440g store-bought wokready noodles
2 tsp bicarbonate of soda
500g beef, chicken or pork stirfry strips (beef rump steak used here, see Cook’s tips, below)
2 Tbsp cornflour
3 Tbsp extra virgin olive oil light in flavour
1 onion (brown or red), thinly sliced
1 Tbsp finely diced fresh ginger
250g bag mixed stir-fry vegetables (see Cook’s tips, below)
2 garlic cloves, minced
3 Tbsp soy sauce
1 tsp sesame oil
1 green shallot, thinly sliced Long red chilli, thinly sliced, to serve
Micro herbs, to garnish
- Look for stir-fry strips in the meat section of the supermarket. It’s thinly sliced, ready to throw in the wok.
- Also grab a bag of stir-fry veg. They are washed, chopped and ready to use (see left), and contain varieties of veg including cabbage, carrot, wombok (Chinese cabbage), snow peas, zucchini, capsicum, broccoli and kale.
Put noodles in a bowl and pour boiling water over the top. Stir gently to separate then drain well.
Combine bicarb and 2 teaspoons of water in a large bowl. Add meat of choice and toss to coat. Set aside for 10 minutes. Rinse well under cold water and pat dry.
Put meat in a large bowl, sprinkle with cornflour, toss to coat.
Heat a wok over a high heat until just starting to smoke. Pour in 1 tablespoon of the oil and half the meat. Stir-fry for 2 minutes or until almost cooked through. Set aside on a plate. Repeat with another 1 tablespoon of the remaining oil and remaining meat. Set aside.
Pour remaining oil into wok. Add onion and ginger, and stir-fry for 1 minute. Add noodles and vegies. Stir-fry for 2 minutes or until just cooked through.
Return meat to wok. Add garlic, soy and sesame oil. Stir to combine then add shallots and stir-fry for 2 minutes.
Serve garnished with chilli and micro herbs.