Ingredients
Method
Heat 2 teaspoons of the vegetable oil in a wok or deep-sided frying pan over high heat. Add half the beef; stir-fry, breaking up the beef, for 5 minutes or until lightly browned. Transfer to a bowl. Add another 2 teaspoons oil to wok; repeat with remaining beef; transfer to bowl.
Add another 2 teaspoons oil to the wok with green onion, garlic and ginger; stir-fry for 2 minutes or until fragrant. Add to bowl with beef.
Heat remaining oil in wok, add mushrooms, except enoki, and stir-fry over high heat for 1½ minutes. Add enoki; cook for a further 30 seconds.
Return beef mixture to wok. Add wine; stir-fry for 2 minutes or until reduced slightly. Add black vinegar, tamarind, sugar, sesame oil and white pepper; simmer for 8 minutes or until mixture is thickened.
Meanwhile, cook noodles in a large saucepan of boiling water until just tender; drain. Add noodles to wok; toss gently to combine.
Stir water chestnuts and chilli gently into noodle mixture; top with coriander. Serve with cucumber.
You can use minced (ground) pork or chicken instead, if you like. You can also swap the mixed Asian mushrooms for sliced button or oyster mushrooms and change the noodles to hokkien or rice noodles.
Note
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