Peanut Butter Rice Noodles
Recipe: #31320
January 21, 2019
Categories: Steak, Carrot, Corn Asian, Wok/Stir-Fry, No Eggs, Non-Dairy, Beef Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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