Ingredients
- 225 sugar snap peas or grean beans, cut in half lengthways
- 75g chestnut mushrooms, sliced
- 150ml good, hot vegetable stock
- 400g cooked egg noodles
- 75g cherry or small plum tomotoes, halves
- small bunch freshly chopped fresh mint leaves
- For the Marinade:
- 2 large garlic cloves, peeled and finely chopped
- 1 x 2.5 cm pieces fresh root ginger, peeled and finely chopped
- salt and freshly milled black pepper
- 2 tbsp sunflower oil
Instructions
Step 1
Remove the fat from the steak, cut the steak into long strips. Add 2 garlic cloves, the root ginger strips, 2 tbsp sunflower oil, some salt and black pepper in a bowl. Marinate the steak in it.
Step 2
Add some vegetable oil in a pan over high heat, then cook the sliced mushrooms until soft and tender. Add some salt and pepper to taste. Remove and set aside.
Step 3
Add the steak mixture in the same pan over high heat. Stir and cook for 30 seconds. Add the plum tomotoes, salt and pepper, the mushroom mixture, the green beans, some fresh mint leaves and the noodles. Stir and cook well.
