Beef and pumpkin noodles
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.