The most important ingredient is the flat rice noodle, as it is a bit difficult to buy the fresh one. There are shops selling freshly made noodles, rice noodles and wonton wrap, try to explore that in your neighbourhood or otherwise try to see if you can find that at the wet market. I have to say, you can only do this with the freshly made ones, if you are using those dry ones which are not good enough. Not sure where can you get this in other countries, maybe in China town?
First of the, cut the beef in thin slices and follow the grain. Marinate them with dark soy sauce, sugar, corn stratch and some water, for at least 15 to 30 minutes. Meanwhile, make sure you separate each flat rice noodle within sticking together. When you are ready with all key ingredients, onions in strips, bean sprouts, spring onion, and get the sauce ready, light soy sauce, dark soy sauce and sugar. I also like to add a touch of spice, so I add a bit of red chilli pepper which is totally optional.
Heat up the wok with some oil, get the beef fried quickly in hot temperature until they are almost done. Set them aside for later use. Then, get the wok ready again with some oil and fry the onions until they turn soft, then add the bean sprouts and fry until they start turning soft. Now add the flat rice noodles into the wok, stir fry them with onions and bean sprouts. Watch out after you add the mixed sauce, as there is sugar in it and things will started to get burn and sticky easily, so we have to act really quick. Add in the sauce, keep stir frying and then add in the beef, chopped chilli and spring onions. Fry until the beefs are done, and serve the noodle with some sesame seeds and a touch of chilli sauce.
I also would like to have more vegetables, so I was having that with some choy sum. Guess this fried rice noodle should be much more healthier than those ones that we used to eat at cha chang tang, this is not difficult at all, you can also try to make it at home 😉