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pkts udon noodles peanut oil Meat ginger red pepper carrots red snow peas red currant spring onions water vegemite stir-fry cashews fresh coriander leaves
Viewed: 49 - Published at: 2 years agoIngredients
- 2 (200 g) pkts udon noodles
- 1 tablespoon peanut oil
- 350 g meat, sliced into stir-fry strips (choose whichever meat you like)
- 1 tablespoon prepared crushed ginger
- 1 teaspoon prepared dry crushed red pepper or 1 teaspoon sambal oelek
- 2 carrots, diagonally sliced
- 12 red capsicum, seeds removed & thinly sliced
- 100 g snow peas, shredded
- 12 cup red currant & cranberry sauce
- 4 spring onions, diagonally sliced
- 1 tablespoon water
- 12 teaspoon vegemite
- 75 g stir-fry cashews
- fresh coriander leaves
Method
- Prepare noodles according to pkt directions and set aside.
- Heat oil in a wok over a high heat, stir-fry the meat, ginger & chilli for 2 mins or until browned.
- Set aside.
- Add the carrots & capsicum, stir-fry for 2 minutes Stir in the snow peas, red currant sauce, half the spring onions, water & vegemite.
- Bring to the boil stirring.
- Return the meat to the pan with the noodles, tossing well to coat the noodles in the sauce.
- Simmer until warmed through and add the cashews & coriander.
- Serve scattered with remaining spring onions.
