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Add a photoA classic Chinese takeaway favourite that you can whip up yourself in no time!
Ingredients
- 150g beef rump, cut into thin strips
- 75g mushrooms, chopped
- 50g iceberg lettuce, shredded
- 2 spring onions, chopped
- Handful of fresh coriander, chopped
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp honey
- 1 tsp garlic, finely chopped
- 2 'blocks' of thick egg noodles
- 1 tsp sesame oil
- 1 tbsp vegetable oil
Directions
- Mix together the oyster, soy sauce, honey and garlic in a bowl. Add the beef strips and leave to marinate for at least 15 minutes.
- Gently boil the noodles for about 5 minutes (or until done). Drain and rinse in cold water, then toss with the sesame oil and leave to cool.
- Add the veggie oil to a hot wok, then stir fry the beef strips for about 5 minutes.
- Toss in the mushrooms, lettuce and spring onions, stir frying for another few minutes.
- Add the cooked noodles, tossing well for a couple of minutes, before gently stirring through the coriander to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 2 servings | |
| Calories 122 | |
| Calories from Fat 82 | 67% |
| Total Fat 9.27g | 12% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1155mg | 48% |
| Potassium 235mg | 7% |
| Total Carbs 8.47g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.59g | 3% |
| Protein 2.82g | 5% |
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