Slivered beef noodles with red capsicum

If you can’t get fresh noodles then
dried ones from the supermarket are
really cheap, around $1.65 a packet.

Instructions

Step 1: Heat oil in a wok or frying pan and seal beef strips.
Toss in capsicum and stir-fry for a few minutes. Add kecap
manis and chicken stock and continue to cook for another
2-3 minutes.

Step 2: Rinse noodles if using fresh or prepare according
to packet directions if using dried, and stir into wok. Add
lime juice and coriander and lastly toss in bean sprouts,
folding quickly through noodles. Add more stock at this
point if you like your noodles more ‘saucy’. Pile into bowls
and eat with gusto.

Variations

- Add a dash of sweet chilli sauce instead of kecap manis
- Substitute chicken for beef.

Recipe Information

Portions: 4
Time to make: 20 minutes
Total cost of all ingredients: $9.64 / $2.41 per serve
Dairy-free
Low fat
Low kilojoule

Ingredients

375g egg noodles, fresh or dried
350g beef, thinly sliced (use rump steak or schnitzel)
1 teaspoon sesame oil
4 tablespoons kecap manis (I use ABC brand)
1½ cups chicken stock
1 red capsicum, thinly sliced
2 cups bean sprouts
a squeeze of lime juice
2 handfuls chopped fresh coriander

Nutrition Information

per serve
Energy 1260 kJ (304 Cals)
Protein 29.4g
Fat 6.5g
- saturated 2g
Carbohydrates 30.8g
- sugars 6.2g
Dietary Fibre 1.4g
Sodium 1695mg
Calcium 35mg
Iron 4.0mg