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.

Quick Beef Noodles High Protein Stir-Fry

Estimated Nutrition

Calories

782.4

kcal / serving

782.4 kcal total

Carbs

51.5g

per serving

51.5 g total

Fat

48.2g

per serving

48.2 g total

Protein

36.8g

per serving

36.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

GrainsCereals

125

Egg Noodles

cooked and drained

Meat

100

Sirloin Beef

thinly sliced

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Sesame Oil

Vegetable Oil

for frying noodles

Vegetable Oil

for stir-fry

Vegetables

piece

Spring Onion

roughly chopped

0.25

piece

Red Chilli

finely chopped

pinch

Ginger

ground

Sugarsnap Peas

Method

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.