Photography by Alan Benson
Ten minute cooking and easy-to find ingredients make this stir-fry a winner!
- 1 x 400g pkt hokkien noodles
- 1 tbs olive oil
- 400g beef stir-fry strips
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, crushed
- 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
- 80ml (1/3 cup) water
- 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
- 1/3 cup fresh coriander leaves
Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.
Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.
Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.
Divide the stir-fry among serving plates. Top with the coriander to serve.
Variations
Sweet & sour pork noodle stir-fry: Omit the water and coriander. Replace the hokkien noodles with 1 x 440 pkt Singapore noodles. Replace the beef stir-fry strips with 400g pork stir-fry strips. Replace the black bean sauce with 1 x 360g pkt Masterfoods Sweet & Sour Sauce. Increase the oil to 1 1/2 tbs olive oil. Heat 2 teaspoons of oil in a wok over high heat. Add the onion, garlic, vegetables and 1 red capsicum, halved, deseeded, coarsely chopped, and stir-fry for 2-3 minutes or until the vegetables soften. Transfer to a bowl. Place 1 1/2 tbs cornflour on a plate. Add the pork and toss to coat. Shake off excess. Heat the remaining oil in the wok over high heat. Add the pork and cook for 2-3 minutes or until the pork is cooked through. Add the sauce and toss to coat. Add the noodles, capsicum mixture and 1 x 220g can pineapple pieces in natural juice, drained, and stir-fry for 2-3 minutes or until heated through. Serve.
Tofu & vegetable stir-fry with black bean sauce: Omit the noodles and beef. Increase the oil to 1 1/2 tbs olive oil. Place 1 x 350g pkt firm tofu on a chopping board and pat dry with paper towel. Cut into 2cm pieces. Omit step 1. In step 2, heat 1 tablespoon of oil in a wok over high heat. Add the tofu and stir-fry for 3 minutes or until golden. Continue from step 3. Serve with steamed rice.
Honey & soy chicken noodle stir-fry: Omit the water and black bean sauce. Replace the beef with 400g chicken thigh fillets, excess fat trimmed, cut into thin strips. Place 2 tsp cornflour, 2 tbs salt-reduced soy sauce, 1 1/2 tbs sweet chilli sauce and 1 tbs honey in a small bowl and stir until well combined. Add the cornflour mixture to the stir-fry in step 4.
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