This super speedy, super colourful bowl of saucy noodles couldn’t be simpler – it’s just the thing for those nights when you need dinner on the table ASAP!
/ serving 4 people
/ serving 4 people
sweet chilli sauce
udon noodles(ContainsGlutenMay be presentEgg, Soy)
soy sauce(ContainsGluten, Soy)
Finely grate the ginger. Finely grate the garlic. Place the beef strips in a medium bowl. In a separate small bowl, combine the ginger, garlic, sweet chilli sauce, brown sugar and soy sauce. Pour 1/4 of the ginger-sweet chilli sauce over the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes for maximum flavour and tenderness.
While the beef is marinating, bring a large saucepan of water to the boil. Slice the red capsicum into 0.5cm strips. Slice the carrot (unpeeled) into 0.5cm discs. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time. Roughly chop the Asian greens. Thinly slice the spring onion.
Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, add 1/2 the beef strips and cook for 1-2 minutes, or until browned. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches keeps it tender and stops it from stewing in the pan.
Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the red capsicum and carrot and stir-fry for 2-3 minutes, or until just tender. Add the Asian greens and the remaining ginger-sweet chilli sauce and cook for 1 minute, or until just wilted. Remove the pan from the heat and add the noodles and beef strips. Toss together until well combined.
Divide the speedy sweet chilli beef noodles between bowls and sprinkle the spring onion over the adults' portions.
TIP: For kids, follow our serving suggestion in the main photo!