Asian Noodles with Beef

Ingredients

• 200 g Chinese egg noodles (or spaghetti)
• 300 g beef (for quick stir‑fry, e.g., fillet)
• 1 red chili pepper
• 3 Garlic cloves
• 3 large Swiss chard leaves
• Salt
• freshly ground pepper
• 4 tbsp Vegetable oil
• 125 ml Vegetable broth
• 3 tbsp Soy sauce
• 1 tsp mustard seeds

Instructions

1. 1.

   Cook noodles in plenty of salted water according to package instructions, drain, rinse with cold water and set aside. Cut the beef into thin bite‑sized pieces. Wash the chili pepper, slit it lengthwise, deseed and dice finely. Peel the garlic and slice. Wash the Swiss chard, trim and cut the white stems into about 2 cm wide strips.

2. 2.

   Cut the green parts into strips as well. Briefly sauté mustard seeds, garlic and chili in hot oil, add the white chard pieces and beef, reduce heat and sauté briefly without browning. Add vegetable broth and soy sauce, cover and simmer for 3 minutes over low heat, then add the chard leaves and simmer covered for another 7 minutes. Finally fold in the noodles, warm through and serve.