Vegetables and Noodles


Vegetables and Noodles
Servings: 4


2 x 85g packets instant noodles
2 beef schnitzels
1 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, finely sliced
1 cup broccoli florets
4-5 button mushrooms, quartered
2 stalks celery, sliced

¾ cup water
1 Tbsp cornflour
2 Tbsp soy sauce
1 Tbsp black bean sauce

Recipe by: Pip Duncan
Publication: (Dec 2010)
Recipe ID: 100527


This delicious salad can be made without the beef if desired.


Cook noodles according to manufacturer’s instructions, but do not use flavour sachets. Drain.
Cut schnitzel into thin strips.
Heat oil in a large pan and sauté the beef until just browned on the outside but still pink in the inside.
Remove beef from pan and keep warm.
Sauté vegetables until tender but still slightly crisp. Keep pan moist by adding a little water.
Blend water, cornflour, soy sauce and black bean sauce together.
Return the beef to the pan, add drained noodles and glaze.
Stir together and heat until well mixed and warmed through.



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