- Serves: 4-6
- Cook Time: 12 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1.2 litres chicken stock
- 350 g fine Chinese egg noodles
- 2 tbsp sesame oil
- 3 tbsp groundnut or sunflower oil
- 3 tsp finely chopped root ginger
- 2 large cloves garlic, finely chopped
- 1 large red onion, cut into 1cm slices
- 400 g rump steaks, thinly sliced
- 1 large carrot, thinly sliced on the diagonal
- 150 g oyster mushrooms, torn in half
- 2 tbsp soy sauce
- 1 bunches spring onions, trimmed and sliced on the diagonal into 1cm pieces
- 175 g leaves of Savoy cabbage, thick veins removed, thinly shredded
- 75 g salted peanuts, roughly chopped
Tips and Suggestions
If you cant get hold of oyster mushrooms, just use sliced button or flat mushrooms instead
1. Pour the chicken stock into a large saucepan, bring to the boil and cook the noodles for 45 minutes or following the instructions on the packet until just tender. Drain the noodles well and place back in the pan, off the heat and with the lid on to keep warm.
2. Place a wok or large frying pan on a very high heat and when the pan is very hot, add the sesame and peanut or sunflower oils. Add the ginger, garlic, red onion and beef and sauté for 2 minutes until the meat is well browned all over.
3. Add the carrot and sauté for a further minute before adding the mushrooms and soy sauce. Cook for 23 minutes until the mushrooms have softened. Next, add the spring onions, cabbage and two-thirds of the peanuts. Cook for 12 minutes, stirring continuously, until the cabbage has wilted.
4. Finally, tip in the cooked noodles and toss everything together until well combined. Serve in warm bowls with the remaining peanuts sprinkled over. Eat using chopsticks, if you wish.
Apdapted from Rachel Allen Home Cooking (Collins)
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