Beef with Flat Rice Noodle

From Wai Sek Hong >> Some of the instructions are a bit interesting and I didn't make any changes so remember these are not my words! :)

Ingredients:

For noodles:
1 1/2 lbs hor fun(frying type) or a pkt of fresh hor fun/flat rice noodle
4 tbsp oil
2 tsp soya sauce
2 tsp dark soya sauce

1/2 lb Beef fillet/sirlion - slice thinly across the grain
1/2 cup drained canned straw mushroom - cut into slices
1/4 cup sliced carrot
1/2 lb Choy sum - wash and cut into 2 inch lengths - put on a plate and microwave for 2 mins.
1/4 cup of sliced young gingers
Oil for frying beef and noodle

Marinate
1/2 tsp bicarbonate of soda
1/2 tsp sugar
1 tsp light soya sauce
1 tsp dark soya sauce
1/2 egg white
1 tbsp oyster sauce
1 tbsp shaoxing wine
1/2 tsp pepper
1 tsp sesame oil
1 tbsp tapioca starch
2 tbsp water
2 tsp cooking oil

Gravy
3 tbsp oyster sauce
1 cup chicken stock
1 tbsp cornstarch

Method:
Knead the marinate except the oil, thoroughly into the sliced beef and when well mixed, add in the oil and knead again. Leave to marinate in the fridge for 30 minutes.

Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water)Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun.

Heat 1 cup oil and when it is hot, fry the beef by batches. Fry beef until 3/4 cooked.
Remove all the oil and leave 2 tbsp. Fry the ginger slices, then add in the beef and choy sum. Stir fry, then add in the gravy ingredients. Cook gravy thickens and pour over the noodles.
Serve hot.