Ingredients:

1. 100 gr/3.5 oz glass noodle.
2. 150 gr/5 oz beef steak, cut into julienne strips.
3. 1 carrot, cut into julienne strips
4. 1 egg
5. 250 gr/ 9 oz Choy Sum (chinese vegetable), cut into 4 cm length
6. 1 spring onion, cut into 1 cm length
7. 2 tsp salty soya sauce

Spice for the paste:

1. 5 shallots, crashed and sliced
2. 3 cloves garlic, chopped
3. 3 candlenuts, roughly chopped or crashed
4. 1/2 tsp pepper seeds or 1/4 tsp pepper powder

Directions:

1. Soak the glass noodle in hot water for 10 minute to soften. Keep aside to drain.
2. Put all ingredients for the paste ( except Shallot) in a mortar/grinding stone and grind until smooth.
3. Heat 2 tbsp oil in a frying pan or a wok and stir fry the paste. Stirring all the time until fragrant.
4. (Adding oil is not necessary if it's already added in a blender during the blending process).
5. Add the beef steak and stir until the meat is harder and it's colour whiten.
6. Add the carrot, stir and bring to cook.
7. Pour the beaten egg and stir it to scramble.
8. Add coy sum and spring onion, stir until the vegetable cooked.
9. Add soya sauce, pepper and glass noodle. Stir to mix.
10. (If necessery rinse the noodle with warm water to prevent sticking itself before adding to the wok)
11. Serve while hot.

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