Ingredients
- 250g sweet potato noodles
- 100g rib eye fillet cut into strips
- 1/4 red & 1/4 green capsicum cut into strips
- 1 carrot julienned
- 50g mushrooms thinly sliced
- 110g baby spinach washed & drained
- Beef Marinade: 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp minced garlic, 1/4 tsp black pepper, 1 tsp sesame oil
- Sauce for Noodles: 2.5 tbsp soy sauce, 2 tbsp brown sugar, 1/2 tsp black pepper, 1 tbsp sesame oil
- 2 eggs
- Sesame seeds and chopped spring onions for garnishing
Method
- In a bowl, add beef strips and beef marinade. Mix well and set it aside.
- Cut and prepare the vegetables as stated above.
- Prepare the sauce for the noodles in a bowl. Mix well and set aside.
- Boil some water in a large pot and boil the noodles until they are ready, around 5 minutes. Drain and rinse in cold water. Add a few drops of sesame oil and mix to prevent noodles from sticking.
- To make the egg strips: beat the eggs in a bowl. Lightly oil a non stick pan on low to medium heat and cook the beaten eggs in a thin layer until cooked through, do not brown. Transfer to a plate to cool. Roll up the egg and cut into thin strips, set aside.
- In the same pan, add 2 tsp of oil and stir fry carrot on high heat briefly for 1 min, set aside in a big bowl. Do the same for the red and green capsicum.
- Keeping the pan on high heat, add the beef. Fry until browned.
- Turn down the heat to medium and add in cooked vegetables, the egg strips and the baby spinach. Pour over the sauce for the noodles and give all the ingredients a good mix. Turn off heat.
- Transfer to a serving bowl. Sprinkle some sesame seeds, chopped spring onions and enjoy!
Product used in recipe
- Obap - Sweet Potato Noodles
