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Beef and vegetable rice noodles

Name: Beef and vegetable rice noodles
Yield: Serves 4
Ingredients: 250g packet medium rice noodles; 500g thin beef frying steaks; 1 tbsp vegetable oil; Bunch spring onions, trimmed and sliced diagonally; 150g beansprouts; 3 medium pak choi, quartered lengthways; 50g dry-roasted peanuts, chopped; 3 tbsp dark soy sauce, plus extra to serve; Small handful fresh coriander leaves, to garnish

Published: 31 Jul 04
Updated: 18 Mar 24

Beef and vegetables work excellently together noodle and stir fry recipe.

Easy
August 2004

Test kitchen approved

Serves 4
Hands on time 20 mins

Beef and vegetables work excellently together noodle and stir fry recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 500kcals
Fat: 15g (2.4g saturated)
Protein: 37g
Carbohydrates: 58g (4g sugars)
Salt: 2.9g

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Ingredients

250g packet medium rice noodles
500g thin beef frying steaks
1 tbsp vegetable oil
Bunch spring onions, trimmed and sliced diagonally
150g beansprouts
3 medium pak choi, quartered lengthways
50g dry-roasted peanuts, chopped
3 tbsp dark soy sauce, plus extra to serve
Small handful fresh coriander leaves, to garnish

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Method

Put the noodles into a large, flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent sticking.
Season the steaks. Heat a large wok or frying pan and sear for 1-2 minutes, so they’re still pink in the middle. Rest them for 5 minutes, then slice.
Drain the noodles. Heat the oil in the wok and stir-fry the spring onions, beansprouts and pak choi for 2-3 minutes. Toss in the noodles and most of the peanuts. Drizzle with soy sauce and stir-fry for 1 minute to heat through. Season to taste. Divide the noodles between 4 bowls. Top with the beef, the remaining peanuts, coriander leaves and soy sauce, if you like.