Surf & Turf Noodle Stir Fry

Sat, 14 August 2021

Surf & Turf Noodle Stir Fry

(serves 4)

 

ingredients:

450g Egg Noodles

4 Tbsp Peanut Oil

450g Lean Beef Sirloin, cut into thin strips

24 Raw Tiger Prawns, peeded and deveined

2 Garlic Cloves, crushed

1 Tsp Grated Fresh Root Ginger

1 Green Bell Pepper, thinly sliced

1 Yellow Bell Pepper, thinly sliced

1 Carrot, thinly sliced

8 Spring Onions, thinly sliced

1 Head of Pak Choi, thinly sliced

12 Mangetout, thinly sliced

115g Beansprouts

3 Tbsp Fresh Coriander, chopped

2 Tsp Chinese Five Spice

3 Tbsp Sweet Chili Sauce

2 Tbsp Oyster Sauce

3 Tbsp Dark Soy Sauce

 

method:

1.  Cook the noddles in a saucepan of boiling salted water for 4-5 minutes.

2.  Drain well, rince under cold running water and drain thoroughly

3.  Toss the noddles in 1 tablespoon of peanut oil.

4.  Heat remaining oil in a wok and add the beef and stir-fry for 3-4 minutes, stirring constantly.

5.  Add the crushed garlic and grated fresh ginger to wok and stiry fry for 30 seconds.

6.  Add the prawns and Chinese 5 spice and stir fry until combined.

7.  Add the vegetables and stiryfry on a high heat for approx 3 minutes.

8.  Add the sweet chili sauce, soya sauce and oyster dauce to the mixture and stir.

9.  Stir in the noodles, mixing well and cook until completely warmed through

10.  Add in most of the fresh chopped coriander

11.  Transfer the noodles to warm serving bowls, sprinkle the remainging coriander and serve immediately.