Heart-healthy food tip: Each serving of this delicious recipe contains 5 1/2 serves of vegetables.
Instead of beef, you could also use tempeh, cut into strips. Tempeh is fermented soy bean cake that looks similar to hard tofu. It has a firm texture and nutty flavour, and all the goodness and health benefits of soy foods including isoflavones to help look after the heart.
Ingredients
Directions
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Step 1
Place noodles in a bowl. Cover with cold water following the packet instructions and set aside.
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Step 2
Heat half the oil in a large wok over a high heat. Add chilli, capsicum and peppers and stir fry for 4–5 minutes. Spoon capsicum mix into a dish and set aside.
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Step 3
Heat the remaining oil in the wok. Stir fry meat for 2–3 minutes. Reduce heat and stir in paprika, tomato paste, mushrooms, oyster sauce and stock.
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Step 4
Stir the chilli, capsicum and peppers into the beef. Cover and cook for 2–3 minutes or until heated through, stirring occasionally.
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Step 5
Drain the noodles and separate with a fork. Add noodles to the wok, stir until hot and serve.
Details
- Serves
- 4
Nutrition
- Energy
- 1,979 kJ (473 calories)
- Fat
- 15 g
- Saturated Fat
- 4 g
- Fiber
- 7 g
- Protein
- 28 g
- Sodium
- 361 mg
- Carbohydrates
- 55 g
About the author
The Healthy Eating Hub
The Healthy Eating Hub is a team of university qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidenced-based and practical nutrition advice that people can put into practice straight away.
