
Ingredients
- 270g dried Hakubaku udon noodles
- 3 tablespoons vegetable oil
- 500g beef rump steak, finely sliced
- 1 onion, finely sliced
- 200g sliced button mushrooms
- 1 large red capsicum, finely sliced
- 4 garlic cloves, finely chopped
- 2cm piece of ginger, finely chopped
- Florets of 1 broccoli
- 250g snow peas
- 2 spring onions, finely sliced
- Stir fry sauce:1/4 cup soy sauce1/2 cup chicken stock3 cloves garlic1 tablespoon finely chopped ginger2 tablespoons brown sugar1 tablespoon cornflour1 teaspoon sesame oil1 teaspoon Obento rice wine vinegar
Method
- Combine all sauce ingredients into a bowl.
- Cook noodles in boiling water.
- Heat 1 tbsp oil, brown the rump steak. Set aside.
- In the same pan, add the remaining oil. Cook the onion, then add mushrooms, then garlic, ginger, and then add the remaining vegetables. Pour in half of the sauce. Simmer few mins.
- Return the beef strips to the pan, and stir through. Add the rest of the sauce, then the noodles, and combine well.
- Serve, then top with thinly sliced spring onion. Enjoy!
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC UDON NOODLE 270G
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR