If you like stir-fried noodles, or chow mein, this one is for you!
Pasta has the perfect firmness and texture for chow mein dishes, and it doesn’t get soggy during cooking. I’ve always used spaghetti for stir-fried noodles. No need to make a special trip to the supermarket to get special Asian noodles, especially if you are already hungry! Besides, some of those noodles are full of salt and artificial colouring. I think spaghetti is a great alternative, and an economic one too.
Any beef cut suitable for BBQ can be used for a beef stir-fry. Marinading beef with soy sauce and oil can really help to break down beef tissue for a tender texture. If you use more a more economic cut like topside steak, just slice the beef and marinade it for a little longer — about 15 to 20 minutes before cooking, and you’ll have a good result.
You can leave out the beef for a vegetarian chow mein although it would help to add half cup of vegetable stock (to replace the juice from the beef) to flavour the spaghetti towards the end of cooking when you are mixing all the ingredients in the wok.
- 100g spaghetti
- 200g beef, cut into 10cm thin strips
- 400g frozen stir-fry vegetable mix
- 1 generous tbsp of peanut butter
- For beef marinade, 1 tbsp oil and 1 tbsp soy sauce
- For stir fry, 2 tbsp oil and 1 tbsp soy sauce
- salt to taste
Heat 1 tbsp oil in a large wok on high heat, stir-fry the beef until the strips turn brown and cooked. This takes about 60-90 seconds. Remove beef and all the juice from the wok immediately.
Add 1 tbsp oil while the wok is still hot, stir-fry the frozen vegetable mix. Add 1 tbsp soy sauce and stir fry until cooked. Add pasta, beef with all the juice and the peanut butter paste, toss to mix well. Remove from heat and serve!