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Beef Noodles and Vegetables Stir-Fry

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Member since 2007

Serves 3 | Prep Time | Cook Time


16 oz. fresh rice noodles
8 oz. beef, very thinly sliced (1/16-inch thick across the grain)
1 Tbsp. soy sauce
1 tsp. rice wine (or dry sherry)
1/4 tsp. baking powder
5 Tbsp. water
2 tsp. cornstarch
1 Tbsp. vegetable or peanut oil
Vegetable or peanut oil for stir-frying
1/2 Tbsp. fresh ginger
1/2 Tbsp. thinly sliced green onions (spring onions, scallions)
1 Tbsp. chopped garlic
1 Tbsp. fermented black beans (soaked in water for 20 min. and drained)
1/2 tsp. salt
1/2 tsp. MSG (monosodium glutamate)
1/2 tsp. granulated sugar
1/4 tsp. black pepper
1/2 tsp. sesame oil
2 tsp. cornstarch (dissolved in 3 Tbsp. water)

Rinse the rice noodles in boiling water and drain.

Marinate the beef for 1 hour in the marinade ingredients.

Heat the wok and add the oil. When the oil is hot, add the ginger. Stir-fry for a few seconds, then add the beef. Stir-fry the beef for 20 seconds, or until the color changes. Add the green onion, garlic, and the fermented black beans.

Add the noodles, heat and then add the salt, MSG, sugar, black pepper, sesame oil and the cornstarch slurry. Stir for another minute and serve hot.

Nutritional Breakdown (based on 3 servings and using whole milk) Each serving contains: Calories 335, 39 g Carbohydrates, 26.9 g Protein, 4.3 g Total Fat, 1.4 g Saturated Fat, 0.4 g Fibre

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