Egg Noodles with Vegetables in Chinese Style

Ingredients

• 400 g Asian egg noodles
• Salt
• 300 g beef fillet
• 150 g broccoli
• 50 g mung bean sprouts
• 1 Carrot
• 1 red chili pepper
• 1 Spring onion
• 1 red bell pepper
• 50 g sugar snap peas
• 100 g Thai asparagus
• 1 small zucchini
• 1 Garlic clove
• 4 tbsp sesame oil
• 4 tbsp soy sauce
• 1 tbsp palm sugar
• 3 tbsp unsalted peanuts

Instructions

1. 1.

   Cook the noodles according to package instructions, drain, rinse with cold water and set aside. Rinse the beef under cold running water, pat dry and slice into thin strips. Clean and cut broccoli into florets; blanch in boiling salted water for 1-2 minutes, then cool in ice water and drain well. Rinse mung bean sprouts under cold water and drain. Peel the carrot and slice thinly. Wash and trim the bell pepper, then cut into narrow strips. Trim the spring onion, finely chop the white part and slice the green into thin rings. Slice the zucchini. Peel and finely mince the garlic. Wash the chili, pat dry and slice into rings, removing seeds, white membranes and stem base. Wash the Thai asparagus and peel only the thicker stalk ends.

2. 2.

   Heat 3 tbsp oil in a wok over high heat. Quickly sear the beef until browned, then add chopped spring onion and garlic and cook for another 1-2 minutes. While stirring constantly, add broccoli, carrot, zucchini, sugar snap peas and mung bean sprouts; stir-fry for 2 minutes. Finally add Thai asparagus pieces, bell pepper strips and spring onion rings, stir for 1 minute, then season with soy sauce and palm sugar.

3. 3.

   In a separate pan, quickly sauté the noodles in 1 tbsp oil. Arrange the cooked vegetables and beef over the noodles and sprinkle with chili rings and peanuts before serving.