- 1 x 450g pkt Bamboo Pot Rice Noodles
- 60ml (1/4 cup) Massel chicken style liquid stock
- 2 tablespoons black bean sauce
- 2 teaspoons peanut oil or olive oil
- 400g lean beef rump steak, thinly sliced
- 2 garlic cloves, finely chopped
- 3cm-piece fresh ginger, peeled, cut into matchsticks
- 3 shallots, ends trimmed, cut into 3cm lengths
- 4 zucchini, peeled lengthways into ribbons
- 1 1/2 tablespoons brown sugar
- 1/3 cup fresh Thai basil leaves
- 45g (1/4 cup) cashew nuts, coarsely chopped
- Step 1Cook the noodles following packet directions or until tender. Combine the stock and sauce in a small bowl.
- Step 2Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl Zucchini Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked. to coat. Add half the beef and stir-fry for 2 minutes or until just browned. Transfer to a bowl. Repeat with remaining beef.
- Step 3Heat remaining oil in the wok. Add the garlic, ginger and pale section of shallot. Stir-fry for 30 seconds or until aromatic.
- Step 4Add the noodles, stock mixture, beef, zucchini and remaining shallot. Sprinkle with sugar. Stir-fry for 1-2 minutes or until zucchini is tender and noodles are heated through. Divide among serving dishes. Top with the basil and cashew to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Tip: To cut zucchini into ribbons, run a vegetable peeler down the length of the zucchini.
Zucchini know-how: For the best-flavoured zucchini, choose ones that feel heavy for their size and have glossy skin. They taste great with beef, prosciutto, cheddar, eggplant, tomatoes and pine nuts. Zucchini are a good source of vitamin C and also provide some dietary fibre.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste