Stop. Step away from the phone next time you get a craving for naughty noodles. They needn’t be the domain of the greasy, sticky take away. A lightning fast combination of bright Asian greens, tender beef and silky rice noodles along with the feel good factor of cooking a healthy meal from scratch.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
rice stick noodles
oyster sauce(ContainsGluten, Molluscs)
long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
To prepare the ingredients, peel and crush the garlic, and peel and finely grate the ginger. Finely slice the spring onion and long red chilli. Cut the carrot into matchsticks (peeled) and the broccoli into small florets. Lastly, pick the coriander leaves.
Bring a large pot of salted water to the boil. Add the rice stick noodles and cook according to the packet directions. Drain and refresh under cold water (check you are using the correct amount of noodles. Using more will alter the flavour of your dish).
Combine the oyster sauce, salt-reduced soy sauce, half of the vegetable oil, water, garlic and ginger together in a small bowl. Set aside. Optional: Season generously with cracked black pepper if you like. Set aside.
Heat some of the remaining vegetable oil in a large wok or frying pan over a medium-high heat. Cook the beef strips in three batches stirring for 1-2 minutes or until browned. Remove the beef from the pan and set aside on a plate.
Add a dash of vegetable oil (if needed) to the same wok or frying pan and add the spring onion, carrot and broccoli. Cook, stirring, for 1-2 minutes. Add the oyster sauce mixture, beef and noodles and cook tossing, until everything is heated through.
To serve, divide the saucy beef noodles between plates. Garnish with the sliced long red chilli and the coriander leaves.