Peanut Butter Rice Noodles

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (347 g)
  • Calories 742.5
  • Total Fat - 28.9 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 95 mg
  • Sodium - 401 mg
  • Total Carbohydrate - 80.6 g
  • Dietary Fiber - 7.9 g
  • Sugars - 5.3 g
  • Protein - 40.2 g
  • Calcium - 79.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 0.9 mg

Step 1

Heat an oiled wok over a high heat and add beef in four batches and stir-fry for about 1 minute, or until browned and then remove and set to one side covered with foil to keep warm.

Step 2

Heat the same oiled wok over a high heat and add corn and stir-fry for about 2 minutes, or until almost tender and then add carrots and choy sum stem and sStir-fry until stems are tender and then add onions and choy sum leaves and stir-fry until wilted and remove.

Step 3

Cool wok slightly and add peanut butter, kecap manis and sauce with 1/3 cup warm water and stir until combined and hot. Return beef and vegetables and stir-fry until hot.

Step 4

Meanwhile, cook noodles according to packet directions.

Step 5

Serve noodles topped with beef and vegetable mixture and lime wedges.

Tips & Variations


No special items needed.

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