200 g Chinese egg noodles
400 g Scotch Beef strips - rump or fillet (for stir-frying)
3 cloves garlic
300 g savoy cabbage leaves
2 red peppers
2 spring onions
Salt & freshly ground pepper
4 tbsp vegetable oil
125 ml vegetable stock
3 tbsp soy sauce
2 teaspoons sesame seeds
Cook the noodles in plenty of salted water according to the instructions on the packet.
Then drain, refresh in cold water and drain thoroughly
.Cut the meat into thin, bite-sized pieces
.Peel and slice the garlic.
Wash and shred the cabbage leaves.
Wash, trim and chop the peppers.
Wash and trim the spring onions and cut into rings.
Heat the oil in a wok or frying pan and briefly sweat the garlic.
Add the meat, peppers and cabbage, reduce the heat and sweat briefly, but without browning.
Now add the vegetable stock and soy sauce, put a lid on and cook over a low heat for 4 minutes.
Add the spring onions, cover and cook for a further 4 minutes.
Finally add the noodles and stir in carefully.
Heat through and serve sprinkled with sesame seeds.
Nutrition Information
Per person
kcal 606
kJ 2537
Protein (g) 40
Fat (g) 31
Carbohydrate (g) 41
