Sigapore Street Noodles and Monglian Beef.

Again, another one of our favorites and we make this every so often.

Used Store bought Meifun, chicken, pork and shrimp. Veggies include onion, bean sprouts, yellow bell pepper and green onions.

And a side of Mongolian beef.

 Ingredients:

Marinating all the meat for the SSNoodles

Sorry, no detailed step by step pics of the preparation as things flew by very rapidly and the LBGE was going like an inferno. But here is the pic after I just scooped it up out of the wok onto a large pot before plating.

Had to shut the egg down to control the heat. And a much needed hydration break.

A "My Father" stick kept the skeeters away.

For the Mongolian Beef, I used some filet meat that I had, marinated with garlic and ginger.

On to the wok, add the green onions and the sauce, reduce and its done. Few minutes is all. Usually this is reduced all the way to carmalize and make the beef slightly crispy on the outside, but this time wanted a little sauce to eat it next day with rice as well.

Plated together.

Have the recipes on Living cookbook.