
Quick beef & broccoli noodles
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.3 out of 5.97 ratingsRate
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Quick, tasty, low-fat and it uses your storecupboard basics. A perfect mid-week meal
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Asian-style chicken noodle soup
A star rating of 4 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 blocks egg noodles
-
1 head broccoli
cut into small florets
-
1 tbsp sesame oil
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400g pack beef
stir-fry strips
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sliced spring onion
For the sauce
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3 tbsp low-salt soy sauce
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2 tbsp oyster sauce
(not oyster stir-fry sauce)
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1 tbsp tomato ketchup
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2 garlic cloves
crushed
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1 thumb-sized knob ginger
peeled and finely grated
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1 tbsp white wine vinegar
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Nutrition: per serving
-
kcal352
-
fat9g
low
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saturates2g
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carbs39g
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sugars5g
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fibre4g
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protein33g
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salt3g
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Method
-
step 1
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.
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step 2
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.
RECIPE TIPS
ADD MORE VEG
VEG-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.
Recipe from Good Food magazine, March 2007
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A star rating of 4.3 out of 5.97 ratings
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