For a delightful dish with a kick, try our spicy beef noodles.
Ingredients
- 180g dried rice stick noodles
- 1/4 cup (60ml) peanut oil or vegetable oil
- 500g beef strips
- 4 tablespoons (100g) red curry paste
- 250g baby corn, halved lengthways
- 2 tablespoons fish sauce
- 3 teaspoons caster sugar
- 1/4 cup (60ml) Massel beef stock or water
- 6 kaffir lime leaves, finely shredded (see Notes)
- 1/2 cup (75g) roasted peanuts, chopped (optional)
- Coriander sprigs, to serve
- Lime halves, to serve
Method
- Step 1Soak noodles in a large bowl of boiling water, covered, for 5 minutes or until just soft. Drain.
- Step 2Meanwhile, heat 1 tablespoon oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes to brown. Remove and set aside, then repeat with another tablespoon of oil and remaining beef. Stir-fry curry paste and remaining oil in the wok for 30 seconds or until fragrant. Add beef and corn, and stir-fry for 1 minute. Add fish sauce, sugar, stock and lime leaves, and stir-fry for 1 minute. Add noodles and nuts, if using, and toss to heat through. Serve with coriander and lime.
- Low carb
- Low sugar
- Lower gi
Nutrition
2256 kj
Energy
26g
Fat Total
4g
Saturated Fat
7g
Fibre
43g
Protein
68mg
Cholesterol
2142.38mg
Sodium
7g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
* Kaffir lime leaves are from selected greengrocers and Asian food shops.
- Author: Kate Tait
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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