Panfried Rice Noodles with Beef and Vegetables - rice noodles

Method

• Cook the rice noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm.
• Drain, flush with cold water, and drain again.
• Transfer to a large plate or baking dish.
• Gently toss with a scant 1/2 teaspoon salt and 1 1/2 teaspoons of the oil, and then spread the noodles out to dry and cool.
• Once the noodles are cool, they are ready for panfrying.
• Or, you may put them in an airtight container or zip-top plastic bag and refrigerate them overnight; bring them to room temperature before panfrying.
• To make the marinade, in a shallow bowl large enough to accommodate the beef, combine the cornstarch, sugar, fish sauce, and soy sauce and mix well.
• Add the beef and use chopsticks or your fingers to coat the beef evenly.
• Set near the stove.
• To make the flavoring sauce, in a small bowl, combine the sugar, oyster sauce, fish sauce, soy sauce, and water and stir well to dissolve the sugar.
• Set near the stove.
• Bring a saucepan filled with salted water to a rolling boil.
• Cut a small, shallow X in the blossom end of the tomato.
• Drop the tomato into the boiling water for about 30 seconds, or until the skin shows signs of loosening from the flesh.
• Remove the tomato from the pan with a slotted spoon.
• When cool enough to handle, peel, core, and cut the tomato into 1/2-inch-thick wedges.
• Put the wedges in a small bowl and set near the stove.
• Return the water to a rolling boil.
• Add the broccoli, carrot, and bell pepper and cook for about 2 minutes, or until crisp tender.
• Drain the vegetables and quickly flush them with cold water.
• Drain well again and set near the stove.
• Place a plate near the stove for the holding the elements of the stir-fry as you cook them.
• To panfry the noodles, heat 1 1/2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat.
• Add the noodles and spread them out into a large, flat pancake.
• Add the water, cover, and cook for 1 to 2 minutes, or until the noodles have softened.
• Uncover and panfry the noodles, undisturbed, for 2 to 3 minutes, or until slightly crispy and barely golden.
• Dont let them cook until they turn gold, or they will be too chewy and hard.
• As the noodles crisp, they will move in a solid mass when you shake the skillet handle.
• Use a wide spatula to turn the noodles over, or flip them over with a confident sharp jerk of the skillet handle.
• Dribble 1 1/2 tablespoons of the oil into the pan, adding it at the rim.
• Fry the second side for 3 to 4 minutes.
• Slide the finished noodle pancake out onto a large serving plate.
• Use kitchen scissors to cut it into 6 to 8 wedges.
• If you like, put the plate of noodles in a warm oven while you stir-fry the topping.
• In a wok or large skillet, heat 2 tablespoons of the oil over medium-high heat.
• Add the onion and stir-fry for about 30 seconds, or until fragrant.
• Bank the onion on one side of the pan, increase the heat to high and add the beef, spreading it out into a single layer.
• Let it cook, undisturbed, for about 1 minute.
• When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion, for another 1 to 2 minutes, or until the beef is still slightly rare.
• Transfer the beef and onion to the plate.
• Lower the heat to medium-high and add the remaining 1 1/2 teaspoons oil to the pan.
• Add the broccoli, carrot, and bell pepper and stir-fry for about 1 minute, or until heated through.
• Add the tomato and stir-fry for 30 seconds, or until heated through.
• Give the flavoring sauce a stir and add it to the pan.
• When it begins to bubble, return the beef to the pan and stir-fry for 1 minute to combine everything and finish cooking the beef.
• Give the cornstarch mixture a stir, add to the pan, and stir for about 30 seconds, or until the sauce is smooth and thick.
• Pour the topping over the noodles and sprinkle with lots of pepper.
• Serve at once.