- 3 blocks egg noodle
- 1 head broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp sesame oil
- 400g pack beef stir-fry strips
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- sliced spring onion
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
For the sauce
- 3 tbsp low-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp oyster sauce (not oyster stir-fry sauce)
- 1 tbsp tomato ketchup
- 2 garlic clove, crushed
- 1 thumb-sized knob ginger, peeled and finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp white wine vinegar
Start by making up the sauce. Mix the ingredients together in a small bowl. Boil the noodles according to pack instructions. A minute before they are ready, tip in broccoli.
Meanwhile, heat the oil in a wok until very hot, then stir-fry the beef for 2-3 mins until well browned. Tip in the sauce, give it a stir, let it simmer for a moment, then turn off the heat. Drain the noodles, stir into the beef and serve straight away, scattered with spring onions.
Add more vegVEG-PACKED NOODLES Add 1 large sliced carrot and a handful trimmed green beans to the water when the noodles go in. Add 2 heads quartered bok choi when you add the broccoli, then drain everything well and continue the recipe from step 2.