Try this healthy twist on a traditional stirfry, filled with great green veggies and a delicious sauce.
Ginger beef with egg noodles and snap peas
Ingredients:
- 1 tsp canola oil
- 1 bunch green onions
- 2 tbsp fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb or 450 g extra-lean ground beef (or pork)
- 1 cup snap peas
- 1/4 cup soy sauce, reduced-sodium
- 1/4 cup sweet chili sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 – 1 tsp hot chili flakes
- 1 cup water
- 2 tbsp cilantro (optional)
- 6 oz or 170 g broad egg noodles
Method:
Fill a large stove-top pot with water and bring to a boil for noodles.
Heat oil in a large non-stick electric or stove-top fry pan or wok at low heat. Finely chop green onions, adding to pan as you cut (set aside 1/4 cup green onions for garnish). Sauté for 2-3 minutes. Add garlic and ginger to pan. Increase heat to medium high. Add beef to fry pan. Break up the beef with a spoon. Brown until no longer pink.
Rinse snap peas in a colander and add to pan. Add soy sauce, chili sauce, vinegar, sesame oil, chili flakes, water and cilantro to pan and stir. (If using cilantro, rinse a little extra for those who love it as a garnish.)
Drop noodles into boiling water. Set timer for 6 minutes. When timer rings, drain into large colander then toss into meat pan. Stir to completely coat noodles in sauce making sure all ingredients are well combined. Reduce heat to medium. Set timer for 3 minutes. Stir again right before serving.
Serves 4-6. Prep time: 20 minutes. Total time: 30 minutes.
Courtesy Sandi Richard