|3 Tbs||soy sauce|
|1 tsp||sriracha sauce — or similar hot chilli sauce|
|2 tsp||sesame oil|
|150 ml||stock — chicken|
|2 Tbs||lemon juice — or fresh lime juice|
|3 cm||fresh ginger — knob, grated|
|freshly ground black pepper|
|200 g||noodles — egg or rice variety|
|2 Tbs||vegetable oil|
|1 Tbs||sesame oil|
|2||carrots — julienned|
|1||pepper — red and yellow, thinly sliced|
|200 g||sugar snap peas|
|250 g||button mushrooms — diced|
|3||courgettes — julienned|
|350 g||steak — thinly sliced|
|fresh basil — handful, chopped|
|2 Tbs||sesame seeds — white and black|
For the sauce, whisk all the ingredients together in a small jug and set aside.
Cook the noodles in salted water until just tender but still firm enough to hold together. Drain and set aside. Heat 1 tablespoon vegetable oil in a wok or large based frying pan. Add the carrots and sweet peppers and cook for several minutes on a high heat. Season lightly and remove from the pan. Add a drop more oil before adding the sugar snaps, mushrooms and courgettes. Stir fry for several minutes, season lightly, remove from the pan and add to the carrots and peppers.
Heat the sesame oil and once hot, add the steak and cook for about 3 minutes. Pour in 1/4 cup of the sauce and stir to coat the meat. Add all the vegetables to the pan and pour over the remaining sauce. Toss gently and allow the sauce to thicken and the vegetables to heat through. Pile in the noodles and chopped basil. Give the stir fry a final toss and serve with toasted sesame seeds.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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