You’ll find wholewheat egg noodles in most supermarkets and they work really well for this fab and super-speedy stir-fry. This is another great way of making a small amount of meat go a long way and so makes a relatively inexpensive supper.
Ingredients
- 4 nests of wholewheat egg noodles
- a few drops of sesame oil
- 200 g frying steak, sliced into strips
- 0.5 tsp Chinese five-spice powder
- 1 red pepper, cut into strips
- 300 g chestnut mushrooms, or a mixture, halved or sliced if very large
- 30 g fresh root ginger, finely sliced into matchsticks
- 2 garlic cloves, finely chopped
- 200 g oriental greens
- 2 tbsp soy sauce
How to Make It
- Bring a large saucepan of water to the boil and add salt. Add the noodles and cook them for 5 minutes. Drain the noodles, then toss them in a little sesame oil.
- Put the strips of steak in a bowl and toss them with the five-spice powder. Heat a tablespoon of vegetable oil in a wok. When the oil has started to smoke, or the air above it has started to shimmer, add the steak. Cook the strips very quickly, stirring them until they are browned on all sides but still pink in the middle. Scoop the steak strips out of the wok and transfer them to a plate to rest.
- Let the oil get really hot again, then add the red pepper and mushrooms. Stir-fry them for 3–4 minutes, then add the ginger, garlic and greens. Pour in the soy sauce and any juices from the resting beef and continue to cook until the greens have wilted. Add the noodles and steak and warm everything through for a minute or so. Serve at once.