1/2 pkt egg noodles* cooked to package instructions.
Cook, drain and set aside.
400 g Scotch fiillet slivered and sliced against the grain/chicken fillets sliced
Marinate the meat for a while in 3 tbsp soy sauce,
2 tbsp oyster sauce,
2 tsp garlic and ginger paste,
1 to 2 chillis deseeded chopped fine ( optional )
sprinkle of fish sauce,
Chop 5 spring onions
1/2 coarsely chopped red pepper and
1/2 green pepper.
1/2 cup beef stock
200 g bean sprouts
1 tbsp soy sauce
Steam, over a saucepan of boiling water 1/2 head of BOTH cauliflower and broccoli broken into florets.
Add 1/2 punnet green beans and steam for 5 mins.
Heat your wok with 2 tbsp avocado/olive oil, stir fry the meat in batches.
Remove add a little more oil if needed to your spring onions, peppers and stir fry for 2 mins.
Add your steamed vegetables, soy sauce and a little beef stock.
Cook for 3 mins than add bean sprouts.
Return your meat to wok and heat through.
Lastly add your egg noodles and stir fry well together with all ingredients.
Taste for salt if needed add a further splash of fish sauce. Enjoy !!
* Egg noodles may be substituted with egg fried jasmine rice.
Prepared, tried and tested by: Gail Haselsteiner