Steamed pork & prawn wontons
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Oyster beef with soupy noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 nests (about 200g) medium egg noodles
- 1l beef stock
- thumb-sized piece gingercut into matchsticks
- bunch of spring onionswhite parts sliced thickly at an angle, green chopped
- 1 tsp Chinese five-spice powder
- 1 red chillideseeded and sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 sirloin steaks(about 400g/14oz), trimmed of fat and thinly sliced across the grain
- 2-3 tbsp oyster sauce
Nutrition: per serving
- kcal391low
- fat11glow
- saturates3g
- carbs36g
- sugars2g
- fibre3g
- protein34g
- salt2.7g
Method
step 1
Put a kettle of water on to boil and the noodles in a bowl. Tip the stock, ginger, whites of the onions and the five-spice into a large pan and leave to simmer for 5 mins.
step 2
When the kettle boils, pour the water over the noodles and leave to soak for 3 mins (they should be softened, but not completely), then drain. Now add to the stock pan with the chilli, spring onion greens, soy sauce and half the sesame oil, and cook about 2 mins more.
step 3
Meanwhile, heat the remaining oil in a large wok. Add the beef and stir-fry over a high heat for about 1 min until it changes colour, but is still a little rare in the centre. Spoon in the oyster sauce and cook over the heat to coat the beef. Ladle the noodles and liquid into bowls and top with the oyster beef.
