Sichaun Steak Noodles

Whip up these tasty noodles for a healthy low calorie take on your favourite takeaway dish. Includes protein-rich steak to support healthy bones, muscles, cartilage, skin and blood, PLUS a handful of peanuts – and we all know that they’re full of good fats!

Healthy Diet

By Healthy Diet

Serves: 4
cals 485
Sichaun Steak Noodles

Ingredients

  • 400g bavette steak, trimmed of fat, thinly sliced across the grain
  • 3 tbsp reduced salt soy sauce
  • medium egg noodles, 3 nests
  • 1 courgette, finely shredded
  • 180g pack romano peppers, deseeded and cut into bitesize pieces
  • 1 bunch salad onions, trimmed and cut into short lengths
  • 3 tbsp roasted peanuts
  • ½ tsp sichuan pepper, crushed
  • ½-1 tsp chilli flakes
  • 1 tbsp wok oil, plus extra to serve
  • FOR THE SAUCE
  • 1 tsp cornflour, mixed with
  • 2 tbsp water
  • 1 tbsp shaoxing rice wine or sherry
  • 1 tbsp balsamic vinegar

Method

  1. Toss the beef with 1 tablespoon of soy sauce and set aside. Bring a pan of water to the boil, add the noodles and simmer for 4 minutes. Add the courgette then drain together in a colander. Run under cool water, then toss with 1 tablespoon of oil. Mix the sauce ingredients with the remaining 2 tablespoons of soy.
  2. Heat 1 teaspoon of oil in a non-stick wok or frying pan, then when very hot, add a third of the steak. Stir-fry for 1-2 minutes until dark golden and just pink in the middle, remove to a plate. Repeat twice, without using extra oil, if possible.
  3. Heat another teaspoon of oil, then stirfry the peppers, onions and peanuts for 2 minutes under a high heat until charred in places. Add the Sichuan pepper and chillies, stir for 30 seconds, then return the beef, juices, sauce and noodles to the pan. Cook for 1 minute, tossing carefully. Finish with a drizzle more oil if you like.

Nutrition: per serving

cals

485

fat

20.9g

sat fat

6g

carbs

42.2g

protein

3.8g

salt

1.8g

sugar

7.5g

Recipe taken from:

Waitrose