Shanghai beef noodles

Shanghai fried beef noodles

  • serves 2
  • A little effort

Ready in just 30 minutes, these Shanghai fried beef noodles make a great, easy meal for two midweek

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Ingredients

  • soy sauce 3 tbsp
  • shoaxing rice wine 2 tbsp
  • oyster sauce 2 tbsp
  • golden caster sugar 2 tsp
  • cornflour 2 tsp
  • fresh or straight-to-wok udon noodles 300g
  • lean frying steak 300g, cut into strips
  • groundnut or sunflower oil for frying
  • ginger a small chunk, peeled and shredded
  • spring onions 4, chopped (keep some green bits for garnish)
  • red chilli 1, chopped
  • pak choy 200g, shredded

Method

  • Step 1

    Mix the soy, wine, oyster sauce and sugar until the sugar dissolves. Mix the cornflour with 2 tbsp water then stir into the sauce.

  • Step 2

    If using straight-to-wok noodles put them in a colander and pour over a kettle of boiling water. This will loosen them up a bit and get rid of any coating. Fresh noodles are fine to add as they are.

  • Step 3

    Toss the steak with 1/2 tbsp oil. Heat a wok or pan to high then sear the steak for 2-3 minutes. Scoop the steak out of the pan then add the ginger, spring onions and chilli with another splash of oil and stir-fry for a couple of minutes.

  • Step 4

    Add the pak choy and cook until just wilted. Tip in the sauce and noodles with the steak and any juices. Toss until heated through and the sauce thickens slightly. Serve in warm bowls sprinkled with the spring onion greens.

Nutritional Information

  • Kcals 520
  • Fat 14.9g
  • Saturates 4.4g
  • Carbs 52.4g
  • Sugars 10.5g
  • Fibre 4.6g
  • Protein 41.8g
  • Salt 5.4g
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