Beef and vegetable rice noodles

Beef and vegetable rice noodles

Beef and vegetables work excellently together noodle and stir fry recipe.

Beef and vegetable rice noodles

  • Serves icon Serves 4
  • Time icon Hands on time 20 mins

Beef and vegetables work excellently together noodle and stir fry recipe.

Nutrition: per serving

Calories
500kcals
Fat
15g (2.4g saturated)
Protein
37g
Carbohydrates
58g (4g sugars)
Salt
2.9g

Ingredients

  • 250g packet medium rice noodles
  • 500g thin beef frying steaks
  • 1 tbsp vegetable oil
  • Bunch spring onions, trimmed and sliced diagonally
  • 150g beansprouts
  • 3 medium pak choi, quartered lengthways
  • 50g dry-roasted peanuts, chopped
  • 3 tbsp dark soy sauce, plus extra to serve
  • Small handful fresh coriander leaves, to garnish
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Method

  1. Put the noodles into a large, flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent sticking.
  2. Season the steaks. Heat a large wok or frying pan and sear for 1-2 minutes, so they’re still pink in the middle. Rest them for 5 minutes, then slice.
  3. Drain the noodles. Heat the oil in the wok and stir-fry the spring onions, beansprouts and pak choi for 2-3 minutes. Toss in the noodles and most of the peanuts. Drizzle with soy sauce and stir-fry for 1 minute to heat through. Season to taste. Divide the noodles between 4 bowls. Top with the beef, the remaining peanuts, coriander leaves and soy sauce, if you like.

Nutrition

Nutrition: per serving
Calories
500kcals
Fat
15g (2.4g saturated)
Protein
37g
Carbohydrates
58g (4g sugars)
Salt
2.9g

delicious. tips

  1. If you can’t get pak choi, use a packet of mangetout, briefly blanched, instead.

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