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Crispy Noodle Cake With Stir-Fried Beef

Flavorful beef stir-fry with sugar snap peas served over a golden, pan-fried crispy egg noodle cake.

QuickBeefNoodlesHigh ProteinStir-Fry

Estimated Nutrition

Per Serving Total
Calories 782.4 kcals 782.4 kcals
Carbohydrates 51.5 grams 51.5 grams
Fat 48.2 grams 48.2 grams
Protein 36.8 grams 36.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Soy Sauce
GrainsCereals
125
g
Egg Noodles
cooked and drained
Meat
100
g
Sirloin Beef
thinly sliced
NutsSeeds
1
clove
Garlic
chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
10
ml
Sesame Oil
10
ml
Vegetable Oil
for frying noodles
15
ml
Vegetable Oil
for stir-fry
Vegetables
1
piece
Spring Onion
roughly chopped
0.25
piece
Red Chilli
finely chopped
1
pinch
Ginger
ground
75
g
Sugar Snap Peas

Steps

  • Stir soy sauce and sesame oil into the cooked noodles.
  • Heat vegetable oil in a pan and fry noodles for three minutes per side.
  • Remove the noodle cake and drain on kitchen paper.
  • Heat more oil and cook spring onions for two minutes.
  • Add garlic, chilli, and ginger and cook for one minute.
  • Add beef slices and stir-fry for up to two minutes.
  • Stir in the sugar snap peas until just tender.
  • Serve the stir-fried beef over the crispy noodle cake.