Beef noodle stir fry

Today we made Kai's beef noodle stir fry
http://www.youtube.com/watch?v=XN8KsqM-a7o

This recipe is different from the rest featured in this blog because it uses noodles. We used Pad Thai rice sticks soaked in warm water for 20 minutes as per Kai's instructions. The ingredients for this dish are as follows:

2 cups rice sticks soaked in warm water
1/4 lb beef sliced
4 cherry tomatoes
1 clove garlic minced
1-2 tbsp sugar
1 tbsp seasoning sauce
2 tbsp dark soy sauce
2 tbsp chicken stock

We still don't know what seasoning sauce is, so we used soy sauce in its place. Also, instead of chicken stock, a pinch of chicken bouillon cube mixed in 2 tablespoons of warm water was used. Adding soy from both soy sauce and dark soy sauce was a little disturbing. Dark soy sauce looks like tar but Kai's looked much thinner, so it felt like we weren't using the proper ingredients.

The ingredients were prepared and the noodles were allowed to soak for 20 minutes


First the beef was stir fried with garlic


Tomatoes were added along with soy sauce


The partially softened noodles were added to the pan


The meal was dished out and topped with bean sprouts and green onion


Ian slurps up his noodles


The meal wasn't perfect for several reasons. First, the noodles took about 5-10 minutes to soften in the wok, which allowed the meat to overcook and become quite tough. We had to add a lot of extra water too because the noodles kept drying out before they softened. The flavor was good but not delicious like the flavors in the beef and broccoli dish. We might make this again but try to soak the noodles longer and use less dark soy sauce or substitute hoisin sauce instead. This recipe deserves 5 out of 10 woks.