A weekend of experimentation – taking reference from a very old recipe that I kept.
This recipe uses instant noodles in its rawest form to create a bowl of crispy treat served with very palatably cooked meat (but of course that means you’ll have to buy the better grade beef). It’s somehow similar to the crispy snack Mamee (an MSG-laden snack where you pour a small packet of powdered flavouring into baked maggie mee and eat it like a snack), minus the powdered flavouring. This would of course be a version of much better quality because there’s pricey beef served alongside the noodles and black bean sauce and that’s supposed to be the highlight of the dish.
Interestingly, the boy loved this noodle much more than us because he could use his fingers and hands to eat the noodles (like he does with every other food). He also seemed to love the noodles more than the beef (which works for the dad who gets to eat more of the beef). But if you love both beef and Mamee, then this is THE recipe for you. Wait no more – you’ve got to give it a try today!
Ingredients:
- Instant noodles: 2 packs
- Oil: 1 tbsp + 1 tbsp
- Wagyu beef (sirloin): 100g, cubed and marinated with a dash of salt and ground blackpepper
- Black beans: 1 tsp
- Chicken stock: 150ml
- Osyter sauce: 1 tsp
- Dark soy sauce: 1 tsp
- Cornstarch mixture: 1 tsp cornstarch mixed in 1 tbsp water
- Chives / spring onions: 1 stalk, finely chopped
Method:
- Preheat oven at 100 degrees Celsius. Bake noodles for 10min till crispy.
- Place noodles in 2 serving bowls. Set aside.
- Heat 1 tbsp oil in wok. Sear beef for a few min till medium done.
- Remove from heat and set on top of noodles.
- Heat 1 tbsp oil in wok.
- Combine black beans, chicken stock, oyster sauce, dark soy sauce and cornstarch mixture. Bring to a simmer in saucepan.
- Pour sauce over noodles.
- Garnish with chives to serve.
Disclaimer:
-
This recipe is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Serving:
2 persons
