Quick Beef and Vegetable Stir Fry with Rice Noodles

You can use any of the soft-style noodles you get in the supermarket (you can also use ramen noodles, just cook them according to packet directions before adding to the stir fry.

Course Dinner

Cuisine Asian

Keyword Quick Beef and Vegetable Stir Fry with Rice Noodles

Prep Time 15

Cook Time 10

Total Time 25

Servings serving

Calories 369kcal

Cost $11.25

Ingredients

1 cup mince mixture
1/4 red onion
1/2 tbsp paprika
1 carrot
1 small courgette
1/2 cup shelled edamame beans
2 tbsp minced garlic
1/2 thumb ginger ( a piece about the size of half your thumb)
2 tbsp soy sauce
1/4 cup hoisin sauce
4 tbsp sweet chilli sauce
1/2 cup diced peppers (frozen)
400 g flat rice OR hokkien noodles

Instructions

Boil a full kettle. Chop the carrots into a thin julienne/matchstick, dice the red onion and grate the carrot and courgette. Peel the ginger with the edge of a teaspoon and grate finely with a plane grater.
Place the noodles in a large bowl and cover with boiling water. Place a plate on top and leave to sit 3 minutes. Drain and set aside.
Heat a large frypan over a medium-high heat and add the carrot and red onion (you will know it’s hot enough if a little piece of veg sizzles when it hits the oil). Cook 4 minutes, stirring occasionally to stop them sticking. Add the paprika, courgette, edamame, ginger and garlic and cook for a further 2 minutes.
Add the beef mixture along with soy sauce, hoisin and chilli sauces. Turn heat down to low and let cook 2-3 minutes until everything is heated through. Stir through the noodles and serve with an extra sprinkling of sesame seeds.

Nutrition