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.
Place noodles in a bowl. Cover with cold water following the packet instructions and set aside.
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.
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.
Stir the chilli, capsicum and peppers into the beef. Cover and cook for 2–3 minutes or until heated through, stirring occasionally.
Drain the noodles and separate with a fork. Add noodles to the wok, stir until hot and serve.
1,979 kJ (473 calories)
- Saturated Fat
About the author
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from 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 evidence-based and practical nutrition advice that people can put into practice straight away.