Beef and Noodle Stir-Fry

Serves

3

Ingredients

• 250g packet Trident Rice Stick Noodles

• 1 tablespoon brown sugar

• 1 tablespoon chilli sauce

• ¼ cup rice wine or dry sherry

• ¼ cup Trident Stir-Fry Oyster Sauce

• 2 tablespoons light soy sauce

• 2 teaspoons cornflour

• 2 tablespoons water

• 2 tablespoons peanut oil

• 500g beef fillet, thinly sliced

• 2 garlic cloves, crushed

• 2cm piece ginger, finely chopped

• 1 small red chilli, finely chopped

• 1 small carrot, cut thinly

• 6 Trident Baby Corn Spears, cut in half lengthways

• 200g Chinese broccoli finely chopped

Instructions:

• Place Trident Rice Stick Noodles in a heatproof bowl and cover with warm water. Leave for one minute, then drain noodles and separate with a fork.

• Place sugar, chilli sauce, wine or sherry, Trident Stir-Fry Oyster Sauce and light soy sauce in a bowl. Combine cornflour with 2 tablespoons of water, stir until smooth. Add to the bowl of sauces and set aside.

• Heat half the peanut oil in a wok over high heat. Add beef in batches and stir-fry until well browned. Remove and set aside.

• Heat the remaining oil in wok and add the garlic, ginger, chilli, carrot and Trident Baby Corn Spears. Stir-fry for 1 minute, return beef to wok with Chinese broccoli and Trident Rice Stick Noodles.

• Add sauce mixture and stir-fry until everything is heated through and sauce has thickened. Enjoy!