with Veggies & Sesame Seeds
Golden ropes of egg noodles are wrapping up all the flavours of sweet and savour in this vibrant stir-fry. Oyster sauce, sweet chilli and sweet soy seasoning enrobe tender beef strips and sauteed veggies for tonnes of flavour that’ll have you coming back for more. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Egg Noodles
1 packet
Courgette
1
Carrot
1
Garlic paste
1 packet
Sweet Soy Seasoning
1 sachet
Beef strips
2 packet
Oyster sauce
1 packet
Sweet chilli sauce
1 packet
Water
0.33 cup
Baby Leaves
1 packet
Mixed sesame seeds
1 sachet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot and courgette into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and courgette, until tender, 4-5 minutes. • Transfer to a bowl, season and set aside.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing in batches until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add garlic paste and sweet soy seasoning, and cook until fragrant, 1 minute. • Add oyster sauce, sweet chili sauce, the water, baby leaves, cooked noodles and veggies, tossing until combined, 1 minute. Season with pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide sweet chili beef noodle stir-fry between bowls. • Sprinkle with sesame seeds to serve. Enjoy!
3307
kJ
Energy (kJ)
790
kcal
Calories
25.7
g
Fat
8
g
of which saturates
72
g
Carbohydrate
14.9
g
of which sugars
11.3
g
Dietary Fibre
67.8
g
Protein
2137
mg
Sodium
