Flat noodles snake through thick sauce, crisp greens and garlic galore – it’s no wonder this dish is a favourite Thai street food.
Ingredients
- 450g pkt fresh rice noodles
- 2 tablespoons kecap manis
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 1/2 tablespoons peanut oil
- 350g beef fillet, thinly sliced
- 2 garlic cloves, finely chopped
- 1/2 bunch gai lan (Chinese broccoli), cut into 3cm lengths
- 2 eggs, lightly whisked
- 1/4 teaspoon white pepper
- 65g (1 cup) bean sprouts, trimmed
Method
- Step 1Prepare the noodles following packet directions. Combine the kecap manis, oyster sauce and soy sauce in a small bowl.
- Step 2Heat one-third of the oil in a wok over high heat. Stir-fry half the beef for 2 minutes or until browned. Repeat with half the remaining oil and the remaining beef, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok. Stir-fry the garlic for 1 minute or until aromatic. Add gai lan and stir-fry for 2-3 minutes. Add the noodles, kecap manis mixture, beef, egg and pepper. Cook, tossing, for 2 minutes or until the egg is cooked and the sauce reduces slightly. Top with the bean sprouts.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1664 kj
Energy
21g
Fat Total
7g
Saturated Fat
2g
Fibre
27g
Protein
159mg
Cholesterol
1420.29mg
Sodium
2g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: To avoid the rice noodles clumping together, use your hands to gently separate them before adding to the wok.
For a twist, swap the beef for chicken breast fillets, pork fillet or cubes of firm tofu.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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