250g beef steak
450g hokkien noodles
1 large carrot, sliced on the diagonal
1 small head broccoli, cut into florets
6 mushrooms, sliced
4 green onions, sliced on the diagonal
1 red capsicum, cut in thin strips
1 tin baby corn, drained
2 tablespoons vegetable oil
1 teaspoon sesame oil
¼ cup finely chopped onion
3 cloves garlic, finely chopped
1 tablespoon ginger, cut in fine slivers
1 fresh red chilli, thinly sliced (optional)
½ cup FIERY COCONUT CHILLI SAUCE
2/3 cup chicken stock
2 teaspoons soy sauce
1 tablespoon cornstarch
1 cup fresh basil
2 limes, cut in wedges
Thinly slice beef and set aside.
Soak noodles as per directions and drain.
Prepare all vegetables and keep separate in bowls.
To make the cooking sauce, combine chilli sauce, chicken stock, soy sauce and cornstarch and set aside.
Heat a wok or deep fry pan and add oils, onion, garlic, ginger and chilli and stir-fry briefly. Add beef strips and stir-fry until just lightly cooked.
Next add carrots and a drizzle of cooking sauce and cook for 1 minute. Then add remaining vegetables and stir-fry until just cooked but still crisp. Add noodles and remaining cooking sauce and gently combine all ingredients. Stir-fry just until noodles are heated.
Divide stir-fry into 4 deep bowls and garnish with basil leaves and lime wedges.
SAUCES & SALSAS
fiery coconut chilli sauce with curry and ginger
chicken or tofu can be substituted for beef.