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🍝 Quick Beef Noodles with Chard

403 kcal · 30 min · 4 servings

Ingredients

• 200 g Chinese egg noodles (or spaghetti)
• 300 g beef (for quick frying, e.g. fillet)
• 1 red chili pepper
• 3 garlic cloves
• 3 large chard leaves
• salt
• pepper from the 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 and add salt.
2. 2. Cook the noodles in this water until they are al dente (follow the package instructions).
3. 3. Drain the noodles and rinse them briefly with cold water.
4. 4. Let the noodles drain well in a colander.
5. 5. Cut the beef into small, bite-sized cubes.
6. 6. Wash the chili pepper thoroughly.
7. 7. Slice the chili pepper lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Dice the chili pepper finely.
10. 10. Peel the garlic.
11. 11. Slice the garlic into thin slices.
12. 12. Wash the chard.
13. 13. Remove the tough white stems from the chard.
14. 14. Cut the white stems into pieces about 2 cm wide.
15. 15. Cut the green chard leaves into strips.
16. 16. Heat oil in a large pan.
17. 17. Add mustard seeds, garlic, and chili to the hot pan.
18. 18. Sauté the spices briefly until fragrant.
19. 19. Add the white chard pieces and the beef to the pan.
20. 20. Reduce the heat to a low setting.
21. 21. Sauté the meat and vegetables briefly without browning them.
22. 22. Pour vegetable broth and soy sauce into the pan.
23. 23. Cover the pan.
24. 24. Simmer the dish on low heat for 3 minutes.
25. 25. Add the chard leaves to the pan.
26. 26. Cover the pan again.
27. 27. Continue to cook the dish for another 7 minutes.
28. 28. Fold in the drained noodles into the meat and vegetable mixture.
29. 29. Heat the noodles briefly in the pan.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 403
• Protein: 23 g · Fett/Fat: 18 g · Carbs: 37 g