COOKBOOK: Women’s Weekly - All Time Favourites

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If you’re looking at where this dish originated you’re going to be very confused. There is mention that this dish was first made in China, Singapore and even Penang & Kuala Lumpur. Take a pick!

All I can add to this is that it was absolutely delicious!!

A simple asian dish that has that WOW factor!


Eat it or Starve!?? No matter where it originated, it’s a must to eat!



300g Hokkien noodles

1 tablespoon of peanut oil

700g beef rump steak, sliced thinly

1 medium brown onion, sliced thinly

3cm ginger, chopped finely

2 cloves garlic, chopped finely

2 small chillies, chopped

1 large red capsicum, thinly sliced

1 large green capsicum, thinly sliced

200g mushrooms, sliced

4 tablespoons hoisin sauce

2 tablespoons dark sauce

Place noodles in heatproof bowl and cover with boiling water, separate with fork, approx 4 mins and drain. Set aside.

Heat half of the oil in wok, sit fry beef in batches or until browned. Add a little of both sauces. Remove from wok. set aside. Keep juices in wok.

Add a little extra oil to the juices. Allow to heat. stir fry the onions until soft. Add a little more of the sauces and mix. Set aside.

Add a little more oil , allow to heat and add the chilli and garlic and ginger. Stir fry for a minute. Add the capsicum, stir fry until soft , add some of the sauces. Set aside. Keep the juices in wok.

Add the mushrooms to the juices in wok and sir fry for a few minutes or until tender.

Add noodles to wok and add some o both spaces and mix for a minute. Remove from heat. Mix all batches of ingredients to form this wonderful dish. Serve immediately.

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