Have dinner on the table in no time with this tasty beef noodle stir fry.
Ingredients (serves 4)
400g hokkien noodles
1 1/2 tbs olive oil
500g lean beef stir-fry strips
1 red capsicum, cut into thin strips
230g can water chestnuts, drained, thickly sliced
1 bunch baby bok choy, washed, cut into 4cm pieces
270g jar black bean stir-fry sauce (Asia @ Home brand)
2 cups bean sprouts
2 x 30g sachets sliced cashews (Nature’s Selection Toss+Serve)
Place noodles in a large heatproof bowl. Cover with plenty of boiling water. Set aside for 3 minutes. Drain and separate.
Heat wok over high heat. Once hot, add 1 tbs of the oil. Swirl the oil around the wok to coat the sides. Add half the beef and stir-fry for 1-2 minutes or until just cooked. Transfer to a plate. Repeat with the remaining beef.
Reheat wok over high heat. Add capsicum and water chestnuts. Stir-fry for 1-2 minutes. Add bok choy and 1 tbs water. Cover and cook for 1 minute or until leaves start to wilt.
Return beef to the wok with the noodles and black bean sauce. Toss for 1-2 minutes or until heated through and well combined. Remove from heat and toss in bean sprouts. Sprinkle with cashews and serve.