This sweet and simple noodle recipe from
is just the thing to shake up your weekly routine. The combination of crispy beef strips, crunchy veggies, and a tasty sauce will have you coming back for seconds. Plus, it's packed with 30g of protein per serving.Here's how to make them.
Ingredients
- 300g beef stir fry strips
- 250g cooked egg noodles
- 1 small egg (beaten)
- 20g corn flour
- 2tbsp. olive oil
- 1 beef stock cube
- 2tbsp. rice vinegar
- 2tbsp. soy sauce
- 3tbsp. honey
- Pinchof salt
- Pinchof pepper
- Veggies of choice (Kirsty uses red bell pepper, carrot, broccoli, & spring onion)
Instructions
Start by seasoning the beef strips with salt and pepper in a bowl.
Add the beaten egg and mix to coat the beef, then cover the strips in corn flour.
Heat the olive oil in a pan and add the coated beef strips. Cook until golden and crispy, then remove from the pan and set them aside.
To make the sauce, dissolve the beef stock cube in 200ml boiling water. Add rice vinegar, soy sauce, and honey. Stir well.
Fry your choice of vegetables on high heat for 5-10 minutes, then add the sauce, spring onion, and beef strips.
Allow the mixture to simmer until it thickens, then add the cooked egg noodles.
Serve immediately and enjoy. Any leftovers can be stored in the fridge for up to 3 days.
| calories 429 kcal |
| totalFat 14g |
| totalCarbohydrates 44g |
| protein 30g |
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