Vietnamese Stir-fried Rice Flake Noodle with Satay Beef

Ingredients:
8 oz rice flake noodle, cooked as directed on a package (or any other Rice Noodles)
1 lb thinly sliced steak, cut in to 1 inch pieces
1 cup pineapple chunks  + 2 tbsp pineapple juice
1 large onion, cut in to 1 inch chunks
6 oz bean sprouts
1 1/2 tbsp ginger, grated
1 1/2 tbsp garlic, finely chopped
3 tbsp vegetable oil
Optional*: 1 tbsp roasted peanuts, finely chopped (amount for each serving)

Marinade:
1 tbsp all-purpose flour
4 tbsp low sodium soy sauce
1 tsp sugar
1 1/2 tsp sesame oil
1 tsp black pepper
1 tbsp rice cooking wine

The Sauce:
3 1/2 tbsp oyster sauce
5 tbsp low sodium soy sauce
1 tbsp dark thick soy sauce
1/3 cup water
1 tbsp Mirin (Sweet Rice Wine)


Marinade:
Mix well all the marinade ingredients, make sure there is no clumps from the flour.
Coat the meat well with marinade.
Set aside for 30 minutes in a room temperature, or for 2 hours in a fridge.


The sauce: 
Mix well all the sauce ingredients, and set aside.



Over medium-high heat, heat 2 tbsp of oil in a wok.
Add the marinaded meat and lay flat, cook for about 2 minutes.
Flip to the other side and cook for 2 more minutes, take out the meat and set it aside.

In the same wok, heat 1 tbsp of oil over medium heat.
Add the onion, ginger and garlic and cook for about 3 minutes.
Then add the pineapple(without the juice), and cook for another 3 minutes, mixing constantly so that the onion doesn't burn.
Add the noodles, sauce, pineapple juice, mix well and cook for 5 minutes. Add more water if the sauce is too thick.
Lastly add the meat and bean sprouts, mix and cook for another 5-7 minutes, until the sauce thickens.
Serve with some hot sauce(Sriracha Sauce or Tabasco Pepper Sauce) and peanuts.
ENJOY!