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🍝 Noodles with Asian Beef and Colorful Vegetables

459 kcal · 30 min · 4 servings

Ingredients

• 200 g Chinese egg noodles (or spaghetti)
• 300 g beef (for quick frying)
• 1 green chili pepper
• 3 garlic cloves
• 150 g snow peas
• 1 red bell pepper
• 150 g shiitake mushrooms
• 0.5 bunch spring onions
• salt
• pepper (from a mill)
• 4 tbsp vegetable oil
• 125 ml vegetable broth
• 3 tbsp soy sauce
• 1 tbsp chive rings

Instructions

1. 1. Cut the beef into bite-sized strips.
2. 2. Wash the chili pepper, slice it lengthwise, remove the seeds, and dice it finely.
3. 3. Peel the garlic and chop it finely.
4. 4. Wash the snow peas and let them drain well.
5. 5. Wash the bell pepper, remove the core, and cut it into strips.
6. 6. Wash the spring onions and cut the white and light green parts into small pieces.
7. 7. Heat 2 tablespoons of oil in a wok.
8. 8. Stir-fry the beef vigorously for 3 minutes.
9. 9. Add 1 tablespoon of soy sauce and season with salt and pepper.
10. 10. Remove the beef from the wok and keep it warm.
11. 11. Add the remaining oil to the wok.
12. 12. Sauté the garlic, chili, bell pepper, and mushrooms briefly.
13. 13. Reduce the heat and add the vegetable broth and soy sauce.
14. 14. Simmer the vegetables covered for 4 minutes over low heat.
15. 15. Add the snow peas and spring onions.
16. 16. Cook everything covered for another 4 minutes.
17. 17. Fold in the prepared beef at the end and let it heat through.
18. 18. Cook the noodles in plenty of salted water according to package instructions.
19. 19. Drain the noodles and let them drip dry.
20. 20. Divide the noodles among plates.
21. 21. Top with the beef and vegetables.
22. 22. Sprinkle the dish with chives and serve.

Nutrition per serving

• kcal: 459
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 49 g