Beef And Vegetable Stir Fry Instant Noodles
Chinese restaurant-inspired dish made easy with Noodelist's delicious and healthy instant noodles and broth.
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Cooking tools:
- Wok
- Kitchen scale
- Microplane
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Stove
- Spatula
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 17.6 oz (500 g) water
- 1 bag of Lemongrass Vegan Chicken'ish
- 2 Moroheiya Noodelist noodle blocks
- 2/3 lbs (300 g) Strip loin steak or entrecote
- 4 1/4 oz (120 g) white cabbage
- 2 oz (60 g) broccoli
- 1/4 cup (30 g) carrot
- 1 3/4 oz (50 g) Mung bean
- 10 oz (300 g) boiled Moroheiya noodles
- 3 1/2 oz (100 g) strained Lemongrass stock
- 2 1/2 oz (70 g) Marinade below
- Fresh cilantro
- 3 1/2 oz (100 g) soya sauce
- 1 3/4 oz (50 g) oyster sauce
- 7/8 oz (25 g) pear, small cubes
- 3.6 tps (15 g) ginger, grated
- 0.03 lbs (12 g) lemongrass, chopped
- 1.6 tps (8 g) serrano chile, chopped
- 2 pcs garlic gloves, crushed
- 2 tbsp sesame oil
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