| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Thai | Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 115 | g | Thai stir fry rice noodles |
| 1 | Chicken stock cube | |
| 5 | Leaves pak choi, shredded | |
| about | ||
| Few drops of sesame oil | ||
| 1 | t | Soy sauce, juice of 1 lime |
| 1 | T | Vegetable oil |
| 1 | Aberdeen Angus quick grill | |
| steak | ||
| 150 | G, cut into thin | |
| strips about | ||
| 25 | g | Beansprouts |
| Vegetable oil for deep | ||
| frying plus 1 tbsp | ||
| 85 | g | Thai stir fry rice noodles |
| 1 | Aberdeen Angus quick grill | |
| steak | ||
| 150 | G, cut into thin | |
| strips about | ||
| 3 | Leaves pak choi, shredded | |
| about | ||
| 1 | Yellow pepper, seeded and | |
| sliced | ||
| 125 | Red wine | |
| 3 | T | Stock |
| 55 | g | Beansprouts |
| 2 | T | Hoisin sauce |
| Salt and pepper | ||
| Fresh chopped coriander, to | ||
| garnish |
INSTRUCTIONS
For the Soup: Bring 600ml/1 pint water to the boil in a pan. Add the noodles, stock cube, pak choi, sesame oil, soy sauce and lime juice, boil and simmer gently for about 5-6 minutes, or until noodles are tender. 2 Heat the oil in a frying pan. Add the beef strips and fry gently for 5-8 minutes, turning occasionally, or until cooked through to taste. Arrange the beef in the bottom of a shallow bowl, pour the soup over and scatter the bean sprouts on top. 3 For the Stir Fry: Fill a deep pan one third full with oil and heat. Add half the noodles, deep fry until crisp and brown, and drain on kitchen paper. 4 Heat 1 tbsp oil in a frying pan. Add the beef strips and fry for 5-8 minutes, until cooked to taste. Remove from the pan and allow to rest. 5 Add the pak choi and yellow pepper to the pan and fry gently for about 2-3 minutes. Add the red wine, bring to the boil and simmer for 3-4 minutes. 6 Add the stock, remaining noodles and beansprouts and simmer for 2-3 minutes, or until tender. Add the cooked beef and hoisin sauce, stir and heat through. Spoon onto a large plate, sit the deep fried noodles on top and garnish with chopped coriander. Converted by MC_Buster. NOTES : Chef - Patrick Anthony Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1821
Calories From Fat: 1088
Total Fat: 120.7g
Cholesterol: 566.6mg
Sodium: 848.3mg
Potassium: 3096.7mg
Carbohydrates: 12.4g
Fiber: 1.1g
Sugar: 4.7g
Protein: 160.7g