Dried ho fun (rice noodles)Can substitute dried pho noodles~200 gest.
Soy sauce (for noodles)1½ tbsp
Oyster sauce1 tbsp
Dark soy sauce (for noodles)1½ tbsp
Cooking oil (for noodles)1 tbsp
Beef, thinly slicedSliced about 1/8 inch thick~300 gest.
Ground white pepper¼ tsp
Salt¼ tsp
Baking soda¼ tsp
Cornstarch1 tsp
Soy sauce (for beef marinade)1 tbsp
Cooking wine
1 tbsp
Dark soy sauce (for color)½ tsp
Minced garlic~2 tbspest.
Cooking oil (for beef)½ tbsp
Garlic chives, cut into 2-inch pieces1½ oz
Onion, thinly sliced1½ oz
Red chili pepper, julienned1½ oz
Bean sprouts4 oz
Cooking oil (for vegetables)½ tbsp
Steps
1
Boil 1.5 liters of water and soak the dried noodles for 5-8 minutes until tender but still slightly chewy. Drain well.
2
Toss the drained noodles with soy sauce, oyster sauce, and dark soy sauce, then drizzle in oil and mix to coat.
3
Slice the beef thin and mix with white pepper, salt, baking soda, cornstarch, soy sauce, and cooking wine. Stir in a little extra dark soy sauce for color, minced garlic, and oil to coat.
4
Combine the garlic chives, onion, chili pepper, and bean sprouts, then toss with oil to prevent drying out during air frying.
5
Divide all ingredients into two equal batches to avoid overcrowding the air fryer basket, which helps achieve better texture and wok-hei flavor.
6
Place one batch of noodles in the air fryer basket and spread the marinated beef evenly on top. Air fry at the highest temperature for about 3 minutes until the beef is just cooked.
7
Take it out, stir to bring the noodles to the top, then return to the air fryer for another 3-5 minutes. Repeat stirring and cooking until the noodles are fully cooked.
8
Add the vegetables evenly on top and air fry for another 2-4 minutes until slightly crisp, adjusting time for desired softness.
9
Mix everything together thoroughly to finish one serving, then repeat the same process for the second batch.
PrimedTableBETA
