|thai beef chilli noodles (neua pad prik)|
While it makes a quick lunch, it is also rather nice cold and makes a perfect lunchbox meal; another way to save some pennies too. (Although, if I am taking this to work, I tend to drain off the sauce and put it in a separate container so that the noodles aren't too soggy.)
Skill level: Easy
250g leftover roast beef, cut into strips
1-2 tbsp sunflower oil
1 x small red onion, sliced very thinly lengthways
1-2 x garlic cloves, very finely chopped
1 tsp fresh ginger, finely grated
1 x red pepper, chopped
100g chestnut mushrooms (or oyster mushrooms), finely sliced
1 x red chilli, very finely chopped
1 tbsp dark soy sauce (I used kecap manis - Indonesian sweet soy sauce)
1 tsp palm or light brown sugar
1 tbsp fish sauce
a splash of rice wine or cider vinegar
100ml coconut milk
4 tbsp mushroom stock (or beef stock)
fresh coriander, finely chopped, to serve
- Heat the oil in a large frying pan or wok and add the onions. Stir fry over a high heat for 1 minute, before adding the garlic and ginger. Continue to stir fry for 1 minute.
- Add the mushrooms and peppers and continue to stir fry for 1 to 2 minutes.
- Add the soy sauce, sugar, fish sauce and a splash of rice wine vinegar. Stir well to combine.
- Add the coconut milk and mushroom stock. Bring to the boil, and then simmer for 5 minutes before adding the chopped beef. Heat through for about 2 minutes.
- Cook the egg noodles according to the instructions. Drain and serve with the chilli beef topped with finely chopped fresh coriander.
- Any leftover roast meat would work beautifully or you could use seafood such as prawns.