This is a very speedy mid-week meal for the whole family. Despite it’s name, it isn’t really spicy at all, so the kids love it. I think the fact that it has both noodles and beef make it irresistible to kids. Levi requested leftovers in his lunchbox which is the ultimate compliment to this chef!
There isn’t really much to this recipe – beef, noodles, vegetables, sweet chilli sauce and soy sauce. But it is a fast and satisfying combination. When the hot noodles are finished with a scattering of coriander, thinly sliced chillis, a good squeeze of lime juice and served with an ice cold beer – well then it is irresistible to adults too.
chilli beef stir fry with noodles
270g udon noodles (I used Hakubaku organic udon noodles)
300g beef fillet, thinly sliced
2 teaspoons peanut oil, plus a little extra
1 garlic clove, crushed
200g snow peas, sliced in half on an angle
125g baby corn, sliced in half
4 spring onions, sliced
2 tablespoons sweet chilli sauce
1 tablespoon soy sauce
1/4 cup coriander leaves, chopped
lime wedges to serve
1 chilli, finely sliced
In a bowl place the sliced beef with crushed garlic and a tiny drizzle of extra peanut oil. Set aside.
Cook the noodles according the directions on the packet and drain.
Add a teaspoon of peanut oil to a hot wok and quickly cook the beef in batches, until nicely browned. Transfer to a bowl.
Add remaining peanut oil to the wok and toss in the snow peas, baby corn and spring onions to cook for a minute or two. Then tip in the drained noodles and give them a toss. Add the beef and all its juices then pour in the sweet chilli sauce and soy sauce. Toss together until it is warmed through.
Serve in a big bowl and top with coriander, a little fresh chilli and a good squeeze of lime juice.