20 minutes is all it takes to create this delicious and tasty meal.
Ingredients
- 200g dried rice noodles
- 350g lean beef stir-fry strips
- 2 tablespoons gluten-free sweet chilli sauce
- 1 tablespoon sunflower oil
- 2 garlic cloves, thinly sliced
- 2 teaspoons finely grated ginger
- 200g snow peas, trimmed
- 1 bunch spring onions, trimmed, thickly sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1/2 cup Thai basil leaves (see note)
Method
- Step 1Cook the noodles according to packet instructions. Drain well, then set aside.
- Step 2Meanwhile, place beef and 1 tablespoon chilli sauce in a bowl and toss to coat.
- Step 3Heat oil in a wok or large frypan over high heat. In 2 batches, stir-fry beef, garlic and ginger for 1 minute or until beef is browned. Remove from the pan, then set aside.
- Step 4Wipe the pan clean, then return to medium-high heat. Add snow peas, spring onion and 2 tablespoons water and stir-fry for 1 minute or until peas are just tender. Return beef mixture to pan with any juices.
- Step 5Add the noodles, fish sauce, lime juice and remaining sweet chilli sauce and stir-fry for a further 1 minute or until heated through. Stir in the basil leaves, then divide among bowls and serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1591 kj
Energy
7g
Fat Total
1g
Saturated Fat
3g
Fibre
25g
Protein
47mg
Cholesterol
1068.31mg
Sodium
7g
Carbs (sugar)
49g
Carbs (total)
All nutrition values are per serve
Notes
Thai basil is available from Asian food shops and selected greengrocers. Substitute regular basil.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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