Ingredients
Method
- Cook the noodles in a saucepan following packet directions, drain well and set aside. Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
- Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
- Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.
Top Tips
- Thinly sliced beef sirloin or scotch can also be used in this recipe.
- Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
- Udon noodles can be swapped out for a Gluten Free noodle option.
- Refrigerate any left overs in a sealed container for next day lunches.
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