choi sum noodles with beef

Preparation time 15 minutes Cooking time 10 minutes 250 g dried medium egg noodles 300 g lean beef sirloin steak, trimmed of all visible fat 2 tablespoons light soy sauce tor cauce 2 tablespoons oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons rice vinegar low-calorie cooking spray 1 tablespoon peeled and finely grated fresh root ginger 200 g choi sum, cut into wide strips 8 spring onions, diagonally sliced into(1/2 inch)lengths 100 g bean sprouts 1 teaspoon sesame oil salt and pepper Cook the noodles in a large saucepan of boiling water for about 4 minutes, or according to the packet instructions, until just tender. Drain and set aside Cut the steak into thin slices about 1 cm wide. Spread out on a plate and season with salt and pepper.

Mix together the soy sauce, oyster sauce, rice wine and vinegar in a small bowl and set aside.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the steak and stir-fry for about 1-2 minutes until just cooked. Remove with a slotted spoon and set aside. Add the ginger, choi sum, spring onions and bean sprouts and stir-fry for 1-2 minutes.

Return the beef to the pan along with the drained noodles, sauce mixture and the sesame oil. Toss to-gether for about 1-2 minutes until heated through. Serve in warmed bowls.

For garlic ginger stir-fried choi sum, spray a large nonstick wok or frying pan with low-calorie cooking spray and heat over a high heat. Add tablespoon each of finely chopped fresh root ginger and garlic and finely chopped red chilli and stir-fry for 30 seconds. Add 500 g roughly chopped choi sum, 400 g canned water chestnuts, rinsed, drained and sliced, 4 tablespoons light soy sauce and 1 teaspoon sesame oil. Stir-fry for about 1-2 minutes until the choi sum has just wilted. Serve immediately.

qingquang

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