Wednesday, October 12, 2011

Sweet and Spicy Beef Noodles

There is no kidding when I say I love noodles..... I crave them often and normally give in to my stomach when passing a noodle shop.

The flavours of this dish not only mesmorised my tastebuds but left me wanting more after each mouthful.  The sweet wasn't sickly and the spicy wasn't overpowering - quite a nice balance.

An easy dish to make as long as you have everything ready to go when you start to cook.  Both kids had 2 serves each so I know it must have been okay.

Sweet and Spicy Beef Noodles

Serve: 6
Points per serve: 10

2 tablespoons soy sauce
1 tablespoon chilli sauce
1 tablespoon char sui sauce
1 tablespoon dry sherry
750 grams beef strips, fat trimmed
200 grams Changs Dried Egg Noodles
1 tablespoons oil
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 medium onions, sliced
125 grams mushrooms, sliced
1 red capsicum, sliced
150 grams bean sprouts
200 grams baby bok choy, roughly chopped
1/2 cup roughly chopped fresh coriander leaves
1 tablespoon oil, extra
1 tablespoon sesame oil

Sweet and Spicy Sauce
1 teaspoon sugar
3 teaspoons cornflour
1 cup chicken stock (made with stock cubes)
2 tablespoons dry sherry
2 tablespoons oyster sauce
1 tablespoon char sui sauce
1 tablespoon soy sauce
1/4 teapsoon chinese five spice
1 - 2 teaspoons curry powder (to taste)

Place 1 tablespoon soy sauce, chilli sauce, char sui sauce, and sherry in a large bowl, mix well.  Add beef strips and allow to stand for 60 minutes.

Cook noodles as per packet directions until tender.  Drain well. 

Heat wok or large frying pan over high heat.  Add 1 tablespoon oil, garlic, ginger and onion and stir fry for 2 to 3 minutes  or until softens. Add mushrooms and capsicum.  Stir fry for a further 2 minutes.  Remove vegetables from pan.

Add sesame oil to wok or large frying pan, add noodles and one tablespoon soy sauce, tossing for two minutes, remove from pan and keep warm.

Combine all ingredients together for the Sweet and Spicy Sauce in a jug, mixing well.

Heat extra oil in wok or large frying pan, add half the meat and fry quickly until meat just changes colour, remove from pan.  Repeat with remaining meat.  Return all meat to the wok. Add sauce mixture, tossing until boiling, add vegetables along with bean sprouts, bok choy, coriander and noodles.  Toss gently for a further 2 minutes or until combined and heated through.  Serve immediately.

(click here foir printable version of recipe)

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