Castella Imports

Noodles with Beef


1 Lb. Fresh Rice Noodles or Dry Rice Noodles (cooked/drained)  
2 Tbsp. Peanut Oil   2 Eggs (lightly beaten)  
1 Lb. 2 Oz. Rump Steak, thinly sliced  
1 1/2 Tbsp. Castella Soy Sauce
1 1/2 Tbsp. Chinese Fish Sauce  
1/2 Tsp. Fresh Ginger Root, grated fine  
11 Oz. Chinese Broccoli cut into 2 in. lengths  
1/4 Tsp. Castella Ground White Pepper
Lemon Wedges for serving              


  1. Cut the noodles lengthwise into 2 3/4 inch strips.  
  2. Gently separate the strips and run under cold water if necessary.  
  3. Heat a wok over a medium heat, then add 1 Tbsp. of peanut oil and swirl around the pan to coat evenly.  
  4. Add the egg, and also swirl to coat and cook for 1-2 minutes, or until egg sets.  
  5. Remove and slice and set aside.  
  6. Reheat the wok over a high heat, add the remaining oil and swirl to coat the pan. Cook the beef in batches for 3 minutes, or until its a golden brown color.  
  7. Remove and set beef aside.  
  8. Reduce the heat to medium, and add the noodles and cook for 2 minutes. Combine soy and fish sauces.  
  9. Add to the wok the broccoli, ginger, white pepper and sauces, and then stir-fry for about 2 minutes.  
  10. Then add the eggs and beef strips to this mixture, and stir for one minute, or until its done.  
  11. Serve with lemon wedges.      

This recipe makes 4 servings.