Vegetable and Veal Chinese Noodles, quick stir fry dinner
Servings: 2 people
Ingredients
- 1/2 tsp finely chopped garlic
- 1/2 tsp finely grated ginger
- 1/2 tbsp sugar
- 1/2 tsp ground pepper
- 2 tbsp soy sauce
- 2 large spring onions
- 1 large green bell pepper
- 1 large red bell pepper
- 8,81 oz veal meat or chicken, 250g
- 2 tbsp sesame oil
- 6,34 oz chinese noodles, chow mein dried noodle weight, 180g
- 1/2 tsp salt
- 1 medium carrot
Instructions
- Slice the meat into very thin slices so that you can fry it very quickly. Also, cut the peppers into slices. Roughly chop or cut the onions.
- Before you start stir frying the meat, put it in a kitchen towel to absorb the moisture. Heat sesame oil in a roasting pan and quickly stir fry the meat for about 3 minutes. Toss the meat on high heat the whole time so it won't burn. When done, put the meat out of the pan on a plate, set aside and season it with salt and pepper.
- Cook the noodles. When the noodles are cooked, drain them.
- Put the peppers, carrots and onions in the same roasting pan on a high heat and fry for about 2 minutes. Add the garlic and ginger and fry for another minute and then add the meat and cooked noodles.
- Pour in the soya sauce and sugar. Mix everything well on high heat until the noodles have absorbed all the flavors from the meat and vegetables, which is about 2-3 minutes.
- When done, serve immediately and garnish with some coriander leaves or parsley.
