6 squares Dried egg noodles
1 tablespoon Oil
250 g Beef, thinly sliced against grain
125 g chives, cut into 4 cm sections; separate the white part from the green
1/4 Ginger, sliced and shredded
2 cloves Garlic, chopped
2 Red chili, seeded and chopped
1 dessert spoon Fermented black beans, mashed
1 teaspoon Cornstarch, blended with 2 1/2 tablespoons water
2 tablespoons Oil, for cooking

Marinade :
1/2 teaspoon Cornstarch
1/4 teaspoon Baking soda
1/2 teaspoon Sugar

Seasoning :
300 ml Beef stock
2 teaspoons Soy sauce
1 teaspoon Sugar
1/4 teaspoon Pepper
1/4 teaspoon MSG (optional)
1 teaspoon Sesame oil

Marinade beef slices for 30 minutes. Lightly scald egg noodles in boiling water. Drain and toss in 1 tablespoon oil. Heat a little oil in pan and fry noodles till browned. Remove onto a serving plate. Heat 3 tablespoons oil in pan. Sauté ginger, garlic, chili, fermented black beans and white parts of chives till fragrant. Add beef and green parts of chives. Stir fry to mix. Pour in stock and bring to boil. Add the rest of the seasoning ingredients except sesame oil. Cook covered for about 1 minute. Thicken gravy with cornstarch mixture. Stir in sesame oil. Pour over the plate of noodles and serve hot.

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