Photograph of the finished Shacha noodles

China · Mì sốt sa tế Shacha

Shacha noodles

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Beef Beef 14.1 oz
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 4.2 oz
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 11.3 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Marinate thinly sliced beef with soy sauce, cornstarch, and a spoonful of chili paste for 15 minutes.
  2. 2 Boil the noodles for 2 minutes, then rinse with cold water and drain completely.
  3. 3 Sauté the beef over the highest heat for 90 seconds, then remove it immediately to prevent the meat from becoming tough.
  4. 4 Sauté the onions, garlic, and bok choy for 2 minutes, then add the remaining chili paste and stir for 30 seconds to allow the chili oil to infuse into the vegetables.
  5. 5 Add the noodles and beef and stir-fry for 2 minutes; Shantou chili paste contains dried shrimp and dried fish, so adding soy sauce is enough to make it salty.
Start cooking