This recipe was passed down through my friend’s family. Note that this is not a fixed recipe, and that free styling with ingredients is encouraged in order to help the chef improve their skills. For example, I’d normally use packets of dried rice noodles, but sometimes I might visit Lo’s Noodle Factory in Soho if I want fresh Ho Fun Noodles.
Lo’s Noodle Factory is a factory is a shop that sells noodles. It is quite literally a factory and does not have a till or counter. You merely walk in, tell them what you want, and pay £1 for a pack of Ho Fun that will serve two. It also sells cheung fun and lo bak goh.
I visited Lo’s Noodle Factory yesterday, and but Mr Lo refused to understand my Cantonese. Nor did he understand my English. The lady next to me in the queue had to translate.
But it was still worth the visit, as going down Dansey Place – the dirty dark alley where Lo’s Noodle Factory resides – is like entering a different world. I’ve always fantasised about being an extra in Big Trouble In Little China, and the filthy puddles of Dansey Place made me reminisce of that 80’s classic. There were even two kung fu students practicing their chi sau, though the fact that they were two massive Caucasian body builders, rather than scrawny Chinamen, spoiled the illusion somewhat.
Regarding choice of vegetable, watercress is my favourite, followed by Spinach. Though Spinach leaves my teeth covered in something rough and unpleasant.
- Noodles – I like to use Rice Noodles or Ho Fun
- Rump Steak
- Finely Chopped Ginger
- Fresh chopped Spring Onion
- Fresh Chilli (optional)
- Rice Wine (optional)
- Soy Sauce
- Vegetable Oil
- Spinach, watercress, or some other leafy green vegetable.
- Salt and Pepper
- Vegetable Stock (I prefer Bouillon)
Slice the rump steak into thin slices approximately 1 inch wide. Marinade them in soy sauce, oil, rice wine, ginger and chilli (optional). You can do this immediately before cooking, though the beef will be more tender and tastier if you prepare it a few hours in advance.
Bring two saucepans of water to boiling point.
In the first saucepan, add some vegetable stock and stir. Then add the beef and simmer for two minutes.
While the beef is simmering, start cooking the noodles, following the instructions on the packet.
When the beef has simmered for 2 minutes, add the vegetables and stir. It only takes a minute to cook the greens in this way.
When your noodles are cooked, drain them and place in a serving bowl. Add the freshly chopped spring onion to the soup, stir, and then add to the noodles.
Serve with chili oil if desired.