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🍝 Wok Noodles with Beef and Vegetables

762 kcal · 30 min · 4 servings

Ingredients

• 250 g beef (for quick frying)
• salt
• 150 g Chinese egg noodles
• 2 spring onions
• 1 red onion
• 2 red chili peppers
• 50 g bean sprouts
• oil
• 1 tbsp fish sauce
• 1.5 tbsp sugar
• 1 tbsp lime juice
• light soy sauce
• coriander leaves (finely chopped)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the noodles in this water for the time specified on the package.
3. 3. Drain the noodles and rinse them briefly with cold water so they do not stick.
4. 4. Let the noodles drain well.
5. 5. Wash the spring onions thoroughly.
6. 6. Remove the tough ends of the spring onions.
7. 7. Cut the spring onions into thin rings.
8. 8. Wash the chili pepper.
9. 9. Remove the seeds of the chili if you prefer it less spicy.
10. 10. Cut the chili pepper into rings.
11. 11. Rinse the sprouts briefly under running water.
12. 12. Let the sprains drain.
13. 13. Peel the red onion.
14. 14. Cut the red onion in half.
15. 15. Cut the red onion halves into thin strips.
16. 16. Cut the beef into small, bite-sized pieces.
17. 17. Add some oil to the wok and heat it over high heat.
18. 18. Fry the beef in the wok, stirring constantly, for about 3 minutes.
19. 19. Remove the meat from the wok.
20. 20. Keep the meat warm.
21. 21. Add a little more oil to the hot wok.
22. 22. Add the prepared vegetables (except the sprouts) to the wok.
23. 23. Fry the vegetables, stirring, over high heat for 2 to 3 minutes.
24. 24. Stir the fish sauce, sugar, lime juice, and soy sauce into the vegetables.
25. 25. Return the noodles, meat, and sprouts to the wok.
26. 26. Heat everything, stirring, briefly until warm.
27. 27. Portion the dish onto plates.
28. 28. Sprinkle the food with fresh coriander.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 762
• Protein: 39 g · Fett/Fat: 34 g · Carbs: 74 g