Beef Noodle Stir-fry with Sugar Snaps and Carrots
By OcadoLife
Published on 12 December 2022
“In Hong Kong, we eat fried noodles for breakfast, served with porridge-like rice congee,” says Hong Kong-born chef Cherry Tang. “In this Beef Noodle Stir-fry with Sugar Snaps and Carrots, I’ve added veg and beef instead, for a satisfying lunch or dinner.” Try swapping the steak for king oyster mushrooms and the oyster sauce for hoisin sauce. Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 150 g of fine egg noodles
- 3 tbsp of toasted sesame oil
- 200 g of sugar snap peas (cut in half lengthways, if liked)
- 2 tbsp of vegetable oil
- 325 g of bavette steak, sliced
- 2 garlic cloves, finely sliced
- 5 cm of piece of ginger, peeled and finely chopped
- 2 red chillies, finely sliced
- 0.25 tsp of ground white pepper
- 0.5 tsp of reduced-salt dark soy sauce
- 1 large carrot, halved and sliced on the diagonal
- 2 tbsp of shaoxing rice wine
- 0.5 tsp of granulated sugar
- 2 tbsp of oyster sauce
- 2 tbsp of reduced-salt light soy sauce
Method
Step 1
Cook the noodles according to the pack instructions. Drain, rinse under cold water, then drain again. Toss with 2 tbsp toasted sesame oil; set aside.Step 2
Meanwhile, blanch the sugar snaps in a pan of boiling water for 1-2 mins. Drain, refresh under cold water and set aside.Step 3
Heat a wok until very hot. Add the vegetable oil, followed by the beef, and stir-fry for 2 mins. Add the garlic, ginger and chillies; season with the white pepper and a little salt.Step 4
Reduce the heat to medium and fry for 1 min more. Add the dark soy sauce, then the sugar snaps and carrot; stir-fry for 2 mins. Add the rice wine and sugar; mix well.Step 5
Toss in the noodles and turn the heat back to high. Add the oyster sauce and stir-fry for 2 mins, using chopsticks or tongs to separate the noodles.Step 6
Season with the light soy sauce and remaining 1 tbsp toasted sesame oil; cook for 1 min more. Serve immediately.