Delicious by Sophie Gray, also on the Healthy Food Guide website.
280g pack dried egg noodles/ fresh egg noodles
350g beef, thinly sliced (use rump steak or schnitzel)
1 teaspoon sesame oil
1 tablespoons kecap manis
1 1/2 cups chicken stock
1 red capsicum, thinly sliced
2 cups bean sprouts
a squeeze lime juice
2 handfuls chopped fresh coriander
Heat oil in a wok or frying pan and seal beef strips. Toss in capsicum and stir-fry for a few minutes. Add kecap manis and chicken stock and continue to cook for another 2-3 minutes.
Step 2 Rinse noodles if using fresh or prepare according to packet directions if using dried, and stir into wok. Add lime juice and coriander and lastly toss in bean sprouts, folding quickly through noodles. Add more stock at this point if you like your noodles more ‘saucy’. Pile into bowls and eat with gusto.
I had to add a sliced onion and about a 2cm cube of fresh ginger. They went in at the same time as the capsicum. They were needed.
We added our own coriander and us grown-ups had a bit of chili too. We all added a bit more lime, I used a squeezy bottle as I was unable to buy a lime.
We loved it. I do rather a lot of Asian inspired food and this was different and will be used as a recipe base again. Miss Muffin chose a good one.