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1
Marinade:In a medium bowl combine all marinade ingredients together.
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2
Slice beef into thin strips by cutting across the gain and at an angle.
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3
Place the meat in the marinade and mix well so which the meat is well coated.
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4
Let marinate for at least 1 hour.
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5
In a Wok, heat oil to 350 F - (175 C)
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6
Using your fingers, gently loosen rolls of the rice noodles and break into 2 portions.
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7
Place the one portion of the rice noodles in a metal slotted spoon or possibly spider and carefully lower them into the oil for a 2 second count.
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8
The rice noodles with puff out very quickly.
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9
Immediately remove the puffed rice noodles from oil, set aside and cold.
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10
Repeat with remaining noodles.
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11
Break cooled rice noodles into 2-inch lengths and arrange on a large serving patter.
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12
Remove all but 5 Tbsp.
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13
of oil from Wok and let the oil get warm again.
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14
Stir-Fry marinade beef till lightly brown, remove with slotted spoon and set aside.
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15
Remove 3 Tbsp.
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16
of oil from the Wok.
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17
Add in hoisin sauce, warm bean sauce, cornstarch and water to the Wok.
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18
Bring to boil over a medium heat, add in green onions, carrots, peas and cooked beef and Stir-Fry for another 15-30 seconds.
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19
Spoon over arranged noodles and serve.
