Fantastic as a starter, side dish or in larger portions as a main course, and super easy to make too!
A printer friendly version of the recipe can be found here.
Note: You can play around a bit with the vegetables you are including. Not sure if you can leave something out or substitute? Ask in the comments below and I’ll let you know!
20 Oz/567 G – Sweet potato vermicelli
6 Oz/170 G – Beef tenderloin (any beef frying steak will do)
0.5 Large onion
0.5 Carrot (or one small carrot)
1 Salad pepper (bell pepper)
10 mushrooms (tree ear or shitake are my favourites for this)
4 Spring onions
1 Tbsp Soy sauce (dark)
Pinch of salt
1 Tbsp Sesame oil
2 Tbsp vegetable oil
1. Soak the vermicelli in water for 12 hours in a refrigerator.
2. Peel and slice carrot into thin strips about1 inch long.
3. Cut pepper into slices a similar length and slightly thicker than the carrot slices.
4. Slice mushrooms. How you slice will depend on what mushrooms you have, but aim for thin strips!
5. Slice onion into 0.25 inch thick slices.
6. Trim off the spring onion roots and cut into 3 inch long pieces.
7. Slice beef into thin strips.
8. Put vegetable oil in a frying pan and stir fry beef on a medium high heat until outside is browned.
9. Add carrot and onion and continue to stir fry for 4 minutes.
10. Add mushrooms, spring onions, salad pepper, vermicelli, soy sauce, salt and sesame oil and continue to stir fry for 2-3 minutes.
11. Serve into bowls straight from the hob.
Enjoy your noodles! Any questions? Comment below!