsp. Chinese Black Bean Sauce
2 cloves of garlic
3-4 tbsp. oyster sauce
5 tbsp. oil or so for frying (I used sesame oil)
Cut flank steaks across grain into strips about a 1/4 inch thick. Add dark soy sauce, rice wine, sesame oil, and cornstarch. Add shrimp to meat mixture. Marinate 15 minutes.
While steak is marinating, prepare vegetables into bite size pieces. Prepare noodles as directed on package. Heat wok, add 2 tbsp. oil. When oil is hot, add meat. Lay flat and cook 1 minute. Add black bean sauce and cook meat until browned and shrimp is pink. Remove meat from wok.
Clean out wok and add 2 more tbsp. oil. When oil is hot, add garlic and stir fry until aromatic. Add rice noodles and stir fry until browned. Remove noodles from wok. Add 2 more tbsp. oil, add veggies, and saute briefly. Add noodles to veggies and add oyster sauce. Mix well. Add meat and stir together. Serve :)
Serves 3-4
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