- 2 packets of two-minute noodles 4 tablespoons cooking oil
(canola oil is good)
- 1 medium to large onion, cut in half
and thinly sliced
- 1⁄2 cup plum sauce or oyster sauce*
- 1⁄2 cup water
- 2 cloves garlic, crushed (optional)
- 1 long red chilli, sliced thinly (optional)
- 300-400g† either boneless chicken,
pork, or beef
- 3 cups fresh vegetables (such as carrot,
cabbage, zucchini, broccoli, cauliflower, beans, mushrooms, capsicum, celery), sliced thinly or broken into small pieces
* Substitute any other Asian style sauce,
but not soy sauce or the meal will be too salty
† 300-400g of meat is about 11⁄2 cups
Let’s get cooking
Take the noodles out of the packets then break them up into about four blocks before putting them into a big saucepan of boiling water. Boil for two minutes, then drain off the water and set aside.
In a small bowl, mix together the water, the seasoning sachets from the noodles, plum/oyster sauce, chilli and garlic (if using).
Cut the meat into thin strips (about 1⁄2 cm thick).
Heat 2 tablespoons of oil in a large frying pan or a wok. When the oil is hot, add the meat and the onions and cook for about 5 minutes – until it is browned all over. Make sure you stir the meat and onions all the time to stop them from burning. Take out the meat and onion mixture and set aside.
Add the remaining 2 tablespoons of oil to the hot pan. Then add all the vegetables. Stir them around for 2 minutes, then add the water and sauce mixture. Put a lid on the pan and leave to cook for about 4-5 minutes.
Take the lid off the pan. Add the meat, and the cooked noodles. Stir together and bring back to the boil. If it is a bit dry, add up to half a cup of extra water.
Eat up! Slurping is definitely allowed.