It’s all about the noodles lately!
I modified this off a recipe for Sweet Chilli Beef Noodles on Taste.com.au, swapping the sweet chilli for fresh chilli and reducing the soy sauce intake to make the dish a little healthier. I actually made this last week as I was recovering from the flu and was really craving for some sharp, tangy chilli and garlic. So good for a cold!
I also added broccolini to the dish because when I pulled my snow peas from the fridge, I discovered that most of them had weird brown spots all over (gross!) and I could only salvage four pieces. So I went instead to my trusty broccolini to add a touch of extra green to the meal. Side note: broccolini has been featuring in quite a few of my recipes lately because it’s just so easy to prep for cooking, not to mention tasty and healthy – win!
Chilli Beef Noodles:
4 tbspns soy sauce
2 tbspns sesame oil
2 tbspns oyster sauce
1 red chilli, deseeded and chopped up small
2 cloves garlic, minced
1 pack beef, cut into strips
1 bunch broccolini, washed and chopped
1 punnet gourmet mushroom mix, washed and sliced (or any other kind of mushrooms you prefer)
1-2 handfuls of snow peas, washed and trimmed
Half a brown onion, chopped small
2 bundles of Hakubaku soba noodles (or any kind of thin noodles you prefer)
In a bowl, combine soy sauce, sesame oil, oyster sauce, red chilli and garlic. Add the beef and mix well until beef is thoroughly coated. Leave to marinate in the fridge overnight or for a few hours, or if you’re in a hurry like I am, 10 minutes will do!
Heat a little oil in a large pan. Add onions and let cook till fragrant, stirring occasionally. Add the beef and marinade to the pan and cook until the meat is thoroughly browned. Add mushrooms, snow peas and broccolini. Turn heat down to medium and continue to stir occasionally.
Cook soba noodles according to directions. Drain and add the noodles to the pan. Mix well and let cook for another minute or so before serving.