Hong Kong Style Stir-Fried Flat Rice Noodles with Beef and Silky Egg

In a small bowl, combine 2 tbsp of water and 0.5 tsp of salt. Stir well until completely dissolved into clear salt water. Wash 1 scallion and cut into 4cm sections, separating the white and green parts. Slice 0.25 onion thinly.

Slice 100g beef across the grain into thin slices. Place in a bowl and add 1.5 tsp light soy sauce, 0.25 tsp sugar, 0.25 tsp sesame oil, 0.25 tsp white pepper, 0.5 tsp cornstarch, and 1 tbsp water. Mix well by hand until liquid is fully absorbed. Finally, mix in 1 tbsp cooking oil to seal in moisture and set aside to marinate for 15 minutes.

In a bowl, combine 0.75 cup clear chicken broth, 0.5 tsp salt, 0.5 tsp sugar, 1.5 tsp cornstarch, and 0.25 tsp white pepper. Stir well with a spoon until uniform. Crack 1 egg into a small bowl and beat well with chopsticks.

Heat a wok over high heat and add 1 tbsp cooking oil. Add 80g bean sprouts and stir-fry rapidly for 30 seconds to remove raw smell. Sprinkle a tiny pinch of salt and stir-fry until slightly softened and translucent. Immediately scoop out with a slotted spoon onto a strainer to drain moisture.

Add 2 tbsp cooking oil to the wok and heat over high heat until smoking hot. Add 400g flat rice noodles, spreading them flat without immediately flipping, and sear for 1 minute until lightly golden underneath. Add scallion whites and some sliced onion, gently tossing with chopsticks and spatula. Drizzle the prepared salt water along the edges of the wok and stir-fry rapidly over high heat until absorbed and noodles are soft and aromatic. Transfer onto a platter.

Add 1 tbsp cooking oil into the wok and heat over high heat. Add the marinated beef slices and spread them out. Sear for 30 seconds until set, then flip and stir-fry until changed color and slightly pink (about 90% cooked). Immediately scoop out onto a plate to drain excess oil.

Use residual oil in the wok to sauté remaining onion slices and scallion greens until fragrant. Re-stir the prepared chicken broth sauce mixture and pour it in. Bring to a boil over high heat until thickened and translucent. Add the cooked beef and bean sprouts, tossing quickly. Turn heat to lowest or off, drizzle beaten egg in circles over the surface. Let sit for 3 seconds, then gently push with a spatula to form silky egg ribbons.

Pour the freshly cooked hot silky egg beef gravy evenly over the prepared fried flat rice noodle base on the platter. Serve immediately while hot.