cantonese noodle with oyster sauce 蚝油撈麵 - part 3

This is third installment of my recent posts on Cantonese noodle with oyster sauce 蚝油撈麵.
Part 1 is here.
Part 2 is here.

In the previous post I showed a meal made with a serving of Cantonese 廣東 noodle with oyster sauce 蚝油撈麵 to accompany the clear broth braised flank steak 青湯牛腩 with baby bokchoy 小白菜 on the side.
Cantonese 廣東 noodle with oyster sauce 蚝油撈麵

clear broth braised flank steak 青湯牛腩 with baby bokchoy 小白菜

I had written about lo mein 撈麵 like the Cantonese noodle with oyster sauce 蚝油撈麵 in which the words lo mein 撈麵 came from how you mix/blend (lo) 撈 the plate of noodles (mein) 麵 with the chopsticks before eating it. Here I want to show how you prepare a Hong Kong Cantonese style lo mein 撈麵 with braised flank stake 青湯牛腩.

It is exceeding simple. You just prepare the wonton mein (or noodles for making wonton soup noodle) 銀絲幼麵 as I detailed in part 1. Instead of topping the bland noodles with oyster sauce and soy sauce, you top it with a few pieces of braised flank steak and ladle a bit of the juice in lieu of the oyster and soy sauces. You have yourself a plate of delectable 牛腩撈麵.

To mix/blend the beef, bits of daikon, scallion, and the sauce with the noodles, use the chopstick and lift up a good bunch of the noodles a few inches high and release it. Spread the chopstick and pick up another bunch like you would a folk and repeat it a few times. The juice and sliced scallions should now evenly distributed amongst the noodles.
i would rather have a plate of this very well made lo mein over a good piece of steak; this is one of many ultimate Chinese comfort food

this plate I had in Hong Kong is quite poor in comparison to mine - there is certainly a lot of beef but hay, it is the quality that counts

Cantonese has an idiom for people who shamelessly toot their own horn (or full of oneself) - 飽死荷蘭豆. 飽死荷蘭豆 came from the appearance of broad beans when you roast them with the outer skin on. The skin burst open and reveals a bit of the bean inside. The idiom is analogous to the toad that keep boasting how he can make himself look bigger by filling up the lungs with air, which eventually led to his demise when the lungs ruptured.

roasted broad beans 炒蠶豆 are delicious and eaten by a lot of Asians as snacks (like you would roasted nuts); they are becoming easier to find now in Asian grocery stores now in the US but very expensive compared to Asia