Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Beef Noodle Stir-fry with Sugar Snaps…
Beef Noodle Stir-fry with Sugar Snaps and Carrots

Beef Noodle Stir-fry with Sugar Snaps and Carrots

Brought to you by: OcadoLife
    2 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

“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. 
Share recipe

Ingredients

  • 150g fine egg noodles
  • 3 tbsp toasted sesame oil
  • 200g sugar snap peas (cut in half lengthways, if liked)
  • 2 tbsp vegetable oil
  • 325g bavette steak, sliced
  • 2 garlic cloves, finely sliced
  • 5 cm piece of ginger, peeled and finely chopped
  • 2 red chillies, finely sliced
  • ¼ tsp ground white pepper
  • ½ tsp reduced-salt dark soy sauce
  • 1 large carrot, halved and sliced on the diagonal
  • 2 tbsp shaoxing rice wine
  • ½ tsp granulated sugar
  • 2 tbsp oyster sauce
  • 2 tbsp 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.

Shop the ingredients

You might like

    The reviews are in: