Asian Noodles with Beef and Vegetables

Ingredients

• 200 g Chinese egg noodles (or spaghetti)
• 300 g beef (for quick stir‑fry)
• 1 red chili pepper
• 3 Garlic cloves
• 1 small can baby corn
• 1 red bell pepper
• 0.5 bunch spring onions
• Salt
• pepper (ground)
• 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.

2. 2.

   Slice beef into thin bite‑sized pieces.

3. 3.

   Wash chili pepper, slit lengthwise, deseed and dice finely.

4. 4.

   Peel garlic and slice thinly.

5. 5.

   Drain baby corn.

6. 6.

   Wash bell pepper, trim and cut into strips.

7. 7.

   Wash spring onions, trim and cut into rings.

8. 8.

   Sauté mustard seeds, garlic and chili in hot oil briefly, add bell pepper and beef, reduce heat and sauté briefly without browning. Add vegetable broth and soy sauce, cover and simmer for 4 minutes over low heat; then add baby corn and spring onions and simmer covered another 4 minutes. Finally fold in noodles, warm through and serve.