The key to this dish is the noodles - sweet potato starch
noodles have a great slippery texture and become translucent when
cooked. You'll find them at most Asian grocers.
500 gmsweet potato starch noodles100 mlvegetable oil1onion, thinly sliced10 gmginger (about 2cm piece), finely grated2garlic cloves, finely grated600 gm (about 1/3)Chinese cabbage, shredded100 gm eachblack fungi and shiitake mushrooms, sliced250 gmbeef fillet, thinly sliced125 ml (½ cup)soy sauce60 ml (¼ cup)Shaoxing wine60 ml (¼ cup)rice malt syrup (see note)2 tspcaster sugar2 tspsesame oil2eggs, beatenTo serve:sesame salt
Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
Heat 20ml oil in a wok over high heat, add onion and stir-fry until tender (2-3 minutes), remove from wok and set aside. Add another 20ml oil to wok, add ginger, garlic, cabbage and mushrooms and stir-fry until tender (2-3 minutes), remove from wok and set aside. Heat 40ml oil in wok, add beef and stir-fry until golden (2-3 minutes), then add soy sauce, Shaoxing wine, malt syrup, sugar and sesame oil and stir-fry until reduced by half (3-5 minutes). Add reserved ingredients back to wok, season to taste with freshly ground pepper and keep warm.
Meanwhile, heat remaining oil in a frying pan over high heat. Season egg to taste and add to pan, swirling to coat base, then cook until golden (1-2 minutes). Turn and cook for another minute, then transfer to a chopping board. Roll up into a log and slice into thin ribbons. Scatter over hot noodles and serve with sesame salt to the side.
Note Rice malt syrup is available from Asian