Serves:4
Preparation time:10 minutes
Cooking time:15 minutes
Ingredients:
- 400g rump steak, sliced into fine thin strips
- 4 oyster or white mushrooms, thinly sliced
- 4 shitake mushrooms, thinly sliced
- 6 spring onions, sliced
- 200g canned bamboo shoots, drained and thinly sliced
- 1 bunch Chinese spinach leaves, finely sliced
- 4 cm piece fresh ginger, peeled and grated
- 1-litre Beef stock
- 2 tablespoons cooking oil
- 1 pkt Chang's Long Life Noodles or 2 pkts Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
- ¼ cup Chang's Gluten Free Tamari Light Soy Sauce
- ¼ cupChang's Crispy Noodle Salad Dressing
- 2 tablespoons Chang's Pure Sesame Oil
- Salt and pepper
- Lime
Method:
- Bring to boil and cook the noodles in the beef stock, then equally divide the noodles and stock into 4 wide serving bowls.
- Heat the oil in a preheated wok and add the steak and ginger. Stir fry over high heat for 3 minutes and then add the mushrooms, bamboo shoots, spinach and green onions. Stir fry over high heat for a further 3 minutes.
- Add the Soy Sauce, Crispy Noodle Salad Dressing and Sesame Oil and blend well.
- Divide the steak and vegetable stir fry over the noodles and serve immediately.
- Sprinkle with extra green onions and a lime wedge.
