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Chinese beef & mushroom lo mein

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • 1 tbsp. hoisin sauce

  • 2 tbsp. soy sauce

  • 2 tbsp. sweet chilli sauce

  • 1/2 tbsp. rice vinegar

  • Light olive oil/vegetable oil

  • 250g minced beef

  • 2cm/1 tsp. ginger, minced

  • 1 spring onion, thinly sliced, white and greens separated

  • 160g Chinese cabbage, finely sliced

  • 100g mushrooms, sliced

  • 160g sugar snap peas

  • 300g straight-to-wok noodles

Method

  1. In a small bowl, combine the hoisin sauce, soy sauce, sweet chilli sauce and vinegar. This is your stir fry sauce.

  2. Drizzle some oil in a large frying pan over a medium-high heat. Once hot, add the minced beef and season. Cook for around 5 minutes, stirring and breaking the mince up with a spoon, until browned.

  3. Add the sliced spring onion whites and ginger. Stir fry for a further 2 minutes, remove from the pan and set aside.

  4. In the same frying pan, add the cabbage and season, adding more oil if needed. Stir fry for 3-4 minutes or until starting to soften. Add the sugar snap peas and mushrooms and cook for a further 2-3 minutes.

  5. Return the mince to the pan along with the noodles and the stir-fry sauce. Cook, stirring frequently for 2 minutes until coated and hot. Check for seasoning.

  6. Serve topped with the spring onion greens.

Nutrition

kcal

623

fat

19.2

sat fat

4.2

carbs

59.8

sugars

8.3

fibre

5.9

protein

51.3

salt

1.2

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