|500 g||Beef, stir-fry strips (Main)|
|200 g||Noodles (Main)|
|2 Tbsp||Vegetable oil, such as canola or rice bran oil|
|2 cloves||Crushed garlic|
|100 g||Snow peas|
|3 Tbsp||Sweet chilli sauce, Thai|
|3 Tbsp||Light soy sauce (Main)|
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- Cook egg noodles in boiling, salted water for 2 to 3 minutes or until just tender to the bite. Drain noodles well and set aside, ensuring they are kept warm.
- At the same time, heat a wok, add a little oil and stir-fry beef strips in two batches for 5 minutes or until browned. Remove to one side.
- Add crushed garlic, spring onions (sliced on an angle), trimmed snow peas and finely sliced with seeds removed peppers to the pan and stir-fry, tossing well for 5 minutes or until lightly browned.
- Return beef to the pan, add sweet chilli and soy sauces, toss to combine and heat through. Serve on noodles in bowls.