Broccoli and Beef Sweet Potato Starch Noodles (video)
My wok is one of my most trusted and reliable instruments in the kitchen. It has never failed me when the tick toc to dinner is on countdown and fast food pronto becomes a necessity. My idea of fast food is not the fast food you are familiar with, my fast food is healthy, crunchy, balanced, easy and fast to prepare with zing and a lot of oomph.
There is nothing more versatile than a wok. It can used for boiling, braising, frying, steaming and off course my favourite stir-frying. The end result of your dish heavily relies on several factors:
- What material the wok is made of. The results can be phenomenal or a disaster. After testing many woks over the years I can firmly say carbon steel is the best for conducting heat and in return the best for stir- fry cooking.
- Choosing the right vegetables. You need to choose what cooks fast like peppers, pok choy, spinach, cabbage, carrots, broccoli, snow peas and a few more to count.
- Cutting the vegetables to the right size. Small is better as it releases its moister faster.
- Finally the heat factor is just as important, always use the highest heat you have for stir-frying otherwise you end up with braised food rather than stir-fried foods.
As far as noodles go any variety can be used, just follow the instructions on the packet for preparing the noodles and toss them in last minute. I love using these sweet potato starch noodles as they are naturally gluten free, contain less calories than wheat noodles and they have a rather pleasurable chew to them, not to forget the fact that they cook sooooo fast.
Eid is at the door and many have an endless list of errands to run, fast food seems so tempting so instead of dialling your favourite takeaway try this recipe for a quick meal and send me your verdict and pictures.
- 200 grams sweet potato starch noodles, dangmyeon
- 1 small onion, sliced wings
- 1/4 cup ginger, sliced match sticks
- 2 cloves garlic, minced or chopped
- 200 grams beef fillet, sliced into small thin pieces
- 300 grams broccoli florets, sliced thin
- 1 teaspoon sugar
- 5 tablespoons soy sauce
- 2 1/2 tablespoons sesame oil
- 1 chili, sliced
- 3 green onions, chopped 4 cm long
- 3 tablespoons vegetable oil
* Soak the noodles in a bowl of hot water for one to one and a half hours.
* Place the wok on the highest heat and place 1 tablespoon of vegetable oil along with the onions, stir-fry for about 30 seconds then add the ginger and stir fry for a further 30 seconds then add the garlic and stir-fry for 1 minute and set aside.
* In the same wok add 1 tablespoon of vegetable oil and fry the beef until cooked (around 2 minutes) and put aside with the onions.
* Return the wok to heat and add the sliced broccoli with a sprinkle of sugar, toss, add 3 tablespoon of water and cover with a lid for 1 minute then put aside, they should be crunchy.
* Add 1 tablespoon of vegetable oil to the wok then drain the soaked noodles and stir-fry in the wok alongside the soy sauce and the sesame oil, keep tossing until the liquid is evaporated and the noodles are coated all around with the sauce. Add the chili and return the previously stir fried ingredients and green onions.
* Toss together and transfer within a minute to the serving plate. Sprinkle with toasted sesame seeds and serve hot or warm.
* If you are unable to find these noodles use any type but follow the instruction for cooking them written on the packet.
* You can follow the same technique adding any vegetable that cooks fast or meat you like.
* To make a vegetarian option substitute the meat for firm tofu or simply omit it.
Per Serving : 420 Calories; 31g Fat (64.1% calories from fat); 17g Protein; 22g Carbohydrate; 7g Dietary Fiber; 46mg Cholesterol; 1667mg Sodium.