Satay Beef Noodles

Having a plate full of noodles placed in front of you is an amazing treat.... especially when enveloped in a rich yet creamy satay sauce.  But even more so when there was no plan to have noodles at all.  I defrosted beef strips without even knowing what I was cooking in the morning and came home fancying noodles.  So noodles it was.....

 

I got the idea for this recipe from one of my favourite cookbooks, Women's Weekly Chinese Cooking Class Cookbook, an oldie but a goodie!!! My book is actually falling apart.

 

With this dish I actually marinated the beef strips first which of course tenderised the meat but also added to the flavour.  Of course then there was a sauce that was added at the end of the cooking process.  A sauce that was actually creamy even though no cream was added.

 

Totally enjoyed by all of us...

 

Satay Beef Noodles

(recipe adapted from Women's Weekly Chinese Cooking Class Cookbook)

 

Serves: 4

ProPoints per Serve: 11

 

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

500 grams beef strips, all fat trimmed

440 grams Wokka Singapore Style ready to cook noodles

1 1/2 tablespoons satay sauce

1 tablespoon dry sherry

2 teaspoons curry powder

4 tablespoons water

1 tablespoon soy sauce

1 teaspoon sugar

2 tablespoons peanut oil

1 clove garlic

1 brown onion, diced

1 red capsicum, thinly sliced

1 x 425 gram tin baby corn, drained and rinsed

200 grams snow peas, trimmed

Mix soy sauce, pepper, sesame oil, cornflour, and water together in a large bowl.  Add beef strips, stir well to combine.  Allow to stand for 20 minutes.

Soak noodles as per packet instructions in a large bowl filled with boiling water for 3 - 4 minutes or until softened.  Drain and rinse.

Mix together satay sauce, dry sherry, curry powder, water, soy sauce and sugar.  Set aside.

Heat oil in wok or pan, saute the meat until browned and remove from pan.

To the same wok or pan add onion and garlic, saute over medium heat until onion is softened.  Add capiscum and corn.  Cook for a further 2 - 3 minutes or until softened.  Add sauce mix and stir until boiling.  Return beef to the pan and add snow peas and noodles. Cook tossing, for 1 - 2 minutes, or until sauce covers beef and noodles and are heated through.  Serve immediately.

(click here for a printable version of this recipe)