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BEEF CHOW MEIN
PREP 10 MINS COOK 10 MINS SERVES 2 (AS A MAIN)
85g San Remo Vermicelli Egg Noodle Pasta or gluten-free egg noodle pasta
2 tsp sesame oil
200g beef fillet steak, trimmed of fat, cut across the grain into strips
1 small red onion, thinly sliced
4cm piece ginger, peeled and finely chopped
160g Swiss brown or button mushrooms, thickly sliced
2 cloves garlic, finely chopped
160g beansprouts
1½ tsp salt-reduced soy sauce or gluten-free soy sauce
1 Tbsp brown rice vinegar
2 Tbsp water
4 green shallots, cut into diagonal lengths
Freshly ground black pepper
1 Cook the noodles in a medium saucepan of boiling water, following packet instructions, until tender. Drain and set aside.
2 Meanwhile, heat half the oil in a wok over high heat. Add the beef and stir-fry for 30-60 seconds or until browned. Transfer the steak to a plate. Set aside.
3 Heat the remaining oil in the wok over medium-high heat. Add the onion and ginger and stir-fry for 2-3 minutes or until the onion softens, adding a little water to prevent burning, if needed. Cook, covered, for 2-3 minutes.
Add the mushrooms and garlic to the wok and stir-fry for 2-3 minutes or until the mushrooms soften. Add the
