This sweet and simple noodle recipe from @kirstyfletcher is just the thing to shake up your weekly routine. The combination of crispy beef strips, crunchy veggies, and a tasty sauce will have you coming back for seconds. Plus, it's packed with 30g of protein per serving.
Here's how to make them.
Makes 3 servingsIngredients
- 300 g beef stir fry strips
- 250 g cooked egg noodles
- 1 small egg (beaten)
- 20 g cornflour
- 2 tbsp. olive oil
- 1 beef stock cube
- 2 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 3 tbsp. honey
- Pinch salt
- Pinch pepper
- Veggies of choice (Kirsty uses red bell pepper, carrot, broccoli & spring onion)
Instructions
Start by seasoning the beef strips with salt and pepper in a bowl.
Add the beaten egg and mix to coat the beef, then cover the strips in cornflour.
Heat the olive oil in a pan and add the coated beef strips. Cook until golden and crispy, then remove from the pan and set them aside.
To make the sauce, dissolve the beef stock cube in 200ml boiling water. Add rice vinegar, soy sauce, and honey. Stir well.
Fry your choice of vegetables on high heat for 5-10 minutes, then add the sauce, spring onion, and beef strips.
Allow the mixture to simmer until it thickens, then add the cooked egg noodles.
Serve immediately and enjoy. Any leftovers can be stored in the fridge for up to 3 days.
Nutritional info per serving:
| Calories | 429 |
|---|---|
| Total Fat | 14g |
| Total Carbohydrates | 44g |
| Protein | 30g |
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
