Tried this recipe for dinner last night, turnt out fantastically, highly recommended. -the marinate and the way of cooking for the thin slice beef is amazing, the beef turn out very tender and flavoursome -the satay sauce for the glass noodle is just right, no ingredients take over each other’s flavour, the hotness is right, the curry enhance the complexity and the noodle is well seasoned *things I change: 1. I use Jimmy’s Satay sauce (Malay) its more on the hot side 2. I substitute LKK curry paste with equal amount of curry powder and oil to dilute it 3. I try both way of the glass noodle “pre-soak” and “on the spot”, can’t tell much difference. So for timeless cook, just put the dry glass noodle in the boiled satay sauce is fine too.