recipes
Noodle Caboodle
Quick and easy stir-fry that is sure to please all the taste buds in the family!
serves 4
5 min prep
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ingredients
| 450g packet Hokkien noodles 1 tablespoon oil 500g rump steak, thinly sliced 500g packet frozen Birds Eye Stir Fry - Thai Style 1 teaspoon cornflour 1½ tablespoons soy sauce ¼ cup sweet chilli sauce |
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instructions
step 1
Prepare Hokkien noodles following packet directions. Heat oil in a wok or non stick frying pan. Add steak and cook until browned, remove meat from wok.
step 2
Add frozen Birds Eye Stir Fry to the wok and cook for 3 minutes. In a small bowl dissolve cornflour in soy sauce, add sweet chilli sauce and add to vegetables. Cook for 1 minute or until thickened stirring continuously.
step 3
Return meat to the wok, stir in drained noodles, heat through and serve.
recipe tip
Substitute Birds Eye Stir Fry Thai with Malaysian or Chow Mein variants.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2020kJ (482Cal) | 520kJ (124Cal) |
| Protein | 37.2g | 9.6g |
| Fat - Total | 10.7g | 2.8g |
| - Saturated | 3.2g | 0.8g |
| Carbohydrate | 55.8g | 14.4g |
| - Sugars | 7.5g | 1.9g |
| Dietary Fibre | 4.9g | 1.3g |
| Sodium | 961mg | 248mg |
| Potassium | 777mg | 200mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Noodle Caboodle
Noodle Caboodle
Quick and easy stir-fry that is sure to please all the taste buds in the family!
ingredients
450g packet Hokkien noodles
1 tablespoon oil
500g rump steak, thinly sliced
500g packet frozen Birds Eye Stir Fry - Thai Style
1 teaspoon cornflour
1½ tablespoons soy sauce
¼ cup sweet chilli sauce
instructions
step 1
Prepare Hokkien noodles following packet directions. Heat oil in a wok or non stick frying pan. Add steak and cook until browned, remove meat from wok.
step 2
Add frozen Birds Eye Stir Fry to the wok and cook for 3 minutes. In a small bowl dissolve cornflour in soy sauce, add sweet chilli sauce and add to vegetables. Cook for 1 minute or until thickened stirring continuously.
step 3
Return meat to the wok, stir in drained noodles, heat through and serve.
serves 4 5 min prep recipe tip
Substitute Birds Eye Stir Fry Thai with Malaysian or Chow Mein variants.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au