Beef Noodle Stir Fry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
Asian
COURSE
Main
Method
Put the noodles into boiling water and cook until they have softened but still have bite. Toss in a little sesame oil and set aside.
Heat another dash of sesame oil in a large pan or a wok until it is hot. Add the garlic, ginger and chilli to the pan. It will start to colour quite quickly so add in the strips of beef and carrot and toss them.
Add in the soya sauce, hoisin sauce and stock. Serve on top the noodles. You can add a little more stock if the sauce evaporates too quickly.
Ingredients
350g egg noodles
A dash of sesame oil
4 cloves of garlic, crushed
an inch size piece of ginger, finely grated
1 red chilli, finely chopped
1 carrot or red pepper, sliced into very thin slices
450g of either beef steak cut into thin slices, or firm tofu cut into thin slices
3 tbsp light soy sauce
2 tbsp hoisin sauce
4 tbsp stock
To garnish:
2 scallions, finely sliced
AÂ handful of fresh coriander, finely sliced
A handful of lightly salted peanuts, finely chopped
Method
Put the noodles into boiling water and cook until they have softened but still have bite. Toss in a little sesame oil and set aside.
Heat another dash of sesame oil in a large pan or a wok until it is hot. Add the garlic, ginger and chilli to the pan. It will start to colour quite quickly so add in the strips of beef and carrot and toss them.
Add in the soya sauce, hoisin sauce and stock. Serve on top the noodles. You can add a little more stock if the sauce evaporates too quickly.
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