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Hong Kong Style Beef Satay Noodle Soup

Course Breakfast, Dinner, Lunch
Cuisine Hong Kong
Keyword beef, cha chaan teng, hong kong style cafe, instant ramen, noodle soup, noodles, satay
Servings 2 people
Author Lokness

Ingredients

  • ¾ pound flank steak (cut into 2x1/8-inch slices)
  • 2 tablespoons soy sauce
  • tablespoons sugar
  • dash of ground white pepper
  • ½ cup plus 2 tablespoons water
  • 4 tablespoons satay sauce
  • 2 tablespoons smooth peanut butter
  • 2 packs instant ramen noodles
  • 4 teaspoons vegetable oil (divided)
  • 3 garlic cloves (minced)
  • few drops of sesame oil

Marinade for beef:

  • 1 tablespoon soy sauce
  • teaspoons sugar
  • dash of ground white pepper
  • 1/3 cup water
  • 1 tablespoon corn starch
  • 1 tablespoon vegetable oil

Instructions

  • To marinate the beef, in a medium bowl, add beef slices, soy sauce, sugar and ground white pepper. Mix well with hands. While mixing, slowly add the water. Add corn starch and combine. Add vegetable oil and mix again. Cover the bowl with plastic wrap and marinade in the fridge for about 1 hour.
  • Meanwhile, in a small bowl, combine soy sauce, sugar, white pepper and water.
  • In another bowl, mix together the satay sauce and smooth peanut butter.
  • In a large pan over high heat, warm 2 teaspoons oil. Add the marinated beef and cook until just cook through. Using a slotted spoon to remove the beef to a paper-lined plate. Discard all liquid. Rinse and clean the pan.
  • Fill a large pot half-full with water and bring a boil over high heat. Follow the noodle package direction to cook the noodles. At the last-minute of cooking, add ½ of a ramen-seasoning packet. Save 3 cups of soup (cooking liquid) and set aside. Drain the noodles and rinse under cold water until cool. Drain again and divide the noodles into 2 shallow-wide serving bowls.
  • In the large pan over medium-high heat, warm 2 teaspoons oil. Add garlic and satay mixture. Stir and cook for a minute until fragrant. Add the soy sauce water and bring to a boil. Add the beef and cook until the sauce is thicken. Divide the beef and sauce into the 2 serving bowls. Top with just enough reserved soup to barely cover the noodles. Serve immediately.

Notes

  1. The satay sauce that I used is Lee Kum Kee's Satay Sauce. It can be bought from Chinese supermarkets or Amazon.
  2. The instant ramen that I used is Demae Ramen. It is a Hong Kong brand. You can use any instant ramen noodles you like. If you want to try Demae Ramen, get them from Chinese supermarkets or Amazon.
  3. Even though the satay sauce will season the soup and noodles, but I still like to season the soup with a little bit of ramen-seasoning. That will ensure the soup is never bland.
  4. Don’t add too much soup to the noodles. Add just enough. Too much soup will dilute the satay sauce.
  5. Just before eating, mix the beef and noodles lightly, so the sauce will be blended into the soup and noodles.
(Adapted from Dim Cook Guide)