This quick noodle dish is the perfect midweek meal to whip up when you're in a hurry. It uses some storecupboard basics but doesn't scrimp on flavour - plus, it's pretty healthy too.
- 3 nests dried egg noodles
- 1 head of broccoli
- 400g beef stir fry strips
- 1 bunch spring onions
- 1 tbsp. sesame oil
- 3 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. tomato puree
- 1 tbsp. white wine vinegar
- 2 garlic cloves
- 1 thumb-sized piece root ginger
Slice the broccoli into florets. Thinly slice the spring onions on the diagonal. Grate the ginger and crush the garlic.
Stir together soy sauce, oyster sauce, tomato puree, vinegar, garlic and ginger.
Boil the noodles according to packet instructions. Drop in the broccoli florets for the last 2-3 minutes of cooking.
Heat the sesame oil in a wok. Add the beef and fry for 3-4 minutes or until lightly browned, then add the sauce. Boil for a minute or two, then drain the noodles and broccoli and add to the pan. Toss to combine.
To serve, sprinkle the noodle dish with the spring onions.