Asian Noodles with Vegetables and Beef

Ingredients

• 250 g Chinese egg noodles
• 3 bell peppers (red, yellow, and green)
• 2 carrots
• 2 onions
• 1 handful bean sprouts
• 1 red chili pepper
• 600 g beef fillet
• 1 piece ginger (about 1.5 cm)
• 2 tbsp sesame oil
• 2 tbsp coarsely chopped Thai basil
• fish sauce to taste
• black pepper from the mill to taste

Instructions

1. 1.

   Cook the noodles according to package instructions.

2. 2.

   Wash the bell peppers, halve them, remove seeds and white membranes, and slice into thin strips. Peel and finely julienne the carrots. Peel and roughly cube the onions. Rinse the bean sprouts in a sieve and drain well. Wash the chili pepper, halve it, deseed, and finely chop. Rinse the beef, pat dry, and cut into strips. Peel and grate the ginger finely.

3. 3.

   Heat the sesame oil in a wok and sear the beef strips on all sides until browned. Remove from the wok and set aside. Add the vegetables, ginger, and chili to the pan and stir-fry for 2-3 minutes. Add 3-4 tbsp of fish sauce and a splash of water, then simmer for 1-2 minutes. Return the beef, let everything cook together briefly, then add the drained noodles and basil. Season with fish sauce and pepper, serve immediately.