Hoisin beef noodles with Asian greens

30 Min
4 People
Rating starstarstarstarstar
Peppery beef strips tossed through stir-fry Asian greens, konjac noodles and tasty sesame and hoisin sauce, garnished with fresh coriander.

No beef option - replacement is chicken stir-fry strips.
1. Boil the kettle. Drain and rinse noodles. Place in a large bowl and cover with boiling water for 1 minute, or until tender. Drain and rinse under cold water. Set aside.

2. Slice onion. Trim and slice broccolini and Asian greens into 3cm lengths. Trim and halve sugar snap peas. Chop coriander. Keep separate.

3. Peel and grate ginger. Combine with 1 crushed garlic clove, 1 tbsp vinegar, 2 tbsp sesame oil and 3 tbsp hoisin sauce. Season well with pepper.

4. Heat a large frypan over high heat. Coat beef strips with oil and salt. Cook for 1 minute on each side, or until browned and cooked to your liking. Season well with pepper. Remove beef and keep pan on heat.

5. Add onion and broccolini to pan along with 1 tbsp oil. Cook for 3 minutes until soft. Toss in remaining vegetables (excluding coriander) and sauce. Cook tossing for 1-2 minutes until combined. Take stir fry off heat, toss through noodles and beef.

6. Divide noodles among bowls. Garnish with coriander.

If you have rice wine vinegar in the pantry you can use this instead of the white wine vinegar for a more authentic flavour!

No beef option - replacement is chicken stir-fry strips
Increase cooking time to 10 minutes or until cooked through.
Konjac noodles 2 packets (2 x 250g)
Red onion 1/2
broccolini 1 bunch
Asian greens 1 bunch
Sugar snap peas 1/2 bag (125g)
Coriander 1/2 bunch
ginger 30g
Beef strips 600g

From your pantry:
oil (for cooking), salt, pepper, hoisin sauce (GF), sesame oil, white wine vinegar, garlic (1 clove)