Glass Noodles with Beef and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef fillet (s) or saddle beef
- 3 medium onion (s)
- 2 hot peppers, red
- 2 hot peppers, green
- 100 g suar snap peas
- 100 g mushrooms
- 150 g bean sprouts
- 0.5 tablespoon ½ curry paste
- 400 g lass noodles
- 3 tablespoon soy sauce
- 50 g iner
- 3 tablespoon sesame oil
- 100 ml poultry broth
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Either soak glass noodles in lukewarm water or cook for 2 minutes and rinse in cold water.
- Wash the vegetables, cut the spring onions into fine rings, dice the mushrooms, peel and quarter the onions, finely grate the ginger. Remove the stalk and seeds from the pepper and cut into strips. Cut the meat into narrow strips.
- Heat the sesame oil in a wok and fry the meat in it. Add curry paste and ginger and fry. Just before the cooking point, add the snap peas, mushrooms, onions and peppers and cook until al dente. Pour in the glass noodles, chicken stock and soy sauce, mix well. If the noodles have been placed in lukewarm water, drain the water and place in the wok or put the cooked noodles in the wok. Warm up the pasta and, if necessary, let it cook again. Add the bean sprouts and spring onions, mix and serve.
- Serve with soy sauce.
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