Add more oil and make sure the wok is nicely coated. Add the remaining ginger slices, white parts of the green onion and minced garlic. Fry until fragrant - approximately 30 seconds.
6 cloves garlic minced (divided), 5 slices of ginger (julienned) (divided), grapeseed oil for frying, 5 sprigs green onions (whites and green parts separated)
Add the fresh rice noodles in one layer and let it sear for about 30 seconds.
2 lbs fresh flat rice noodles
Using a metal spatula or chopsticks flip the rice noodles. If the rice noodles stick too much and/or start to tear, stop tossing and let the noodles fry for another 30 seconds. Add the Shaoxing wine by pouring it around the perimeter of the wok. Let sit for 15 seconds.
2 Tbsp. Shaoxing wine
Add the sauce mixture by pouring it around the perimeter of the wok. Lower the heat and wait for 30 seconds to a minute. The sauce will loosen up the noodles to allow for gentle tossing. Using a spatula, scoop and flip. Be careful and try not to rip too many noodles (some ripped ones are ok!). (Note 8)
Add back the beef and any juices, carrots and vegetables. Gently toss one more time. Add the green parts of the green onion.
If the noodles and sauce appear too watery, add some cornstarch slurry a bit at a time to thicken the juices into a delicious sauce. I didn’t need any cornstarch with a hot wok but depending on your stovetop and heat you may have extra sauce you might want to thicken up.
Stir in the sesame oil. Take a sample taste and add more soy sauce to taste. Garnish with sesame seeds if desired.
sesame seeds, 2 tsp sesame oil
Serve immediately with a side of chili oil, chilli flakes and/or sriracha (optional).
chili oil, Sriracha or chilli flakes