Vegetables and Noodles
Ingredients
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
Glaze:
¾ cup water
1 Tbsp cornflour
2 Tbsp soy sauce
1 Tbsp black bean sauce
Description
This delicious salad can be made without the beef if desired.
Method
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.
Categories
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