2 tablespoons peanut oil
1 large red chilli, finely chopped (with seeds)
2 cloves of garlic, sliced
1 piece of fresh ginger, 2cm (1 inch) finely chopped
2 spring onions, finely sliced
1 bunch coriander roots (cilantro) finely chopped
500 grams (1 pound) beef mince, pork or chicken
Juice of 1 lime
3 tablespoons soy sauce
1 tablespoon cornflour (cornstarch)
1 small can sliced water chestnuts
1 cup broccoli florets, bite size pieces
1 cup button mushrooms, sliced
400 grams (14.11 oz) egg noodles
The aroma of this noodle stir fry is delicious. Once the ingredients are prepared, it will take only a few minutes to cook.
Pairs well with …..
other noodles or rice in place of egg noodles such as Chow Mien noodles, Jasmine Rice, Singapore noodles.
Hints and tips:
Add some extra boiled water from the noodle saucepan if you like it ‘saucy’ and extra soy sauce for more flavour.
Wash the coriander roots really well and finely chop, about 5cm from the ends up the stalks. The roots have so much flavour and fragrance. Set aside the leaves for garnishing.
Boil some water in a medium saucepan and drop the broccoli in and blanch, about ½ minute. Remove and set aside. Turn the water off. Drop your noodles in the water to soften.
Heat the oil in a wok or large fry pan to medium-high. Add the beef and cook well, breaking any larger lumps, until browned. Add the coriander root, chilli, garlic, spring onion and ginger. Stir 1 – 2 minutes, until fragrant.
Add the mushrooms, blanched broccoli and the can of water chestnuts. Sprinkle the cornflour over and stir to combine. Add lime juice and soy sauce, stir to combine. Add the noodles using tongs straight from the hot water to the wok. Combine together and serve garnished with the coriander leaves.