• 3 nests dried fine egg noodles
  • 1 tablespoon olive oil
  • 1 red onion, peeled and sliced
  • 1 red chilli, sliced into rounds
  • 2 garlic cloves, peeled and sliced
  • 20g lemongrass paste
  • 400g extra lean stir-fry beef
  • 1 x 600g pack basics peppers, deseeded and sliced
  • 1 carrot, cut into matchsticks
  • ½ x 200g pack tenderstem broccoli, halved vertically
  • 1 x 200g pack pak choi, sliced
  • 1 tablespoon soy sauce


  1. 1

    Cook the noodles following pack instructions. Meanwhile heat the oil in a wok and cook the onion for 5 minutes, until beginning to soften. Add the chilli, garlic and lemongrass paste, and cook for a further minute.

  2. 2

    Add the beef to the wok and cook for 5 minutes, until browned. Transfer the contents of the wok to a bowl, set aside and keep warm.

  3. 3

    Add the peppers, carrot and broccoli to the wok, and fry for 5 minutes, until slightly tender. Add the pak choi and cook for a further 2 minutes, until wilted.

  4. 4

    Return the beef to the wok along with the egg noodles and soy sauce, and heat through. Spoon into 4 bowls and serve at once.

Nutritional Details

Each serving provides
  • Energy 1729kj 413kcal 21%
  • Fat 7.1g 10%
  • Saturates 1.9g 10%
  • Sugars 15.1g 17%
  • Salt 1.8g 30%

% of the Reference Intakes

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