SUPER SIMPLE STIR-FRY

Preparation time 10 mins Cooking time 10 mins Serves 4

440g store-bought wok ready noodles

2 tsp bicarbonate of soda

500g beef, chicken or pork stirfry strips (beef rump steak used here, see Cook’s tips, below left) 2 Tbsp cornflour

3 Tbsp extra virgin olive

oil light in flavour

1 onion (brown or red), thinly sliced 1 Tbsp finely diced fresh ginger 250g bag mixed stir-fry vegetables

(see Cook’s tips, below left)

2 garlic cloves, minced

3 Tbsp soy sauce

1 tsp sesame oil

1 green shallot, thinly sliced Long red chilli, thinly sliced, to serve Micro herbs, to garnish

STEP 1 Put noodles in a bowl and pour boiling water over the top. Stir gently to separate then drain well.

STEP 2 Combine bicarb and 2 teaspoons of water in a large bowl. Add meat of choice and toss to coat. Set aside for 10 minutes. Rinse well under cold water and pat dry.

STEP 3 Put meat in a large bowl, sprinkle with cornflour, toss to coat.

STEP 4 Heat a wok over a high heat until just starting to smoke. Pour in 1 tablespoon of the oil and half the meat. Stir-fry for 2 minutes or until almost cooked through. Set aside on a plate. Repeat with another 1 tablespoon of the remaining oil and remaining meat. Set aside.

STEP 5 Pour remaining oil into wok. Add onion and ginger, and stir-fry for 1 minute. Add noodles and vegies. Stir-fry for 2 minutes or until just cooked through.

STEP 6 Return meat to wok. Add garlic, soy and sesame oil. Stir to combine then add shallots and stir-fry for 2 minutes.

STEP 7 Serve garnished with chilli and micro herbs.

Super simple stir-fry Cheat your way to a breezy dinnertime with pre-cut meat and veg, and store-bought noodles – nobody will know.