Description
An easy dish with aromatic Asian flavours that everyone can manage at home.
Ingredients
1 ½ tins (600 ml) coconut milk
3 C (750 ml) vegetable stock
4 thick slices of fresh ginger
2 stalks of lemongrass, halved and bruised
½ tsp (2.5 ml) chilli paste
1 ½ tsp (7.5 ml) crunchy peanut butter
600 g stir fry veggie mix
140 g egg noodles
olive oil
4 small (350 g) minute steaks, thinly sliced
micro herbs, to garnish (optional)
Instructions
Place the coconut milk, stock, ginger and lemongrass into a medium-sized saucepan. Heat until the mixture comes to the boil. Cover and simmer for 10 minutes to allow all of the flavours to infuse. Stir in the chilli paste, peanut butter and stir fry veggies. Cook for 5 minutes and season to taste.
Bring a saucepan of salted water to the boil. Cook the egg noodles for 5-6 minutes until tender and then drain.
Heat a wok until hot. Add a splash of olive oil and then fry the strips of beef for 4-5 minutes until cooked and tender. Season to taste.
To assemble the dish, place a handful of noodles into each serving bowl, add a ladleful of the coconut broth and vegetables and top with a few beef strips. Garnish with micro herbs and serve.
Notes
Tip: You can replace the beef with chicken or pork if you prefer.
