Thai oyster stir-fry of beef and vegetables on rice stick noodles
Rice Stick Noodles
Ingredients required for this recipe:
250g Trident Rice Stick Noodles
2 tablespoons oil
1 small onion, sliced
1 carrot, thinly sliced and parboiled
1/2 head broccoli, cut into florets and parboiled
1 spring onion, chopped
300g rump steak, thinly sliced
4 thin slices fresh ginger, finely chopped
1/4 cup oyster sauce picked from stems
Soften Trident Rice Stick Noodles in boiling salted water for 4 minutes. Drain.
Heat oil in the wok and stir-fry sliced onions for 2 minutes.
Stir-fry beef and ginger for about a minute.
Add the parboiled vegetables and Oyster Sauce.
Stir-fry for 20 seconds.
Add Trident Rice Stick Noodles and 1/4 cup water.
Stir-fry for 1 minute. Serve.
NOTE: Short on time? Use Trident Flat Ribbon noodles - they are quick and easy with no pre-cooking required. Or use them where the Rice Stick noodle variety is unavailable