Ingredients card / Shopping list
540g Hakubaku udon noodles
750g piece Cooked lean corned silverside
4 Spring onions (finely sliced, diagonally)
3 Fresh small red Thai chillies (finely sliced)
3 cloves Fresh garlic (crushed)
60ml Peanut oil
2tbsp Fish sauce
65g Palm sugar (grated)
1 cup Fresh coriander leaves
2 Oyster mushrooms (trimmed, roughly chopped)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:CRISP BEEF
Using two forks, finely shred beef.
Heat oil in a wok.
Stir-fry shredded beef (in batches) until beef is browned and crisp.
Drain on absorbent paper.
Remove and discard excess oil from wok (leaving about 1tbsp of oil in wok).
Heat the remaining oil in wok.
Add the garlic,chilli, mushrooms and onion and stir-fry until onion softens.
Add fish sauce and sugar and stir-fry until sugar dissolves.
Return beef to wok along with the the noodles and gently toss until heated through.
Remove from heat, add coriander leaves and gently stir through.
Divide stir-fry between 4 serving plates.