← All recipes

🍝 Quick Beef Noodles with Colorful Vegetables

449 kcal · 30 min · 4 servings

Ingredients

• 200 g Chinese egg noodles (or spaghetti)
• 300 g beef (for quick frying)
• 1 red chili pepper
• 3 garlic cloves
• 1 small can baby corn
• 1 red bell pepper
• 0.5 bunch spring onions
• salt
• pepper (from a mill)
• 4 tbsp vegetable oil
• 125 ml vegetable broth
• 3 tbsp soy sauce
• 1 tsp mustard seeds

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add salt and the noodles to the boiling water.
3. 3. Cook the noodles for exactly the time stated on the package instructions.
4. 4. Drain the noodles.
5. 5. Rinse the noodles briefly with cold water.
6. 6. Let the noodles drain well.
7. 7. Cut the meat into small, bite-sized pieces.
8. 8. Wash the chili pepper under running water.
9. 9. Slice the chili pepper lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Cut the chili pepper into fine cubes.
12. 12. Peel the garlic.
13. 13. Slice the garlic into thin pieces.
14. 14. Drain the corn well in a sieve.
15. 15. Wash the bell pepper under running water.
16. 16. Remove the stem and seeds from the bell pepper.
17. 17. Cut the bell pepper into strips.
18. 18. Wash the spring onions under running water.
19. 19. Trim the dry ends of the spring onions.
20. 20. Slice the spring onions into rings.
21. 21. Heat the oil in a pan.
22. 22. Sauté the mustard seeds, garlic, and chili briefly.
23. 23. Add the bell pepper and beef to the pan.
24. 24. Reduce the heat.
25. 25. Sauté everything briefly without letting it brown.
26. 26. Pour in the vegetable broth and soy sauce.
27. 27. Place a lid on the pan.
28. 28. Simmer everything on low heat for 4 minutes.
29. 29. Add the baby corn and spring onions to the pan.
30. 30. Place the lid back on the pan.
31. 31. Cook everything for another 4 minutes.
32. 32. Fold in the noodles at the end.
33. 33. Heat the noodles briefly.
34. 34. Serve the dish.

Nutrition per serving

• kcal: 449
• Protein: 24 g · Fett/Fat: 19 g · Carbs: 45 g