This savoury stir-fried noodle dish features soft beef strips, with sugar snap peas, capsicum, zucchini and more adding crunch and texture. Whether you're looking for a quick and satisfying weeknight dinner or a dish to impress your guests,
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 2/5
Ingredients
- 300 g thin Hokkien noodles
- 1 tbsp vegetable oil
- 700 g beef stir-fry strips
- 1 medium onion (150 g), sliced thinly
- 2 tsps finely grated ginger
- 2 cloves garlic, crushed
- 200 g sugar snap peas, trimmed, halved lengthways
- 1 medium yellow capsicum (200 g), sliced thinly
- 1 medium zucchini (120 g), cut into ribbons
- 2 cups finely shredded wombok
- ⅓ cup (80 ml) hoisin sauce
- 1 tbsp dark soy sauce
- 1 tbsp hot water
- ⅓ cup loosely packed small mint leaves
Steps
01. Place noodles in a medium heatproof bowl, cover with boiling water; separate with a fork, drain.
02. Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.
03. Heat remaining oil in wok; stir-fry onion for 2 mins or until soft. Add ginger and garlic; stir-fry about 30 secs or until fragrant. Add peas, capsicum, zucchini and wombok; stir-fry until tender.
04. Return beef to wok with noodles, sauces and the hot water; stir-fry until heated through. Serve sprinkled with mint.
Photo: bauersyndication.com.au