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Black Bean beef with Ho Fan Noodles
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 Ho Fan noodles are flat ribbon noodles made with rice flour. They are most popular in South China, where rice is grown in abundance, and can be bought fresh in this country in Chinese supermarkets. If unobtainable, use dried noodles and cook for 10-12 minutes or until tender. Serve the colourful Prawn Balls as a starter. Menu serves 5-6.
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Black Bean beef with Ho Fan Noodles
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1 teaspoon salt pinch of freshly ground white pepper 1 1/2 tablespoons cornflour 450 g (1 lb) beef steak, cut into 2.5 cm (1 inch) slices 4 tablespoons vegetable oil 2 large onions, sliced into rings 2 tablespoons salted black beans, soaked, drained and crushed 1 1/2 tablespoons soy sauce 2 tablespoons hoisin sauce 4 tablespoons chicken stock 450 g (1 lb) fresh ho fan noodles, boiled for 1 minute and drained 1 tablespoon chopped spring onions
Preparation time: 5 minutes, plus marinating and soaking Cooking time: 10 minutes 2. Heat the oil in a wok until smoking, then add the oinion rings. Stir-fry for another minute then remove to a plate. 3. Pour off all but 1 tablespoon of the oil and reheat. Add the black beans. Stir over heat for 30 seconds then add the soy sauce, hoisin sauce and half the stock. Stir together then add the remaining cornflour blended with the remaining stock.
4. Add the noodles with the beef and onions and toss together until
heated through. Sprinkle with spring onion.
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