Recipes+
Ingredients
Method
1.Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands, then drain.
2.Heat a wok or large frying pan over moderately high heat. Add oil; swirl to coat surface. Add garlic and ginger; stir-fry for 30 seconds or until fragrant. Add beef, in 2 batches; stir-fry for 2-3 minutes or until seared. Remove from wok.
3.Add vegetables and stock to wok; cook, covered, for 1-2 minutes or until vegetables are tender. Uncover. Return beef to wok; stir-fry to combine. Add juice and sweet chilli sauce; toss until heated. Place noodles in serving bowls. Top with beef mixture. Serve sprinkled with onion.
Budget tip: You can use water instead of chicken stock. You’ll find stir-fry vegetables in the fresh produce section of the supermarket.
Note
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