• Layered wonder noodles!

Layered wonder noodles!


 5 Dec 2015

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(1 serving) 1 packet of Indomie Fried Noodles
1 Tbsp sherry
1 Tbsp oyster sauce
1 tsp fresh ginger chopped finely
1 clove garlic, finely chopped
1 tsp sesame oil
100-150g stir-fry beef
¼ finely chopped capsicum
4 snap peas
½ carrot, sliced thinly
1 spring onion, sliced
4 shitake mushrooms, soaked in warm water for 30 minutes, then drained.
Celery, sliced thinly
Coriander (for garnish)
Small handful of cashew nuts, chopped
Put the following sachets from the noodles into a medium-sized bowl: seasoning oil, sweet soy sauce and chilli sauce. Add the sherry, oyster sauce, garlic and ginger to the marinade. Cut the stir-fry beef into thin slices and put into the marinade sauce, stiring to coat thoroughly. Leave for at least 30 minutes. Heat a small pot of water to boiling, and add Indomie noodles. Cook for 2 minutes. If you like for extra flavour you can add some or all of the seasoning powder sachet, or just leave it out. Drain, setting aside a little of the noodle water. Heat 1 tsp sesame oil in frying pan on medium high heat. Add the marinated beef and sauce and stir fry for approximately 3-4 minutes until cooked. Remove meat from pan and set aside into a bowl. There should still be some marinade/juices in the pan from the meat. Add capsicum, snap peas, carrots, mushrooms and spring onions to pan, stir-frying for approximately 2 minutes. Add the beef back in to reheat quickly. Using a see-through bowl or jar, put a layer of noodles into the bottom, add a layer of vegetables and beef, then a layer of noodles, and another of vegetables and beef etc until the mix is used up. Add a few tablespoons of the noodle water according to taste, and garnish with the celery and coriander. Sprinkle the nuts on top with the fried onion sachet from the noodle packet. Or just enjoy in a bowl if you’re in a hurry! Enjoy!

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