20-Minute Beef & Egg Noodle Stir-Fry with Peanut Bang Bang Sauce

Ready in 20 minutes • Serves 4
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, August 14, 2022.

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This delicious 20-minute recipe is saucy, slurpy, and crave-worthy! Noodles are tossed in a kung pao peanut sauce with carrot, shredded cabbage, bok choy and beef stir-fry. The combination of flavors in the sauce coating the noodles gives this dish such an awesome taste!

Ingredients

Noodles

400g fresh egg noodles
1 tsp sesame oil

Beef

1 drizzle of oil
600g beef stir-fry

Peanut Sauce

150g kung pao sauce
60g peanut butter
1 Tbsp sweet chilli sauce
1 Tbsp soy sauce

Stir-Fry

1 drizzle of oil
1 carrot, cut in half & thinly sliced on an angle
400g sliced green cabbage
1 twin pack baby bok choy, leaves separated

Steps

Bring a large pot of salted water to the boil.
In a small bowl, whisk all peanut sauce ingredients together, until combined.
Heat oil in a large frypan on high heat. Pat beef dry and season with salt and pepper. When oil is hot, stir-fry beef in batches, for 1-2 minutes, until browned and just cooked (see tip 1). Transfer to a heatproof bowl, covered to rest. Reserve pan.
Use hands to separate noodles. Place noodles in pot of boiling water, stir to separate strands and cook for 5 minutes, until just tender. Drain, refresh under cold water and leave to drain again. Toss with sesame oil to prevent sticking.
Heat oil in reserved pan on high heat. Cut carrot in half and thinly slice on angle. Add carrot and cabbage to pan and stir-fry with a splash of water for about 5 minutes, until tender. Separate bok choy leaves and add to pan along with peanut sauce, beef and noodles (see tip 2). Stir to combine and cook for a further 2 minutes, until bok choy is wilted. Season to taste with soy sauce.
Beef and egg noodles stir-fry.

Nutritional Information

Energy	2683 kj 641 kcal
Protein	47.4g
Carbohydrate	57.2g
Fat	23.3g