The beauty of this beef stir fry noodles is that it is a very quick and easy recipe and will ready in your plate within minutes. It is another one of those recipes I like to whip up on those busy nights when I just need to get dinner on the table fast. I also love the fact that everything is all mixed into one easy dish for minimal clean-up as well. So many wins with this one! In this recipe I have used beef as the meat, you can substitute beef with pork, duck or chicken.
Now, time to get started….
Ingredients
- 2 cloves of garlic
- 1 inch piece of ginger
- 1-2 fresh red chillies
- 5-6 Spring onions
- Half of a Red pepper
- 350 g quality steak
- 250 g dried medium free-range egg noodles
- Vegetable oil
- 2 tsps. soy sauce
- ½ a lime
- Sesame oil
Method
- Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then de-seed and finely slice the pepper. Pick and roughly chop the coriander, then thinly slice the steak.
- Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
- Add a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
- Tip the contents of the wok into a large bowl, including all the lovely juices.
- Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
- Return the beef and juices to the wok and stir-fry until heated through.
- Mix the vegetables, noodles and beef thoroughly.
- Serve hot!!!