Beef and pump­kin noo­dles

Pilbara News - - Lifestyle -

Cook­ing 15 min­utes Serves 4


200g rice ver­mi­celli noo­dles 1 tbsp oil 2 tsp freshly grated gin­ger 2 tbsp dry sherry 1 tbsp soy sauce 400g sliced lean beef 1 leek, thinly sliced 2 cloves garlic, sliced 2 cups chopped, cooked pump­kin 2 cups sliced beans 2 tsp corn­flour 1 cup wa­ter


Cook noo­dles ac­cord­ing to di­rec­tions on the packet. Keep warm. Heat oil in wok or deep pan. Add gin­ger, sherry and soy sauce. Stir fry beef in batches un­til just ten­der. Re­move. Add leek and garlic to wok. Stir-fry for 1 minute. Add cooked pump­kin and beans. Stir-fry for a fur­ther 3-4 min­utes. Blend corn­flour in a lit­tle wa­ter to make a smooth paste. Add beef, blended corn­flour and wa­ter to wok. Stir un­til mix­ture boils and thick­ens. Serve im­me­di­ately with hot noo­dles.

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