Vegetables and noodles
This delicious salad can also be made without beef.
Ingredients
Serves 4
2 x 85g packets instant noodles
2 beef schnitzels
1 Tbsp canola oil
1 onion, peeled and finely chopped
2 carrots, finely sliced
1 cup broccoli florets
4-5 button mushrooms, quartered
2 stalks celery, sliced
Glaze:
¾ cup water
1 Tbsp cornflour
1 Tbsp lite soy sauce
1 Tbsp black bean sauce
Method
Cook noodles according to packet instructions, but do not use the flavour sachets. Drain.
Slice schnitzel into thin strips.
Heat oil in a large heavy-based frying pan and stir fry the beef until just browned on the outside but still pink in the inside.
Remove beef from pan and keep warm.
Stir fry the vegetables until tender but still slightly crisp. Add a little water to keep them from sticking on the bottom of the pan.
To make the glaze, blend water, cornflour, soy sauce and black bean sauce together.
Return beef and drained noodles to the frying pan.
Add the glaze mixture, and stir over heat until well mixed and steaming hot.