Chinese Noodle Pan
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 piece (s) beef, (beef schnitzel)
- 1 leek
- 3 medium carrot (s)
- 3 bell pepper (s), red, yellow green
- 1 cup pea pod (s) sweet
- 1 medium zucchini
- 1 cup white cabbage, cut (early cabbage)
- 1 head broccoli
- 4 tablespoon soy sauce
- 3 tablespoon chili sauce, sweet
- 1 tablespoon fish sauce, Thai
- 1 teaspoon ginger
- 1 packet Chinese egg noodles
Print Recipe
Pin Recipe Instructions
- Cut the beef into fine strips and marinate with salt and soy sauce. Heat oil (heat-resistant) in a wok or coated pan and roast the strips of meat.
- Deglaze with sweet chilli sauce and some soup (water and diced gnarl) - add ginger powder and fish sauce as well as salt and pepper. Let the meat cook for 15 minutes until it is soft but firm to the bite. In the meantime, cut the vegetables into fine strips and roast them in a second pan in this order: carrots, peppers, zucchini, cabbage, broccoli, pea pods, leeks;
- Then season with a few dashes of soy sauce, add 3 cloves of garlic and season with chili sauce. Add meat and juice and simmer a little. In the meantime, bring the water to a boil in a saucepan and let the egg noodles boil for about 3-4 minutes (attention - they have a shorter cooking time than conventional noodles)
- Strain the pasta through a sieve and add to the meat and vegetables
- If there is still too much juice - the noodles soak up something.
- Finally, salt and pepper as you feel and season with Asian spices as you like.
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